Hairy Bikers Piri Piri Chicken Recipe
If you want a meal with big, bold flavors, this Hairy Bikers Piri Piri Chicken Recipe is perfect. It is a spicy juicy and healthy dish that is very easy to make at home.
Ingredients
- 8 chicken thighs or drumsticks skin-on for more flavor
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 2 red bell peppers deseeded and chopped
- 4 to 6 birds-eye chillies adjust for your heat level
- 4 cloves of garlic peeled and smashed
- 1 teaspoon smoked paprika
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- Juice of 1 large lemon
- 2 tablespoons olive oil
- A pinch of sugar to balance the heat
Instructions
Roast the Peppers
- Place the chopped bell peppers in a dry pan over high heat. Char them slightly until the skins look black and smell smoky for the best flavor.
Prepare the Sauce Base
- Put the charred peppers, chillies, garlic, and smoked paprika into your food processor. Pulse the mixture until it becomes a thick and colorful paste.
Add Liquid Ingredients
- Pour in the red wine vinegar, Worcestershire sauce, lemon juice, and olive oil. Blend everything again until the piri piri sauce is very smooth and glossy.
Season the Sauce
- Add the dried oregano, a pinch of sugar, salt, and black pepper. Give it one final pulse to mix all the herbs into the spicy sauce.
Marinate the Chicken
- Place the chicken pieces into a large bowl and pour over half of the sauce. Use your hands to make sure the meat is completely covered in marinade.
Chill and Rest
- Cover the bowl and put it in the fridge for at least one hour. For the strongest flavor, let the chicken sit in the sauce overnight.
Preheat the Oven
- Set your oven to 400°F (200°C) so it gets nice and hot. Line a roasting tin with foil to make cleaning up much easier later.
Start the Baking
- Arrange the chicken pieces in the roasting tin in a single layer. Roast for 30 minutes until the skin starts to look crispy and golden.
Baste the Meat
- Remove the tin from the oven and brush the remaining sauce over the chicken. Bake for another 15 minutes to create a thick, spicy glaze.
Rest and Serve
- Check that the chicken is cooked through and the juices run clear. Let it rest for five minutes before serving to keep the meat juicy.
Notes
- Wear gloves when chopping the birds-eye chillies to protect your hands.
- Use chicken breast if you prefer leaner meat, but reduce the cook time.
- Add a splash of dark rum to the sauce for a deeper, Caribbean-style flavor.
- Swap bell peppers for jarred roasted red peppers to save some time.
- If you love citrus, add extra lemon zest into the marinade mixture.
- Use a griddle pan if you want those beautiful charred lines on your chicken.