Piri Piri Grilled Chicken Thighs

Piri Piri Grilled Chicken Thighs Piri Piri Grilled Chicken Thighs Make it a perfectly balance plate: Serve with 1 cup quinoa and 1 cup mixed veggies.
Make it a perfectly balance plate: Serve with 1 cup quinoa and 1 cup mixed veggies.
  • null min prep
  • 20 minutes
  • 190 calories
  • $1.68
  • Gluten Free

Ingredients


Makes: 8 servings
  • 1/4 C (60 ml) Piri Piri Dry Glaze
  • 2 Tbsp (30 ml) oil
  • 2 lbs (1 kg) boneless, skinless chicken thighs
  • 2 limes, halved, optional

Preparation


 
  • Preheat grill to medium-high.
  • Meanwhile, in a bowl, combine glaze with oil; add chicken and toss to evenly coat. If you have extra time, let stand for at least 10 min.
  • Place on grill; reduce heat to medium. Barbecue with lid closed, 6–8 min per side or until cooked all the way through. Add limes, cut-sides down, for last 3 min of grilling.
  • Remove from grill. Once cooled slightly, squeeze limes over chicken and serve.

Tip


 

Tip: Since the grill is on anyway, take advantage of the heat and barbecue a big batch of mixed veggies (peppers, zucchini, broccoli, and cauliflower florets) to use in nourish bowls.

Nutritional Serving Size Per serving:
Calories 190
Fat 9 g
Saturated Fat 2 g
Transfat 0 g
Cholesterol 95 mg
Sodium 170 mg
Carbohydrates 5 g
Fibre 1 g
Sugar 2 g
Protein 22 g

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Piri Piri Dry Glaze