Join! 12 weeks for $1

Check out our latest issues.

Chef Eric Ripert teaches us how to make vegetables the star of the plate.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Milk Street Recipe

Piri Piri Chicken Thighs

50 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Piri Piri Chicken Thighs

Piri-piri can refer to a finger-staining chili pepper sauce—usually spiked with garlic, sugar and plenty of cayenne, lemon and paprika—or to whatever the sauce douses. Its origins are Portuguese, but it's found today in South Africa, Mozambique and Namibia. To make our version of the tangy-sweet sauce, we use pure New Mexico or California chili powder. If you can't find either, use ¼ cup regular (not smoked) sweet paprika. Avoid standard chili powder, which is a blend of ground chilies and other herbs and spices. Fresno chilies are fresh red chilies similar in size and shape to jalapeños, but with pointy tips. If they are unavailable, fresh cherry peppers are a good substitute. The thighs can be a bit spicy, so we like to serve them with a simple rice pilaf to soak up the heat and sauce, or a cooling cucumber salad. If you have leftovers, shred the meat and make chicken salad with mayonnaise and a dollop of the sauce.

4

Servings

Tip

Don't reduce the number of Fresno chilies; all are needed for flavor and color. To reduce spiciness, remove some or all of the seeds and ribs from the chilies before processing. Don't substitute Thai chilies for the Fresnos; they pack far more heat.

50 minutes

Reviews
Tricia S.

This recipe delivers great, balanced flavors. I used skinless, boneless thighs (organic) because that's what I had in the freezer, and I used 5 big, fat, seeded jalapeños because Fresnos are unknown to my small town grocery store. I also used limes instead of lemon because that's what I had. I cut the cooking time about 10 minutes because of the absence of bone and skin, and I put the spice mixture all over the skinned chicken before roasting. But I followed the proportions the first time through to see what we liked. Just delicious, as written. And it was just as fast as promised. BTW, my New Mexican chili powder on hand was the mild variety. Really good overall. We will use the leftover sauce on other yummy things. I served this with corn sautéed off the cob with carrot and green onion, a bit of cotija cheese. And cucumber salad from my garden. A summer festival of flavors.


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.