Rye Free Piri Piri Chicken

Total time3 hr 5 min

Prep time25 min

Cook time40 min

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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)
ReaLemon 100% Lemon Juice - 15 fl. oz.ReaLemon 100% Lemon Juice - 32 Fl. Oz.Santa Cruz Organic 100% Pure Lemon Juice - 16 Fl. Oz.DeLallo Lemon Juice - 6.75 Oz Santa Cruz Organic 100% Pure Lemon Juice - 32 Fl. Oz.
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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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