Fructose Free Piri Piri Chicken
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Learn more →Ingredients
4 servings
For the chicken
- 3 ½ lb bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1 tsp kosher salt
- ½ tsp black pepper
For the piri piri sauce
- 6 fresh red fresno or red bird's eye chiles, stems removed, roughly chopped
Ingredient noteThis recipe uses only a small amount of birds eye chile per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid birds eye chile, please tap it and change its rating to Red.
- 4 garlic cloves, roughly chopped
- ¼ cup fresh lemon juice (about 2 lemons)
- 2 tbsp red wine vinegar
- ⅓ cup olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp kosher salt
For serving
- lemon wedges, for serving
- fresh flat-leaf parsley, roughly chopped, for serving (optional)
Instructions
- 1
Make the piri piri sauce: combine the chiles, garlic, lemon juice, red wine vinegar, olive oil, smoked paprika, dried oregano, and 1 tsp kosher salt in a blender or food processor. Blend until smooth, about 1 minute, scraping down the sides once.
- 2
Pat the chicken pieces dry with paper towels and season all over with 1 tsp kosher salt and the black pepper. Place the chicken in a large zip-top bag or baking dish. Pour about two-thirds of the piri piri sauce over the chicken, turning to coat thoroughly. Reserve the remaining sauce in a small saucepan. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 8 hours.
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