Low Iodine 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
- 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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