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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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.
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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