Piri-Piri Chicken Thighs

Michael Brunson - Friday, November 20, 2015
Boneless chicken thighs are heavily seasoned with ground piri-piri peppers and ancho chilies, allowed to rest overnight before being rubbed with piri-piri sauce and air dried.

Piri-Piri Sauce
Ingredient for Piri-Piri Chicken

16 each- Red Jalepenos (8 each= Fire Roasted, 8 each= Raw, tops removed)
3 each- Red Bell Peppers
2 each- Tomatoes (Medium & soft) or 4 each Plum Tomatoes
20 each- Arbol Chile (toasted, tops removed)
2 each- Ancho Chile (toasted, tops and seeds removed)
3 Tblsp- Garlic (sliced, raw)
1 bunch- Cilantro (fresh, washed)
½ each- Spanish Onion
4 Tblsp- Lime Juice
½ cup- Red Wine Vinegar
½ cup- Sherry Vinegar
2 tea- Sweet Paprika
2 tea- Cumin
2 tea- Piri-Piri Pepper (ground)
1 Tblsp- Thyme (dry)
7 tea- Kosher Salt
2 cups- Olive Oil

1. Roast the Red Jalapeño until black and charred.
2. Add the roasted peppers with all ingredients, except the olive oil.
3. Slowly add the olive oil while using Emulsion Blender.
4. Puree until smooth.
5. Set aside for future use.

Ancho & Piri-Piri Rub
Ingredient for Piri-Piri Chicken

1 cup- Kosher Salt
2 Tblsp- Piri-Piri Pepper (ground)
2 Tblsp- Ancho Chile Pepper (toasted, ground)
1 tea- Cumin

1. Mix all ingredients

Piri Piri Chicken
2 #- Chicken Thighs (bnls, skin on)
Enough to coat- Piri Piri Sauce (recipe above)
Enough to coat- Ancho & Piri-Piri Rub (recipe above)

1. Clean any excess fat off the chicken thighs.
2. Lay all the thighs onto parchment lined sheet pans with the skin side up.
3. Season and coat with Ancho & Piri-Piri Rub.
4. Flip the thighs and have the skin side down.
5. Season and coat with Ancho & Piri-Piri Rub.
6. Add 1oz of Piri-Piri Sauce on top of each chicken thigh, keep the skin side facing down and only put sauce on the meat side.
7. Cover with plastic wrap, and allow to sit for 24 hours.

1. The next day, remove the plastic wrap.
2. Lightly rub the chicken thighs and place them onto sheet trays with racks.
3. Make sure that the thighs are skin side up.
4. Place only one piece of parchment paper on the top of each tray and allow to air dry in the refrigerator for 24 hours.

1. Remove the thighs and let sit at room temperature for 10 minutes.
2. Pre-heat the convection oven to 450° and get the grill extremely hot.
3. Starting with the skin side down, grill until marks appear and rotate.
4. Flip the thighs to the meat side down, grill until marks appear and rotate.
5. Arrange thighs onto sheet trays with racks.
6. Lightly coat the skin side of the thighs before cooking.
7. Roast in the convection oven at 450° for 14 minutes or until 165°.
8. Serve immediately.

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