Ingredients
- 2 tblsps Portuguese chicken seasoning
- 1 lemon
- 2 crushed garlic cloves
- 2 tblsps chopped parsley
- 1.8kg lightly scored chicken thigh cutlets
Method
-
In a bowl, combine 2 tblsps Portuguese chicken seasoning, the zest and juice of
1 lemon, 2 crushed garlic cloves and 2 tblsps chopped parsley. -
Rub mixture over 1.8kg lightly scored chicken thigh cutlets. Cover and chill for 20 minutes, or overnight.
-
Arrange chicken on a baking paper-lined oven tray. Bake in 200°C oven for 45 to 55 minutes, turning occasionally, or until golden brown and cooked through.
-
Serve with bottled peri peri sauce and Rice Tabouli (see tip). Garnish with parsley sprigs and lemon wedges.
