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Oven Roasted Piri Piri Chicken
Oven Roasted Piri Piri Chicken
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Cook Time:
60 minutes
Total Time:
60 minutes
Simplified fire-roasted piri piri chicken made conveniently in the oven for a quick weeknight dinner!
Ingredients:
  • 3 teaspoons sweet smoked paprika
  • 3 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon granulated sugar
  • 2 teaspoons ground cumin
  • 1 teaspoon dried thyme leaves
  • 8 garlic cloves
  • 1/2 large white onion cut into large chunks
  • 1/4 cup cilantro leaves
  • 3 stemmed dried African bird’s eye chili peppers
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 lemon, juiced
  • 4 skin-on chicken leg quarters (thighs and drumsticks attached)
  • 1 tablespoon chopped cilantro, for garnish
Instructions:
  • Prepare the marinade by combining paprika, salt, pepper, sugar, cumin, thyme, basil, garlic, onion, cilantro leaves, chili peppers, olive oil, vinegar, and lemon juice in a food processor. Blend until smooth, about 60 seconds.
  • Dry chicken: Use a paper towel to pat the chicken pieces dry before placing them in a 9x13-inch baking dish.
  • Coat the chicken thoroughly with half of the marinade, cover with foil, and refrigerate for 3 to 24 hours. Store the remaining marinade in the fridge for making pan sauce later.
  • Preheat the oven to 400°F and remove the chilled chicken from the fridge, uncovering it.
  • Roast the chicken uncovered for 50-60 minutes until the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part of the chicken.
  • Prepare the pan sauce by gently warming the remaining marinade in a small saucepan over medium-low heat. Stir occasionally until the sauce is heated through, approximately 2 minutes. Serve immediately.
  • To serve, generously ladle the flavorful pan sauce over the succulent chicken and top with fresh cilantro for a burst of freshness. Pair with your favorite side dish to complete the meal.

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