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Place chicken in a roasting pan and set aside.
In a small mixing bowl whisk together lemon juice and garlic.
Pour the lemon mixture over the chicken and coat all around.
Season chicken with salt; cover and let sit on the kitchen counter for 30 to 60 minutes.
In the meantime, chop the chillies and garlic; add to a blender or food processor. NOTE: I advise to wear gloves when working with chilies.
Add in lemon juice, salt, and pepper. Pulse until blended.
Add paprika and oil; process until smooth and completely combined.
Taste for seasonings and add more chilies, or salt and pepper, if you want. You can also add a little bit of sugar to add a bit of sweetness to the sauce.
Preheat oven to 400˚F.
Roast previously prepared chicken for about 32 to 35 minutes, or until cooked through. Baste with its juices half way through cooking. Chicken is done when internal temperature reaches 165˚F. Use an instant read thermometer for accuracy.
In the meantime, preheat a griddle pan to medium-hot.
Remove chicken from oven and brush on prepared Piri Piri Sauce all over. Save some sauce for serving.
Add chicken pieces to hot griddle pan and cook for 2 minutes, or until browned and starting to char.
Flip chicken over and continue to cook for 2 minutes, or until browned on opposite side.
Garnish with parsley and serve with lemon wedges and remaining Piri Piri sauce.