Authentic Peri Peri Chicken
Instructions
- 1
Make deep diagonal cuts in the chicken pieces to help the marinade penetrate better.
- 2
Char the red bell peppers directly over a gas flame or under a broiler until the skin is blackened all over. Place in a plastic bag for 10 minutes, then peel off the charred skin.
- 3
In a blender or food processor, combine the peeled roasted peppers, red chili peppers, garlic, lemon juice, vinegar, half the olive oil, paprika, oregano, cayenne, salt, pepper, and brown sugar. Blend until smooth.
- 4
Reserve 1/4 of the sauce for basting. Pour the remaining sauce over the chicken pieces in a large bowl or zip-lock bag, ensuring all pieces are well coated. Marinate for at least 2 hours, preferably overnight in the refrigerator.
- 5
Preheat your grill to medium-high heat or preheat oven to 200°C (400°F).
- 6
Remove chicken from marinade and pat dry slightly. Brush with remaining olive oil.
- 7
If grilling: Cook for 35-45 minutes, turning every 8-10 minutes and basting with reserved sauce. If baking: Place on a wire rack over a baking sheet and bake for 40-45 minutes, basting every 15 minutes.
- 8
Chicken is done when internal temperature reaches 75°C (165°F) and skin is crispy with charred spots.
- 9
Let rest for 5 minutes before serving. Drizzle with any remaining basting sauce if desired.
Chef's Note
"This vibrant peri peri chicken brings the bold flavors of Southern Africa right to your table. Don't be intimidated by the spice list – the balance of heat, citrus, and herbs creates an addictive sauce that'll have everyone asking for seconds!"
