Piri Piri Chicken Thighs

• 份量: 4 servings
• 总时间: 50 minutes

配料

3 tablespoons New Mexico or California chili powder

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon smoked paprika

1 1/2 tablespoons kosher salt

3 pounds bone-in, skin-on chicken thighs, trimmed

2 tablespoons white sugar

8 medium Fresno chilies, stemmed and quartered

3 medium garlic cloves, peeled

1/3 cup lemon juice

1/4 cup red wine vinegar

1 cup lightly packed fresh cilantro leaves and tender stems, finely chopped

步骤

Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together the chili powder, cumin, coriander, paprika and salt. Set aside 2 tablespoons of the mixture; add the remaining mixture to a food processor and set aside. Sprinkle the 2 tablespoons over the skin sides of the chicken and rub it in. Place the thighs on a rimmed baking sheet. Roast until the thickest part of the largest thigh reaches 175°F or is no longer pink when cut into, 30 to 35 minutes. Remove from the oven and let rest for 10 minutes.

Meanwhile, add the sugar, chilies and garlic to the spice mixture in the processor. Pulse until finely chopped, scraping the bowl as needed. With the machine running, pour in the lemon juice and vinegar, then process until smooth, scraping the bowl once or twice. Transfer to a serving bowl and stir in the cilantro. Transfer the chicken to a platter and serve with the sauce.