Peri Peri Chicken

Updated at: Thu, 17 Aug 2023 12:08:31 GMT

Step 1

Quarter or half peppers, tomatoes, tomatillos, and onions and spread evenly on a baking sheet. Drizzle with EVOO and salt. Bake at 425 until properly blistered, about 30 minutes.

Step 2

Take all of the above and transfer to a food processor and mix with herbs, the juice of two lemons, 1 tablespoon of salt, 1 cup of EVOO and 2 tablespoons of red wine vinegar, all to taste. Blend for approximately 5 minutes but the consistency should be that of a thick but liquid marinade.

Step 3

Marinate thighs overnight, reserving about half the sauce for tomorrow.

Step 4

Preheat oven to 400°F

Step 5

Coat a large oven proof skillet with EVOO over medium high heat place thighs skin side down for approximately 8 minutes until skin is browned.

Step 6

Turn thighs over and place two lemons, halved, in pan cut side down and move to oven for 40 minutes, basting every 10 minutes with the extra sauce and the pan drippings

Step 7

Meanwhile, heat one cup of the sauce (not from the marinade) and 1/4 cup of red wine vinegar in a sauce pan for serving. Cook 5-10 minutes.

Step 8

Turn broiler to high for last 5 minutes to get a nice crisp on the skin.

Step 9

Serve over a bed of long grain rice with a half of lemon from the pan and the sauce. I like to squeeze my lemon pulp and mix it into the rice.

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