Piri Piri Chicken Thighs
Ingredients
6 RedBird Farms bone-in, skin-on chicken thighs
3 cloves garlic, chopped
1 fresh red chili pepper, finely chopped (remove seeds for milder heat)
1½ teaspoons smoked paprika
1 teaspoon salt
½ teaspoon black pepper
⅓ cup olive oil
Juice of 1 lemon
Fresh thyme sprigs
2–3 bay leaves
Method
1. Prepare Marinade:
In a bowl, whisk together chopped garlic, chili pepper, smoked paprika, salt, black pepper, olive oil, and fresh lemon juice.
2. Marinate Chicken:
Place chicken thighs in a baking dish or large ziplock bag. Pour marinade over the thighs, add thyme sprigs and bay leaves, and toss to coat thoroughly.
Let marinate at least 30 minutes, or up to 4 hours in the refrigerator.
3. Cook Chicken (Air Fryer or Oven):
Air fryer: Preheat to 380°F (190°C). Place chicken thighs skin-side up in the air fryer basket. Cook for 20–25 minutes, flipping halfway, until crispy and internal temperature reaches 165°F (74°C).
Oven: Preheat oven to 400°F (200°C). Arrange thighs skin-side up on a lined baking sheet or dish. Roast for 35–40 minutes until golden, crispy, and cooked through (internal temp 165°F).
4. Serve:
Let rest 5 minutes, garnish with extra lemon wedges, and enjoy!
Pair your Piri Piri Chicken with rice, roasted vegetables, or fresh salad.
