If you crave bold and bright flavours, these grilled Piri Piri Chicken Thighs are for you!
![Grilled Piri Piri Chicken thighs served with a spicy peach salsa, fingerling potatoes, an avocado crema and smoky blistered shishito peppers.](https://zimmysnook.ca/wp-content/uploads/2023/08/IMG_1391_jpg.jpg)
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.
![In a resealable bag, combine the rest of the sauce and the boneless skinless chicken thighs and marinate for 1-4 hours.](https://zimmysnook.ca/wp-content/uploads/2023/08/IMG_1311-e1691021605183.jpg)
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.
![Grill the chicken over the direct heat,](https://zimmysnook.ca/wp-content/uploads/2023/08/IMG_1330-e1691021902549-819x1024.jpg)
![Grill the chicken over the direct heat until lightly charred on both sides and the internal temperature reaches 165°F or more.](https://zimmysnook.ca/wp-content/uploads/2023/08/IMG_1335-e1691022095947-819x1024.jpg)
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!
![A plate of piri piri chicken served with a spicy peach salsa, fingerling potatoes, an avocado crema and smoky blistered shishito peppers.](https://zimmysnook.ca/wp-content/uploads/2023/08/IMG_1378_jpg-e1691022162735.jpg)
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
![Grilled Piri Piri (peri peri) Chicken thighs served with a spicy peach salsa, fingerling potatoes, an avocado crema and smoky blistered shishito peppers.](https://zimmysnook.ca/wp-content/uploads/2023/08/IMG_1378_jpg-2-e1691022308937-300x300.jpg)
Grilled Piri Piri 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 diced. Control the amount of heat by removing some or all of the seeds and membrane.
- 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!
Rate this Recipe
- Last step! If you make this, please leave a review letting us know how it was!
Such a great sauce!
Thanks Shanley,
The sauce is packed with flavour, your taste buds will thank you! 😉
Have a fantastic day!
Elaine & James