About this recipe:Chicken cooked in a blisteringly hot Piri Piri sauce. You can omit the additional chillies if you desire, or use a milder variety of Piri Piri sauce. Serve with boiled potatoes and salad to cool the palette.
1 tablespoon olive oil
6 skinless, boneless chicken thighs
1 (200ml) bottle Piri-Piri sauce
juice of 1 lemon
1 tablespoon grated root ginger
1 tablespoon finely chopped chillies (optional)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:45min › Ready in:50min
Preheat oven to 200 C / 180 C Fan / Gas 6.
Using an oven-proof casserole dish which also goes on the hob, heat some oil over medium high heat and brown chicken.
Add piri piri sauce, lemon juice, ginger and chillies if using. Stir to coat.
Bake in oven, uncovered, for 40 minutes, basting once or twice.
Serve the chicken and remaining sauce (there won’t be much) with salad and new potatoes.
Hi, this is my recipe set up under an old account. The Piri Piri sauce used is of course that famous chicken place! Bottles slightly bigger these days, but you could easily cook 9 chicken thighs in this sauce. Add 1/2 teaspoon of sugar as well! Enjoy. - 30 Aug 2013