Piri-Piri Chicken

bhf.org.uk

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

Piri-piri chicken has roots in both Africa and Portugal. It’s easy to recreate with a handful of popular herbs and spices. Make in the oven, or cook over the barbecue for a smoky finish.

Prep time: 15 minutes plus 30 minutes marinating time | Cooking time: 30-40 minutes.

4 skinless, skinless, boneless chicken thigh fillets (about 400 to 475g/14-17oz total weight)

1 small fresh red chilli, deseeded and finely chopped

1 clove garlic, crushed (optional)

½ tsp dried oregano

1 tsp smoked paprika

3 tsp olive oil

1 tbsp freshly squeezed lemon juice

Freshly ground black pepper, to taste

1 red pepper, deseeded and cut into small chunks

1 red onion, sliced or cut into thin wedges

Directions at bhf.org.uk

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