Chicken piri piri

    50 min

    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.

    8 people made this

    Serves: 2 

    • 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)

    Prep:5min  ›  Cook:45min  ›  Ready in:50min 

    1. Preheat oven to 200 C / 180 C Fan / Gas 6.
    2. Using an oven-proof casserole dish which also goes on the hob, heat some oil over medium high heat and brown chicken.
    3. Add piri piri sauce, lemon juice, ginger and chillies if using. Stir to coat.
    4. Bake in oven, uncovered, for 40 minutes, basting once or twice.
    5. Serve the chicken and remaining sauce (there won’t be much) with salad and new potatoes.

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    Reviews in English (4)


    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


    Blooming lovely!! Used a medium heat sauce and added the chilli and ginger also, went down a treat! May try making my own marinade next time.  -  10 Aug 2013


    Delicious but would like a piri piri sauce recipe instead of the bottled stuff - lemon and ginger do compliment it perfectly though  -  06 Apr 2014