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Peri Peri Chicken with Homemade Peri Peri Sauce

A flavorful dish with a spicy homemade Peri Peri sauce that perfectly complements juicy spatchcocked chicken, enhanced by roasted vegetables.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Dinner, Main Course
Cuisine African, Spicy
Servings 4 servings
Calories 600 kcal

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.

Notes

Serve with extra sauce on the side for dipping. Pair with steamed rice, roasted vegetables, or a fresh salad to balance the heat. For storing leftovers, keep in airtight containers in the fridge for 3 to 4 days or freeze the sauce for up to 3 months.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 15gProtein: 50gFat: 36gSaturated Fat: 5gSodium: 1200mgFiber: 2gSugar: 6g
Keyword Grilling, Homemade Sauce, Peri Peri Chicken, Roasted Vegetables, Spatchcock Chicken
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