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I created this Portuguese-style chicken recipe for a lunch event we went to for the launch of Bayer’s Powered by Accuracy campaign, for which Alex is an ambassador. 

It’s the perfect recipe for people with diabetes. I’ll add it to the Diabetes section on our website, which I’m hoping to add more to over the next few months. 

Photo credit: Cindy Boyce 

  • ServesServes 4
  • Prep time20 mins
  • Cook time45 mins
  • TimeoutMinimum of 2 hours
  • FreezingFreezes well


  • 10 whole boneless chicken thighs
  • 5 Yukon Gold potatoes, diced in 2 cm pieces
  • 2 onions, sliced in strips
  • Salt & pepper, as preferred
  • 1/3 cup of vegetable oil
  • 4 garlic cloves, chopped
  • The juice from 2 limes
  • 2 – 3 tablespoon of piri-piri sauce (Spicy sauce available in grocery stores)
  • 1 tablespoon of sweet paprika
  • 1 tablespoon of fresh ginger, chopped
  • Salt & pepper, as preferred


  1. Mix all the sauce ingredients in a large bowl.
  2. Add the chicken then stir the pieces in, making sure each piece is coated. Refrigerate for a minimum of 2 hours, or overnight.
  3. Preheat the oven to 400°F and place the rack at the center of it.
  4. Add the potatoes and onions into the bowl with the chicken. Season and stir, again making sure everything is entirely coated with the sauce.
  5. Pour this whole mix onto a large baking sheet and spread evenly.
  6. Cook in the oven for 40 minutes. Broil for 4 to 5 minutes, then serve.

Tips & tricks

Can be frozen. Keeps for 2 to 3 days in the fridge.

Recipe published on August 19, 2018