Piri Piri Chicken or also known as Peri Peri Chicken is now a quick weeknight dinner with this freezer-friendly, Portuguese chicken recipe! Prep is as simple as blend the sauce and add chicken! No need to marinate or for basting the chicken. Use whichever cut of chicken you like, and even cook it either in the oven, in a skillet, or on your grill!
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Servings 4people
Calories 414
Ingredients
12-16boneless skinless chicken thighs
12oz jarfire roasted red peppers drained
2clovesgarlicminced
1tspsmoked paprika
2Tbspapple cider vinegar
Lemon juice from 1 lemon
1smallred onionquartered
2Tbspextra-virgin olive oil
1/2 tspkosher salt
1/8 tspblack pepper
1/4tsp cayenne pepper
1tspdried oregano
2Thai red chili peppersmore or less to preference (or sub 1/2 tsp red chili flakes)
2Tbspbrown sugar
Instructions
Add everything, except the chicken into a blender, to make the peri peri sauce. Blend until smooth. This should take less than a minute (depending on how powerful your blender is).
Place chicken and sauce into a freezer-safe zip bag. Label and freeze up to 6 months.
On cook day, ensure the freezer pack is thawed, but don’t leave it sitting for long at room temperature.
To bake in the oven: remove as much excess sauce from the chicken as possible and place it on a baking sheet. Bake for 30 minutes at 400F, flipping halfway. Ensure chicken is cooked to 165F.
To grill, remove as much excess sauce from the chicken as possible. Grill at 400F for 10 minutes, turning chicken halfway through. Ensure chicken is cooked to 165F.
In the Skillet, heat olive oil on medium-high heat. Remove as much excess sauce as possible. Cook chicken for 5 minutes. Deglaze the skillet and remove the brown bits (they will burn if you don't). Flip and cook for another 2-5 minutes until cooked to 165F.