Peri-peri Chicken Fillet Recipe
Make Peri-peri Chicken Fillet Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Peri-Peri Marinade
To Cook & Serve
Method
Peri-Peri Marinade
Prepare chicken
If using thick chicken breasts, butterfly them or pound gently to an even thickness (about 1/2 inch / 1.2 cm). Pat the fillets dry with paper towels.
Make marinade
Place chopped red chiles, garlic cloves, smoked paprika, cayenne, lemon juice, red wine vinegar, olive oil, sea salt, black pepper, parsley and honey (if using) in a blender or food processor. Blend until smooth or slightly chunky, scraping down sides as needed. Taste and adjust seasoning: add a touch more honey or lemon to balance heat if desired.
Marinate chicken
Put the chicken fillets in a shallow dish or resealable plastic bag. Pour the peri-peri marinade over the chicken, ensuring all pieces are evenly coated. Seal and refrigerate for at least 1 hour and up to 8 hours. For best flavor, marinate 3–6 hours. If short on time, at least 30 minutes will impart some flavor.
To Cook & Serve
Bring to room temperature
Remove the marinated chicken from the refrigerator 20–30 minutes before cooking to take the chill off; leave marinade on the chicken.
Preheat pan
Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon neutral oil and heat until shimmering but not smoking.
Sear the fillets
Remove excess marinade from the chicken (shake off but do not wipe entirely). Place the fillets in the hot pan without crowding. Cook for 3–4 minutes on the first side without moving, until a golden-brown crust forms.
Flip and baste
Flip the fillets and add 1 tablespoon butter to the pan (optional). Spoon pan juices and melted butter over the chicken as it cooks for another 3–4 minutes, or until the internal temperature reaches 74°C (165°F) for breasts or 71°C (160°F) for thighs. Thinner fillets will cook faster—adjust time accordingly.
Rest
Transfer cooked fillets to a plate and let rest for 5 minutes so juices redistribute. Spoon any pan juices or reserved warm marinade (if you reserved any before marinating) over the chicken.