The Best Piri Piri Chicken with Potatoes
Tastes amazing, layered with smoky and spicy flavors, and will make an impressive casual dinner to share with friends and family, Piri Piri Chicken with Potatoes.
Ingredients
- ½ 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
- ½ cup piri-piri sauce
- ¼ cup extra-virgin olive oil
- ¼ 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:
- ½ cup unsalted butter
- ¼ cup fresh cilantro chopped
- 2 teaspoons Litehouse Freeze Dried Garlic
- 2 tablespoons piri-piri sauce
- 2 tablespoons fresh lime juice
Instructions
- 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.
Notes
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
Serving: 1gCalories: 754kcalCarbohydrates: 37gProtein: 60gFat: 43gSaturated Fat: 16gPolyunsaturated Fat: 25gCholesterol: 318mgSodium: 751mgFiber: 4gSugar: 4g
