This Piri Piri Chicken with Potatoes recipe is sponsored by Idaho Potatoes. All opinions are my own.
A little smoky, a bit of spicy and it all balances beautifully and tastes amazing in the recipe for Piri Piri chicken and roasted potatoes. My kids couldn’t get enough of this and before the meal was done, they wanted to know when I’d be making it again.
Easy to make dinner recipe, the best Piri Piri Chicken with Potatoes!
What is Piri Piri Chicken? And is it really different from other roast chicken?
Yes, yes it is different! Flavors inspired by a blend of African and Portuguese cultures that have collided into a cult favorite, the Piri Piri chicken, layering the quintessential smoky and spicy flavors into a marinade and then roasted or grilled into tender, juicy, chicken perfection.
If you have ever had the privilege of coming across and enjoying a plate of Piri Piri chicken at the restaurant Nando’s and loved it, then this is a definite must-try recipe.
This meal is one of those fantastic, let’s make it often dinners that my family is obsessed with!
Ingredients You’ll Need:
- Fresh cilantro
- Fresh ginger
- Large shallot
- Litehouse Freeze Dried Garlic
- Litehouse Freeze Dried Parsley
- Piri-piri sauce
- Extra-virgin olive oil
- Fresh lime juice
- Coarse kosher salt
- Ground black pepper
- Boneless, skinless chicken thighs
- Fingerling Idaho Potatoes
- Unsalted butter
- Fresh lime juice
- Make the Piri Piri chicken marinade: Add chop cilantro, ginger, and shallot, into the food processor. Add in the Litehouse Freeze Dried Garlic and Parsley, Piri Piri sauce, olive oil, lime juice, salt, and pepper and process the marinade. Set aside until ready to use.
- Pour half of the marinade into a casserole glass baking dish, add the skinless, boneless chicken thighs and the cleaned fingerling Idaho Potatoes. Pour the remaining marinade, coating everything well, cover, and chill for at least 2 hours or overnight.
- Preheat the oven to 400°F. Transfer the chicken and potatoes to a roasting pan and cook for about 40 – 45 minutes, basting occasionally.
- Make the glaze while the chicken and potatoes are in the oven. In a small saucepan, melt butter, add in the cilantro, Litehouse Freeze Dried Garlic, Piri Piri sauce, and lime juice, mixing until well incorporated, and cook for about 5 minutes. Once chicken and potatoes are cooked, pour half of the warm glaze over the potatoes and roasted chicken.
- Garnish with freshly chopped cilantro, and serve with the remaining glaze to use as a dipping sauce.
Tips and Tricks for the Best Piri Piri Chicken and Roasted Potatoes:
- Start with fresh oil in the marinade. Regardless if you’re garnishing, frying, or baking in the oven, you’ll want to use fresh oil. You don’t want an amazing meal ruined by rancid oils.
- For the seasonings, again, using recently purchased herbs and spices will make that dish amazing. For optimal flavor, Litehouse freeze-dried herbs are perfect for bringing out the best flavors. I love their freeze-dried garlic so much, that I sometimes eat it on its own, truth. To find out where to buy Litehouse, click here.
- As always, my go-to potatoes are Idaho Potatoes, and I’m never without a stash of them in my pantry. To make sure you are enjoying the best quality potatoes for your recipes, look for the certified grown in Idaho label. In this Piri Piri chicken and potatoes recipe, I opted for the fingerling variety, but feel free to use russet or new potatoes. For more recipe ideas and where to buy, click here.
- I like to use boneless, skinless chicken thighs, but the Piri Piri chicken marinade and spicy glaze/dipping sauce tastes just as amazing using chicken breast, any pieces, chicken wings, and spatchcock style chicken.
Other great recipes to try:
- Duchess Potatoes
- Baked Chicken Wings with Apple Butter
- Asparagus Parmesan Fries
- Potato, Butternut Squash, and Cauliflower Curry
- Pancetta with Roasted Butternut Squash and Kale Pasta
- 1/2 cup fresh cilantro, chopped
- 1 (2-inch) piece fresh ginger, peeled and sliced
- 1 large shallot, peeled and roughly diced
- 1 tabelspoon Litehouse Freeze Dried Garlic
- 1 tablespoon Litehouse Freeze Dried Parsley
- 1/2 cup piri-piri sauce
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lime juice
- 1 teaspoon coarse kosher salt
- 1 teaspoon ground black pepper
- 2 - 3 pounds boneless, skinless chicken thighs
- 2 pounds fingerling Idaho Potatoes
For the glaze/dipping sauce:
- 1/2 cup unsalted butter
- 1/4 cup fresh cilantro, chopped
- 2 teaspoons Litehouse Freeze Dried Garlic
- 2 tablespoons piri-piri sauce
- 2 tablespoons fresh lime juice
- Roughly chop cilantro, ginger, shallot, and add them into the food processor. Add the Litehouse Freeze Dried Garlic and Parsley, plus the piri-piri sauce, olive oil, lime juice, salt, and pepper then process marinade to blend for about 20 - 30 seconds or until well incorporated. Set aside until ready to use.
- Pour half of the marinade into a casserole glass baking dish, then add the skinless, boneless chicken thighs and potatoes. Pour the remaining marinade over everything, coating well, cover, and chill for at least 2 hours or overnight.
- Preheat the oven to 400°F. Transfer the chicken and potatoes to a roasting pan and cook for about 40 - 45 minutes, basting occasionally.
- Make the glaze while the chicken and potatoes are in the oven. In a small saucepan, melt butter, add in the cilantro, Litehouse Freeze Dried Garlic, Piri Piri sauce, and lime juice, mixing until well incorporated, and cook for about 5 minutes. Remove from heat, warming just before serving. Once chicken and potatoes are cooked, pour over half of the warm glaze.
- Garnish with freshly chopped cilantro, and serve with the remaining half of the glaze as a dipping sauce.
The chicken and potatoes can be marinated in a ziplock bag if preferred. You can marinade the chicken sealed in the refrigerator overnight for intense flavor.
Can't find fingerling potatoes? You can substitute any variety of Idaho Potatoes, such as diced russets, or new potato varieties.
You can make the glaze/dipping sauce up to 3 days ahead, rewarming it in the microwave or stovetop before serving.
For the Piri Piri sauce, I used Nando's medium original, you can also use any of your favorites if you're unable to find a Piri Piri sauce.
You can also use this recipe with chicken wings, chicken breasts, spatchcock style, or traditional whole roasted chicken.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 754Total Fat: 43gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 318mgSodium: 751mgCarbohydrates: 37gFiber: 4gSugar: 4gProtein: 60g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.