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Peri Peri Chicken Thighs Recipe (Oven Baked)

Crispy skin Peri Peri Chicken Thighs, baked in the oven, perfect recipe for a weeknight dinner! Serve it with some rice or potatoes and coleslaw.

Course Dinner
Cuisine Portuguese
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 312 kcal
Author Adore Foods

Ingredients

Peri Peri Sauce

  • 5-7 fresh Bird eye chili depending on how spicy you want it
  • 1/2 to 1 cup extra virgin olive oil depending on how thin you want it
  • 4 medium garlic cloves
  • juice from 1 lemon
  • 1 bay leaf
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • salt and pepper
  • 8 chicken thighs skin on

Instructions

  1. Prepare your chili, discard stems and roughly chop them.
  2. Place all the ingredients from Peri Peri sauce list in a food processor fitted with a metal blade/ blender and blend until smooth. Check if you are ok with the texture of the sauce (I like mine a bit coarse, not very smooth. If you prefer it smoother blend the mixture some more). Pour the mixture into a small glass jar and place it in the fridge.*
  3. Place chicken thighs (or whole chicken/ butterflied chicken, chicken legs) in a bowl or Ziploc bag, add generous amount of Peri Peri sauce, cover or seal the bag and place it in the fridge for at least 2 hours (overnight would be ideal).
  4. Preheat your oven at 400F/ 200C. Spray some olive oil on a skillet/ baking pan, add marinated chicken and bake it for 40 minutes or until chicken is cooked, basting with some more sauce after 20 minutes in the oven.
  5. Serve with extra Peri Peri sauce next to rice or baked potatoes. Add some coleslaw too.

Recipe Notes

You can store Peri Peri sauce in a tight closed jar, in the fridge, for maximum 4 weeks.