Chicken piri piri with savory rice and salad recipe

Chicken piri piri with savory rice and salad recipe

Chicken piri piri - 100 gm.
Savory rice - 180 gm.
Salad - 80 gm.
Chicken piri piri - This recipe makes 4 portions of about 100 gm. (edible portion, without bones).

Chicken piri piri with savory rice and salad recipe


Ingredients

12 chicken thighs, skin removed
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons mild chili powder
1 clove garlic, crushed
¹/₂ teaspoon black pepper
¹/₂ teaspoon dried tarragon
¹/₂ teaspoon dried basil
¹/₄ teaspoon dried oregano

Preparation

Score the flesh of the chicken thighs with a sharp knife and place in a shallow bowl.
Put all the remaining ingredients into a small bowl and whisk together with a fork to make a marinade. Pour the marinade over the chicken and mix well. Cover the dish with cling film and chill for 2 hours or overnight in the fridge.

Remove the chicken from the marinade and cook on both sides under a hot grill for 2 minutes, then reduce the heat and grill for a further 20-25 minutes, turning and basting occasionally with the remaining marinade.
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