Chicken piri piri with savory rice and salad

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.