Keto Piri Piri Chicken Thighs
These keto Piri Piri style chicken thighs are loaded with spice and cooked until charred and crisp for a BBQ finish.
How to Make It
Step 1
De-seed and roughly dice the chili. Add to a food processor along with the oil, vinegar, lemon juice, garlic, paprika, cayenne, onion powder, salt and pepper. Blend together to create a spicy marinade.
Step 2
Arrange the chicken thighs in a shallow dish and pour over half the marinade. Use your hands to rub the marinade into the chicken. Cover and refrigerate for 1 hour.
Step 3
Lightly oil a griddle pan over a high heat and preheat the oven to 400 degrees Fahrenheit.
Step 4
Place the marinated chicken skin side down in the hot skillet – 2 thighs at a time, cooking for 4-5 minutes to crisp the skin. Turn and brown the other side. Set aside and repeat with the remaining two thighs.
Step 5
Transfer the chicken thighs to an oven tray and bake for 15 minutes until golden brown all over. Remove and spoon over the remaining marinade and bake for a further 10 minutes or until the chicken is caramelised and completely cooked through.
Ingredients
- Chicken Thigh, Skin Eaten
4 large
- Garlic
2 clove
- Gourmet Collection Smoked Paprika by Mccormick
2 tsp
- Balsamic Vinegar
1 tablespoon
- Lemon Juice, Fresh
1 teaspoon
- Oregano, Dried
1 teaspoon
- Red Pepper (cayenne), Ground
1 teaspoon
- Hot Chili Peppers, Red, Raw
½ each – approx 4″ – 6″ long
- Onion Powder
½ teaspoon
- Olive Oil
¼ cup
- Salt, Sea Salt
¼ teaspoon
- Black Pepper
⅛ teaspoon