This super flavorful Portuguese chicken and potatoes comes together on one sheet pan using a homemade spicy red pepper sauce, peri peri. The gluten-free chicken can marinate in the sauce for up to 24 hours in advance – a great make ahead dinner!
Of all the gluten-free chicken recipes to sample while in Portugal, peri peri chicken is perhaps the most exciting and ubiquitous.
In general, Porto and Lisbon are a lot more friendly as cities to the dietarily challenged than their Spanish neighbors across the border, who seem to sneak jamon or bread into unsuspecting dishes like romesco sauce and gazpacho. For most of my trip, I got by with simple grilled seafood, homemade potato chips, and tomato rice.
But at the top of my culinary to-do list was the Portuguese version of BBQ gluten free chicken thighs made with spicy red piri piri peppers brought over from Africa. In the States, barbecue is a hot bed for gluttonous offenders like Worcestershire, soy sauce and sketchy thickeners (here’s a list of the most reliable gluten-free sauces and condiments). So the idea of a national grill culture that centered around fresh ingredients like shallots, peppers and herbs, seemed like a dream.
I knew when I got home I had to recreate the marinated peri peri chicken thighs as a gluten-free sheet pan dinner.
Translating complicated dishes to be made on a single sheet pan is one of my favorite recipe hacks (just see this baked gluten-free chicken parmesan).
In some ways, the marinated peri peri chicken thighs remind me of this gazpacho steak that I invented many years back for my summer BBQ pleasures. The charred meat tastes smoky, spicy and bright thanks to all the acid (vinegar and lemon juice). And I love pairing the sticky chicken thigh sheet pan dinner with more of the raw sauce on the side to get the best of both worlds.
Speaking of the best of both worlds, the baked peri peri chicken recipe below is designed to fit a sheet pan, for those of you who don’t have access to a summer grill. In Portugal, the chicken is served with a side of fries or thinly sliced yukon gold potatoes, which were often but not always gluten-free, and a simple salad. To make this a quick gluten-free weeknight dinner, I’ve combined all those elements onto one pan.
Finishing this gluten free chicken thighs recipe under the broiler allows for you to get a similar char, while combining the meat and potatoes under one roof means less clean-up. Plus, potatoes cooked in a little chicken fat cannot be beat (if this Greek chicken and potatoes is any indication!). But you can easily throw the chicken on the grill instead and roast the potatoes separately in the oven. You do you!
Check out these other one-pan gluten-free chicken dinners:
- Spicy Red Curry Sheet Pan Chicken and Sweet Potatoes
- Kalamata Olive Chicken
- Gluten-Free Butter Chicken
- Crispy Gluten-Free Fried Chicken
- Gluten-Free Sesame Chicken
- Crispy Baked Gluten-Free Chicken Tenders
Read on for the recipe for this sheet pan Portuguese Peri Peri Chicken (also spelled Piri Piri).
Is there a BBQ dish that you’ve brought home from another country? I’d love to hear your favorites in the comments section!
With health and hedonism,
Phoebe
Portuguese Chicken and Potatoes with Peri Peri Sauce
Ingredients
- 1 small red bell pepper seeded, roughly chopped
- 1 small shallot roughly chopped
- 1 small garlic clove
- 1 Fresno or other small red chili pepper seeded and chopped (see note)
- 1/4 cup fresh parsley or cilantro leaves plus more for garnish
- 1 teaspoon smoked paprika
- 2 tablespoons fresh lemon juice
- 2 teaspoons red wine vinegar
- Olive oil
- Sea salt
- 8 bone-in skin-on chicken thighs
- 1 1/2 pounds baby yukon gold or new potatoes sliced 1/2 inch thick
Instructions
- Preheat the oven to 425 degrees F.
- In a small food processor, combine the bell pepper, shallot, garlic, hot pepper or harissa (see note), parsley or cilantro, paprika, lemon juice, vinegar, 1 tablespoon of olive oil and 1 teaspoon salt. Puree until smooth.
- In a large mixing bowl, toss the chicken with 1 cup of the piri piri sauce until well coated. Cover the chicken and marinate on a counter for 20 minutes, or for up to 24 hours in the fridge.
- Meanwhile, on a parchment lined baking sheet toss the potatoes with 1 tablespoon olive oil and 1/2 teaspoon salt. Arrange in an even layer and nestle the chicken thighs among them. If they have to sit on top, that’s fine. Roast the chicken in the oven for 30 minutes, until the potatoes are tender and the skin is starting to crisp.
- Turn on the broiler and transfer the pan to the top rack in your oven. Broil for 5 minutes, or until the chicken skin is lightly charred.
- Transfer the chicken and potatoes to a serving platter and serve alongside the excess sauce (see note), and a light salad.
Notes
I love the combination of the raw pepper sauce and the caramelized marinade, but if you prefer a warmer more developed sauce, simply heat the excess sauce in a small saucepan and reduce for 5 minutes, or until slightly thickened.
Frankie says
I think I’m in love and I haven’t even tasted this. But I know it’s delicious. You had me at smoked paprika.
Phoebe Lapine says
it’s pretty great!
Lynne says
I went to Portugal last year and loved the Piri Piri chicken. I can’t wait to try this recipe!
Phoebe Lapine says
yay! isn’t it the best?
Christine Gibson says
Great recipe! Simple, easy and delicious. Everyone enjoyed. Will definitely make again! I did leave out the shallot and garlic as they make me sick, you’re right, didn’t need it.
Rob says
I used two de-seeded habeneros in this instead of the Fresno, with the amount of sweetness from the other veggies it wasn’t overly spicy at all and added an amazing flavor
KC says
Would this work with boneless/skinless chicken thighs? Would it change the 30 minute cook time or just skip the 5 minute broil?
Phoebe Lapine says
Correct! Just skip the broil. Same cook time.