Low Sodium Peri Peri Chicken

Elevate your dinner game with this Low Sodium Peri Peri Chicken, a vibrant and flavorful dish that doesn’t sacrifice taste while keeping your sodium intake in check. This recipe combines juicy, marinated chicken thighs with a homemade peri peri sauce bursting with smoky paprika, roasted red bell peppers, and zesty lemon juice. Unlike traditional peri peri recipes, this version uses unsalted chicken broth and skips added salt, making it a heart-healthier choice. The chicken is first seared for a crispy golden exterior, then oven-roasted to tender perfection while being basted with the bold, tangy marinade. Perfectly balanced with a touch of heat from chili peppers, this recipe is ideal for impressing guests or treating yourself to a wholesome yet indulgent meal. Serve it alongside roasted vegetables or a crisp salad for a complete, satisfying dinner that’s rich in flavor but low in sodium.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 8 pieces Chicken thighs
• 2 large Red bell peppers
• 5 pieces Garlic cloves
• 4 pieces Red chili peppers (adjust to heat preference)
• 0.25 cup Lemon juice
• 0.25 cup Olive oil
• 2 teaspoons Smoked paprika
• 2 tablespoons White wine vinegar
• 2 teaspoons Dried oregano
• 1 teaspoon Ground black pepper
• 1 teaspoon Onion powder
• 0.5 cup Unsalted chicken broth
• 0.25 cup Parsley (for garnish)

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Roast the red bell peppers in the oven for about 20 minutes until charred. Once done, let them cool slightly, then peel off the skins and remove the seeds.

Step 3

In a blender or food processor, combine the roasted red bell peppers, garlic cloves, red chili peppers, lemon juice, olive oil, smoked paprika, white wine vinegar, dried oregano, ground black pepper, and onion powder. Blend until smooth to create the peri peri marinade.

Step 4

Reserve 1/4 cup of the marinade for basting and pour the remaining marinade over the chicken thighs. Ensure the chicken is well-coated. Let it marinate for at least 1 hour, or overnight for more intense flavor.

Step 5

Heat a large ovenproof skillet over medium-high heat. Add the marinated chicken thighs, skin-side down, and sear for about 5-7 minutes until the skin is golden brown.

Step 6

Flip the chicken thighs and pour the unsalted chicken broth into the skillet.

Step 7

Transfer the skillet to the preheated oven and bake for 25-30 minutes, basting occasionally with the reserved marinade, until the chicken is cooked through and juices run clear.

Step 8

Remove the skillet from the oven and let the chicken rest for 5 minutes.

Step 9

Garnish with chopped parsley before serving.

Step 10

Serve with your choice of side, such as roasted vegetables or a fresh green salad.

Nutrition Facts

Serving size	(1962.6g)

Amount per serving	% Daily Value*
Calories	3246.6

Total Fat 191.5g	0%
Saturated Fat 47.6g	0%
Polyunsaturated Fat 5.3g
Cholesterol 1128mg	0%
Sodium 1057.3mg	0%
Total Carbohydrate 46.6g	0%
Dietary Fiber 16.5g	0%
Total Sugars 18.5g
Protein 321.9g	0%

Vitamin D 84IU	0%
Calcium 491.3mg	0%
Iron 21.7mg	0%
Potassium 4530.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 40.3%

Carbs: 5.8%