Crispy Piri-Piri Chicken Thighs
Bone-in chicken thighs roasted until golden and crispy, brushed with a fiery piri-piri butter made from hot peppers, garlic, and lemon. Ready in 45 minutes—faster and juicier than a whole bird, with all the Portuguese flavor.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 8 pieces bone-in, skin-on chicken thighs
- 4 tbsp butter
- 2 large hot red chili peppers (fresh or jarred piri-piri)
- 4 cloves garlic cloves
- 1 whole lemon
- 1 tsp paprika (smoked or sweet)
- 1 to taste salt and black pepper
Instructions
- 1
Heat oven to 425°F. Pat chicken thighs dry with paper towels. Season all over with salt and pepper.
- 2
Chop hot peppers and garlic. Melt butter in a small saucepan, then stir in peppers, garlic, paprika, and juice from half the lemon.
- 3
Arrange chicken skin-side up on a sheet pan. Brush generously with piri-piri butter, reserving some for basting.
- 4
Roast for 35–40 minutes, basting halfway through, until skin is golden brown and an instant-read thermometer reads 165°F at the thigh.
- 5
Remove from oven. Squeeze remaining lemon over the chicken and let rest 5 minutes before serving.
Tools you’ll need
- sheet pan
- small saucepan
- instant-read thermometer
- paper towels
- basting brush or spoon
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