piri piri chicken

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6 steps

1
Blend ¼ cup olive oil, the juice of 1 lemon, 2 minced garlic cloves, 1–2 red chiles, 1 teaspoon smoked paprika, ½ teaspoon salt, and a pinch of oregano. Taste before adding more chile.
2
Pat 1½ pounds bone-in, skin-on chicken thighs dry. Make two shallow cuts through the skin on each piece and rub with half the sauce. Cover and chill for 30 minutes or up to 8 hours.
3
Heat the oven to 425°F. Arrange the chicken skin-side up on a foil-lined sheet pan and roast 30–40 minutes, brushing once with the reserved unused sauce, until the skin is browned and the thickest piece reaches 165°F.
4
For extra color, broil 1–2 minutes while watching closely. The skin should blister at the edges, and the pan juices should run clear when the meat is pierced.
5
Rest the chicken 8 minutes before serving. Spoon pan juices over the pieces and pass lemon wedges and extra sauce at the table.
6
Refrigerate leftovers within 2 hours and reheat at 375°F until hot. Do not reuse sauce that touched raw chicken unless it is boiled first.

Ingredient substitutions