Peri peri Chicken Recipe
Experience the bold and fiery flavors of Peri Peri chicken, roasted into juicy perfection. This African-Portuguese dish will surely light up your taste buds with its perfect blend of herbs, spices, and chili peppers. This recipe is simple to prepare, yet it delivers an explosive punch of flavors!
Servings: 4
Calories: 1186kcal
Ingredients
- 1-1.5 kilograms whole chicken
- 1 tablespoon salt
Peri-peri Sauce:
- ½ cup vegetable oil halved
- 1 medium onion chopped coarsely
- 1 head garlic crushed coarsely
- 1 cup red bell pepper or other red peppers cut into chunks
- 1 teaspoon fresh or dry oregano get fresh from our garden tapat ng kitchen sink window
- 5-10 pieces bird’s eye chili seeds removed
- ¼ cup vinegar
- lemon juice from 1 medium lemon
- ½ teaspoon lemon zest
- 1 teaspoon smoked paprika powder
- ¼ - ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Spatchcock the chicken and rub it with salt all over. Place in a large pan or dish and set aside.1-1.5 kilograms whole chicken, 1 tablespoon salt
- In a wok or pan, heat ¼ cup oil over high heat. Add the onion, garlic, red bell pepper, and oregano. Cook for 1-2 minutes until limp and aromatic. Add the bird’s eye chilis and . Turn off the heat and let it cool down a bit.½ cup vegetable oil, 1 medium onion, 1 head garlic, 1 cup red bell pepper or other red peppers, 1 teaspoon fresh or dry oregano, 5-10 pieces bird’s eye chili
- In a blender or a food processor, add the vinegar, juice from 1 lemon and ½ teaspoon lemon zest. Add the roasted aromatics, smoked paprika, remaining oil, salt, and pepper. Pulse until it all becomes smooth and creamy. Transfer peri-peri sauce to a container. This will be used as marinade and as dipping sauce.¼ cup vinegar, lemon juice, ½ teaspoon lemon zest, ¼ - ½ teaspoon salt, ¼ teaspoon ground pepper, 1 teaspoon smoked paprika powder
- Spoon about ½ cup of the sauce all over the chicken then rub it all over. Cover and marinate in the fridge for 12 hours or overnight.
- Preheat oven to 220°C (≈430°F). Cover baking pan with foil for easy cleanup and place grill rack on top.
- Place the chicken flat skin-side up on the grill rack. Brush the top with the sauce. Bake at 220°C (≈430°F) for 30 minutes. Baste with sauce, turn the heat to 250°C (≈480°F) and bake for another 10 minutes.
- Remove chicken from oven and let it rest for 10 minutes before serving.
- Serve with rice or corn on cob or buttered corn kernels on the side and some of the peri peri sauce as dip.
Video
Nutrition
Calories: 1186kcal | Carbohydrates: 33g | Protein: 94g | Fat: 73g | Saturated Fat: 21g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 30g | Trans Fat: 0.5g | Cholesterol: 360mg | Sodium: 8022mg | Potassium: 1612mg | Fiber: 8g | Sugar: 12g | Vitamin A: 6702IU | Vitamin C: 240mg | Calcium: 190mg | Iron: 7mg