Here’s a bold, flavorful recipe for Peri-Peri Chicken, inspired by Portuguese-African flavors — spicy, smoky, tangy, and absolutely irresistible.
Serves: 4 | Prep Time: 20 min (+ marinating time) | Cook Time: 35–45 min
Ingredients:
For the Chicken:
- 1 whole chicken (cut into 8 pieces) or 4 chicken thighs + 4 drumsticks
- Salt & pepper, to taste
- 1 tbsp olive oil (for cooking)
For the Peri-Peri Marinade:
- 4–6 fresh red chilies (bird’s eye for heat, or milder chilies if preferred)
- 4 garlic cloves
- 1 small red bell pepper (for sweetness & body)
- 2 tbsp smoked paprika
- 1 tsp cayenne pepper (optional for extra heat)
- 1 tbsp lemon zest
- 3 tbsp lemon juice
- 2 tbsp red wine vinegar (or white vinegar)
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt to taste
Instructions:
1. Make the Marinade: In a blender or food processor, combine all marinade ingredients and blitz until smooth. Taste and adjust for heat and salt. (Add a bit more lemon or vinegar if it needs brightness.)
2. Marinate the Chicken: Place the chicken in a large bowl or zip-top bag. Pour ¾ of the marinade over the chicken, coating it well. Reserve the rest for basting or dipping later. Cover and marinate in the fridge for at least 4 hours, preferably overnight.
3. Cook the Chicken:
Option A – Grill (Best for smoky flavor):
Preheat grill to medium-high. Grill chicken 6–8 minutes per side, basting with reserved marinade, until cooked through and slightly charred.
Option B – Oven Roast:
Preheat oven to 200°C (400°F). Place chicken on a baking tray lined with foil or parchment. Roast for 35–45 minutes, basting halfway through with reserved marinade, until skin is golden and internal temp reaches 75°C (165°F).
