Sheet Pan Piri Piri Chicken Recipes
PIRI PIRI CHICKEN
Chicken is marinated in a spicy piri piri pepper sauce, then grilled for this simple but flavorful African-inspired recipe. I like to serve this with a cool yogurt sauce and fonio pilaf.
Provided by Buckwheat Queen
Categories World Cuisine Recipes African
Time 5h5m
Yield 2
Number Of Ingredients 10
Steps:
- Use rubber gloves to mince the chiles and place into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.
- Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to completely cover chicken. Put the bag in the refrigerator to marinate at least 4 hours.
- Remove bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 25 minutes.
Nutrition Facts : Calories 500.9 calories, Carbohydrate 6.3 g, Cholesterol 175.2 mg, Fat 28.1 g, Fiber 1.6 g, Protein 54.3 g, SaturatedFat 6 g, Sodium 1345.1 mg, Sugar 1.8 g
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- In a large mixing bowl, toss the chicken with 1 cup of the piri piri sauce until well coated. Cover the chicken and marinate on a counter for 20 minutes, or for up to 24 hours in the fridge.
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- Preheat oven to 400°F (200°C). Mix 2 tablespoons (30 ml) of the Piri Piri Seasoning and 1/2 teaspoon (2 ml) of the salt in small bowl. Sprinkle seasoning mixture under skin and over surface of chicken thighs, coating on all sides. Place in single layer in center of large parchment-lined shallow baking pan.
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- Roast chicken and vegetables 45 to 50 minutes or until chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender.
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