Chicken is always popular at a BBQ or at dinner time, and there is so much that you can do with it. Add lots of flavour, without loads of extra calories, and give this zingy Peri Peri chicken recipe a try.
Protein packed chicken is always a healthy meal choice if you are a meat eater, but eating it plain can get a bit boring. No need to cover it in creamy sauces to get some flavour in your meal, as your spice and herb rack is your best friend when it comes to jazzing up chicken.
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Most of us are well aware of that well-loved chicken restaurant that specialises in Peri Peri chicken, and we are fans of it too. To be honest, for a chain restaurant it’s a fairly decent option when it comes to healthy choices when eating out, as long as you are careful with the side dishes. But, it’s still never has healthy as making it yourself at home, not to mention cheaper.
The other day, Dave had a craving (you would think he was the pregnant one) for said chicken restaurant, but that craving wasn’t quite strong enough to outweigh the laziness that we were both feeling and we couldn’t really be bothered to go all the way in to town for some spicy chicken. We had chicken thighs in the fridge and we had a spice and herb rack that was so full it looked like it was about to collapse, so we decided to come up with our own Peri Peri Chicken that would hopefully rivals the chain restaurant and save us some pennies.
Seeing as it we were in the middle of a mini heatwave, that even the north of the UK got to enjoy, it seemed a shame to put the oven on to cook these, so we got to BBQ out. I am sad to say that this is only the third time that we have used the BBQ this summer, and we have British summer to thank for that. But, it is what it is, so we decided to make the most of the nice weather whilst it lasted and cooked ourselves a bit of a feast, with this chicken being the star!
Cooking chicken on a BBQ can be a little bit of a challenge, even to the most expert BBQer, and it’s the food that people mess up most often on the BBQ by either under cooking it (yuk) or just burning it. The key to perfect BBQ chicken is cooking it low and slow and using a Thermapen to check that it is the correct temperature. “A Thermapen thermometer, you can be sure about the timing of every step and the doneness of every piece of meat you cook. A key part of the Thermapen’s popularity is its simplicity and ease of use. No buttons to use, no switches to press. Just unfold, probe and read the temperature – very accurately and very FAST!”
Since we have been using a Thermapen, we have had perfectly cooked chicken every time. Not only that, but it can be used to check the temperature of cakes, caramels, tempering chocolate and so much more. What we also use it for it to check the temperature of leftovers when we have reheated them, to make sure they are not in the bacterial “danger zone”. A Thermapen is seriously a kitchen must have, so head on over and order one!
Peri Peri Chicken Ingredients – Serves 4:
– 8 chicken thighs
– Juice and zest of 1 lemon (2 if the first one isn’t very juicy)
– 2 tsp paprika
– 2 tsp dried oregano
– 3 tsp chilli flakes (less if you don’t like too spicy, but I didn’t find it too spicy)
– 2 tsp dried parsley
– 2 tsp garlic granules
– A pinch of sea salt and black pepper
– 2 tbsp olive oil
– 3 tbsp fresh parsley, chopped finely
1) Put all of the ingredients (expect the chicken) in to a large bowl and mix well. Add the chicken and mix again until it is well coated. Put in the fridge for 30-60 minutes so the chicken marinates.
2) Put the chicken on the cooler part of the BBQ and cook for around 50-60 minutes, or until your Thermapen reads the correct temperature. Alternatively, you can cook these in the oven for 35-40 minutes.
Nutritional Information – Per person:
Weight Watchers Smart Points: 12
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**This Peri Peri Chicken recipe was commissioned by Thermapen, however, all opinions are my own**