Low Sodium Piri Piri Chicken
Discover a bold and flavorful twist on a classic dish with this Low Sodium Piri Piri Chicken recipe—perfect for health-conscious food lovers who don't want to compromise on taste. Featuring juicy chicken thighs marinated in a vibrant homemade piri piri sauce, this recipe combines zesty lemon juice, smoky paprika, and a fiery kick from red chili peppers balanced by aromatic cumin, oregano, and fresh cilantro. With only 20 minutes of prep time, followed by oven-baking for a tender, perfectly cooked result, this heart-healthy dish is low in sodium yet packed with rich, spicy flavor. Serve it alongside steamed veggies or a crisp salad for a wholesome meal that's as delicious as it is nourishing.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 large Red bell pepper
- 2 pieces Red chili peppers (medium heat), seeds removed
- 4 pieces Garlic cloves
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro
- 2 tablespoons Apple cider vinegar
Instructions
Start by preparing the piri piri sauce: Cut the red bell pepper and chili peppers into small pieces. Ensure all the seeds are removed.
In a blender, combine red bell pepper, chili peppers, garlic cloves, smoked paprika, ground cumin, dried oregano, black pepper, olive oil, lemon juice, apple cider vinegar, and fresh cilantro.
Blend the ingredients until smooth and well combined. Taste the sauce and adjust the spice level by adding more chili if preferred.
Place the chicken thighs in a large mixing bowl. Pour the prepared piri piri sauce over the chicken, making sure each piece is well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to infuse.
Preheat your oven to 375°F (190°C).
Remove the chicken from the refrigerator and arrange the pieces in a single layer on a baking sheet lined with parchment paper.
Bake the chicken in the preheated oven for 35-45 minutes, or until the chicken is cooked through and has an internal temperature of 165°F (74°C).
Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. This will help retain the juices and keep the chicken tender.
Serve the low sodium piri piri chicken hot, garnished with additional fresh cilantro if desired. Pair with your favorite sides, such as steamed vegetables or a fresh salad, for a complete meal.
Nutrition Facts
Calories |
3003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.9 g | 226% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 1008 mg | 44% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 8.3 g | ||
| Protein | 316.3 g | 633% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 222 mg | 17% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3580 mg | 76% | |
*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.
