Peri Peri Chicken

Time: 90 minutes

This is a dish that says “I love myself” and “I am worth the effort”… yes you are.

Music Selection: Miley Cyrus – Flowers


1 ½ red peppers, seeded – cut into 1/3s

1 large onion – cut into quarters

3 cloves garlic, minced

1/4 cup lemon juice

Zest of one lemon

5 small red thai chilis, seeded and roughly chopped

1 tsp smoked paprika

1 tsp dried oregano

1 bay leaf


¼ cup red wine vinegar

¼ cup olive oil

6 chicken thighs with bone-in and skin-on (sometimes I do use skinless chicken breasts)

Yogurt Sauce:

1 cup of plain yogurt

1 lime, zested and juiced

2 Tbsp finely chopped mint



Heat oven to 425 degrees.

On a baking sheet, lined with foil, place the red peppers and onions. Sprinkle on some olive oil. Bake in oven about 15 – 20 minutes, until the red peppers are charred. Remove from heat. Let cool.

In a blender, place the garlic, lemon juice, garlic, chilis, red peppers, onion, oregano and paprika. Puree until smooth.

Place the puree in a pot and add the olive oil and bay leaf. Bring to a boil and simmer for about 30 minutes. Remove from heat and let cool. Add the lemon zest.

Place chicken in a ziplock and add ½ of the peri peri sauce (reserve the rest to serve with the chicken). Let it marinate for a few hours or overnight.

In the meantime, mix the yogurt sauce ingredients together and keep cool.

When ready to eat – heat oven to 425 degrees. On a lined baking sheet, place the chicken (shake off excess sauce). Bake until thoroughly cooked (about 25 minutes). Serve with coconut lime rice  and yogurt sauce. Holiday carrots are a great side.

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