Peri Peri Chicken
Peri Peri Chicken
Peri Peri Chicken has to be one of Portugal’s most famous culinary exports. Serve with some rice, cilantro and a squeeze of lime as the perfect accompaniment to the explosive flavours of Peri Peri.
Ingredients:
4 Chicken thighs
2 Cloves of garlic
3 tbsp of paprika
1 tsp cumin
Zest of 1 lime
Juice of 1 lime
2 tbsp red wine vinegar
1 tbsp oregano
1 tsp thyme
1 1/2 tbsp of kosher salt
4 Dried birds eye chillies (optional)
1/4 Cup of olive oil
Directions:
Pre-heat oven to 425 degrees Fahrenheit.
In a mortar and pestle, add garlic, lime zest, birds eye chillies and 1 tbsp of salt. Grind into paste.
Add paprika, oregano, thyme, lime juice, olive oil, cumin, red wine vinegar and 1/2 tbsp of salt into the mortar and pestle. Continue to grind together until thick paste forms.
Divide paste in half, setting 1/2 aside and storing the remaining 1/2 in the refrigerator in a sealed container. Paste will last approximately 1 week in the refrigerator.
Add chicken thighs and the half of the paste that we set aside into a medium mixing bowl. Massage paste into chicken thighs until chicken is thoroughly coated.
Place chicken onto unlined baking tray, skin side facing up.
Place into oven and cook for approximately 30-35 minutes, or until chicken pulls away from the bone.
Remove from oven and serve!
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Until next time,
Chef Clay Smith