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Peri-Peri Chicken, roasted spiced chicken with coriander and lemon
Succulent roast chicken coated in a vibrant, spicy red peri-peri marinade

Peri-peri chicken

Author: Flavelo
Recipes Main Courses
This dish gets its name from the fiery bird's eye chilli, a Portuguese colonial heritage of Mozambique and Angola. It's not simply spicy chicken: the acidity of lemon, strength of garlic and sweetness of paprika create a vibrant marinade begging for charcoal. The secret is patience: you must let the acids and spices penetrate the meat fibres before cooking.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine African

Ingredients

Equipment Needed

  • Large mixing bowl for marinating
  • Baking tray or Grill rack
  • Baking parchment
  • Basting brush
  • Meat thermometer

Instructions

1 ✓

Marinade preparation: In a bowl mix the peri-peri sauce, crushed garlic, lemon juice, olive oil, paprika, salt and pepper until smooth. Taste (carefully!), you need to adjust the balance now.

Tip: The marinade should be saltier and more acidic than needed, because the meat will dull the flavours.
2 ✓

Preparation: Pat the chicken dry. If leaving whole, cut out the backbone and flatten (butterfly), or cut into pieces. Score (slash) the meat at the thickest parts.

Tip: Through the cuts the marinade gets deeper, and the meat cooks more evenly.
3 ✓

Marinating: Toss the meat in the marinade, massaging thoroughly into the cuts too. Cover and refrigerate for at least 2 hours, but overnight is best.

Tip: Salt and citric acid mildly 'pre-cook' (denature) the proteins and tenderise the fibres.
4 ✓

Cooking prep: Preheat oven to 200°C. Take chicken out of fridge 20 minutes before cooking so it isn't ice cold.

Tip: If you put cold meat in a hot oven, the outside can burn before the inside is cooked.
5 ✓

Roasting: Place chicken on a baking tray, skin side up. Roast for approx 40-45 minutes. Brush with remaining marinade halfway through.

Tip: It's done when the skin is dark red and crispy, and meat comes away from the bone (internal temp at thigh 75°C).
6 ✓

Serving: Rest for 10 minutes, then sprinkle generously with fresh chopped coriander. Serve with lemon wedges.

Tip: During resting the juices, which migrated to the centre of the meat due to heat, redistribute amongst the fibres.

Recipe FAQ

The marinade is too hot!
Add a little honey or brown sugar, this counteracts the capsaicin.
The skin didn't get crispy.
Wipe most of the marinade off the skin before roasting, and only brush again in the last 10 minutes.

Ingredients

  • 1.5 kg Whole chicken (spatchcocked or jointed)
  • 150 ml Peri-peri sauce (or strong chilli sauce)
  • 4 cloves Garlic
  • 1 unit Lemon juice
  • 3 tbsp Olive oil
  • 1 tsp Smoked paprika
  • 1 tsp Dried chilli flakes (to taste)
  • 1.5 tsp Salt
  • 0.5 tsp Freshly ground pepper
  • 1 bunch Fresh coriander