Juicy Piri Piri Chicken with Saucy Green Beans
Juicy Piri Piri Chicken with Saucy Green Beans
Ingredients
For the Roasted Base
- 2 red onions, roughly chopped
- 1 red pepper, chopped
- 2 red chillies
- 1 teaspoon salt
- 1 teaspoon black pepper
- as needed olive oil, for drizzling
For the Piri Piri Marinade
- 4-5 garlic cloves
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 lemon, juiced
- 1 teaspoon vinegar
- 2-3 tablespoons olive oil
- 1 tablespoon paprika
- 2 teaspoons salt, adjust to taste
- 1 teaspoon black pepper
For the Chicken
- 800 grams boneless chicken thighs
- 1/2-1 teaspoon salt, for seasoning before marinating
For the Sauce
- 4 tablespoons butter
- 1/2 lemon, juiced
- 1 teaspoon honey
- as needed salt, to taste
- as needed pepper, to taste
For the Green Beans
- as needed green beans
- as needed water, splash of
To Serve
- as needed buttered white rice
Instructions
- 1
Preheat your oven to 200°C. On a baking tray, combine the roughly chopped red onions, chopped red pepper, red chillies, 1 teaspoon of salt, 1 teaspoon of black pepper, and a generous drizzle of olive oil. Toss to coat evenly.
⏱️ 5 min•🌡️ 200
- 2
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are soft and slightly charred.
⏱️ 30 min•🌡️ 200
- 3
Transfer the roasted vegetables to a blender. Add the 4-5 garlic cloves, 1 teaspoon fresh thyme, 1 teaspoon fresh rosemary, juice of 1 lemon, 1 teaspoon vinegar, 2-3 tablespoons olive oil, 1 tablespoon paprika, 2 teaspoons salt, and 1 teaspoon black pepper. Blend until the mixture is smooth. Taste the marinade and adjust salt if necessary; it should be slightly salty.
⏱️ 10 min
- 4
Lightly season the 800 grams of boneless chicken thighs with 1/2-1 teaspoon of salt. Reserve 2 tablespoons of the prepared marinade for making the sauce later. Coat the chicken thighs thoroughly with the remaining marinade.
⏱️ 5 min
- 5
Place the marinated chicken in the fridge to marinate for at least 30 minutes. For best results, marinate overnight.
- 6
Preheat your oven to 220°C. Arrange the marinated chicken thighs in a single layer on a baking tray.
⏱️ 5 min•🌡️ 220
- 7
Roast the chicken for 25-30 minutes, or until it is cooked through. To achieve a sticky, charred crust, finish the chicken under the grill (broiler) for an additional 5-7 minutes.
⏱️ 35 min•🌡️ 220
- 8
While the chicken is roasting, collect any juices from the chicken tray. In a pan, melt the 4 tablespoons of butter. Add the 2 tablespoons of reserved marinade, the juice of 1/2 lemon, and 1 teaspoon of honey. Bring the mixture to a boil.
⏱️ 5 min
- 9
Stir in the collected chicken tray juices into the sauce. Simmer for 10 minutes, or until the sauce has reduced and become glossy. Season with salt and pepper to taste.
⏱️ 10 min
- 10
Add the green beans to a separate pan with a splash of water. Pour in some of the prepared sauce and cook until the green beans are tender but still slightly crisp.
⏱️ 5 min
- 11
Brush the cooked chicken with the prepared sauce. Serve the chicken immediately over buttered white rice, alongside the saucy green beans, and with extra sauce spooned over everything.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Juicy Piri Piri Chicken with Saucy Green Beans
For the Roasted Base
- 2 red onions, roughly chopped
- 1 red pepper, chopped
- 2 red chillies
- 1 teaspoon salt
- 1 teaspoon black pepper
- as needed olive oil, for drizzling
For the Piri Piri Marinade
- 4-5 garlic cloves
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 lemon, juiced
- 1 teaspoon vinegar
- 2-3 tablespoons olive oil
- 1 tablespoon paprika
- 2 teaspoons salt, adjust to taste
- 1 teaspoon black pepper
For the Chicken
- 800 grams boneless chicken thighs
- 1/2-1 teaspoon salt, for seasoning before marinating
For the Sauce
- 4 tablespoons butter
- 1/2 lemon, juiced
- 1 teaspoon honey
- as needed salt, to taste
- as needed pepper, to taste
For the Green Beans
- as needed green beans
- as needed water, splash of
To Serve
- as needed buttered white rice
Instructions
- 1
Preheat your oven to 200°C. On a baking tray, combine the roughly chopped red onions, chopped red pepper, red chillies, 1 teaspoon of salt, 1 teaspoon of black pepper, and a generous drizzle of olive oil. Toss to coat evenly.
⏱️ 5 min•🌡️ 200 - 2
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are soft and slightly charred.
⏱️ 30 min•🌡️ 200 - 3
Transfer the roasted vegetables to a blender. Add the 4-5 garlic cloves, 1 teaspoon fresh thyme, 1 teaspoon fresh rosemary, juice of 1 lemon, 1 teaspoon vinegar, 2-3 tablespoons olive oil, 1 tablespoon paprika, 2 teaspoons salt, and 1 teaspoon black pepper. Blend until the mixture is smooth. Taste the marinade and adjust salt if necessary; it should be slightly salty.
⏱️ 10 min - 4
Lightly season the 800 grams of boneless chicken thighs with 1/2-1 teaspoon of salt. Reserve 2 tablespoons of the prepared marinade for making the sauce later. Coat the chicken thighs thoroughly with the remaining marinade.
⏱️ 5 min - 5
Place the marinated chicken in the fridge to marinate for at least 30 minutes. For best results, marinate overnight.
- 6
Preheat your oven to 220°C. Arrange the marinated chicken thighs in a single layer on a baking tray.
⏱️ 5 min•🌡️ 220 - 7
Roast the chicken for 25-30 minutes, or until it is cooked through. To achieve a sticky, charred crust, finish the chicken under the grill (broiler) for an additional 5-7 minutes.
⏱️ 35 min•🌡️ 220 - 8
While the chicken is roasting, collect any juices from the chicken tray. In a pan, melt the 4 tablespoons of butter. Add the 2 tablespoons of reserved marinade, the juice of 1/2 lemon, and 1 teaspoon of honey. Bring the mixture to a boil.
⏱️ 5 min - 9
Stir in the collected chicken tray juices into the sauce. Simmer for 10 minutes, or until the sauce has reduced and become glossy. Season with salt and pepper to taste.
⏱️ 10 min - 10
Add the green beans to a separate pan with a splash of water. Pour in some of the prepared sauce and cook until the green beans are tender but still slightly crisp.
⏱️ 5 min - 11
Brush the cooked chicken with the prepared sauce. Serve the chicken immediately over buttered white rice, alongside the saucy green beans, and with extra sauce spooned over everything.
⏱️ 5 min