Peri Peri Chicken Recipe
This Peri Peri Chicken Recipe delivers the bold, spicy, and smoky flavors of classic African-Portuguese cuisine. Made with a homemade Peri Peri sauce from fresh chili peppers, garlic, and herbs, this dish is juicy, flavorful, and perfectly charred. Whether grilled or oven-baked, it’s a crowd-pleasing centerpiece for weeknight dinners or weekend cookouts.
Equipment
- Blender or food processor
- Saucepan
- Mixing Bowl
- Baking sheet or grill
- Kitchen shears
- Tongs
- Thermometer
Ingredients
For the Peri Peri Sauce:
- 10 -12 bird’s eye chili peppers
- 4 cloves garlic
- 1 red bell pepper chopped
- ¼ cup olive oil
- ¼ cup vinegar
- Juice of 1 lemon
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Chicken:
- 1 whole chicken spatchcocked (or equivalent chicken pieces)
- Salt and pepper to taste
- Fresh herbs cilantro or parsley for garnish
Instructions
- Prepare chili peppers by removing seeds if you prefer a milder sauce.
- In a blender, combine chili peppers, garlic, red bell pepper, olive oil, red wine vinegar, lemon juice, smoked paprika, oregano, thyme, salt, and pepper.
- Blend until smooth, then pour the mixture into a saucepan and simmer for 15 minutes to thicken.
- Let the sauce cool and store any excess in a jar (keeps up to two weeks refrigerated).
- Spatchcock the chicken by cutting along both sides of the backbone and flattening it.
- Coat the chicken thoroughly with Peri Peri sauce, ensuring it covers all sides.
- Marinate in the refrigerator for at least 2 hours (overnight for maximum flavor).
- For baking: preheat oven to 400°F (204°C) and bake for 35-40 minutes until the internal temperature reaches 165°F (74°C).
- For grilling: preheat the grill to medium heat, oil grates, and cook for 35-40 minutes, turning every 5 minutes.
- Let rest 10 minutes, garnish with herbs, and serve hot.
Notes
Nutritional Info (per serving)
- Calories: 410
- Protein: 38g
- Fat: 26g
- Carbohydrates: 6g
- Fiber: 1g
- Sodium: 420mg
