Piri Piri Chicken with Spiced Potato Wedges

A Portuguese specialty, piri piri are hot chiles that are blended into a pungent sauce. Here, we use them as a marinade for chicken thighs along with yogurt and a blend of spices. While yogurt is not traditional, it's a great substitute for oil in marinades such as this one. Try serving with grilled tomatoes and lemon wedges.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Piri Piri Chicken
Gibson & Smith
Prep Time
30 min
Cook Time
25 min
55 min


  • 5 Thai bird’s eye chile peppers, or to taste, stemmed (NOTE: Piri Piri typically uses African bird's eye chile peppers, but since they can be difficult to find, we substituted with the Thai variety.)
  • 4 cloves garlic, peeled
  • 1/2 cup reduced-fat plain Greek yogurt
  • 1/4 cup red wine vinegar
  • 1 tbsp plus 1 tsp smoked Spanish paprika, divided
  • 1 tsp dried oregano
  • 1 tsp ground coriander
  • 3/4 tsp sea salt, divided
  • 1 1/2 lb boneless, skinless chicken thighs
  • 6 5-oz Yukon gold potatoes, scrubbed and each sliced into 8 wedges
  • 1 tsp garlic powder
  • Olive oil cooking spray
  • 3 tbsp fresh lemon juice
  • 1/4 cup chopped fresh flat-leaf parsley leaves


  1. In a small blender or food processor, combine chiles, garlic, yogurt, vinegar, 1 tbsp paprika, oregano, coriander and 1/4 tsp salt. Blend until smooth. Place chicken in a large bowl and pour marinade over top; stir to coat. Cover and refrigerate for at least 4 hours, or overnight.
  2. Bring a large pot of water to a boil. Add potatoes to boiling water and cook for 8 minutes. Drain, then transfer to a large bowl of ice water to cool. Remove potatoes with a slotted spoon and place on a baking sheet; pat dry with a clean towel. In a small bowl, combine remaining 1 tsp paprika, garlic powder and remaining ½ tsp salt. Mist potatoes with cooking spray and sprinkle evenly with paprika-garlic mixture and lemon juice; toss to coat.
  3. Using an indoor or outdoor grill, mist grates with cooking spray and heat on medium. Add chicken, discarding any remaining marinade, and cook for 15 to 20 minutes, turning halfway, until no longer pink in thickest parts. At the same time, add potato wedges and cook for 8 to 10 minutes, turning halfway, until browned and crisp on outside. Arrange potatoes and chicken on a platter and sprinkle evenly with parsley.

Nutrition Information

  • Serving Size 2 piri piri chicken thighs and 8 potato wedges
  • Calories 273
  • Carbohydrate Content 27 g
  • Cholesterol Content 106 mg
  • Fat Content 7 g
  • Fiber Content 2 g
  • Protein Content 23 g
  • Saturated Fat Content 2 g
  • Sodium Content 261 mg
  • Sugar Content 1 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g

Trending on Clean Eating