Peri Peri Chicken Thighs Recipe

Prep and marinade

Pat the chicken thighs dry with paper towel. In a bowl, whisk together 3 tbsp olive oil, 3 tbsp peri peri paste, 2 tbsp lemon juice, 1 tsp smoked paprika, minced garlic (4 cloves), 1 tbsp honey, 1.5 tsp sea salt and 1/2 tsp black pepper until smooth. Place the chicken in a resealable bag or shallow dish and pour the marinade over the thighs, massaging to coat thoroughly. Refrigerate for at least 1 hour, preferably 4 hours or overnight for best flavor.

Roast or grill

Preheat the oven to 425°F (220°C) or heat a grill to medium-high. Remove chicken from fridge 20 minutes before cooking. If oven-roasting: arrange thighs skin-side up on a rimmed baking sheet lined with foil or in a roasting pan. Roast for 30-40 minutes, basting once with pan juices or an extra spoonful of marinade after 15-20 minutes, until the internal temperature reaches 165°F (74°C) and skin is crisp and charred in spots. If grilling: oil the grates, cook skin-side down first 6-8 minutes until nicely charred, flip and continue 10-15 minutes, covered, until 165°F (74°C). Let rest 5-8 minutes before serving.

Optional finishing glaze

If you like a sticky finish, mix 1 tbsp peri peri paste with 1 tsp honey and brush over thighs in the last 3-5 minutes of cooking, turning once to caramelize lightly. Watch carefully to avoid burning.

While the chicken marinates or cooks, prepare the slaw. In a large bowl combine 4 cups thinly sliced red cabbage, 1 cup grated carrot, 1/2 cup thinly sliced red onion and 1/4 cup chopped cilantro.

In a small jar or bowl whisk together 2 tbsp apple cider vinegar, 2 tbsp olive oil, 1 tsp honey or maple syrup, 3/4 tsp salt and 1/4 tsp black pepper until emulsified. Pour the dressing over the cabbage mixture and toss thoroughly to coat. Let sit 10-20 minutes at room temperature to soften the cabbage and meld flavors; toss again before serving.

In a small bowl combine 1 cup Greek yoghurt, 1 tsp lemon zest, 1 tbsp lemon juice, 1/2 grated garlic clove, 1 tsp olive oil, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Stir until smooth and taste; adjust salt or lemon to preference. Chill until ready to serve.

Arrange rested peri peri chicken thighs on a platter. Spoon a generous portion of red cabbage slaw alongside or on top as desired. Dollop or drizzle the lemon yoghurt next to the chicken. Sprinkle chopped parsley or cilantro over the chicken and slaw, and serve with lemon wedges for squeezing over.

Suggested accompaniments: steamed rice, grilled flatbread or roasted potatoes. Leftover chicken stores covered in the refrigerator for up to 3 days; keep yoghurt separate until serving.