Easy Homemade Peri Peri Chicken
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Prep Time
30 mins
-
Additional Time
40 mins
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Total Time
1 hr 10 mins
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Servings
4 people
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Calories
571 kcal
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Course
Main Course
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Cuisine
Portuguese, South African
Easy Homemade Peri Peri Chicken
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Peri Peri Chicken is a delightful one-pot dish made with marinating bone-in chicken pieces and baking them to perfection in the oven.
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Ingredients
For Piri Piri Sauce
- 1 small red onion (120 g)
- 2 red chilies
- 2 red peppers (sweet Romano peppers) (250 g)
- 4 cloves garlic (peeled)
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ lemon (juiced)
- ⅓ cup good quality olive oil
- ¼ cup white wine vinegar or apple cider vinegar
- 1 teaspoon brown sugar
- ½ teaspoon dried thyme or oregano
For the Piri Piri Chicken
- 4 chicken leg quarters
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon salt
- 4 pieces corn on the cobs
- 4 Sliced scallions (to garnish)
- lemon slices (to garnish)
- chopped parsley (to garnish)
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Instructions
Preparing the Piri Piri Sauce
- 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.
Baking Piri Piri Chicken
- 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.
Equipments used:
Notes
- If you have time, marinate the chicken for a minimum of two hours, ideally overnight to let the flavors soak into the meat.
- Taste the peri peri sauce before marinating the chicken and adjust the amount of chili to your preference for heat.
- Watch the chicken while baking to avoid drying it out. Use a cooking thermometer to check if it's done, ensuring the internal temperature reaches 165°F (74°C).
- You can store extra peri peri sauce in the fridge for up to a week for later use as a marinade or dipping sauce for other dishes.
- Try grilling the chicken for a more authentic Nando's flavor instead of baking it.
Nutrition Information
Show Details
Calories
571kcal
(29%)
Carbohydrates
21g
(7%)
Protein
27g
(54%)
Fat
43g
(66%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
7g
Monounsaturated Fat
23g
Trans Fat
0.1g
Cholesterol
142mg
(47%)
Sodium
1001mg
(42%)
Potassium
741mg
(21%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
2649IU
(53%)
Vitamin C
124mg
(138%)
Calcium
50mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 21g | 7% |
| Protein | 27g | 54% |
| Fat | 43g | 66% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 142mg | 47% |
| Sodium | 1001mg | 42% |
| Potassium | 741mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2649IU | 53% |
| Vitamin C | 124mg | 138% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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