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.
Portuguese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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).
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.
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