Peri Peri chicken is my go-to recipe whenever I want to impress someone with my culinary skills. The secret lies in marinating the chicken in advance, allowing the flavors of the sauce to develop as it sits in the fridge. Then, with my special grilling technique, I infuse it with a delightful smoky flavor before finishing it off in the oven.
Ever since I prepared this finger-licking chicken for my husband, he has been convinced of my culinary prowess. If you’re looking to make a lasting impression, this is the perfect recipe for you, just in time for Valentine’s Day.
What is peri peri chicken?
Peri peri chicken, originating from Portuguese cuisine with strong African influences, features chicken marinated in a spicy Peri Peri sauce made with African bird’s eye chili peppers, garlic, lemon juice, and a blend of herbs and spices. The chicken is grilled or roasted to perfection, allowing the bold flavors to infuse the dish.
Ingredients for Peri Peri Sauce
Red Bell Pepper and paprika
You need a big red bell pepper, remove the seeds, and cut them into big chunks. Other than bell pepper you also need paprika, which has a mild flavor and is mostly for the color.
Red Onion and garlic
I used a small-sized red onion, peel and cut the onion into big chunks. Fresh garlic is the best for this recipe. I wouldn’t recommend using garlic paste, try to find fresh garlic for best results.
Bird’s Eye chilies
Bird’s Eye chilies are the essential ingredient for this recipe. I use 6 which is perfect for my taste but adjust it according to your preference. 2 for mild and 6 is hot. If you can’t find bird’s eye chilies then use cayenne pepper or red chili powder.
Vinegar and lemon juice
When it comes to selecting ingredients for a recipe, the choice of vinegar and lemon juice can make all the difference. I used apple cider vinegar and freshly squeezed lemon juice for a harmonious balance of tartness.
Spices
The spices used for the peri peri sauce play a crucial role in determining its flavor profile. In addition to the fiery peri peri peppers, other essential spices include a generous amount of salt and black pepper. However, to elevate the aromatic essence of the sauce, it’s imperative to introduce a tablespoon of dried oregano into the mix.
Chicken and Marination time
I used skinless bone-in chicken quarters for this recipe, as it provide super moist and flavorful chicken. Marinating chicken is an essential step in cooking. Soaking the chicken in the sauce enhances its flavor and tenderness. This technique not only improves the taste and texture of the chicken but also allows for personalization, making it a vital aspect of culinary creativity. You can marinate it overnight for the best flavors or at least 30 minutes before cooking. If you are marinating the chicken overnight, make sure to take it out of the fridge 30 minutes before cooking to bring it to room temperature.
How to cook peri peri chicken
Preheat the grill to 450F and cook chicken from each side for 3-4 minutes. I’m not a grilling expert by any means, I like to grill the chicken in the beginning to lock all of the juices and then finish cooking it in a preheated oven for another 30-40 minutes.
How to serve peri peri chicken
Peri peri chicken can be served in various delicious ways. One of my favorite combinations is to pair it with fluffy rice and a light, refreshing salad. The peri peri sauce delivers an intense heat with a tangy kick. Its adaptability goes beyond being just a marinade for peri peri chicken; it can elevate dishes as a dip, infuse flavors into different meats as a marinade, or add a spicy zing to a wide range of culinary creations.
Peri peri chicken with homemade sauce
Equipment
Ingredients
- 6-8 chicken leg quarters
Ingredients for peri peri sauce
- 1 big bell pepper
- 1 small red onion
- 2-6 Bird's Eye chilies or use 1 tsp cayenne pepper powder adjust to your taste
- 2 tsp salt
- 2 tsp paprika
- 1 tsp black pepper
- 1 tbsp oregano
- 3 tbsp lemon juice
- 4 tbsp apple cider vinegar
- 1/4 cup vegetable oil
- 1/4 tsp red or orange food coloring optional
- 1 tbsp garlic paste or 4-6 cloves
Instructions
Prepare peri peri sauce
- Peel onion and garlic. Remove seeds from bell pepper and then cut to big chunks.
- Add all of the ingredients of peri peri sauce to a blender. Blend it on high speed for 1-2 minutes and the sauce is ready.
Marinate chicken
- Remove the skin and apply deep cuts on the chicken.
- Marinate the chicken with sauce overnight, or for at least 30 minutes.
Cook Chicken
- Preheat the grill and then grill the chicken from both sides for 4-5 minutes. This will ensure that all of the juices are locked in the chicken. This step is optional, but it makes a huge difference.
- Arrange chicken into a baking dish.
- Preheat the oven at 425F and bake for about 30-35 minutes. Depending upon the chicken slices time may vary. Once the juices run clear, the chicken is ready.
- Add any leftover marinade in a saucepan and cook it for about 5 minutes on medium heat and serve along with the chicken.
Video
Notes
- You can skip grilling and cook it in the oven directly or air fry it.
- Use red chili powder or cayenne pepper powder if you don’t have bird’s eye chilies.