Piri Piri Chicken

Ingredients:

For the Piri Piri Marinade:

4 bone-in, skin-on chicken quarters (or 1 whole chicken, spatchcocked)

3 red chili peppers (bird’s eye or similar), chopped

4 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon sweet paprika

1 teaspoon oregano (dried or fresh)

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper (optional, for extra heat)

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1 teaspoon honey (optional, for balance)

1/2 teaspoon ground cumin

For serving:

Lemon wedges

Fresh parsley, chopped

Directions:

Prepare the marinade – In a blender or food processor, combine chili peppers, garlic, paprika, oregano, salt, black pepper, cayenne, olive oil, vinegar, lemon juice, honey, and cumin. Blend until smooth.

Marinate the chicken – Place the chicken in a large bowl or zip-lock bag. Pour the marinade over, ensuring the chicken is well coated. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.

Preheat the oven or grill – If using an oven, preheat to 400°F (200°C). If grilling, heat to medium-high.

Cook the chicken:

Oven method: Place the chicken on a baking tray lined with foil. Bake for 40-45 minutes, basting with extra marinade every 15 minutes, until the skin is golden and crispy.

Grill method: Place the chicken skin-side down on the grill. Cook for about 30-35 minutes, flipping halfway through and basting with extra marinade, until nicely charred and cooked through.

Rest and serve – Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges.

Prep Time: 15 minutes (+ marinating time) | Cooking Time: 40 minutes | Total Time: ~1 hour

Calories per serving: ~350 | Servings: 4