Name: Peri Peri Chicken Recipe
Prep time: PT-492066H44M35S
Cook time: PT-492066H44M35S
Total time: PT-492066H44M35S
Cuisine: Portuguese
Ingredients: Chicken thighs or legs: 8 pieces (bone-in, skin-on) Birds eye chilies (or red chilies): 3-5 Red bell pepper: 1 medium Garlic cloves: 5 Olive oil: 1/4 cup Lemon juice: Juice of 2 lemons Lime juice: Juice of 1 lime (optional) Smoked paprika: 2 tsp Dried oregano: 2 tsp Salt: 1.5 tsp Black pepper: 1 tsp Red wine vinegar: 2 tbsp Brown sugar: 1 tsp Mayonnaise: 1/2 cup (for Perinaise) Sour cream: 1/4 cup (for Perinaise) Peri peri sauce: 3 tbsp (for Perinaise)

Peri Peri Chicken Recipe

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Crispy, juicy peri peri chicken coated in a fiery homemade sauce delivers bold Portuguese-Mozambican flavors right at home. This easy recipe uses simple ingredients for restaurant-quality results with oven, grill, or air fryer options.

Author: yummyyrecipe.com
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT90M
Yield: 4-6
Category: Main Course, Dinner
Method: Oven, Grill, Air Fryer
Cuisine: Portuguese, African
Diet: Gluten Free

Ingredients

Chicken thighs or legs: 8 pieces (bone-in, skin-on) Birds eye chilies (or red chilies): 3-5 Red bell pepper: 1 medium Garlic cloves: 5 Olive oil: 1/4 cup Lemon juice: Juice of 2 lemons Lime juice: Juice of 1 lime (optional) Smoked paprika: 2 tsp Dried oregano: 2 tsp Salt: 1.5 tsp Black pepper: 1 tsp Red wine vinegar: 2 tbsp Brown sugar: 1 tsp Mayonnaise: 1/2 cup (for Perinaise) Sour cream: 1/4 cup (for Perinaise) Peri peri sauce: 3 tbsp (for Perinaise)

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Instructions

1. Roughly chop bell pepper, garlic, and chilies (keep seeds for heat). 2. Add to blender with olive oil, lemon/lime juice, vinegar, paprika, oregano, salt, pepper, and sugar. 3. Blend until smooth, about 1 minute. Taste and adjust spice or salt. 4. Score chicken skin with shallow cuts for marinade penetration. Pat dry for crispiness. 5. Coat chicken pieces in 1/2 cup peri peri sauce. Massage into scores. 6. Cover and refrigerate 1 hour minimum, overnight ideal for max flavor. 7. Preheat oven to 425°F (220°C). Line baking sheet with foil; place rack on top. 8. Arrange chicken skin-side up. Roast 30 minutes. 9. Add corn cobs (halved) tossed in pan juices; roast 10 more minutes until chicken hits 165°F internal. 10. Broil 2-3 minutes for char.

Notes

Prep time: 20 minutes Marinate: 1-24 hours Cook time: 35-45 minutes Total: Under 1.5 hours (plus marinating) Servings: 4-6 Storage tip: Refrigerate sauce up to 1 week or freeze 3 months. Spice Level Guide: Mild: 1-2 chilies Medium: 3-4 chilies Hot: 5+ chilies Oven Method (Easiest): Follow steps 7-10 above. Grill Method: Medium heat 350-400°F, 6-8 min per side, basting. Air Fryer: 400°F, 20-25 min, flip halfway. Rest chicken 5 minutes tented in foil. Internal temp 165°F thighs. Pierce skin deeply before marinating. Use medium heat to avoid burning sugars.

Nutrition

Serving Size: 1 thigh
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 32g
Saturated Fat: 8g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 32g
Cholesterol: 120mg

Find it online: https://yummyyrecipe.com/peri-peri-chicken-recipe/