Peri Peri Chicken
Discover authentic peri peri chicken with our step-by-step guide. Learn the secrets of Portuguese-African flame-grilled perfection and homemade sauce recipes.
Ingredients
- 1 whole chicken (about 3-4 lbs), butterflied or cut into pieces
- 4 tbsp peri peri sauce (store-bought or homemade)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- fresh chili or chili flakes for extra heat
- lemon wedges, fresh parsley
Instructions
- Prepare the Marinade:In a bowl, mix peri peri sauce, olive oil, lemon juice, garlic, smoked paprika, salt, and pepper.
- Marinate the Chicken:Rub the mixture all over the chicken. Place in a sealed container or zip-lock bag and refrigerate for at least 2 hours (overnight for best results).
- Preheat Grill or Oven:If grilling, preheat to medium-high heat. For oven baking, preheat to 400°F (200°C).
- Cook the Chicken:Grill: Place the chicken skin-side down. Grill for about 20 minutes on each side until fully cooked and nicely charred.Oven: Bake for 35-40 minutes, flipping halfway through. Broil at the end for extra char if desired.
- Check Doneness:Internal temperature should reach 165°F (75°C). Juices should run clear when pierced.
- Rest & Serve:Let the chicken rest for 5 minutes before serving. Garnish with lemon wedges and chopped parsley.
