why make this recipe
Peri Peri Chicken with Homemade Peri Peri Sauce is a flavorful dish that brings the heat and zest to your dining table. The combination of roasted vegetables and spices creates a unique and vibrant sauce that perfectly complements the juicy chicken. This recipe is not only delicious but also simple to make, allowing you to impress your family and friends with your cooking skills. Plus, making the sauce from scratch ensures that you control the ingredients and flavors, making it a healthier option compared to store-bought sauces.
how to make Peri Peri Chicken with Homemade Peri Peri Sauce
Ingredients:
For the Peri Peri Sauce:
- 2 red bell peppers, roughly sliced
- 2 red onions, cut into large chunks
- 120 ml (½ cup) neutral oil (sunflower, vegetable, or similar), divided
- 1 tsp paprika
- 1 tsp smoked paprika
- 2 tsp cayenne pepper
- 1½ tsp salt, divided
- 4 garlic cloves, peeled
- 2 red serrano chilies, deseeded and halved
- 10 dried African bird’s eye chilies
- ¼ tsp white pepper
- Zest and juice of 1 lemon
- ¼ tsp dried rosemary
- 4 tbsp red wine vinegar
For the Chicken:
- 1 medium whole chicken (1.4–1.6 kg / 3–3.5 lbs), spatchcocked
- ½ tsp black pepper
Directions:
Preheat the oven to 180°C (350°F) fan.
Roast vegetables: Place the red peppers and red onions on a baking tray. Drizzle with 2 tablespoons of oil. Sprinkle with paprika, smoked paprika, cayenne pepper, and 1 teaspoon of salt. Toss to coat and roast for 20 minutes.
Add garlic and serrano chilies: After 20 minutes, add the garlic cloves and serrano chilies to the tray. Toss again and return to the oven for 10 more minutes.
Blend the sauce: Transfer the roasted vegetables and any tray juices to a blender. Add the dried African bird’s eye chilies, white pepper, lemon zest and juice, and rosemary. Blend until smooth.
Finish the sauce: Add the remaining oil and red wine vinegar to the blender and blend again until fully incorporated. Set aside.
Spatchcock the chicken: Place the chicken breast-side down on a chopping board. Using kitchen shears, cut along both sides of the backbone to remove it. Discard or save it for stock. Flip the chicken over and press down firmly on the breastbone to flatten it.
Roast the chicken: Place the spatchcocked chicken breast-side up on a baking tray. Pour one-third of the peri peri sauce over it, then sprinkle with the remaining ½ teaspoon salt and black pepper. Roast in the oven for 45 minutes.
Baste and finish: Spoon an additional 2 tablespoons of sauce over the chicken, then return to the oven for 10–15 minutes, or until fully cooked and golden.
Rest and serve: Let the chicken rest for 10 minutes before carving. Serve with the remaining peri peri sauce on the side.
how to serve Peri Peri Chicken with Homemade Peri Peri Sauce
Serve the Peri Peri Chicken with extra sauce on the side for dipping. You can pair it with steamed rice, roasted vegetables, or a fresh salad to balance the heat of the sauce. This dish is great for family dinners or gatherings with friends.
how to store Peri Peri Chicken with Homemade Peri Peri Sauce
Store any leftover chicken and sauce in airtight containers in the fridge. The chicken will stay fresh for 3 to 4 days. You can also freeze the sauce for up to 3 months. Thaw it in the fridge before using it again.
tips to make Peri Peri Chicken with Homemade Peri Peri Sauce
- Adjust the spiciness by using fewer cayenne peppers or bird’s eye chilies, depending on your heat preference.
- If you don’t have red serrano chilies, you can substitute with jalapeños or any other chili you like.
- Marinate the chicken in the peri peri sauce for a few hours or overnight for even more flavor.
variation
For a vegetarian option, you can use the peri peri sauce to marinate vegetables like portobello mushrooms, bell peppers, or corn on the cob before grilling or roasting them.
FAQs
1. Can I make peri peri sauce without bird’s eye chilies?
Yes, you can use other chili types like jalapeños or serranos, but the flavor will change a bit.
2. Can I use chicken thighs instead of a whole chicken?
Absolutely! Chicken thighs work great with this recipe and will cook quicker than a whole chicken.
3. How can I tell if the chicken is fully cooked?
You can check by using a meat thermometer. The internal temperature should reach 75°C (165°F) at the thickest part of the chicken.
Peri Peri Chicken with Homemade Peri Peri Sauce
Ingredients
For the Peri Peri Sauce
- 2 pieces red bell peppers, roughly sliced
- 2 pieces red onions, cut into large chunks
- 120 ml neutral oil (sunflower, vegetable, or similar), divided
- 1 tsp paprika
- 1 tsp smoked paprika
- 2 tsp cayenne pepper
- 1.5 tsp salt, divided
- 4 cloves garlic, peeled
- 2 pieces red serrano chilies, deseeded and halved
- 10 pieces dried African bird’s eye chilies
- 0.25 tsp white pepper
- 1 pieces lemon, zest and juice of
- 0.25 tsp dried rosemary
- 4 tbsp red wine vinegar
For the Chicken
- 1 medium whole chicken (1.4–1.6 kg / 3–3.5 lbs), spatchcocked
- 0.5 tsp black pepper
Instructions
Preparation
- Preheat the oven to 180°C (350°F) fan.
- Place the red peppers and red onions on a baking tray. Drizzle with 2 tablespoons of oil. Sprinkle with paprika, smoked paprika, cayenne pepper, and 1 teaspoon of salt. Toss to coat and roast for 20 minutes.
- After 20 minutes, add the garlic cloves and serrano chilies to the tray. Toss again and return to the oven for 10 more minutes.
- Transfer the roasted vegetables and any tray juices to a blender. Add the dried African bird’s eye chilies, white pepper, lemon zest and juice, and rosemary. Blend until smooth.
- Add the remaining oil and red wine vinegar to the blender and blend again until fully incorporated. Set aside.
- Place the chicken breast-side down on a chopping board. Using kitchen shears, cut along both sides of the backbone to remove it. Discard or save it for stock. Flip the chicken over and press down firmly on the breastbone to flatten it.
Cooking
- Place the spatchcocked chicken breast-side up on a baking tray. Pour one-third of the peri peri sauce over it, then sprinkle with the remaining ½ teaspoon salt and black pepper. Roast in the oven for 45 minutes.
- Spoon an additional 2 tablespoons of sauce over the chicken, then return to the oven for 10–15 minutes, or until fully cooked and golden.
- Let the chicken rest for 10 minutes before carving. Serve with the remaining peri peri sauce on the side.