Name: Peri Peri Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: South African
Ingredients: 4–8 bird’s eye chilies (fresh or dried); 1 red bell pepper, roasted; 6 cloves garlic; Zest and juice of 1 large lemon; 2 tablespoons red wine vinegar; 3 tablespoons extra virgin olive oil; 2 teaspoons smoked paprika; 1 teaspoon sweet paprika; 1 teaspoon dried oregano; ½ teaspoon ground coriander; 1 teaspoon brown sugar; 1 teaspoon salt; ½ teaspoon black pepper; Small handful fresh cilantro (optional); 1 whole chicken (3½–4 lbs) or 4 bone-in, skin-on chicken leg quarters

Description

Delicious and fiery peri peri chicken marinated with bird’s eye chili and roasted red pepper, grilled or roasted to perfection.

Ingredients

Scale

4–8 bird’s eye chilies (fresh or dried)
1 red bell pepper, roasted
6 cloves garlic
Zest and juice of 1 large lemon
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1 teaspoon dried oregano
½ teaspoon ground coriander
1 teaspoon brown sugar
1 teaspoon salt
½ teaspoon black pepper
Small handful fresh cilantro (optional)
1 whole chicken (3½–4 lbs) or 4 bone-in, skin-on chicken leg quarters

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Instructions

Roast the red pepper. Preheat oven to 425°F (220°C). Halve and deseed the bell pepper. Place cut side down on a foil-lined tray. Roast for 20–25 minutes until charred and soft. Peel and set aside to cool.
Make the peri peri sauce. Blend bird’s eye chilies, roasted red pepper, garlic, lemon zest, lemon juice, red wine vinegar, olive oil, smoked paprika, sweet paprika, oregano, coriander, brown sugar, salt, black pepper, and cilantro until smooth.
Spatchcock the chicken by removing the backbone and flattening. Alternatively, use chicken leg quarters directly.
Marinate using two-thirds of the sauce for at least 4 hours or overnight, rubbing it under the skin for maximum flavor.
Cook – Oven method: Preheat oven to 425°F (220°C), roast the chicken for 45–55 minutes until the internal temperature is 165°F (74°C), basting every 15 minutes.
Cook – Grill method: Preheat grill, cook skin side up over indirect heat for 30 minutes, then direct heat for 10–15 minutes, basting with reserved sauce until the internal temperature reaches 165°F.

Notes

Sauce can be made ahead and stored for up to 2 weeks in the fridge or 3 months in the freezer. Best enjoyed with fries and coleslaw.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Grilling or Baking
Cuisine: South African

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 35g
Cholesterol: 100mg