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Piri Piri Chicken Thighs

4 (2 thigh) servings
4 hours


Ethnic Cuisine No Added Sugars

Nutritional Facts Per Serving

30.7 g
1.8 g
0.5 g
Show All Nutrition Facts

Nutritional Facts

2 thighs
  • Amount Per Serving % Daily Value
  • Calories 450
  • Fat 35 g
    • Saturated   10.1 g
    • + Trans 
  • Cholesterol 148 mg
  • Sodium   153 mg
  • Carbohydrate 1.8 g
    • Fibre   0.5 g
    • Sugars  
  • Protein 30.7 g
    • Vitamin A 14 %
    • Vitamin C 8 %
    • Calcium 3 %
    • Iron 16 %


Combine the first 7 ingredients in a bowl large enough to hold the chicken. Trim excess loose skin and fat from the chicken. Add the chicken to the bowl and turn to coat. Cover, refrigerate and marinate the chicken for 4 hours, or overnight, turning occasionally.

Remove chicken from marinade and set on a plate. Discard marinade. Use paper towel to remove any excess (overly wet) marinade on the chicken. 

Preheat your barbecue to medium-high. Lightly oil the grill. Season the chicken with salt.

Grill the chicken 2 to 3 minutes per side, or until the exterior is nicely coloured. Move the chicken to one side of the barbeque. Turn the heat off on that side of the barbecue; leave the other side at medium-high. Cover and cook, turning the thighs from time to time, for about 30 minutes, or until cooked through.

When the chicken is almost done, place the butter, 1 Tbsp. lemon juice, hot pepper sauce and cilantro, mint or parsley, in a very small pot. Set over medium heat and cook just until the butter is melted. Removed from the heat.

When done, arrange the chicken on a serving platter. Top each thigh with a little of the butter mixture, garnish with lemon slices and serve.

Recipe Options: Instead of thighs, marinate and cook 8 to 12 chicken drumsticks. For very spicy chicken, double the amount of chili flakes used. For a sweeter citrus taste, replace the lemon zest and juice, with orange zest and juice.

Serving Suggestions

Serve the chicken with a couple of side dishes you create from recipes in our website collection, such as Moroccan-Spiced Potato and Carrot Salad, and Green Bean Salad with Tahini Dressing.

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