If you crave bold and bright flavours, these grilled Piri Piri Chicken Thighs are for you!
The chicken is marinated in a piri piri (peri peri) sauce, then is seared over charcoal and wood. Served with a spicy peach salsa, fingerling potatoes, an avocado crema and smoky blistered shishito peppers. So delicious!
Ingredients
- Boneless skinless chicken thighs
Piri Piri Sauce
- Red bell pepper
- Onion
- Cilantro leaves and tender stems
- Fresh oregano
- Smoked & spicy paprika
- Black pepper
- Salt
- Garlic
- Red Thai chilies
- Lemon juice
- Apple cider
- Olive oil
Peach Salsa
- Peaches
- Tomatoes
- Red onion
- Jalapeños
- Cilantro
- Lime juice
- Salt and pepper
- Hot sauce
See recipe card for quantites.
Instructions
Piri Piri Sauce
Combine everything in a food processor and blitz. Reserve ½ cup of the sauce, heat before serving.
Marinate the Chicken
In a resealable bag, combine the rest of the sauce and the boneless skinless chicken thighs. Marinate for 1 to 4 hours.
Peach Salsa
Combine all ingredients in a bowl and toss to coat. Chill until ready to serve.
Grill the Chicken
Preheat the grill to medium-high, about 425-450°F
Grill the chicken until lightly charred and the internal temperature reaches 165°F or more. Approximately 15 minutes.
Plate and Serve
Serve with a spiral drizzle of avocado crema on the plate, they place 4-5 fingerling potato halves (cut side down) then lay 2-3 chicken thighs on top of the potatoes. Add a spoonful of peach salsa, 4-5 blistered shishitos and serve with the reserved sauce on the side. Sprinkle with a good finishing salt and enjoy!
Watch how these grilled Piri Piri Chicken Thighs were made here.
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
Piri Piri Grilled Chicken Thighs
Ingredients
- 12 boneless skinless chicken thighs
Piri Piri sauce
- 1 red bell pepper charred, skin removed
- 1 medium onion
- ½ cup cilantro leaves and tender stems
- 1 tablespoon fresh oregano
- 1 teaspoon smoked & spicy paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 3 large cloves garlic or 5-6 smaller
- 4 red Thai chilies or to taste
- ¼ cup fresh lemon juice
- 2 tablespoons apple cider
- ¼ cup olive oil
Peach Salsa
- 2 ripe peaches diced
- ½ cup tomatoes seeded and diced
- ½ small red onion diced
- 2 small jalapeños seeds and membrane removed, diced
- ½ cup cilantro finely chopped
- Juice of one lime
- Salt and pepper to taste
- 1 teaspoon hot sauce or to taste
Instructions
Piri Piri Sauce
- Combine everything in a food processor and blitz. Reserve ½ cup of the sauce, heat before serving.
Marinate the Chicken
- In a resealable bag, combine the rest of the sauce and the boneless skinless chicken thighs. Marinate for 1 to 4 hours.
Peach Salsa
- Combine all ingredients in a bowl and toss to coat. Chill until ready to serve.
Grill the Chicken
- Preheat the grill to medium-high, about 425-450°F
- Grill the chicken until lightly charred on both sides and the internal temperature reaches 165°F or more. Approximately 15 minutes.
Plate and Serve
- Serve with a spiral drizzle of avocado crema on the plate, they place 4-5 fingerling potato halves (cut side down) then lay 2-3 chicken thighs on top of the potatoes. Add a spoonful of peach salsa, 4-5 blistered shishitos and serve with the reserved sauce on the side. Sprinkle with a good finishing salt and enjoy!
Such a great sauce!
Thanks Shanley,
The sauce is packed with flavour, your taste buds will thank you! 😉
Have a fantastic day!
Elaine & James