Tender Homemade Peri Peri Chicken (with
Sauce)
Here's an easy homemade Peri Peri Chicken recipe (with sauce!) that gives the
most tender, juicy results. This recipe requires just 10 simple ingredients and
any cut of bone-in chicken (leg quarters, thighs, or even a cut up whole
chicken).
Course Main Course, Side CourseCuisine Indian, Pakistani, south africanDiet
Gluten Free, HalalKeyword homemade peri peri chicken, Peri Peri Chicken with
Sauce Prep Time 15 minsCook Time 1 hr Servings 4 servingsCalories 597
Equipment
Food Processor
Stovetop Grill Pan or Skillet
Ingredients
2 lbs bone-in, skinless chicken (leg quarters, thighs, or legs) or sub whole
chicken, cut up, skinless
Peri Peri Sauce
1 small to medium red bell pepper (140-170g) cut in half lengthwise, stemmed,
and deseeded
¼ cup freshly squeezed lemon juice
2 tbsp apple cider vinegar
2 tbsp oil any kind works
8 garlic cloves peeled but leave whole
2 tbsp Urban Accents Peri Peri Spice Blend* or sub for 4 tbsp Peri Peri = 1 1/2
tbsp paprika + 1 tbsp red chili flakes
1 tbsp oregano
1 tsp ground black pepper
2 tsp cane sugar
2 1/4 tsp kosher salt
For Grilling
2-3 tbsp neutral oil or as needed
For serving
¼ cup mayonnaise or sub sour cream, yogurt, heavy cream, coconut cream or any
combination of these
Instructions
Optional Step (skip if omitting red bell pepper) - Preheat oven to 450°F/232°C.
Place the red bell pepper, cut side down, on an aluminum foil or parchment-lined
baking sheet. Roast for 40 minutes, flipping both pieces over midway. The bell
pepper will wilt and blacken.
Use a knife to cut 3-5 slits into each chicken piece and place in a large bowl.
Add the roasted bell pepper (if using) along with the rest of the ingredients
listed under 'Peri Peri Sauce' to a food processor. Blend until as smooth as
possible.
Reserve 1/3-cup of the sauce, then pour the remaining sauce onto the chicken.
Mix well to ensure the chicken is thoroughly coated.
Cover and refrigerate for at least 2-3 hours, ideally overnight. (If you're
short on time, skip the longer marination and continue with the next step.)
When ready to cook, take the chicken out of the fridge and allow it come closer
to room temperature. Preheat the oven to 350°F.
Meanwhile, heat a large skillet or stovetop grill pan over medium-high to high
heat. Once hot, brush or spray with oil and add the chicken pieces, meat side
down. Discard any leftover marinade. Grill the chicken, pressing down on it to
increase grill marks, for 4 minutes each side, or until charred or browned on
both sides. Discard any leftover marinade.
Place the chicken pieces side by side in a 9" x 13" oven-safe pan or roaster.
Cover the pan tightly with aluminum foil and place the baking dish on the center
rack of the oven. Roast for 20-25 minutes**, or until the chicken is cooked
through.
Meanwhile, mix remaining sauce with mayonnaise or your choice of something
creamy to dilute the sauce. Taste and adjust salt, mayo to mellow it out, or
sugar for sweetness. Brush the sauce over the chicken. Serve immediately with
French fries, rice, cole slaw, corn on the cob, or your choice of sides.
Notes
*Use code teaforturmeric for 15% off (single-use). Note: 2 tbsp is medium-hot
spicy. If you'd like it mild or if you're not using a bell pepper, start with 1
1/2 tbsp.
**Bake time depends on your cut of chicken. The smaller pieces (cut up whole
chicken) will take around 20 minutes, medium size pieces (legs/thighs) will take
around 22 minutes, and larger pieces (such as leg quarters) will take 25. Rest
assured, it's hard to overcook chicken with the foil keeping the steam in.
Nutrition
Calories: 597kcal | Carbohydrates: 9g | Protein: 30g | Fat: 48g | Saturated Fat:
10g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1508mg | Potassium: 425mg |
Fiber: 3g | Sugar: 4g | Vitamin A: 1182IU | Vitamin C: 48mg | Calcium: 55mg |
Iron: 2mg