Low Sodium Peri Peri Chicken
Savor the bold flavors of Low Sodium Peri Peri Chicken, a healthier twist on a fiery classic that doesn't skimp on taste. This dish features succulent chicken thighs drenched in a homemade peri peri marinade made from roasted red bell peppers, zesty lemon juice, aromatic garlic, and a touch of heat from red chili peppers. Perfectly seared and then baked to juicy perfection, this recipe eliminates extra sodium by swapping in unsalted chicken broth while preserving its smoky, tangy, and spicy essence. Ready in just over an hour, it’s an excellent choice for a weeknight dinner or entertaining guests. Garnished with fresh parsley and served alongside roasted veggies or a crisp green salad, this low sodium peri peri recipe delivers maximum flavor in every bite!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs
- 2 large Red bell peppers
- 5 pieces Garlic cloves
- 4 pieces Red chili peppers (adjust to heat preference)
- 0.25 cup Lemon juice
- 0.25 cup Olive oil
- 2 teaspoons Smoked paprika
- 2 tablespoons White wine vinegar
- 2 teaspoons Dried oregano
- 1 teaspoon Ground black pepper
- 1 teaspoon Onion powder
- 0.5 cup Unsalted chicken broth
- 0.25 cup Parsley (for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Roast the red bell peppers in the oven for about 20 minutes until charred. Once done, let them cool slightly, then peel off the skins and remove the seeds.
In a blender or food processor, combine the roasted red bell peppers, garlic cloves, red chili peppers, lemon juice, olive oil, smoked paprika, white wine vinegar, dried oregano, ground black pepper, and onion powder. Blend until smooth to create the peri peri marinade.
Reserve 1/4 cup of the marinade for basting and pour the remaining marinade over the chicken thighs. Ensure the chicken is well-coated. Let it marinate for at least 1 hour, or overnight for more intense flavor.
Heat a large ovenproof skillet over medium-high heat. Add the marinated chicken thighs, skin-side down, and sear for about 5-7 minutes until the skin is golden brown.
Flip the chicken thighs and pour the unsalted chicken broth into the skillet.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, basting occasionally with the reserved marinade, until the chicken is cooked through and juices run clear.
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish with chopped parsley before serving.
Serve with your choice of side, such as roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
3247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.5 g | 246% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 1057 mg | 46% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 18.5 g | ||
| Protein | 321.9 g | 644% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 491 mg | 38% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 4530 mg | 96% | |
*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.
