Piri Piri Chicken Recipe

Make the marinade

In a blender or food processor combine 4 tbs olive oil, 2 tbs lemon juice, smoked paprika, chili flakes, hot chili paste, minced garlic, roasted red bell pepper (if using), white wine vinegar, brown sugar (or honey), salt and black pepper. Blend until smooth to form a thick marinade.

Marinate the chicken

Place the chicken thighs in a shallow dish or zip-top bag. Pour three-quarters of the marinade over the chicken, reserving about 3-4 tbs for basting/finishing. Massage the marinade into the chicken so every piece is coated. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor penetration.

Bring to room temperature

Remove chicken from the refrigerator 20–30 minutes before grilling to take the chill off; keep reserved marinade refrigerated until ready to baste.

Preheat the grill or pan

Preheat a grill to medium-high heat (about 200–230°C / 400–450°F). If using a cast-iron skillet or grill pan, heat it over medium-high until very hot and lightly oil the surface.

Grill the thighs

Place marinated chicken thighs on the hot grill. Cook 4–6 minutes per side, depending on thickness, turning once. After flipping to the second side, baste with reserved marinade and continue cooking until internal temperature reaches 74°C (165°F) and juices run clear. If flare-ups occur, move chicken to a cooler zone and finish with indirect heat.

Rest

Transfer cooked chicken to a cutting board and rest for 5–7 minutes to allow juices to redistribute. Slice each thigh into 2–3 pieces if desired.

While the chicken marinates or cooks, make the raita: in a bowl combine Greek yogurt, diced cucumber, chopped mint, 1 tsp lemon juice, ground cumin, salt and black pepper. Stir until smooth and refrigerate until serving. Taste and adjust seasoning.

In a small saucepan or skillet warm 2 tbs olive oil over low heat. Add minced garlic and chili flakes and cook gently 30–45 seconds until fragrant (do not brown). Remove from heat and stir in lemon juice, vinegar, smoked paprika and salt. Let sit for a minute, then spoon over the sliced chicken or serve alongside as dipping sauce.

Make parsley oil

Blanch parsley in boiling water for 10 seconds, plunge into ice water, then drain and pat dry. In a blender combine blanched parsley, 4 tbs olive oil and 0.25 tsp salt. Blend until bright green and smooth. If too thick, add a little more oil (1 tsp at a time) to achieve a drizzleable texture. Strain through a fine sieve if desired for a silky oil.

Plate the dish: spread a spoonful of cucumber raita on each plate, arrange sliced piri piri chicken on top or beside it. Drizzle piri piri sauce over the chicken, finish with a few teaspoons of parsley oil, scatter microgreens, and sprinkle a few chopped parsley leaves. Serve with lemon wedges to squeeze over just before eating.