peri peri chicken

Portugese

Intermediate

Main Course

Spatchcocked peri peri chicken on a wide plate with sides. (banner image)

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Peri Peri Chicken
With Homemade Sauce – A Spicy Portuguese Delight

Name: ~Peri Peri Chicken~ With Homemade Sauce – A Spicy Portuguese Delight
Total time: 100 min
Yield: 1
Cuisine: Portugese
Ingredients: 2 Red peppers (sliced into large pieces); 2 Red onions (peeled and chopped into large chunks); 120 ml (½ cup) Oil (sunflower, vegetable, or neutral oil), divided; 1 tsp Paprika; 1 tsp Smoked paprika; 2 tsp Cayenne pepper; 1½ tsp Salt; 4 Garlic cloves (peeled); 2 Red serrano chillies (deseeded and halved); 10 Dried African bird's eye chillies; ¼ tsp White pepper; 1 Lemon (zest and juice); ¼ tsp Dried rosemary; 4 tbsp Red wine vinegar; 1.4-1.6 kg Medium chicken (spatchcocked) For the chicken; ½ tsp Black pepper

100 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Non Veg

Diet

Peri peri chicken is a Portuguese-inspired dish featuring tender, juicy chicken coated in a fiery homemade sauce. The chicken is spatchcocked – a technique that involves removing the backbone and flattening the bird, which ensures faster cooking. The sauce includes a mix of roasted vegetables, herbs, and lemon zest.

Ingredients

UNITSIngredients

2Red peppers (sliced into large pieces)

2Red onions (peeled and chopped into large chunks)

120 ml (½ cup)Oil (sunflower, vegetable, or neutral oil), divided

1 tspPaprika

1 tspSmoked paprika

2 tspCayenne pepper

1½ tspSalt

4Garlic cloves (peeled)

2Red serrano chillies (deseeded and halved)

10Dried African bird's eye chillies

¼ tspWhite pepper

1Lemon (zest and juice)

¼ tspDried rosemary

4 tbspRed wine vinegar

1.4-1.6 kgMedium chicken (spatchcocked) For the chicken

½ tspBlack pepper

Follow
Directions

Description - Step 1

Step 1: Roasting the peppers and onions

Preheat the oven to 180°C. Put the red peppers and red onion chunks on a baking tray. Drizzle with 2 tablespoons of oil, then sprinkle with paprika, smoked paprika, cayenne pepper, and 1 teaspoon of salt. Toss everything to coat evenly. Place in the oven and roast for 20 minutes until the vegetables are softened and slightly charred.

Description - Step 3

Step 3: Making the peri peri sauce

Transfer all the roasted vegetables, including any juices from the tray, to a blender. Add the dried bird's eye chillies, white pepper, lemon zest and juice, and dried rosemary. Blend until smooth. Add the remaining oil and red wine vinegar, then blend again until you achieve a thick consistency. Set aside about two-thirds of the sauce for serving.

Description - Step 4

Step 4: Spatchcocking the chicken

Place the chicken breast-side down on a sturdy chopping board with the legs facing you. Using heavy-duty scissors, carefully cut along both sides of the backbone. Take your time cutting through each rib bone as you go. Once both sides are cut, remove and discard the backbone (or save it for stock). Flip the chicken over so it's breast-side up, then press down firmly on the breastbone to flatten the chicken completely.

Description - Step 5

Step 5: Marinating and roasting the chicken

Place the spatchcocked chicken breast-side up on a baking tray. Pour about one-third of the peri peri sauce over the chicken, spreading it evenly with a brush or spoon. Sprinkle with the remaining ½ teaspoon salt and the black pepper. Place in the preheated oven at 180°C and roast for 45 minutes. After 45 minutes, remove the chicken from the oven and baste it with the pan juices. Spoon 2 more tablespoons of the reserved peri peri sauce over the chicken. Return to the oven for another 10-15 minutes until the chicken is cooked. Remove from the oven and let the chicken rest for 10 minutes before serving.

Step 1

Step 1: Roasting the peppers and onions

20 Minutes

Step 2

Step 2: Adding garlic and chillies

10 Minutes

Step 3

Step 3: Making the peri peri sauce

10 Minutes

Step 4

Step 4: Spatchcocking the chicken

10 Minutes

Plate it up!

Plating Instructions

Arrange the grilled peri peri chicken pieces on a large wooden board with sides and dips and sauces.

Pairing Instructions

The classic pairing is with Portuguese-style peri peri fries. You could also add coleslaw and potato salad.

Garnishing Instructions

Garnish with fresh lemon wedges for squeezing over the chicken. Add sprigs of fresh coriander or parsley.