Delicious piri piri chicken


1kg chicken thighs with the skins on. Pierce all over.

Marinade Ingredients
3 Birds Eye Chillies (add more or fewer depending on your taste buds – they MUST be birds eye chillies though, or the flavour won’t be right) – KEEP THE SEEDS
3 red Chillies – KEEP THE SEEDS
½ teaspoon chilli powder
1 red pepper
5 (or more) garlic cloves, peeled
2 Tablespoons paprika
2 tablespoon oregano
½ cup olive oil
2 caps (lid) white vinegar
Juice of one lemon
Some salt

Blitz the ingredients together in a blender and set aside.

Divide the thighs up into equal portions and place inside a ziplock freezer bag then share out the marinade between the portions and squidge it all round to make sure the chicken is immersed in the marinade, then squeeze out the air and seal the bag. Freeze straightaway or place in the fridge for AT LEAST 24 hours. (The marinade can be refrigerated too and is suitable for freezing)

COOKING METHOD – Remember cooking times vary
Preheat oven to 200 degrees CELCIUS

Remove the chicken pieces and marinade from the bags and place skin-side up in a small casserole dish. No need to cover it.

Cook for 40 minutes, remove the casserole dish and pour all the juice into a small saucepan.

Sprinkle some salt on the chicken and return to the oven to grill for 10 minutes or until the skin is crispy

For the rest of the time the chicken is cooking, cook the juice in the saucepan on a low heat, add bisto and some boiling water to the marinade and make up a gravy.

The perfect accompaniment with this dish is Mashed Potatoes. If you’re on the Banting diet I feel sorry for you.

Remember appliances vary so you may have to adjust cooking time



  1. Anonymous says:

    27.06.2017 at 3:35 pm

    I’ve tried this recipe before and it really is nice