Piri Piri Chicken

 

Ingredients

• 4 skin-on chicken leg quarters (thighs and drumsticks attached)
• 3 teaspoons sweet smoked paprika
• 3 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 teaspoon Swerve or RAW honey
• 2 teaspoons ground cumin
• 1 teaspoon dried thyme leaves
• 6 fresh basil leaves
• 8 garlic cloves
• 1/2 large white onion cut into large chunks
• 1/4 cup cilantro leaves
• 3 stemmed dried African bird’s eye chili peppers
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 lemon, juiced
• 1 tablespoon chopped cilantro, for garnish

Method

1. Make the marinade:

   Place the paprika, salt, pepper, sugar, cumin, thyme, basil, garlic, onion, cilantro leaves, chili peppers, olive oil, vinegar, and lemon juice into a food processor. Blend for 60 seconds or until you have a smooth sauce.

2. Pat chicken dry:

   Pat the chicken pieces dry using a paper towel and place the chicken pieces in a 9 x 13 baking dish.

3. Marinate the chicken:

   Pour half of the marinade over the chicken making sure to coat both sides of the chicken. Cover with aluminum foil and place the baking dish in the fridge. Marinate the chicken for 3 hours or up to 24 hours.

   Place the remaining marinade in an airtight container and store in the fridge until ready to make pan sauce.

4. Remove chicken from fridge and preheat the oven:

5. When ready to cook the chicken, remove the chicken from the fridge and take off the foil. Preheat the oven to 400°F.

6. Roast the chicken:

   Roast the chicken uncovered for 50 to 60 minutes or until the temperature reaches 165 degrees when inserted with a meat thermometer into the thickest part of the chicken.

7. Make the pan sauce:

   Right before you’re ready to serve, make the pan sauce. In a small saucepan over medium-low heat add the remaining marinade. Cook, stirring occasionally, until the sauce heats through, about 2 minutes.

8. Serve:

   Spoon the pan sauce over the chicken and garnish with cilantro. Serve with a side dish of your choosing.

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