Ingredients
Method
- 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.
Nutrition
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.
