recipe
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Los Angeles
Spicy Peri Peri Chicken
Kiano Moju
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$1.00
Inspired by the original Mozambique sauce, this peri peri recipe uses just 3 ingredients: chilis, salt, and acid. Use as a marinade for any protein and as a spicy finishing sauce. Customize with extras like paprika, onion, garlic, oil, and vinegar.
You Need
Peri Peri Marinade
- 4 fresh Fresno chilis
- 1 fresh Thai chili (optional, if very spicy)
- 6 garlic cloves, peeled
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon sea salt
- 1/2 lemon, zested and juiced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons extra virgin olive oil
How To
- Place chicken thighs skin-side down. Feel for the thigh bone running down the center of the thigh and with a sharp boning or kitchen knife, gently run the knife down either side to loosen the flesh. Slip the knife between the bone and the meat, then cut out the knuckle at one end of the bone. Stand the bone up horizontally with the knuckle still attached to the meat at the bottom, then cut downwards to slice it away from the meat. Don’t discard the bones; freeze them to use later for chicken broth! Use the knife to remove any excess fat, gristle, or cartilage from the deboned thigh. Generously salt both sides of the deboned chicken thighs and set aside.
- Roughly slice chilis, removing the seeds for a milder flavor, and add to a food processor. Add garlic cloves and salt to the food processor, then blend for 2 to 3 minutes or until the mixture is finely chopped. Add lemon zest and juice, paprika, and dried oregano to the food processor, then blend for another 1 to 2 minutes or until everything is combined and the mixture has reached the consistency of a paste. Add olive oil and mix well with a spoon or spatula. Reserve 1/2 cup of peri peri sauce for serving, then pour the remaining marinade over the chicken, making sure to coat both sides. Marinate for at least 10 minutes, or refrigerate overnight for best results.
- In a cold, medium-sized skillet, evenly coat the bottom with olive oil, ensuring there are no gaps. Arrange the chicken in the pan skin-side down, leaving a 1/2 inch gap between the pieces to not overcrowd the pan. Working in batches, turn the heat to medium and start crisping up the chicken skin. Let the chicken thighs fry for 6 to 12 minutes, or until the skin is golden brown and crispy, and the chicken is cooked halfway through, then flip the chicken to finish cooking for another 6 minutes. When ready to serve, plate up the chicken thighs and pour over extra peri peri sauce.