Peri-Peri Chicken
This peri-peri chicken is fiery, tangy, and intensely savoury, with crisped skin and juicy meat from roasting the bird butterflied at high heat. Lemon, garlic, thyme, and paprika round out the chilli heat for a bold, deeply aromatic dish.
Ingredients
Peri-peri marinade
- 20 gwhole bird's eye chillies, roughly chopped
- 4 cloves (16 g)garlic cloves, roughly chopped
- 1 tsplemon zest
- 30 mlfresh lemon juice
- 30 mlolive oil
- 2 tsp (5 g)smoked paprika
- 1 tsp (1 g)fresh thyme leaves
- 1 tsp (6 g)sea salt
- 1/2 tsp (1 g)black pepper
Chicken
- 1 chicken (1 kg)whole chicken, butterflied
To finish
- 5 mlolive oil
- 2 wedgeslemon wedges
Instructions
- 1
Preheat the oven to 220°C. Pat the chicken dry so the marinade clings properly and the skin browns instead of steaming.
- 2
Make the peri-peri marinade: in a mortar and pestle or small food processor, blend the whole bird's eye chillies, garlic cloves, lemon zest, fresh lemon juice, olive oil, smoked paprika, fresh thyme leaves, sea salt, and black pepper into a coarse paste. It should be loose enough to spread but still textured.
- 3
Rub the marinade all over the chicken, working it into both sides and especially into the thighs and under any loose skin. Leave to stand for 10 minutes at room temperature; this short rest helps the seasoning penetrate while keeping within the time limit.
- 4
Set the chicken skin-side up on a rack over a tray or in a roasting tin. Drizzle with the remaining olive oil and roast for 30-35 minutes, turning the tray once for even colouring, until the skin is blistered and deep golden and the thickest part of the thigh reaches 75°C.
- 5
Rest the chicken for 5 minutes before cutting. This keeps the juices in the meat rather than on the board.
- 6
Cut into halves or quarters and serve immediately with lemon wedges for squeezing over at the table.
Nutrition per serving
Notes
- •For more char, finish the cooked chicken under a hot grill for 1-2 minutes, watching closely so the chilli and garlic do not burn.
- •If you prefer a milder heat, remove some chilli seeds before blending the marinade.
- •A butterflied 1 kg chicken is the best size for this timing; a larger bird will need longer to cook through.
- •Serve with grilled vegetables, a simple salad, or roasted sweet potato if you want a fuller meal.
Background
Peri-peri chicken is closely associated with Southern Africa and Lusophone cooking traditions, especially the meeting of Portuguese chilli sauces with local ingredients and grilling culture. In South Africa, it became a beloved staple in home cooking and casual dining, known for its sharp heat, garlic, citrus, and smoky roast flavour.
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