Need some spice in your kitchen? Try Chef Heather’s Piri Piri Chicken recipe! So easy and super flavorful. Thank you to Sonoma Family Meal for continuing to give us inspiration in our kitchens at home and for helping us Feed our Frontline each week! For more information about Sonoma Family Meal, visit sonomafamilymeal.org
Piri Piri Chicken
1 tsp Crushed red pepper flakes
3 cloves garlic, crushed
1 2 inch piece fresh, peeled ginger, coarsely chopped
½ c cilantro leaves
2 T white wine vinegar
½ onion, chopped
1 tsp Smoked paprika
1/2 c olive oil
Kosher salt and freshly ground pepper to taste
3 ½ pounds skin-on, bone-in chicken pieces
In a food processor, puree the fresh and dried chiles with the garlic, ginger, cilantro, vinegar, onion, paprika, and olive oil until smooth. Season with salt and pepper. Reserve ½ cup of the marinade. In a large bowl, rub the chicken pieces all over with the remaining marinade and let stand at room temperature for 30 minutes.
Preheat the oven to 450 degrees. Set a wire rack over a large rimmed baking sheet.
Transfer the chicken to the prepared baking sheet: discard the used marinade. Season with salt and pepper. Roast the chicken for about 40 minutes, until the chicken is cooked through.
Transfer the chicken to a platter and serve with reserved marinade for dipping.