Spice up your dinner with this quick and easy marinade. Here, we’re using it with chicken thighs for a quick, easy, and delicious weeknight dinner. Roasted potatoes cook alongside the chicken, making for easy cleanup!
Remove bones from chicken thighs, keep skin on. Make Peri Peri marinade by combining and blitzing all sauce ingredients in food processor. Cover chicken with marinade and refrigerate for 4-12 hours. Remove from marinade; bake at 425° for 10-15 minutes. While chicken cooks, peel and cut potatoes into 1″ cubes. Toss with olive oil and seasonings. Add to baking pan with chicken and cook another 10-15 minutes until chicken is cooked through and potatoes are tender. Flip chicken and broil 2-3 minutes until lightly browned.
Make It Your Own:
– Instead of thighs, use chicken breast, wings, or a whole bird; this marinade is also good with pork.
– Make Peri Peri shrimp, but reduce marinating time to no more than 20 minutes.
– Use any extra marinade as a sauce: Mix with 1/2 cup of water and cook Peri Peri sauce in a pan until the water evaporates and the mixture is cooked through. Use as a topping on fish, eggs, potatoes, etc. (do not re-use any marinade that was in contact with raw meat).
– Adjust the spice level by varying the number and types of chilies used.
– Make the Peri Peri marinade up to 1 week ahead, and store in fridge until ready to use.
If you like spicy food, you will love this dinner! It’s very customizable to your heat preference, and there are several make-ahead steps that help make this very quick and easy. Plus, all the cooking can be done on a single, aluminum foil-covered baking sheet, so cleanup is easy.
Peri Peri sauce is traditionally made with the peri peri pepper, also known as the African birds-eye chili. But I’ve never found those in my local grocery store, so I just look for several hot chilies and use those. I’ve been very pleased when I’ve used serrano, Thai, jalapenos, and an un-named little red chili that was just labeled “hot.” So if you can’t find anything labeled peri peri, just take a look around the produce department and in the international food aisle and find something that looks promising and give it a shot. I usually use at least two different types of peppers, which allows me to have some control over the spice level.
The roasted potatoes are a pretty basic recipe. I’ve used garlic powder and smoked paprika here to echo some of the same spices used in the peri peri sauce, but the versatility of the seasonings makes it one of my go-to options for any weeknight dinner. Since I had a rack in the pan, I roasted the potatoes directly on the rack, but if you cook them directly on the pan, they’ll get extra crispy.