Matt Xiaxiang
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Main dishesPeri peri chicken
Posted: 11/03/2025Updated: 11/03/2025
Originating from Mozambique with Portuguese influences, chicken is marinated in African bird’s eye chillies, garlic, lemon, and spices for a bold, tangy heat.
Peri peri chicken goes well with sides like crispy fries, a fresh green salad and charred lemons. If you have leftover marinade, you can use it to cook rice with red bell peppers and peas for peri peri rice.
Ingredients
Servings
- 1 large red bell pepper
- 2 bird’s eye chillies
- 1 medium brown onion
- 4 cloves garlic
- 60 millilitres palm oil
- 2 tablespoons red wine vinegar
- 1 handful fresh coriander
- 1 lemon
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon white sugar
- 2 teaspoons salt
- 2 teaspoons ground black pepper
Instructions
- Roughly chop the red bell pepper and quarter the brown onion. Roast both under a grill, or in a 220°C oven until softened and charred. Let them cool.
- In a blender, combine the roasted pepper, roasted onion, bird’s eye chillies (adjust to spice preference), minced garlic, palm oil, red wine vinegar, fresh coriander, lemon juice, smoked paprika, oregano, basil, thyme, salt, pepper, and a pinch of sugar. Blend until smooth.
- Spatchcock (butterfly) the whole chicken by cutting along the backbone and flattening it.
- Rub the marinade all over and under the skin, ensuring it's well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- Oven method: Preheat to 200°C. Place the chicken on a rack over a baking tray and roast for 40–50 minutes, basting with extra marinade halfway.
- Let the chicken rest for 10 minutes before carving.
My notes
Cooking tips
- Marinate overnight: The longer you marinate the chicken, the more flavour it will absorb. Aim for at least 4 hours, but overnight is best for maximum impact.
- Baste during cooking: If you're roasting or grilling, baste the chicken with extra marinade halfway through cooking to keep it moist and add more flavour.
- Cook under the grill: Pre-heat the grill to medium-high. Cook the chicken skin-side down for 10–15 minutes, then flip and cook for another 25–30 minutes, until fully cooked.
- Rest the chicken: After cooking, let the chicken rest for about 10 minutes before carving. This helps the juices redistribute, keeping the meat tender and juicy.
Alternative ingredients
- Instead of a whole chicken, preferably use the thighs and drumsticks. Breast can be used but be wary of it being dry.
- Olive oil or peanut oil can be used in a exact substitution with palm oil. Peanut oil has a neutral flavour allowing spices to stand out more. Olive oil can soften the acidity of the spice and marinade for more balance.
- Instead of bird's eye chillies, use red chillies or red chilli flakes and adjust to spice preference.
- Apple cider vinegar as a milder alternative to red wine vinegar. White wine vinegar if you want a sharper tang.
- Ground cumin can be used for an earthy depth of flavour.
- Lime juice can be used in place of or with lemon juice.
- Use shallots or red onions instead of brown onions.
Storage instructions
- Refrigeration: Any unused marinade and the cooked peri peri chicken can last in the fridge for up to 3-4 days in separate airtight containers.
- Freezing: Freeze cooked peri peri chicken for up to 2 months. Wrap it well in foil or store in a freezer bag to prevent freezer burn. Freeze the marinade for up to 3 months. Store it in a freezer-safe container or ziplock bag.
Re-heating instructions
If frozen, allow to thaw completely overnight in the fridge.
Peri peri chicken
- Oven: Pre-heat the oven to 180°C, place the chicken on a baking tray, and cover loosely with foil. Re-heat for 10-15 minutes, or until the internal temperature reaches 75°C.
- Stovetop: Heat a little oil in a pan over medium heat. Re-heat the chicken, turning occasionally to ensure it heats evenly.
- Microwave: Place the chicken in a microwave-safe dish, cover with a damp paper towel, and reheat for 2-3 minutes on medium heat. Check halfway through.
Peri peri marinade
- Stovetop: Heat the marinade in a small saucepan over low heat for about 5 minutes until warmed through.
- Microwave: Place the marinade in a microwave-safe container and heat for 30-second intervals, stirring in between, until hot.
Nutrition and dietary facts
Gluten-free, Dairy-free
(Per serving) Calories: 458kcal (20%), Protein: 30.7g (51%), Fat: 28g (35%), Saturated fat: 6.6g (44%), Carbohydrates: 4.2g (2%), Sugars: 2.5g (10%), Fibre: 0.8g (3%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.