Spicy Peri Peri Chicken

Name: Spicy Peri Peri Chicken
Prep time: 15 min
Cook time: 55 min
Yield: 6
Cuisine: Portugese

roubashahin.com.au

Craving Peri Peri Chicken? Try my easy, delicious recipe. It's a family favourite that brings the restaurant taste home!

PREP TIME

15 minutes

COOK TIME

55 minutes

Marinate

1 hour +

SERVES

About this recipe

If you’re craving that authentic taste of Peri Peri Chicken, look no further! I’ve crafted a recipe that not only satisfies the taste buds but also brings the joy of home cooking to your table. This Peri Peri Chicken recipe is a testament to my belief that the best meals are those made at home, with love. Inspired by my boys’ penchant for eating out, I decided to surprise them by whipping up this dish. To their delight, it tasted just like the original!

This recipe is a wonderful addition to my collection, which includes favourites like the transformative Peri Peri Rice Bake and the crowd-pleaser, chargrilled Coriander Marinated Chicken. Each of these recipes showcases the magic of simple, familiar ingredients coming together to create something extraordinary.

Home cooking, in my view, should always aim to convince your family that nothing beats a meal prepared by mum. This Peri Peri Chicken does just that. It’s not only a stand-alone delight but also incredibly versatile. Pair it with my Tabouli Salad or Zesty Potato Salad, or get creative and turn it into a scrumptious wrap, adding your favourite condiments. For more ideas on how to enhance your meals, don’t forget to check out my blog on condiment suggestions.

Embrace the joy of cooking at home with this easy-to-follow, delicious Peri Peri Chicken recipe. It’s sure to become a new family favourite!

Ingredients

3-4 red bird's-eye chilies (adjust for heat)
4 garlic cloves, peeled
1 deseeded and chopped red capsicum
Lemon Zest and 4 tablespoons of the juice
½ tablespoon sweet paprika
2 teaspoon dried oregano
Ground black pepper
1 tablespoon red wine vinegar
3 tablespoons olive oil
Salt to taste
½ cup fresh coriander, roughly chopped
1 small red onion, chopped
6 chicken Maryland

Notes from Rouba

For a milder flavour, remove the seeds from the red bird’s-eye chilies.
Marinate the chicken overnight to deepen the flavours.
Store leftover chicken in the fridge for up to 3 days.

Note: I also use my Philips Air Fryer for this recipe—you can check it out HERE. if you’re interested. It gives the chicken a perfect crisp while keeping it juicy. If you’re after a more budget-friendly option, Dorsch Home has a great air fryer at a reasonable price. Plus, you can get 12% off with my code ROUBASFOOD at checkout!

Method

Step 1.

Place all the marinade ingredients into a blender: red bird’s-eye chilies, garlic, red capsicum, lemon zest and juice, sweet paprika, dried oregano, ground black pepper, red wine vinegar, olive oil, salt, coriander, and red onion. Blend until smooth. The marinade will be quite runny — that’s exactly how it should be at this stage.

Pour the blended mixture into a small pot and place over low heat. Simmer gently for 10–15 minutes, stirring occasionally, until it thickens slightly into a sauce-like consistency. Set aside to cool completely.

Step 2.

Season the chicken with salt. Pour marinade over, ensuring thorough coating. Marinate in the fridge for at least 1 hour, better overnight.

Preheat the oven to 200°C and bake in a roasting pan for about 45-55 minutes, or until fully cooked.

If you're using an air fryer, Set it to 180°C. Arrange the marinated chicken in a single layer in the basket, ensuring they’re not overcrowded. Air fry for approximately 30-40 minutes, flipping halfway through, until golden and cooked through.