Baked Piri Piri Chicken Thighs
Position racks in middle and upper thirds of oven. Preheat broiler to high. Coat a large rimmed baking sheet with cooking spray.Advertisement
Place bell peppers, onion and garlic on the prepared pan. Broil on the top rack, turning often, until charred on all sides, about 8 minutes. Set aside. Reduce oven temperature to 425 degrees F.
Meanwhile, heat oil and chiles in a medium saucepan over medium heat. Cook, stirring occasionally, until the chiles start to darken in color, about 3 minutes. Remove from heat and let cool for 5 minutes.
Coarsely chop the bell peppers and onion and peel the garlic; transfer to a blender. Add the chiles and oil, lemon zest, lemon juice, vinegar, 1 teaspoon salt, oregano, paprika and ground pepper; puree until smooth.
Return the sauce to the pan and add bay leaves. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 minutes.
Pat chicken dry with paper towels. Place on the baking sheet, skin-side up; sprinkle both sides with the remaining 1 teaspoon salt and generously brush with 1/2 cup of the sauce.
Bake on the upper rack until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165 degrees F, about 30 minutes. Turn the broiler to high and continue cooking until starting to brown, about 2 minutes.
Brush each thigh with another 1 tablespoon of the sauce. Serve with additional sauce and charred lemons, if desired.
Tips: We designed this recipe to make more than you need for one dinner. Here are 3 ways to use the rest of the chicken and sauce throughout the week.
Build a Healthy Bowl: Top cooked whole grains with your favorite veggies, shredded leftover chicken and a drizzle of the sauce.
Sauce Up a Chicken Salad: Whisk some of the sauce with oil and vinegar to make a vinaigrette to toss with leafy greens. Top with chicken.
Turn Out Easy Tacos: Serve the chicken in warm corn tortillas with your favorite taco toppings.
To make ahead: Refrigerate sauce (Steps 1-5) for up to 1 week or freeze for up to 3 months. Refrigerate chicken for up to 3 days.
2 1/2 medium-fat protein, 1 fat, 1 vegetable