Saucepan@saucepan · Shared this recipeFollowPortuguese · dinnerPeri Peri ChickenSpicy, juicy peri peri chicken marinated in a roasted pepper and chili sauce, baked until tender and served with a tangy peri peri sauce.total1 hr 20 minprep40 mincook40 minservings4Original recipe on spoonfulofsi.comKeep this recipeAdd a copy of Peri Peri Chicken to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings6 chicken thighs, bone-in, skin on4 red peppers, seeds and ribs removed, cut into large pieces1 medium red onion, chopped into chunks2 tbsp olive oil0.5 cup lemon juice, 1.5-2 lemonszest of 1 lemon3 tbsp paprika2 tbsp minced garlic, 4-5 cloves2 tbsp dried oregano2 tbsp coriander2 tsp kosher salt2 tsp black pepper1.5 tsp smoked paprika2 red Thai chilies, we use 3 dried chili peppers0.5 cup red wine vinegar2 tbsp olive oil2 bay leaves2 tbsp olive oilStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.2Step 2: Slice red peppers into large pieces, removing seeds and stems. Chop red onion into large chunks. Place on a lined baking sheet and coat with 2 tbsp olive oil. Place in the oven for 30 minutes. Remove from oven and transfer to a blender or food processor.3Step 3: To the blender, add lemon juice, lemon zest, paprika, minced garlic, dried oregano, coriander, salt, pepper, smoked paprika, 2-3 dried red Thai chilies, 2 tbsp olive oil, and red wine vinegar. Blend until smooth. You should have 3 cups total marinade.4Step 4: Place chicken in a large bowl and pour over 1 cup of the marinade (reserve the remaining 2 cups marinade). Mix around to coat the chicken and marinate in the fridge for at least 30 minutes, but ideally 12-24 hours.5Step 5: When ready to cook, preheat oven to 425 degrees F. Transfer marinated chicken to a baking sheet with parchment paper, leaving some space in between each piece. Place in oven for 30 minutes.6Step 6: After 30 minutes, baste the chicken with 1-2 tbsp of the Peri Peri sauce. Return to the oven for 10-15 minutes more, or until internal temp reaches 165 F.7Step 7: Remove chicken from oven and let rest for 10 minutes.8Step 8: In a saucepan over medium heat, add remaining 2 cups marinade, 2 tbsp olive oil, and 2 bay leaves. Optional: add juice from ½ lemon (enhances flavor and cuts the heat).9Step 9: Stir and cook for 20 minutes until sauce changes color. Remove bay leaves and discard. Store sauce in a jar and keep for up to 1 week.10Step 10: Serve chicken with side of Peri Peri sauce.getsaucepan.com/r/aed2aa85-e264-442e-a42b-c574eb319cea · Original: https://spoonfulofsi.com/peri-peri-chicken/
