Oven Roasted Piri Piri Chicken

Easy weeknight mess lading! Piri piri funk is a juicy, racy, and pungent roasted funk form that we ’re sure will be added to your weeknight gyration. Piri piri funk is a traditional South African dish that was imported to Portugal, so it has ties to both places.

It’s traditionally fire roasted or grilled, but for any easy weeknight mess the funk can be oven roasted! What makes this dish special? The condiment! This sauce uses raspberry’s eye peppers giving the funk some fiery heat.

This dish nearly reminds me of pungent BBQ funk. This flesh is kindly racy but not overpowering. Plus, you get a touch of garlic flavor and tanginess from the ginger. There’s also some hoarse flavor from the cumin and smoked paprika.

This mouthwatering funk is easy to make and indeed easier to eat. This is a great form to try if you want commodity a little further than a traditional roasted funk without the hassle of a super complicated new form. It only requires marinating also riding the funk. Easy right?

Tips and Tricks for Making Piri Piri Chicken :

Then are some tips and tricks so you can make some juicy pieces of funk

I like to use funk shanks, legs, and leg diggings when making this form. Chicken legs and shanks do n’t dry out as much as funk bone would. Plus, legs and shanks are cheaper, making it easier on the budget.

I surely use gloves or tongs when I ’m putting the condiment on the funk. This prevents any sauce residue from being on my hands that could beget burning if I touch my face. Another note Always wash your hands well after handling the funk with this fiery condiment because of these peppers are hot!

I ’m always looking for easy clean up styles or ways to cut corners when it’s time to wash the dishes. Use antipode as a liner in your visage when cooking for easy clean. You do n’t have to worry about putting in too important elbow grease to get the visage gutted if you use antipode. After cooking just remove the antipode and throw it in the trash. All of the sticky residue that you generally have to soak and drop down goes right in the trash with it.

RECIPE : 

Oven Roasted Piri Piri Chicken

 COOK TIME :                                    TOTAL TIME :

                                                  60 mins                                               60 mins

   

SERVINGS :  4 servings     

INGREDIENTS : 

• 4 skin-on chicken leg quarters (thighs and drumsticks attached)
• 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
• 6 fresh basil 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
• 1 tablespoon chopped cilantro, for garnish

METHOD : 

1- Make the marinade:

Place the paprika, salt, pepper, sugar, cumin, thyme, basil, garlic, onion, cilantro leaves, chili peppers, olive oil, vinegar, and lemon juice into a food processor. Blend for 60 seconds or until you have a smooth sauce.

2- Pat chicken dry:

Pat the chicken pieces dry using a paper towel and place the chicken pieces in a 9 x 13 baking dish.

3- Marinate the chicken:

Pour half of the marinade over the chicken making sure to coat both sides of the chicken. Cover with aluminum foil and place the baking dish in the fridge. Marinate the chicken for 3 hours or up to 24 hours.

Place the remaining marinade in an airtight container and store in the fridge until ready to make pan sauce.

4- Remove chicken from fridge and preheat the oven:

When ready to cook the chicken, remove the chicken from the fridge and take off the foil. Preheat the oven to 400°F.

5- Roast the chicken:

Roast the chicken uncovered for 50 to 60 minutes or until the temperature reaches 165 degrees when inserted with a meat thermometer into the thickest part of the chicken.

6- Make the pan sauce:

Right before you’re ready to serve, make the pan sauce. In a small saucepan over medium-low heat add the remaining marinade. Cook, stirring occasionally, until the sauce heats through, about 2 minutes.

7- Serve:

Spoon the pan sauce over the chicken and garnish with cilantro. Serve with a side dish of your choosing.

Bon appetite !! 

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