25-Minute Piri Piri Chicken Sheet Pan
Crispy-skinned chicken thighs glazed in a bright, spicy Portuguese piri piri sauce that caramelizes in the oven. Ready in under 30 minutes with minimal cleanup.
- Total time
- 25 min
- Servings
- 4
- Calories
- 486
- Protein
- 48g
comfortquickportuguesechickencrispyjuicytenderweeknight
Ingredients
- 1 whole red bell pepper, roughly chopped
- 2 whole fresh red chilis (or 2 tsp chili flakes)
- 3 whole garlic cloves
- 1 whole lemon (juiced)
- ¼ cup olive oil
- 1 tsp paprika
- 8 whole chicken thighs, bone-in and skin-on
- 1 pinch salt and black pepper to taste
Instructions
- 1
Blend bell pepper, chilis, garlic, lemon juice, olive oil, and paprika until smooth. Season with salt and pepper.
- 2
Pat chicken thighs dry. Arrange skin-side up on a sheet pan and coat generously with piri piri sauce.
- 3
Roast at 425°F for 20–22 minutes until skin is deep golden and the thickest part reaches 165°F.
- 4
Let rest 2 minutes. Spoon any pan juices over the chicken and serve hot.
Tools you’ll need
- blender or food processor
- sheet pan (18 x 13 inches)
- meat thermometer
- spoon or basting brush
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