Peri Peri Chicken Recipe

5 from 1 vote

Juicy chicken marinated in a homemade roasted pepper and chili sauce, then baked until golden. Better than Nando's, straight from your own oven.

Prep Time30

Total Time1 10

Course: Main Course

Cuisine: Portuguese, South African

Diet: Gluten Free, Low Fat, Low Lactose

Servings: people

Calories: 571kcal

Preheat the oven to 400°F (200°C).
Place the red onion, red chilies, red peppers, and peeled garlic cloves on a baking sheet. Drizzle with a little olive oil.
Roast in the oven for about 18-20 minutes or until the vegetables are lightly charred and tender.
In a blender, combine the roasted vegetables with smoked paprika, salt, lemon juice, olive oil, white wine vinegar (or apple cider vinegar), brown sugar, and dried thyme or oregano.
Blend until smooth. Adjust the seasoning to taste.

Reduce the oven temperature to 375°F (190°C).
Pat the chicken leg quarters dry with a paper towel and place them in a baking dish.
Season the chicken with ¼ teaspoon of freshly ground black pepper and ½ teaspoon of salt.
Pour a generous amount of the prepared Piri Piri Sauce over the chicken, ensuring it's well-coated.
Marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
Put the marinated chicken leg quarters on a baking dish and bake in the preheated oven for about 45-50 minutes, or until the chicken's internal temperature reaches 165°F (74°C) and it has a golden-brown color.
Wrap the corn on the cobs in aluminum foil and place them on a separate baking sheet to cook while the chicken legs are in the oven.
Once done, garnish the peri peri chicken with scallions, lemon slices, and chopped parsley.

Marinate the chicken for at least 2 hours, ideally overnight. The longer it sits, the deeper the flavor, but stop at 24 hours, as the acid starts to break down the meat.
Set aside a few spoonfuls of sauce before it touches the raw chicken, so you have a clean batch for basting and serving.
Taste the sauce before marinating and adjust the chilies to your heat preference. Removing the seeds tames the fire without losing flavor.
Pat the chicken dry before marinating so the sauce clings well.
Bake on a rimmed metal baking sheet rather than a glass dish for crispier skin. Check doneness with a thermometer: 165°F (74°C) at the thickest part.
For a chargrilled finish, give the baked chicken a few minutes under a hot broiler. On the barbecue, cook skin side down first over medium heat and keep it away from fierce flames, as the marinade burns easily.
Substitutions: boneless thighs or breasts work with shorter cooking times. A whole spatchcocked chicken takes 45 to 55 minutes. Store-bought peri peri sauce saves time, though homemade lets you control the heat.
Make ahead: the sauce keeps in a jar in the fridge for up to 3 days. The chicken can marinate overnight.
Storage: keep leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months and thaw overnight in the fridge. Reheat in the oven, covered, until piping hot.
Rest the cooked chicken for 5 to 10 minutes before serving.