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Peri Peri Chicken

Prep Time:

1 hour

Cook Time:

45 minutes

Serves:

Serves 6

Level:

BBQ

About the Recipe

Ingredients

For the Grill 

1 Medium Chicken Cut into Legs, Wings and Breasts 

or 1.4kg Chicken Thighs and Legs

½ tsp Black Pepper 

½ tsp Salt 


For the Sauce 

2 Red Pepper, chopped into large pieces 

2 Red Onions, chopped into chunks 

1 tsp Paprika 

1 tsp Smoked Paprika 

2 tsp Cayenne Pepper 

1 tsp Salt 

4 cloves Garlic, peeled

2 Red Serrano Chillies, deseeded and sliced in half 

10 Dried African Birds Eye Chillies

¼ tsp White Pepper 

1 Lemon, zested and juiced 

¼ tsp Dried Rosemary 

4 tbsp Red Wine Vinegar 

120ml Oil 

Preparation

Base

  • Preheat the oven to 180C/ Gas Mark 5.

  • Sprinkle the peppers and onions on a baking tray with the paprika, smoked paprika, cayenne pepper and salt. Drizzle with olive oil and roast for 20 minutes. 

  • Add the garlic and Serrano chillies and roast for a further 10 minutes before adding all to a blender with the dried rosemary, dried chillies, white pepper, lemon zest and juice. Blend until smooth. Add the oil and red wine vinegar and blend again. 


On the BBQ

  • Marinade the chicken portions for 30 minutes in half of the sauce. 

  • Meanwhile, light the BBQ and wait for the coals to glow white hot. 

  • Cook the portions on each side for 7-10 minutes until it develops a nice char on each side. Serve with the remaining sauce. 


In the Oven

  • Place the chicken portions on a baking tray and pour over â…“ of the sauce. Season with salt and pepper. 

  • Roast at 180C for 45 minutes. Baste the chicken and spoon over 2 more tablespoons of the sauce. Roast for a further 10-15 minutes until cooked through. 

  • Remove and allow to rest for 10 minutes before serving with the rest of the sauce.

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