Dairy-Free Piri Piri Chicken
Get ready to spice up your dinner with this vibrant Dairy-Free Piri Piri Chicken recipe! Featuring tender, marinated chicken thighs and a bold, homemade piri piri marinade, this dish is bursting with smoky, spicy, and tangy flavors. Made from roasted red bell peppers, fiery red chilies, garlic, smoked paprika, and a splash of lemon juice and red wine vinegar, this marinade is both dairy-free and irresistibly dynamic. Perfectly grilled to achieve a lovely charred finish, this chicken pairs beautifully with fresh salads, roasted veggies, or even a side of rice. With just 20 minutes of prep and a marinade that benefits from extra time to develop its flavors, this easy-to-follow recipe is perfect for a quick weeknight meal or a show-stopping dinner for guests. Don't forget to bookmark this gluten-free and allergen-friendly dish that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs
- 2 large Red bell peppers
- 4 medium Red chilies
- 2 teaspoons Smoked paprika
- 4 pieces Garlic cloves
- 3 tablespoons Red wine vinegar
- 4 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Oregano (dried)
Instructions
Begin by preparing the piri piri marinade. Roast the red bell peppers and red chilies by placing them directly over a gas flame or on a grill, turning occasionally until the skin is blackened on all sides. Put them in a bowl, cover, and let them cool.
Once cool, peel the skins off the peppers and chilies, remove the seeds, and place the flesh into a blender.
Add smoked paprika, garlic cloves, red wine vinegar, olive oil, lemon juice, salt, black pepper, and oregano to the blender.
Blend the mixture until smooth to form your piri piri marinade.
Place the chicken thighs in a large bowl or a ziplock bag. Pour the marinade over the chicken, ensuring each piece is well coated. Marinate for at least 1 hour in the refrigerator for best results. If time allows, let it marinate overnight.
Preheat your grill to medium-high heat. Remove the chicken from the refrigerator and let it come to room temperature for about 15 minutes before cooking.
Place the chicken thighs on the grill, skin side down first. Grill each side for about 6-7 minutes, or until the chicken is nicely charred and cooked through to an internal temperature of 165°F (74°C).
Transfer the grilled chicken to a serving platter and allow it to rest for 5 minutes.
Serve the piri piri chicken hot with your choice of sides, such as a fresh salad or roasted vegetables.
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2875 mg | 125% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 15.2 g | ||
| Protein | 161.8 g | 324% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 142 mg | 11% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2570 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
