Peri Peri Chicken

Spice up your midweek meals with this wonderful Peri Peri Chicken recipe. Juicy chicken with Portuguese inspired flavors to die for!

Serve with Saffron Potatoes and Roasted Zucchini for a delicious family meal.

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Peri Peri Chicken is an aromatic and savory dish with warm, deep smoky flavors. This is a great mid week meal. Prep is easy and then it just bakes in the oven so it’s a really simple dish to prepare.

Traditional Peri Peri Chicken is made is Peri Peri Peppers, but as they’re not widely available to buy, I used Sriracha sauce which makes the recipe easy to adjust the heat by using as little or as much as you like.

I was inspired to create this mildly spiced chicken dish after visiting a Nando’s restaurant when I lived in England. My husband loved their chicken so much, that now I’m back in the US I thought I’d make it for him. I’m so pleased to share this wonderful tender, juicy and tasty chicken dish with you!

Ingredient Notes

• Chicken: I like to use chicken thighs for this recipe, but you can use any cut you prefer. Breasts and wings also work, but the cooking time will vary.
• Garlic: Use fresh garlic whenever possible for the best possible flavor
• Sriracha Sauce: Sriracha sauce is perfect for this dish, but if you like it hotter you can use hot sauce or for less heat, you can use sweet sweet chili sauce.
• Paprika: This recipe calls for two types of paprika; smoked and sweet. This gives you a wonderfully complex flavor. If you only have one kind, don’t worry, the marinade will still taste great.
• Lemon: Fresh lemon is always best for cooking, often the bottled juices are more acidic and less flavorful.
• Red Wine Vinegar: Red wine vinegar is best for this marinade as it has a wonderfully intense flavor, but if you don’t have it you can replace it like for like with white wine vinegar or apple cider vinegar.

Step By Step Instructions For Peri Peri Chicken

Whisk the marinade ingredients together until fully combined.

Coat the chicken well with the marinade and place it in the fridge for between 2 and 8 hours.

Place the marinated chicken (leaving some space between each piece) and bake for 40 minutes to an hour, basting every 15 minutes.
If you want a crispier result, just pave the chicken under the broiler until you have the desired finish.

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Let’s Make Peri Peri Chicken

Bring this restaurant favorite home to your kitchen with this flavorful Portuguese BBQ recipe that’s oven baked and easy to prepare.

5 from 8 votes

Serves: 4

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Ingredients

• ▢ ¼ cup BBQ sauce
• ▢ 2 tablespoons lemon Juice
• ▢ the zest of one lemon
• ▢ 6 Garlic Cloves minced
• ▢ 1 tablespoon sriracha
• ▢ 1 tablespoon Oregano
• ▢ 1 teaspoon smoked paprika
• ▢ 2 teaspoons paprika/sweet paprika
• ▢ ⅓ cup Red Wine Vinegar
• ▢ 1 teaspoon brown sugar
• ▢ 1 teaspoon salt
• ▢ black pepper
• ▢ 3 lbs chicken pieces

US Customary – Metric

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Instructions

• In a large Bowl mix all of the marinade ingredients together until well combined. Add the chicken and coat well.
• Cover with plastic wrap and refrigerate for 2 -8 hours.
• Take the chicken out of the refrigerator 30 minutes before cooking.
• In the meantime, preheat the oven to 400°F/200°C.
• Arrange the chicken pieces in a roasting pan.
• Bake for 40 to 50 minutes, basting the chicken with the marinade and juices every 15 minutes until the juices run clear.

Tips + Notes

• It is important to mix the marinade ingredients well, don’t skip this step.
• The longer the chicken marinates in the fridge the better, the least amount of time would be 2 hours, and no longer than 8 hours.
• Spacing the chicken in the pan is important, you want to bake your chicken not steam it.
• Serve this chicken dish on a bed of rice, with salad or mashed potatoes.

Nutrition Information:

Calories: 558 (28%)| Carbohydrates: 13g (4%)| Protein: 44g (88%)| Fat: 36g (55%)| Saturated Fat: 10g (63%)| Polyunsaturated Fat: 8g| Monounsaturated Fat: 15g| Trans Fat: 1g| Cholesterol: 174mg (58%)| Sodium: 1027mg (45%)| Potassium: 551mg (16%)| Fiber: 1g (4%)| Sugar: 9g (10%)| Vitamin A: 1115IU (22%)| Vitamin C: 11mg (13%)| Calcium: 53mg (5%)| Iron: 3mg (17%)

Nutritional Data Disclaimer

Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Author:Erren Hart

Course:Main

Cuisine:Portugese

Keyword:Chicken Recipes, peri peri chicken, peri peri chicken recipe

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