A bold and flavorful dish perfect for food service settings, this Piri Piri chicken is easy to prep in bulk and delivers vibrant, smoky heat with every bite. Serve it as a plated entrée, over grains, or in meal prep containers for a high-yield offering.

Ingredients (Per Serving or Scalable for Bulk Prep)

1 boneless, skin-on chicken thigh (or bulk-prepped bone-in thighs for higher yield)
4–6 sweet peppers, sliced
½ onion, sliced
3 small yellow potatoes, quartered
Olive oil (as needed)
Salt & black pepper (to taste)
Garlic powder (to taste)
Louisiana Pepper Exchange Piri Piri Sauce (as needed)
Instructions

Preheat the Oven:
- Set the oven to 400°F. For high-volume operations, a convection oven ensures even roasting.
Season & Prep the Vegetables:
- In a large mixing bowl, toss the sliced peppers, onions, and quartered potatoes with olive oil, salt, black pepper, and garlic powder.
- Spread evenly on a full-size sheet pan for efficient roasting.
Marinate the Chicken:
- Generously coat chicken thighs with Piri Piri sauce, massaging to ensure even coverage.
- Place the chicken on the sheet pan with vegetables, spacing evenly to allow proper airflow and crisping.
Roast to Perfection:
- Bake for 35 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
Serve & Hold:
- Keep warm for service.
- Serve as a plated entrée, over grains, or in meal prep containers for efficient bulk service.