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Ingredients
for 4 servings
- 1 chicken
Marinade
-
1 cup olive oil (200 mL) -
½ cup white vinegar (120 mL) - 8 bird-eye chillis
- 8 cloves garlic
- 2 medium onions
-
4 teaspoons dried oregano -
4 teaspoons paprika -
2 teaspoons sugar -
4 teaspoons salt -
2 teaspoons pepper - 1 roasted pepper
- 1 lemon, juiced
Peri Peri Chips
-
1 lb chip (500 g) -
½ teaspoon smoked paprika -
½ teaspoon chili powder -
½ teaspoon garlic powder -
¼ teaspoon white pepper -
1 teaspoon salt
Sides
-
2 oz mayonnaise (50 g) -
2 oz hummus (50 g)
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Preparation
- Remove the chicken’s backbone by using a pair of kitchen scissors. Turn it over and flatten it down to spread the chicken out as much as possible.
- Blend together all of the marinade ingredients in a food processor and spread half of it over the chicken.
- Cover and marinate in the fridge for at least 3 hours or overnight.
- Roast in the centre of a preheated oven for 60 minutes at 200°C (400°F), or until the thickest part of the thigh is 75°C. Once the chicken is cooked through, allow to rest for 10 minutes before serving.
- Simmer the other half of the marinade for 2-3 minutes to make the Peri Peri sauce.
- Use as a dip for your chicken or mix some into mayonnaise or hummus!
- To make Peri Peri Chips, just shake some smoked paprika, chili powder, garlic powder and white pepper into your chips!
- Enjoy!
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Fiona Rose
My peri peri chicken yummy 😋
2019-05-08T18:13:18Z Helpful (56) -
Cassandra Elizabeth
Made mine a little different. I used chicken breasts. And made different sides. Lipton onion soup potatoes and sautéed green beans.
2018-09-09T03:16:27Z Helpful (35) -
mbjinla
The fam really enjoyed this meal. I made the sauce in a nutribullet. I covered the chicken and let it sit in the refrigerator over night. I didn’t try the extra side dishes instead, I threw some broccoli and carrots into the pan with the chicken. I capped it off with quinoa.
2018-09-11T12:07:17Z Helpful (28) -
Arlfa MaLik
Yum! 😋 must try but do be careful with the spices if u r not a spicy 🌶 food fan
2018-06-20T11:31:05Z Helpful (23) -
sarahhhhhhhahmed
This was amazing!! A must try! I subbed Serrano peppers for the bird-eye chili, didn’t have any. This made so much sauce, had plenty of extra. I decided to add a salad, olives and naan with hummus as sides with Mexican style corn.
2019-02-18T18:54:10Z Helpful (20) -
Cherlynn Ling
I followed the recipe exactly except that I couldn’t find bird eye chilly from store. I got Serrano pepper instead. The meat is very succulent and juicy. The peri peri sauce taste really great. My family loves it.
2018-12-10T04:05:50Z Helpful (16) -
lorraine1727
Best ever recipe. I make double. The sauce keeps in the fridge for ages or can be frozen in ice cube trays and can be added to anything to make a tasty meal. Never have to buy flavoured hummus again 👍🏼
2018-07-06T19:55:02Z Helpful (16) -
Cherreldine Djo
I use chicken thighs with skin on and deboned. Leave it overnight and when ready to use, preheat oven and sear the chicken in a frying pan without any oil for a couple of minutes on both sides and finish it off for another 25 min in the oven. Great to have with rice, chips or to slice it up and have it in a wrap with salad.
2018-12-21T12:30:45Z Helpful (15) -
akilala
This is really good! I added more chili 😋
2018-12-09T12:27:04Z Helpful (13) -
Saif Uddin
Omg this was amazing! If you follow the qty in the ingredients for the marinade you will have sooo much left over, I did half and still had more leftover.
2018-09-11T20:15:01Z Helpful (10) -
Fatima Saeed
I used half of the ingredients yet there’s still more left, I guess I’ll use it as a hot sauce 😏
2018-07-05T23:35:39Z Helpful (8) -
Seema Ahsan
When my family ate this for dinner they said the chicken was too sweet. I’d recommend putting less or no sugar!
2018-06-21T07:32:13Z Helpful (8)
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