Piri-Piri Chicken

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Well, the following recipe was inspired by one of Jamie Oliver’s 30 Minute Meals, changed due to my taste and the ingredients that are available to me.

Piri-Piri Chicken


Piri-Piri Chicken:

  • 4 x large chicken thighs, skin on and bone in
  • 1 x red pepper
  • 1 x yellow pepper
  • 1 x red onion
  • 1 x  lemon
  • 3 x cloves of garlic
  • 1/4 glass of red wine
  • 3-4 tablespoons of olive oil
  • A large bunch of fresh basil (about 20 leaves)
  • Some springs of thyme (preferably fresh)
  • Ají Amarillo and Ají Panca (to your taste)
  • Salt and pepper

Tomato salad:

  • 2 x rather large tomatoes
  • 120g of mozzarella
  • Extra virgin olive oil
  • Pesto – parmiggiano, basil, oil and garlic (optional)
  • Salt


First of all, prepare a hot pan (3/4 fire), preheat oven at 180ºC and prepare a vessel for mixing the piri-piri sause.

Make some random cuts on the chicken (avoid cutting the skin) and put it on the pan to fry skin side down. I like to add the salt and pepper at this point, up to you. Peel the red onion, cut it roughly and put it to the vessel for mixing. Add all the other ingredients in whichever order to the vessel and use a mixer until you get a nice sauce consistency. Don’t forget to put some salt or the sauce will be tasteless. Add a bit of water, because it will reduce in the oven.

By this time, the chicken should have already crispy skin – put it skin side up on a baking tray and add carefully the piri-piri sauce so that it does not spoil the crispiness of the skin. Cut the peppers in quarters and add them somehow to the baking tray. At this point, you can also add the springs of thyme (I would rug them a bit with olive oil, so that it doesn’t burn), and then take it into the oven for about 20 minutes.

While the chicken gets ready you can work on the salad. Cut the tomatoes and the mozzarella in irregular pieces and put them to a nice bowl with some salt and olive oil. Cut the basil (slightly only, let it keep the flavour in the leaves!). Personally, I like to prepare a quick pesto by schredding parmiggiano and 1/2 clove of garlic in a mortar together with basil and olive oil.