Portuguese Piri-Piri Roast Chicken Thighs

• 8 bone-in chicken thighs
• 3 piri-piri chilies, minced
• 4 clove garlic cloves, minced
• 1 tbsp smoked paprika
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 lemon
• 1 tsp sea salt

Instructions

1. 1

   Blend piri-piri, garlic, paprika, olive oil, vinegar, lemon juice and salt into a marinade.

2. 2

   Coat the chicken thighs and marinate at least 30 minutes.

3. 3

   Heat the oven to 425F and arrange the thighs skin-side up on a rack.

4. 4

   Roast for 30 to 35 minutes until the skin is crisp and blistered.

5. 5

   Brush with any reserved marinade halfway through for extra gloss.

6. 6

   Rest briefly and serve with lemon wedges.