Piri Piri Chicken Thighs Recipe
Prep time
Cook time
Total time
Make a delicious chicken dinner with boneless piri piri chicken thighs. Chicken thighs are perfect for the citrus and piri piri spices in this recipe.
Recipe type: Dinner
Cuisine: African
Serves: 4
  • 2-6 Dried Tepin Peppers (stems removed)
  • 5 Cloves Garlic
  • 1 Medium Shallot (peeled, quartered)
  • Juice of One Lemon (roughly ¼ cup of juice)
  • ½ Cup Roughly Chopped Cilantro
  • ¼ Cup White Vinegar
  • ¼ Cup Olive Oil
  • 1 Tablespoon Paprika
  • 1 Tablespoon Dried Oregano
  • 3 Teaspoons Kosher Salt
  • 1 Teaspoon Freshly Ground Black Pepper
  • ¼ Teaspoon Tabasco Sauce
  • 6 Boneless Skinless Chicken Thighs (roughly 2-2½ pounds)
  • Chopped Cilantro (for serving)
  1. Place all ingredients, except for chicken, into a blender and blitz until everything is liquified.
  2. Add chicken to a one gallon zip top bag and pour sauce into bag.
  3. Remove as much air as possible, from the bag, and seal top. Smoosh everything around to coat the chicken and pop into refrigerator for at least 8 hours. Best if overnight. Smoosh stuff around again about halfway through marinating time.
  4. Pre heat oven to 400 degrees Fahrenheit.
  5. Line a baking pan with parchment paper and arrange chicken thighs in a single layer.
  6. Bake for 30 minutes.
  7. Top with chopped cilantro.
  8. Remove from oven and let cool for 10-15 minutes before cutting into.
You could also make this with chicken breasts or skin on legs and thighs. If you make it with skin on meat, make sure to cut slits in the skin so that the marinade gets at the meat.
Recipe by My Man's Belly at http://mymansbelly.com/2015/06/23/piri-piri-chicken-thighs-recipe/