Paleo Piri Piri Chicken
Spice up your mealtime with this fiery and flavorful Paleo Piri Piri Chicken recipe! Perfectly marinated chicken thighs take center stage in this dish, basted in a homemade blend of red bell pepper, bird’s eye chilies, fresh ginger, garlic, and tangy lemon juice. This paleo-friendly marinade is rounded out with apple cider vinegar, paprika, and oregano, delivering a bold, smoky heat that pairs beautifully with a juicy, tender texture. Oven-baked to perfection with crispy edges, this easy-to-make dish is ready in under an hour and makes for a wholesome, protein-packed meal. Garnish with fresh parsley and serve alongside roasted vegetables or a crisp green salad for a vibrant, healthy dinner that's sure to impress. Whether you're looking for a paleo recipe or just love spicy, Portuguese-inspired flavors, this Piri Piri Chicken is your new go-to!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 8 pieces Chicken thighs
- 1 large Red bell pepper
- 2 small Bird's eye chilies
- 4 Garlic cloves
- 1 inch piece Fresh ginger
- 3 tablespoons Lemon juice
- 2 tablespoons Apple cider vinegar
- 2 teaspoons Paprika
- 1 teaspoon Dried oregano
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Prepare the Piri Piri marinade. Start by chopping the red bell pepper into large pieces and place it in a blender.
Add the bird's eye chilies, garlic cloves, and fresh ginger (peeled and chopped) to the blender.
Pour in the lemon juice, apple cider vinegar, and olive oil.
Add the paprika, oregano, salt, and black pepper to the blender.
Blend the mixture until smooth. This is your Piri Piri marinade.
Place the chicken thighs in a large bowl or a resealable plastic bag.
Pour the marinade over the chicken, ensuring each piece is well coated. Let it marinate for at least 15 minutes, or preferably overnight in the fridge for more flavor.
Line a baking dish with parchment paper and arrange the marinated chicken thighs in a single layer.
Pour any remaining marinade over the chicken.
Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and has crispy edges.
Once cooked, let the chicken rest for a few minutes before serving.
Garnish with freshly chopped parsley before serving.
Enjoy your Paleo Piri Piri Chicken with a side of roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 632 mg | 27% | |
| Total Carbohydrate | 6.6 g | 2% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.3 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 666 mg | 14% | |
*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.
