Peri Peri Chicken Thighs Recipe (Oven Baked)

Name: Peri Peri Chicken Thighs Recipe (Oven Baked)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 5-7 fresh Bird eye chili, depending on how spicy you want it; 1/2 to 1 cup extra virgin olive oil, depending on how thin you want it; 4 medium garlic cloves; juice from 1 lemon; 1 bay leaf; 1 tablespoon smoked paprika; 1 teaspoon dried oregano; salt and pepper; 8 chicken thighs skin on

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 4

Author : Adore Foods

peri peri chicken

Ingredients

Remove All · Remove Spices · Remove Staples

5-7 fresh Bird eye chili, depending on how spicy you want it1/2 to 1 cup extra virgin olive oil, depending on how thin you want it4 medium garlic clovesjuice from 1 lemon1 bay leaf1 tablespoon smoked paprika1 teaspoon dried oreganosalt and pepper8 chicken thighs skin on

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Instructions

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Step 1

Prepare your chili, discard stems and roughly chop them.

Step 2

Place all the ingredients from Peri Peri sauce list in a food processor fitted with a metal blade/ blender and blend until smooth. Check if you are ok with the texture of the sauce (I like mine a bit coarse, not very smooth. If you prefer it smoother blend the mixture some more). Pour the mixture into a small glass jar and place it in the fridge.*

Step 3

Place chicken thighs (or whole chicken/ butterflied chicken, chicken legs) in a bowl or Ziploc bag, add generous amount of Peri Peri sauce, cover or seal the bag and place it in the fridge for at least 2 hours (overnight would be ideal).

Step 4

Preheat your oven at 400F/ 200C. Spray some olive oil on a skillet/ baking pan, add marinated chicken and bake it for 40 minutes or until chicken is cooked, basting with some more sauce after 20 minutes in the oven.

Step 5

Serve with extra Peri Peri sauce next to rice or baked potatoes. Add some coleslaw too.