Here’s an easy homemade Peri Peri Chicken recipe (with sauce!) that gives the most tender, juicy results. This recipe requires 10 simple ingredients and any cut of bone-in chicken (leg quarters, thighs, or whole chicken pieces). Peri peri sauce is hot and spicy, of course, but not in a flat way. It’s intense but has subtle smoky, tangy, slightly sweet flavor. Once you try it, you’ll wonder where it’s been all your life. – by Izzah of Tea for Turmeric
- 4 servings
- 2 pounds bone-in, skinless chicken (leg quarters, thighs, or legs) (sub whole chicken, cut up, skinless)
- 1 small to medium red bell pepper (optional, recommended) (cut in half lengthwise, stemmed, and deseeded)
- 1/4 cup freshly squeezed lemon juice
- 2 Tbsp Apple Cider Vinegar
- 2 Tbsp cooking oil
- 8 cloves garlic (peeled but leave whole)
- 2 Tbsp Urban Accents Mozambique Peri Peri Spice Blend
- 2 tsp cane sugar
- 2 1/4 tsp kosher salt
- more oil for grilling
- 1/4 cup mayonnaise ((to create a dipping sauce))
- Preparation: 25 min
- Cooking: 35 min
- Ready in: 1 h
- 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, coleslaw, corn on the cob, or your choice of sides.
**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.
Thanks to Izzah of the beautifully delicious blog, Tea for Turmeric, for this recipe!