Keto Piri Piri Chicken
Elevate your dinner game with this mouthwatering Keto Piri Piri Chicken, a low-carb twist on the classic spicy Portuguese dish. This recipe features tender chicken thighs marinated in a bold and flavorful piri piri sauce made from roasted red bell peppers, fiery red chili peppers, garlic, smoked paprika, and tangy red wine vinegar, creating a perfect balance of spice and zest. With a quick prep time of 20 minutes and rustic cooking techniques that combine pan-searing with oven-roasting, the chicken emerges crispy, juicy, and infused with irresistible flavor. Garnished with fresh parsley, this protein-packed entrée is ideal for keto meal plans and pairs wonderfully with a side of cauliflower rice or sautéed greens. Whether you're looking for a weeknight dinner idea or a crowd-pleasing dish, this Keto Piri Piri Chicken promises bold flavors while keeping your carbs in check.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 whole red bell peppers
- 2 whole red chili peppers
- 0.25 cup lemon juice
- 0.5 cup olive oil
- 2 tablespoons red wine vinegar
- 4 whole garlic cloves
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Remove seeds from the red bell peppers and red chili peppers, then coarsely chop them.
In a blender or food processor, combine the chopped bell peppers, chopped chili peppers, lemon juice, olive oil, red wine vinegar, garlic, smoked paprika, dried oregano, salt, and black pepper. Blend until you achieve a smooth paste.
Place the chicken thighs in a large mixing bowl and pour over the piri piri sauce. Mix well to ensure the chicken is completely covered. Allow the chicken to marinate for at least 15 minutes. If you have more time, marinate for a few hours or overnight in the refrigerator for deeper flavor.
Heat an oven-safe skillet over medium-high heat. Once hot, add the marinated chicken thighs, skin side down. Sear them for about 3-4 minutes until the skin is crispy and golden brown.
Turn the chicken thighs over, transfer the skillet to the preheated oven, and roast for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for a couple of minutes.
Garnish with chopped fresh parsley before serving and enjoy your Keto Piri Piri Chicken.
Nutrition Facts
Calories |
3042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.0 g | 273% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 3130 mg | 136% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 12.4 g | ||
| Protein | 239.6 g | 479% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 197 mg | 15% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3191 mg | 68% | |
*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.
