Ingredients
8 bone-in skin-on chicken thighs (or boneless if preferred, but skin-on retains moisture better)
6 bird’s eye chilies (or 1 peri peri chili), finely chopped (or 1 tablespoon chili flakes)
4 garlic cloves, minced
4 tablespoons peri peri sauce (store-bought or homemade)
2 tablespoons lemon juice
1 teaspoon smoked paprika
1 teaspoon salt
1 tablespoon olive oil
Instructions
Preheat oven to 425°F (220°C) or set up a grill for medium-high heat
In a bowl, mix bird’s eye chilies, garlic, peri peri sauce, lemon juice, smoked paprika, salt, and olive oil
Add chicken thighs to the marinade, ensuring even coating
Refrigerate for 4-6 hours (or up to 24 hours for deeper flavor)
Place on a wire rack over a baking sheet or threading onto skewers for grilling
Cook for 20-25 minutes, until skin is charred and crisp, juices run clear (verify internal temperature reaches 165°F)
Rest for 5 minutes before serving
Notes
For extra moisture, baste thighs with marinade during cooking
The smoky paprika substitute for authentic grilled flavor
Adjust chili quantity for personal heat preference
Serve with coconut rice or tropical fruit salad for a traditional pairing
- Prep Time: 15
- Cook Time: 25
- Category: Cozy Chicken
- Method: Grilling/Broiling
- Cuisine: African/Portuguese
- Diet: Halal
Nutrition
- Serving Size: 2 chicken thighs
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 80mg