Peri peri chicken

[Babylyn15]

Hi chicken lovers! Here's a delish recipe I wanna share with you guys It's called Peri peri chicken originally from Mozambique.​

Ingredients:​

For the Peri Peri Marinade:​

• 4-5 red chili peppers (like bird's eye chilies), chopped (adjust for heat preference)
• 1 red bell pepper, chopped
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 tablespoons red wine vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1-2 tablespoons brown sugar or honey (optional, for sweetness)

For the Chicken:​

• 1 whole chicken, spatchcocked (or 4 chicken leg quarters)
• Salt and pepper, to taste
• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish

Instructions:​

1. Prepare the Peri Peri Marinade:
   1. Combine the red chili peppers, red bell pepper, garlic, olive oil, lemon juice, red wine vinegar, smoked paprika, oregano, thyme, salt, black pepper, and brown sugar (if using) in a blender or food processor.
   2. Blend until smooth. Taste and adjust seasoning if necessary.
2. Marinate the Chicken:
   1. Pat the chicken dry with paper towels.
   2. Place the chicken in a large bowl or resealable plastic bag.
   3. Pour the marinade over the chicken, ensuring it is well-coated. Reserve some marinade for basting later.
   4. Cover the bowl or seal the bag and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
3. Cook the Chicken:
   1. Preheat your grill to medium-high heat or preheat your oven to 400°F (200°C).
   2. If grilling, oil the grill grates to prevent sticking. If baking, line a baking sheet with foil and place a wire rack on top.
   3. Remove the chicken from the marinade and let any excess drip off.
   4. Season the chicken with additional salt and pepper if desired.
4. Grilling Method:
   1. Place the chicken on the grill, skin-side down. Grill for about 10-15 minutes per side, basting occasionally with the reserved marinade, until the internal temperature reaches 165°F (74°C) and the skin is crispy and charred in spots.
   2. Let the chicken rest for 5-10 minutes before carving.
5. Oven Method:
   1. Place the chicken on the wire rack on the baking sheet, skin-side up.
   2. Roast for 35-45 minutes, basting occasionally with the reserved marinade, until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden.
   3. Let the chicken rest for 5-10 minutes before carving.
6. Serve:
   1. Garnish the peri peri chicken with freshly chopped parsley.
   2. Serve with lemon wedges on the side for squeezing over the chicken.

Tips:​

• Adjust the number of red chili peppers based on your heat tolerance. Bird's eye chilies are quite hot, so use fewer if you prefer a milder flavor.
• Spatchcocking the chicken ensures even cooking and helps the chicken cook faster.
• You can also use this marinade for chicken wings, thighs, or breasts if you prefer.

Enjoy your homemade peri peri chicken!

 

[mamberx]

This looks delicious and flavorful, plus the fries on the side would be a great pair with the chicken. Thank for sharing this recipe

 

[Marcussikreyvingx]

Hi chicken lovers! Here's a delish recipe I wanna share with you guys It's called Peri peri chicken originally from Mozambique.​

View attachment 3186

Ingredients:​

For the Peri Peri Marinade:​

• 4-5 red chili peppers (like bird's eye chilies), chopped (adjust for heat preference)
• 1 red bell pepper, chopped
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 tablespoons red wine vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1-2 tablespoons brown sugar or honey (optional, for sweetness)

For the Chicken:​

• 1 whole chicken, spatchcocked (or 4 chicken leg quarters)
• Salt and pepper, to taste
• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish

Instructions:​

1. Prepare the Peri Peri Marinade:
   1. Combine the red chili peppers, red bell pepper, garlic, olive oil, lemon juice, red wine vinegar, smoked paprika, oregano, thyme, salt, black pepper, and brown sugar (if using) in a blender or food processor.
   2. Blend until smooth. Taste and adjust seasoning if necessary.
2. Marinate the Chicken:
   1. Pat the chicken dry with paper towels.
   2. Place the chicken in a large bowl or resealable plastic bag.
   3. Pour the marinade over the chicken, ensuring it is well-coated. Reserve some marinade for basting later.
   4. Cover the bowl or seal the bag and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
3. Cook the Chicken:
   1. Preheat your grill to medium-high heat or preheat your oven to 400°F (200°C).
   2. If grilling, oil the grill grates to prevent sticking. If baking, line a baking sheet with foil and place a wire rack on top.
   3. Remove the chicken from the marinade and let any excess drip off.
   4. Season the chicken with additional salt and pepper if desired.
4. Grilling Method:
   1. Place the chicken on the grill, skin-side down. Grill for about 10-15 minutes per side, basting occasionally with the reserved marinade, until the internal temperature reaches 165°F (74°C) and the skin is crispy and charred in spots.
   2. Let the chicken rest for 5-10 minutes before carving.
5. Oven Method:
   1. Place the chicken on the wire rack on the baking sheet, skin-side up.
   2. Roast for 35-45 minutes, basting occasionally with the reserved marinade, until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden.
   3. Let the chicken rest for 5-10 minutes before carving.
6. Serve:
   1. Garnish the peri peri chicken with freshly chopped parsley.
   2. Serve with lemon wedges on the side for squeezing over the chicken.

Tips:​

• Adjust the number of red chili peppers based on your heat tolerance. Bird's eye chilies are quite hot, so use fewer if you prefer a milder flavor.
• Spatchcocking the chicken ensures even cooking and helps the chicken cook faster.
• You can also use this marinade for chicken wings, thighs, or breasts if you prefer.

Enjoy your homemade peri peri chicken!

Thanks for sharing your Peri peri chicken recipe! It sounds mouthwatering. Do you have any tips for serving it with crackers? I'm always looking for new flavor combos!

 

[Stark]

Hi chicken lovers! Here's a delish recipe I wanna share with you guys It's called Peri peri chicken originally from Mozambique.​

View attachment 3186

Ingredients:​

For the Peri Peri Marinade:​

• 4-5 red chili peppers (like bird's eye chilies), chopped (adjust for heat preference)
• 1 red bell pepper, chopped
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 tablespoons red wine vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1-2 tablespoons brown sugar or honey (optional, for sweetness)

For the Chicken:​

• 1 whole chicken, spatchcocked (or 4 chicken leg quarters)
• Salt and pepper, to taste
• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish

Instructions:​

1. Prepare the Peri Peri Marinade:
   1. Combine the red chili peppers, red bell pepper, garlic, olive oil, lemon juice, red wine vinegar, smoked paprika, oregano, thyme, salt, black pepper, and brown sugar (if using) in a blender or food processor.
   2. Blend until smooth. Taste and adjust seasoning if necessary.
2. Marinate the Chicken:
   1. Pat the chicken dry with paper towels.
   2. Place the chicken in a large bowl or resealable plastic bag.
   3. Pour the marinade over the chicken, ensuring it is well-coated. Reserve some marinade for basting later.
   4. Cover the bowl or seal the bag and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
3. Cook the Chicken:
   1. Preheat your grill to medium-high heat or preheat your oven to 400°F (200°C).
   2. If grilling, oil the grill grates to prevent sticking. If baking, line a baking sheet with foil and place a wire rack on top.
   3. Remove the chicken from the marinade and let any excess drip off.
   4. Season the chicken with additional salt and pepper if desired.
4. Grilling Method:
   1. Place the chicken on the grill, skin-side down. Grill for about 10-15 minutes per side, basting occasionally with the reserved marinade, until the internal temperature reaches 165°F (74°C) and the skin is crispy and charred in spots.
   2. Let the chicken rest for 5-10 minutes before carving.
5. Oven Method:
   1. Place the chicken on the wire rack on the baking sheet, skin-side up.
   2. Roast for 35-45 minutes, basting occasionally with the reserved marinade, until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden.
   3. Let the chicken rest for 5-10 minutes before carving.
6. Serve:
   1. Garnish the peri peri chicken with freshly chopped parsley.
   2. Serve with lemon wedges on the side for squeezing over the chicken.

Tips:​

• Adjust the number of red chili peppers based on your heat tolerance. Bird's eye chilies are quite hot, so use fewer if you prefer a milder flavor.
• Spatchcocking the chicken ensures even cooking and helps the chicken cook faster.
• You can also use this marinade for chicken wings, thighs, or breasts if you prefer.

Enjoy your homemade peri peri chicken!

Peri peri chicken is always a hit in my household! The blend of spicy, tangy flavors is just irresistible. I love serving it with some grilled veggies and a side of rice for a complete meal. Can't wait to fire up the grill and give this recipe a try!

 

[KainGo127]

Peri peri chicken is a flavor bomb! Love how spicy and tangy it gets—thanks for sharing the recipe! Can't wait to fire up the grill for this one!