Peri Peri Chicken Recipe
This Peri Peri Chicken Recipe combines juicy, flame-grilled chicken with a spicy, tangy homemade Peri Peri sauce made from chili peppers, garlic, and paprika. Whether roasted in the oven or grilled outdoors, this bold, flavorful dish captures the essence of Portuguese and African fusion cuisine, smoky, zesty, and unforgettable.
Equipment
- Blender or food processor
- Saucepan
- Baking sheet or grill
- Kitchen shears
- Mixing Bowl
- Tongs
Ingredients
For the Peri Peri Sauce
- 10-12 bird’s eye chili peppers adjust for spice
- 4 cloves garlic
- 1 red bell pepper chopped
- ¼ cup olive oil
- ¼ cup apple cider vinegar or lemon/lime juice
- 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 chicken pieces)
- Salt and pepper to taste
- Fresh herbs parsley or cilantro 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, vinegar, lemon juice, paprika, oregano, thyme, salt, and pepper. Blend until smooth.
- Pour mixture into a saucepan and simmer over medium heat for 15 minutes until slightly thickened. Cool and transfer to a jar.
- Spatchcock the chicken by cutting along both sides of the backbone and flattening it.
- Generously coat chicken with Peri Peri sauce, ensuring even coverage under the skin.
- Marinate in the refrigerator for at least 2 hours or overnight for maximum flavor.
- To Bake: Preheat oven to 400°F (204°C). Place chicken on a baking sheet and bake for 35–40 minutes or until internal temperature reaches 165°F (74°C).
- To Grill: Preheat grill to medium heat and oil the grates. Grill chicken for 35–40 minutes, turning every 5 minutes for even cooking.
- Remove from heat and let rest for 5-10 minutes before slicing.
- Garnish with fresh herbs and serve warm.
Notes
Nutritional Info (per serving)
- Calories: 380
- Protein: 32g
- Fat: 25g
- Carbohydrates: 4g
- Fiber: 1g
- Sodium: 620mg
