Crispy Peri Peri Chicken Recipe
Make Crispy Peri Peri Chicken Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Peri-Peri Marinade
Chicken
Finish & Garnish
Method
Peri-Peri Marinade
Prepare chilies
If using fresh bird's eye chilies, remove stems. For less heat, remove seeds. Roughly chop the chilies and place in a food processor or blender.
Add peeled garlic cloves, smoked paprika, dried oregano, ground cumin, dried smoked chilies or red pepper flakes, honey (or brown sugar), lemon juice and red wine vinegar to the blender with the chilies.
With the blender running, slowly stream in 4 tablespoons of the olive oil to emulsify. Blend to a smooth paste (texture can be slightly coarse if you prefer).
Taste carefully and season with 1.5 tsp sea salt and 1/2 tsp black pepper; adjust acidity with another 1/2 tbsp lemon juice or 1/2 tbsp honey if needed. Transfer 1/2 cup of the finished sauce to a small bowl and set aside (this will be used for basting/finishing). The remaining sauce will be used as the marinade.
Marinating the Chicken
Pat the chicken pieces dry with paper towels. Place the chicken in a large bowl or zip-top bag.
Pour the remaining peri-peri marinade over the chicken, making sure each piece is well coated. Massage the marinade under the skin of the thighs where possible for deeper flavor.
Cover the bowl tightly or seal the bag and refrigerate for at least 2 hours, preferably overnight (8–12 hours) for best flavor penetration.
Cook - Oven or Grill
If using an oven (roast)
Preheat oven to 220°C (430°F). Place a wire rack on a baking sheet lined with foil. Remove chicken from marinade, letting excess drip back into the bowl (reserve leftover marinade but discard any that touched raw chicken). Brush the chicken lightly with 1 tablespoon olive oil and arrange skin-side up on the rack, leaving space between pieces.
Roast for 25–30 minutes, then baste the tops with the reserved 1/2 cup peri-peri sauce and return to the oven for 5–10 minutes until skin is deep golden and crisp and internal temperature reaches 74°C (165°F). If skin isn't crisping, finish under the broiler 1–3 minutes—watch closely to avoid burning.
If using a grill
Preheat grill to medium-high (around 200–230°C / 400–450°F). Oil the grates lightly. Place chicken skin-side down and grill covered for 6–8 minutes until grill marks form, then flip and cook another 6–10 minutes. During the last 5 minutes of cooking, baste both sides with the reserved 1/2 cup peri-peri sauce and move to indirect heat to finish cooking until internal temp is 74°C (165°F).