25-Min Piri Piri Chicken with Lemon & Salad
Juicy pan-seared chicken thighs coated in a fiery Portuguese piri piri sauce, finished with a squeeze of fresh lemon. Served alongside crisp greens and extra sauce for dipping—weeknight dinner that tastes like a restaurant.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
- 3 medium red chilies, deseeded
- 4 cloves garlic cloves
- 1 whole lemon (zested + juiced)
- ½ cup olive oil
- 1 tsp paprika
- 4 pieces chicken thighs, bone-in and skin-on
- 2 cups mixed salad greens
- 2 wedges lemon wedges
Instructions
- 1
Roughly chop chilies and garlic, then pulse in a blender with lemon zest, juice, olive oil, paprika, salt, and pepper until you have a thick, chunky paste.
- 2
Pat chicken thighs dry. Coat all over with half the piri piri sauce, rubbing it under the skin and into crevices.
- 3
Heat a large skillet over medium-high until very hot. Add chicken skin-side down and sear 7 minutes without moving until skin is golden and crispy.
- 4
Flip chicken and cook 6 minutes more until cooked through (internal temp 165°F). Transfer to a plate.
- 5
Toss salad greens with a pinch of salt and a squeeze of lemon juice. Arrange on plates with chicken.
- 6
Serve chicken with lemon wedges and remaining piri piri sauce on the side for dipping.
Tools you’ll need
- blender or food processor
- 12-inch skillet
- meat thermometer
- paper towels
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