Peri Peri Chicken Recipe

A batch of peri peri chicken is presented on a serving platter.

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Chicken pieces are marinated in a vibrant blend of chilies, garlic, lemon juice, paprika, and herbs. The chicken is then grilled or roasted to juicy perfection, resulting in tender meat infused with a bold and zesty flavor profile. Better than Nando's!

Prep Time15

Cook Time45

Marinating Time4

Total Time5

Course: Dinner

Cuisine: African

Servings:

Author: Kellie

Cost: $16

Equipment

1 grill
1 blender

Ingredients

3 pounds bone in chicken thighs and legs
1/2 red onion roughly chopped
8 ounces roasted red peppers
4-5 fresh Thai red chilies or other spicy pepper seeded
5 garlic cloves
Juice and zest of 1 lemon
2 tablespoons apple cider vinegar
11/2 tablespoon smoked paprika
1 teaspoon dried oregano
3 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon liquid smoke
1 tablespoon honey
2 tablespoons olive oil

Instructions

Add the marinade ingredients up to the olive oil to a blender and blend until chunky. Stream in the olive oil and blend until smooth.
Season the marinade to taste.
Add the chicken to a freezer bag or shallow baking dish and pour half the marinade over the chicken, turning to coat. Marinade for 2-24 hours.

To Bake Peri Peri Chicken

Preheat the oven to 400˚F.
Arrange the chicken on a baking sheet coated with cooking spray in a single layer.
Bake the chicken for 30-40 minutes or until the internal temperature reaches 165˚F. Brush the chicken with the reserved marinade and broil for 1-2 minutes.
Garnish and serve.

To Grill Peri Peri Chicken

Preheat the grill to medium high heat (425˚F).
Grill the chicken skin side down for 6-8 minutes per side with the lid closed. Continue cooking until the internal temperature reaches 165˚F with an instant read thermometer.
Brush the chicken with reserved sauce and cook for an additional 1-2 minutes.
Serve with remaining sauce (but not the used marinade from the raw chicken.)

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