Serves 4
60 min
Oven Roasted Piri Piri Chicken
Recipe GLPR990b6f292c3c72
Succulent chicken leg quarters infused with a vibrant African piri piri marinade made from dried chili peppers, garlic, fresh herbs, and warm spices. The chicken is roasted until golden and crispy-skinned, with tender, juicy meat throughout. This bold, spicy dish delivers complex heat balanced with citrus brightness.
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Ingredients
3 teaspoons sweet smoked paprika
3 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated sugar
2 teaspoons ground cumin
1 teaspoon dried thyme
6 fresh basil leaves
8 garlic cloves, peeled
1/2 large white onion, cut into large chunks
1/4 cup fresh cilantro leaves
3 dried African bird's eye chili peppers, stemmed
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon, juiced
4 skin-on chicken leg quarters (thighs and drumsticks attached)
1 tablespoon fresh cilantro, chopped, for garnish
Directions
Preheat your oven to 425°F (220°C).
In a blender or food processor, combine the paprika, kosher salt, black pepper, sugar, cumin, dried thyme, basil leaves, garlic cloves, onion chunks, cilantro leaves, and dried chili peppers. Pulse until the mixture resembles a coarse paste.
Transfer the paste to a small bowl and stir in the extra virgin olive oil, red wine vinegar, and fresh lemon juice until well combined. This is your piri piri marinade.
Pat the chicken leg quarters dry with paper towels. Arrange them skin-side up in a large roasting pan or on a baking sheet.
Generously coat each chicken piece on all sides with the piri piri marinade, rubbing it into the skin and under the skin as much as possible. Reserve any remaining marinade.
Roast the chicken in the preheated oven for 40-45 minutes, or until the skin is golden brown and crispy and the internal temperature reaches 165°F when measured at the thickest part of the thigh without touching bone. Baste the chicken with the reserved marinade halfway through cooking.
Remove the roasted chicken from the oven and let it rest for 3-5 minutes before serving.
Arrange the chicken on a serving platter and garnish with freshly chopped cilantro. Serve hot with the pan drippings spooned over the top.
