Peri Chicken Thighs with Raw Courgette and Coriander Salad

This recipe will seriously spice up your dinner plate, summer BBQ or average chicken salad.

Crispy chicken thighs, baked in a peri marinade with a cooling courgette and coriander salad.

It’s the easiest marinade to make, you can whip it up in under 5 minutes and it packs the perfect amount of heat that doesn’t leave you gasping for a glass of water.


To feed 2 people / one for dinner with delicious lunchbox leftovers you will need:

1 pack of chicken thighs (you can use boneless or with bone – with bones will take a bit longer to cook) 

2 peppers

1 bunch of thyme

1 to 2 large courgettes

1 bunch of coriander / cilantro

2 limes

For the marinade:

Juice and zest of 1 lemon

1 red chilli deseeded

1 bunch of basil

2 cloves of garlic

1 tbsp of Worcester sauce

2 tbsp of white wine vinegar

1 tbsp of sweet paprika

1/2 a red onion

Splash of water

*you will also need a spiralizer – I use this one: Lurch Spirali and a hand blender / blender.

Start by heating your oven to 200°C/390°F

Next made your marinade.


Add all the ingredients to a blender and blend to a paste. Set aside.

Dry heat a griddle pan.

Next season your chicken thighs – I use a bit of olive oil and salt & pepper.

Add skin side down to your hot griddle pan. Let the chicken start to go golden and then turn over.


Meanwhile you’ll want to slice up your peppers ready to add to the griddle pan.


Once your chicken has browned on both sides, add your peppers to the pan and toss around in the oil. You want your peppers to start catching slightly.


Take your peppers out and add to a baking tray, add your marinade and mix.


Next add your chicken, turn the thighs around in the marinade but make you end up skin side up. Add your thyme. You’ll want to pull a few apart and just add the leaves, and leave some on the stalk.


Pop the tray in the oven and bake for about 10 mins.

Meanwhile get started on your salad.

Spiralize your courgette.

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Next add your juice of 2 limes, and your roughly chopped coriander.

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Toss is all together, add a bit of salt to bring out the citrus flavours.

Take your chicken out the oven, it should be deliciously golden by this point.


Plate up & enjoy!

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It’s a really simple midweek supper. If you want a bit of variation it also goes beautifully with a sweet potato, coriander and feta mash.


5 comments on “Peri Chicken Thighs with Raw Courgette and Coriander Salad

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