Low FODMAP Piri Piri Chicken
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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 noteThai chili pepper only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1 1/2 thai chili peppers per serving, so it is likely Low FODMAP. If you prefer to always avoid thai chili pepper, please tap it and change its rating to Red.
- 4 garlic cloves, roughly chopped
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!