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Piri-piri chicken thighs, chickpea and sherry vinegar salad

Vegetables and Fruits, Poultry

Chicken thighs in a spicy portugese marinade.


You can use chicken wings


Recipe for 2

For the chicken thighs

4 Unit(s)
Boneless chicken thigh
3 Clove(s)
1 Leaf(ves)
Bay leaf
2 Sprig(s)
1 Unit(s)
1 Unit(s)
Bird's eye chili
25 Ml
Olive oil
100 Ml
White wine
1 Small
Yellow oignon

Chick pea salad

1 Unit(s)
Chickpea box 398 ml
1 Tsp
Cumin powder
1 Tsp
Dijon mustard
1 Tbsp
Xérès vinegar
3 Sprig(s)
Fresh cilantro
1 Dash
Olive oil
  • Salt and pepper
  • Olive oil

Preparation time: 45 min

Preheat your Oven at 400 °F

  • Before the class


    Drain the chick peas and rince under cold water

    Equipment list

    Chef knife, paring knife
    Cutting board
    Clean kitchen towels
    Spoons and forks
    Kitchen tongs
    Baking tray
    Citrus juicer

  • For the preparation - To do with the chef

    Smash the garlic cloves, cut the chili in half, mince the onion.Put the chicken in a bowl, with the onion, the garlic, the tyme, the bay leaves and the olive oil. Mix it really well. Add the chili, squeeze the lemon on the top and leave the half lemmons in the marinade, pour the white wine on the top and let it seat 45 minutes in the fridge.

    Remove cilantro leaves from the stem

  • For the chicken

    Warm the grill real hot. Remove the chicken leggs from the marinade, put it on a baking tray and season it on both sides. Mark the chicken on the grill 2 minutes on each sides, and put it on the upper grill 5 to 6 minutes to finish the cooking.

  • Chick pea salad

    In a bowl, mix together mustard and vinegar with few cilantro leaves and cumin. Add a dash of olive oil and season with salt and pepper.

Official partners

You can use chicken wings

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Private and Corporate Events