20-Min Piri Piri Chicken with Red Onions
Spiced Portuguese-style roast chicken — seared until golden, finished with a bright piri piri glaze and topped with quick-pickled red onions and lime. Ready in 20 minutes, tastes like a rotisserie dream.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 38g
Ingredients
- 4 pieces (about 1.5 lb) chicken thighs or breasts, bone-in skin-on
- 3 tbsp piri piri sauce or hot sauce (Tabasco or similar)
- 2 cloves garlic, minced
- 1 medium red onions, thinly sliced
- 2 tbsp white vinegar
- 2 whole limes (juiced + sliced for serving)
- 2 tbsp olive oil
Instructions
- 1
Toss sliced red onions with 2 tbsp vinegar and a pinch of salt; set aside to quick-pickle while you cook.
- 2
Pat chicken dry. Mix piri piri sauce with minced garlic and juice of 1 lime in a small bowl.
- 3
Heat olive oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 4
Sear chicken skin-side down without moving for 5 minutes, until skin is golden and crispy.
- 5
Flip chicken. Brush with piri piri glaze, then cook 6–8 minutes more until cooked through.
- 6
Serve hot topped with pickled red onions and fresh lime slices.
Tools you’ll need
- large skillet (12-inch)
- small bowl
- tongs
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