Piri Piri Chicken

Name: Piri Piri Chicken
Total time: 12300 s
Yield: 4 servings
Cuisine: British
Ingredients: 6-8 chicken thighs, bone in, skinless; 2 cloves garlic, crushed; 1 tsp paprika; 1/2 tsp cayenne pepper; 1 tsp dried oregano; 1 tsp dried coriander; 100 ml olive oil; juice of 1 lemon; salt & pepper

The Credit Crunch Cooke (Sarah Winkle) @credit_crunch_cooke

Staffordshire UK

Ok I admit it. This is my version of a famous & very popular chicken restaurants dish! (I'm sure you all know the one!)
Most of the ingredients for the marinade are all ones that you can keep in your store cupboard & chicken thighs are very budget friendly.

The Credit Crunch Cooke (Sarah Winkle) @credit_crunch_cooke

Saved

Ingredients

25mins (plus 3 hours to marinate)

4 servings

6-8chicken thighs, bone in, skinless
2 clovesgarlic, crushed
1 tsppaprika
1/2 tspcayenne pepper
1 tspdried oregano
1 tspdried coriander
100 mlolive oil
juice of 1 lemon
salt & pepper

Saved

Steps

25mins (plus 3 hours to marinate)

1

Place the chicken thighs into a shallow dish & prick the flesh all over with a skewer or fork.
In a jug mix together the oil & lemon juice, spices & dried herbs, garlic & a pinch of salt & pepper.
Pour over the chicken, cover the dish with cling film & put in the fridge for about 3 hours (or longer if you can).
2

Pre-heat the oven to 180 Fan/200C/Gas 6.
Remove the chicken from the fridge & transfer to a roasting tin. Pour over any leftover marinade.
Place in the oven for about 25 minutes. Check that the chicken is cooked through by inserting a skewer or tip of a knife in the thickest part. If the juices run clear it's done.
Serve with rice.