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Piri-piri chicken recipe

Piri-piri chicken recipe

4 ratings

Created by The Tesco Real Food team

Piri-piri is thought to have originated in Mozambique in the 15th century when Portuguese explorers discovered the spicy chillies growing there. Centuries later, we're still enjoying piri-piri and its many modern twists, but you can't beat a classic piri-piri chicken. Our recipe is surprisingly easy to make and you can bake or BBQ the dish, making it a versatile, super-tasty meal any time of year! See method

  • Serves 4
  • Takes 55 mins
  • 716 calories / serving
  • Freezable
  • Gluten-free
  • Dairy-free

Ingredients

  • 8 chicken thighs or legs, skin on, bone in
  • 3 tbsp rapeseed oil
  • 4 garlic cloves, peeled
  • 3 bird eye chillies, trimmed
  • 1 tbsp red wine vinegar
  • 2 tsp smoked paprika
  • 2 lemons, cut into wedges

Each serving contains

  • Energy

    2965kj
    716kcal     36%

  • Fat

    58g 82%

  • Saturates

    18g 88%

  • Sugars

    1g 1%

  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 1.4g Protein 47.4g Fibre 0.6g

Method

  1. Remove the chicken from the fridge 30 mins before cooking. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Transfer the chicken to a baking tray, drizzle with 1 tbsp oil and season with salt. Roast for 35-40 mins until golden.
  3. Meanwhile, make the piri-piri sauce. Put the garlic, chillies, vinegar, paprika and remaining 2 tbsp oil in a food processor. Season, then blitz until finely chopped and combined into a mostly-smooth sauce.
  4. Increase the oven temperature to gas 7, 220°C, fan 200°C. Brush the piri-piri sauce all over the chicken, then return to the oven for another 8-10 mins, basting halfway through, until crisp and cooked through. Serve with lemon wedges for squeezing over.

Tip: The sauce can be made up to 24 hrs ahead and stored in the fridge or frozen. To cook on the barbecue, heat and wait until the coals are white. Arrange the chicken on the grill, cover with the lid, then barbecue for 30-35 mins, turning halfway. Brush the chicken all over with the piri piri sauce, then cook for another 10 mins with the lid off, turning regularly, until charred and cooked through.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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