You could make these with other chicken pieces or even a whole chicken. I cooked them on the rack of a roasting pan, but roasting them on a bed of thinly sliced potatoes is extra delicious!

Time: 60 minutes (plus marinading time)

Serves: 4


40g lemon juice
40g extra-virgin olive oil
10g salt
10g Mexican or ancho chili powder
10g smoked paprika
3g fresh ground black pepper
2g ground coriander
5 cloves garlic – finely chopped or grated
1kg bone-in chicken thighs

In a suitable bowl, whisk together all ingredients except chicken.

Place chicken in a zipper seal bag and pour over the marinade. Seal the bag, removing any excess air, moving the thighs around to evenly coat them. Refrigerate for at least two hours or up to overnight.

Preheat your oven to 220C.

Place the chicken on the rack in a roasting pan and cook for 40 minutes or until the internal temperature reaches 74C.

Remove from heat and serve immediately.

Get the PDF and nutrition info

2 Replies to “Portuguese Thighs”

  1. Kevin; continue to love your recipes! Any way you can add Imperial measurements alongside the other? Save me, and I’m sure many the conversion. Hope all is well!


    1. Hello, Dave! Apologies for the tardy reply. Just saw the notification. The recipes aren’t in metric (though they are) as much as they are done by weight, rather than volume. With weight, you can place a single bowl on a scale and add each ingredient, zeroing the scale for each. This saves you from dirtying a pile of measuring cups/spoons. It also gives consistency. For example, a tablespoon of table salt adds a lot more salt to a dish than a tablespoon of coarse salt. Using weight, the true amount of salt would be the same for both. Weights also make scaling easy… especially for somebody with my limited mental capacity. Multiplying fractions? No thanks!

      All that said, you will need a regular kitchen scale that measures ten grams and up, and a “gram” or “pocket scale” (think drug dealer) that can measure fractions of a gram.

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