Low Fodmap Peri Peri Chicken – juicy Portuguese-inspired thigh fillets marinated in a tangy and slightly spicy mixture and baked to perfection.
Course
Main Course
Cuisine
Portuguese
Keyword
chicken, low FODMAP, peri peri
Prep Time15minutes
Cook Time30minutes
Marinating Time8hours
Servings4people
AuthorManuela Zangara
Ingredients
8chicken thigh filletsskinless and bones removed
120ml– ½ cup lemon juice
120ml– ½ cup white wine vinegar
4tbspgarlic infused olive oil
4tbspHungarian paprika
½tbspcayenne pepper
1 ½tspsalt
Instructions
Put the lemon juice, vinegar, garlic infused olive oil, paprika, cayenne pepper, and salt in a bowl and mix well.
Add the chicken thigh fillets. Mix well and marinate in the fridge overnight.
The next day, drain the chicken from the marinade and place it on an oven tray lined with baking paper. Bake it in a pre-heated oven at 200°C – 390°F for 30 minutes, or until cooked through.
Serve it with lemon wedges and a salad.
Recipe Notes
5 minutes before the chicken is cooked, drain it from any juice that might have accumulated in the pan and return it to the oven to finish cooking.