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Peri Peri Chicken
A vibrant and fiery Portuguese-African grilled chicken dish, marinated in a homemade peri peri chili sauce for an explosion of flavor.
🧂 Ingrédients
- 1 (approx. 1.5 kg) Whole chicken
- 8-12 Dried peri peri chilies(Adjust quantity based on desired heat level. If using fresh, use about 10-15.)
- 6-8 Garlic cloves
- 60 ml (1/4 cup) Fresh lemon juice
- 2 tbsp Smoked paprika
- 100 ml (scant 1/2 cup) Olive oil or vegetable oil
- 1 tsp Salt(Or to taste)
- 1/2 tsp Black pepper(Freshly ground, or to taste)
👨🍳 Instructions
- 1
Prepare the Peri Peri Marinade: If using dried chilies, soak them in hot water for about 15-20 minutes until softened. Drain well. In a blender or food processor, combine the softened chilies (or fresh chilies), peeled garlic cloves, fresh lemon juice, smoked paprika, oil, salt, and black pepper. Blend until a smooth paste forms. Taste and adjust seasoning or chili quantity if needed.
⏱️ 10 minutes - 2
Prepare and Marinate the Chicken: Place the butterflied chicken on a clean work surface. Make a few shallow slashes in the thickest parts of the chicken (thighs and breasts) to help the marinade penetrate. Place the chicken in a large resealable bag or a non-reactive dish. Pour about two-thirds of the peri peri marinade over the chicken, ensuring it's coated evenly, including under the skin where possible. Seal the bag or cover the dish. Refrigerate for at least 2 hours, or preferably overnight for deeper flavor.
⏱️ 15 minutes prep + 2 hours marinating - 3
Cook the Chicken: Preheat your grill to medium-high heat (approximately 200-220°C / 400-425°F). If roasting, preheat your oven to 200°C (400°F). Remove the chicken from the marinade, letting any excess drip off. Discard the remaining marinade. Place the chicken skin-side down on the preheated grill or in a roasting pan. Cook for 20-25 minutes, then flip. Continue cooking for another 20-25 minutes, or until the chicken is cooked through, the juices run clear when pierced with a knife, and the skin is golden brown and crispy. An instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) should register 74°C (165°F).
⏱️ 40-50 minutes - 4
Baste and Finish: During the last 10-15 minutes of cooking, you can brush the chicken with a little of the reserved (but not used for marinating) peri peri sauce or a mixture of oil and paprika for extra flavor and shine. Be careful not to burn the sauce.
⏱️ 10-15 minutes (during cooking) - 5
Rest and Serve: Once cooked, remove the chicken from the heat and let it rest for 5-10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and moist chicken. Serve hot.
⏱️ 5-10 minutes
💡 Conseils de pro
- ✓For a spicier kick, leave some seeds in the chilies or add a fresh bird's eye chili to the marinade.
- ✓Marinating overnight will significantly enhance the depth of flavor and tenderness.
- ✓Ensure your grill is clean and well-oiled to prevent sticking.
- ✓If roasting, you can place the chicken on a rack over a baking sheet to allow air circulation for crispier skin.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- For a milder, lemon-herb version, reduce or omit the chilies and add fresh herbs like oregano or thyme to the marinade.
- Add a tablespoon of vinegar (like red wine or apple cider) to the marinade for extra tang.
- Grill chicken pieces (thighs, drumsticks, wings) instead of a whole chicken.