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main-meals

Piri Piri Chicken

A spicy, smokey and seriously delicious supper!

45 6
Piri Piri Chicken | DonalSkehan.com, A spicy, smokey and seriously delicious supper!

main-meals

Piri Piri Chicken

A spicy, smokey and seriously delicious supper!

Friday, March 10, 2017

2 tbsp extra-virgin olive oil

1 tsp smoked paprika

½ tsp chopped fresh thyme

1 large garlic clove, crushed

8 boneless chicken thighs (skin on), well trimmed

Sea salt and freshly ground black pepper

For the piri piri sauce

1 large red onion, peeled and sliced in half

2 vine-ripened tomatoes, halved

3 garlic cloves

4 long fresh chillies

1 tbsp red wine vinegar

3 tbsp extra-virgin olive oil, plus extra for griddling

2 thyme sprigs

1 tsp smoked paprika

For the chopped salad

4 spring onions, finely chopped

½ cucumber, chopped

2 small ripe avocados, stoned and chopped

2 Little Gem lettuces, chopped

Large handful of sprouts, cress etc.

1 tsp balsamic vinegar

2 tbsp extra-virgin olive oi

Small mixing bowl

Medium mixing bowl

Large heavy-based frying pan

Griddle pan

Food processor

 

45 mins
Serves 6

Thanks to Nandos, Piri Piri Chicken is now seriously popular although I’ve loved this Portuguese marinade for a long time! It’s well worth making extra because you’ll want to cover everything with it! Great on meat, fish and veg!

Mix 1 tablespoon of the olive oil with the paprika, thyme and garlic and salt and pepper, then rub all over the flesh side of the chicken thighs.
Place a large heavy-based frying pan over a medium heat. Add the remaining oil to the pan, then add the chicken thighs, skin side down. Reduce the heat to very low and cook for 20 –30 minutes until the skin is nice and crispy. Don’t touch them while they are cooking or shake the pan, just leave them alone and you will produce the most fantastic crisp skin and succulent flesh. Turn the chicken thighs and leave to rest in the pan with the heat off for 10 minutes before carving into slices.
Meanwhile, make the piri piri sauce. Place a griddle pan over a high heat while you toss the onion, tomatoes, garlic and chillies in a little oil. When the pan is smoking hot, add the vegetables and char on all sides until softened and caramelised. Transfer to a food processor along with the vinegar, olive oil, thyme and paprika and process until smooth. Season to taste with salt and pepper.
To make the chopped green salad, place the spring onions, cucumber, avocados, cress and lettuce in a bowl and drizzle over the balsamic and olive oil, then season with salt and pepper. Toss to coat and then divide between your plates or lunchboxes. Top with the sliced chicken thighs and serve with a bowl of the piri piri sauce.
45 mins
Serves 6

Ingredients

2 tbsp extra-virgin olive oil

1 tsp smoked paprika

½ tsp chopped fresh thyme

1 large garlic clove, crushed

8 boneless chicken thighs (skin on), well trimmed

Sea salt and freshly ground black pepper

For the piri piri sauce

1 large red onion, peeled and sliced in half

2 vine-ripened tomatoes, halved

3 garlic cloves

4 long fresh chillies

1 tbsp red wine vinegar

3 tbsp extra-virgin olive oil, plus extra for griddling

2 thyme sprigs

1 tsp smoked paprika

For the chopped salad

4 spring onions, finely chopped

½ cucumber, chopped

2 small ripe avocados, stoned and chopped

2 Little Gem lettuces, chopped

Large handful of sprouts, cress etc.

1 tsp balsamic vinegar

2 tbsp extra-virgin olive oi

You'll Need

Small mixing bowl

Medium mixing bowl

Large heavy-based frying pan

Griddle pan

Food processor

 

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  • Edward Sartan

    I made piri piri as in your recipe but used new frying oil a Chef friend gave me. Refined high oleic sunflower oil with 83% monounsaturated fat (that’s the one doctors say is the good fat, same one as in olive oil). It came out amazing. Thanks.
    Did any one else hear about this oil, it’s called Sunvella Frypure? Try it? What do you think?