Portuguese · Dinner
Spicy Grilled Lemon Chicken
Chicken Piri Piri
Around 32% fewer calories and significantly lower fat, skinless chicken thighs replacing skin-on and grilled rather than basted repeatedly in butter and oil, with the authentic fiery piri piri chilli, lemon, and garlic marinade and charred finish of the classic Portuguese dish.
$
70 minsPrep
25 minsCook
95 minsTotal
EasyLevel
Nutrition per serving
385Calories
38gProtein
16gFat
12gCarbs
2gSugar
3gFiber
680mgSodium
140mgChol
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Instructions
1
Prep
Blend 4 red bird's eye chillies, 4 garlic cloves, juice of 1 lemon, 1 tbsp red wine vinegar, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp olive oil, and 1 tsp salt into a smooth paste. Score 4 skinless chicken thigh fillets deeply with a knife. Coat thoroughly in marinade, cover, refrigerate minimum 1 hour.
2
Grill
Heat a griddle pan or grill to high heat. Place chicken thighs on the hot surface, grill 10–12 minutes per side until deeply charred and cooked through (internal temp 75°C, no pink at the thickest part).
3
Rest and plate
Let chicken rest 5 minutes off heat. Arrange on plates with lemon wedges, fresh flat-leaf parsley, and a simple green salad alongside. Serve warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 skinless chicken thigh fillets
- 4 red bird's eye chillies
- 4 garlic cloves
- 3 lemons
- 1 tbsp red wine vinegar
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp olive oil
- 1 tsp salt
- 8g (small handful) fresh flat-leaf parsley
- 50g (small handful) mixed salad greens