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Peri Peri Chicken Recipe
This peri peri chicken recipe smothers chicken in a homemade peri peri sauce then bakes or grills them and serves them with extra sauce. It's a quick and easy weeknight meal.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 chicken leg and thigh combos
Calories: 885 kcal
Course:
Main Course
Cuisine:
African , American
Ingredients
- 4 chicken leg and thigh quarters separated (you can also use chicken wings or a whole chicken)
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- salt and pepper to taste
FOR THE PERI PERI SAUCE
- 1 pound red chilies chopped (I'm using 2 medium red bells, 2 Fresno chilies, and 4 African Bird’s Eye peppers. You can use other chilies if needed.)
- 4 cloves garlic chopped
- 1 teaspoon smoked paprika
- 1/2 cup chopped cilantro
- 1/4 cup chopped basil
- 1/2 cup olive oil or vegetable oil
- Juice from 1 lemon
- salt to taste
- FOR SERVING: Chopped parsley, spicy chili flakes
Instructions
FOR THE PERI PERI SAUCE/MARINADE
- For the peri peri sauce, add the peppers, garlic, paprika, cilantro and basil to a food processor. Process until well mixed.
- Drizzle in the olive oil while continuing to process until the mixture thickens up.
- Stir in the lemon juice and adjust for salt. Refrigerate until ready to use.
Cup of Yum
FOR THE PERI PERI CHICKEN
- Pat the chicken pieces dry and rub them down with the paprika, garlic, and salt and pepper. Cover and set aside.
- Cover the chicken with half of the peri peri sauce in a large bowl or baggie. Be sure to get the chicken nicely coated. Cover and refrigerate at least 1 hour to marinate.
- FOR BAKING: Bake the chicken for 35-40 minutes at 400 degrees F (204 C), or until they are nicely cooked through. They should measure 165 degrees F (74 C) internally.
- FOR GRILLING: Heat the grill to medium heat and lightly oil the grates. Grill the chicken for about 35-40 minutes, turning them every 5 minutes to keep from burning, until they are cooked through. They should measure 165 degrees F (74 C) internally.
- Remove from the oven and toss in the remaining peri peri sauce.
- Sprinkle with fresh herbs and spicy chili flakes. Serve!
Notes
- For more developed peri peri flavor, cover the chicken and set it into the fridge once you’ve coated them with the first round of peri peri sauce. You can also marinate it this way overnight.
- The peri peri sauce yields about 2 cups.
- Heat Factor: Medium, though the heat and spice levels will vary based on the peppers you choose.
Nutrition Information
Calories
885kcal
(44%)
Carbohydrates
15g
(5%)
Protein
46g
(92%)
Fat
72g
(111%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
12g
Monounsaturated Fat
39g
Trans Fat
0.2g
Cholesterol
240mg
(80%)
Sodium
245mg
(10%)
Potassium
1182mg
(34%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
5561IU
(111%)
Vitamin C
174mg
(193%)
Calcium
96mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4chicken leg and thigh combos
Amount Per Serving
Calories 885
% Daily Value*
| Calories | 885kcal | 44% |
| Carbohydrates | 15g | 5% |
| Protein | 46g | 92% |
| Fat | 72g | 111% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 39g | 195% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 240mg | 80% |
| Sodium | 245mg | 10% |
| Potassium | 1182mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 5561IU | 111% |
| Vitamin C | 174mg | 193% |
| Calcium | 96mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.