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Peri-Peri Chicken

Peri-Peri Chicken

Peri-Peri Chicken, Chicken pieces rubbed and marinated with peri-peri sauce and roasted to perfection.
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Prep Time 30 mins
Cook Time 55 mins
Total Time 1 hr 25 mins
Course Recipe Index
Cuisine African
Servings 6
Calories 250 kcal

Ingredients
  

  • 4 tbsp freshly squeezed lemon
  • 4 tbsp olive oil or vegetable oil
  • 1 tbsp cayenne pepper
  • 1 tbsp sweet paprika
  • 1 tsp sea salt heaped teaspoon
  • 1 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 2 pounds 1kg chicken pieces such as thigh, wings, or breasts, or 1 whole chicken, about 3 pounds (1.5 kg)

Instructions
 

  • Combine all the ingredients except the chicken in a small mixing bowl, and mix to form a paste. This is the peri-peri sauce.
    Peri-Peri Chicken
  • If using chicken pieces, pour the sauce over the chicken pieces and toss, so each piece is well coated.
    Peri-Peri Chicken
  • Cover and set aside to marinate for a few hours in the refrigerator, preferably overnight. Bake, barbecue, grill, fry, or cook according to personal preference.
    Peri-Peri Chicken
  • For a whole chicken, spread the peri-peri sauce between the skin and the meat first, then coast the outside of the chicken with the remaining sauce. Cover and let the chicken marinate in a refrigerator for at least 30 minutes to 1 hour or longer before cooking. The longer you marinate the meat, the tastier it is when cooked!
    Peri-Peri Chicken
  • Preheat the oven to 400℉/200℃.
  • Place the chicken in a large roasting pan. Roast in the oven to 35 to 45 minutes, or until the thigh releases clear juices when pricked, and an instant-read thermometer reads 170℉ to 175℉ /105℃ to 110℃ when inserted in the thigh. Remove from the oven, let stand for 10 minutes and then carve.
    Peri-Peri Chicken
  • Serve hot

Notes

Further instructions

  • Combine all the ingredients except the chicken in a small mixing bowl, and mix to form a paste. This is the peri-peri sauce.
  • Prepare a baking sheet lined with parchment paper.
  • To make this recipe using the chicken pieces, pour the peri-peri sauce over the chicken and toss to coat.
  • With a kitchen tongue, arrange the pieces on the rack. Make sure they are at least 1 inch apart.
  • Bake/roast in an oven at 400℉ for 45 to 50 minutes or until fully cooked and nicely browned and a bit crispy.
  • Remove from the oven and serve with your preferred side dish.
If using chicken pieces, pour the sauce over the chicken pieces and toss so each piece is well coated. Cover and set aside to marinate for a few hours in the refrigerator, preferably overnight. Bake, barbecue, grill, fry, or cook according to personal preference.

Notes and Tips

Both ingredients list and instructions are from the book. Nothing was omitted or updated.
  • I have substituted sweet paprika with smoked paprika—same great taste.
  • You can grill the chicken, but be aware that high heat is not recommended as the spice coating may burn very quickly. Steady and high-to-moderate heat is preferable.
  • The chicken does need time to marinate for more flavor. But if you only have a few minutes, make sure you at least let it marinate for 30 minutes.
  • I would recommend using a baking sheet fitted with a rack. The rack allows for proper heat circulation, and the chicken pieces will get browned very nicely.
  • You can reduce the amount of cayenne pepper if you don't like too much heat. You can also increase the paprika if you want.

Nutrition

Calories: 250kcalCarbohydrates: 3gProtein: 14gFat: 21gSaturated Fat: 4gTrans Fat: 1gCholesterol: 54mgSodium: 440mgFiber: 1gSugar: 1g

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword chicken recipe, peri-peri chicken, roasted chicken, spicy chicken wings
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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