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Peri Peri Barbecued Chicken recipe

Peri Peri Barbecued Chicken recipe


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  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • BBQ chicken
  • BBQ chicken breasts

This spicy African chicken is great on its own, or in a salad or wrap. Use boneless chicken breast fillets or drumsticks if you prefer.

82 people made this

IngredientsServes: 4

  • 4 tablespoons paprika
  • 2 tablespoons chilli powder
  • 225ml (8 fl oz) fresh lemon juice
  • 3 cloves garlic, minced
  • 1 dessertspoon chopped fresh ginger
  • 1 1/2 teaspoons salt
  • 4 bone-in chicken breasts

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. In a large bowl, stir together the paprika, chilli powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
  2. Preheat barbecue for medium heat.
  3. Place chicken onto the barbecue and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

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Reviews & ratingsAverage global rating:(63)

Reviews in English (45)

Love this recipe - I've been using it for about a year now & am still enjoying it! I prefer thigh/leg meat mind. Perfect for BBQs when the sun is shining & perfect for the oven for when you want that sunshine feeling!-25 Apr 2013

by Zambeziana

Pretty good recipe. I grew up eating and cooking the Piri-Piri chicken. As most who read the reviews advised, never get rid of the remaining marinade. It's the life of the chicken. You need to baste it on the chicken while grilling, as the chicken can run dry. And that is where all the flavour is. I would recomend to leave the chicken in the marinade overnight for best results.-03 May 2007

by Aspiring Chef Rita

Extremely easy to make and ingredients you probably have on hand. I marinated it overnite so the lemon flavor was really infused in the chicken. Couldn't grill it - so I baked it in the oven at 375 degrees for 40 min. and then popped it under the broiler for a few minutes to get a nice crusty skin. Thanks submitter.-03 Feb 2005


Recipe Summary

  • 10 African bird's eye chile peppers
  • 1 bunch cilantro
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2 teaspoons white vinegar
  • 2 limes, juiced
  • 1 teaspoon salt, or to taste
  • 1 teaspoon fresh ground black pepper, or to taste
  • 1 chicken breast, cut in half
  • 2 chicken leg quarters with skin

Use rubber gloves to mince the chiles and place into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.

Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to completely cover chicken. Put the bag in the refrigerator to marinate at least 4 hours.

Remove bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Remove chicken from the bag discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 25 minutes.


For the Chicken:

Let the chicken rest on the counter for at least 30/40 min so the meat reaches room temperature. Half it – you can also chop it into 4 large pieces – legs + thighs, breast, and wings, but never take anything off the bone. Season the chicken with salt and make the Piri Piri Sauce.

Piri Piri Sauce Preparation

Add the olive oil, crushed garlic, chillies, paprika and bay leaves to bowl. Wisk so all the ingredients are evenly spread. Let it rest for a bit while the chicken roasts.

Grilling the chicken

Fire up the barbecue using only charcoal from a wood origin, not coal from the mines. Also never use a petroleum-based igniter, as you will end up with the chicken tasting of paint thinner. Only add the chicken when the embers are over their peak heat and are starting to go grey on the outside.

Start with the skin side up on the edge of the grill so you don’t burn the skin. Let the chicken cook. Don’t mess with it. Don’t flip it back and forth. Just let it go. When you can see a nice golden brown colour on the edge of the skin, gently slide the spatula or thongs under and turn it over. Remember to keep the chicken high above the burning coal so that any flames from the dripping fat don’t burn the skin. Be sure to put out any flare-ups immediately. Allow about 15 to 20 minutes for each side of the chicken, depending on how young (tender) the meat is.

When you notice the meat starting to peel off the bone, it means the chicken is almost ready. Dip the bunch of parsley into the Piri Piri Sauce and baste generously on the dry chicken skin. Keep basting for about 5 minutes depending on the size and thickness of the chicken.

Then give it one last grill on the skin side to crispen it up.

I would like to thank Benerent and their CEO Nuno Luz for their outstanding car rental services every time I am in Portugal and allowing me to travel the country to tell these candid Portuguese Food Stories.


1.7kg chicken, preferably organic

10 red chillies, the long, thin variety

1 1/2 tbsp of dried oregano

1 tbsp of sweet smoked paprika

225ml of red wine vinegar

Method

1. First, make the marinade. Crush the salt with the bay leaves in a pestle and mortar until you have something resembling a powder

2.Combine in a blender with chillies, oregano, garlic, sweet paprika and sugar. Blend to combine. Add the vinegar and oil and blend again to create a marinade

3. Spatchcock the chicken by removing the backbone. To do this, place the bird breast-side down on a board with the tail towards you. Using a strong pair of scissors or some poultry shears, cut along each side of the backbone to remove it (this requires a little welly as you’re cutting through the ribs)

4. Turn the bird over and use the heel of your hand to push down on the breastbone so that it’s all one thickness. Alternatively, have your butcher do this for you.

5. Use half the marinade on the chicken, rubbing all over to fully coat the skin. Set the other half aside in a clean bowl. Cover and refrigerate the chicken for a few hours to marinate then bring out of the fridge an hour before cooking

6. When ready to cook the chicken, prepare a barbecue for indirect cooking by having the coals offset to one side

7. Place the chicken on the grill away from the coals, breast-side up, and cook for 40 minutes. Regularly brush the chicken with the extra marinade then turn over and cook for 15 minutes more to crisp up the breast.

Ensure the chicken is fully cooked before serving with a fresh salad of choice


Peri Peri Barbecued Chicken recipe - Recipes

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Like many people, I guess I first discovered Peri Peri Chicken when Nandos kicked off over here in the UK, prior to that I had never really heard about Peri Peri Chicken before. The first time I tasted it was a very long time ago and I still remember thinking it was so amazing and different to the type of grilled chicken I had grown up eating. It was spicy and slightly tangy but hit all the right places in terms of flavour, never in my wildest dreams would I have ever thought I’d be creating a recipe for Peri Peri Chicken if you had told me this all those years ago.

Since then there has been a massive growth in the grilled chicken eating culture and there is ever growing demand to recreate dishes like this at home. Before creating this recipe I ran some trials using online recipes as guidance and tweaking them I tried a few different recipes but they weren’t to my liking and I was left feeling as though I would never really perfect a recipe to share. However, I’m pleased to say that I didn’t give up and my perseverance paid off.

Having Bangladeshi roots means that my food and how I choose to cook it is often dictated by my palate and the spices/ingredients I have stocked at home. I have opted to use scotch bonnet peppers instead of piri piri chillies (these are also known as birds eye chillies) as they are spicy but much more aromatic and won’t blow the top of your mouth off, as long as you’re used to eating a moderate level of spice. I’ve also used Kashmiri Chilli powder, for both the heat and colour it gives the chicken.

A simple marinade is created using the ingredients, for maximum flavour it’s best to score the chicken and leave it overnight, this helps the flavours penetrate the flesh of the chicken. I have used the marinade immediately a number of times and this has also resulted in delicious chicken but I would recommend marinating ahead of time where possible.

The marinated chicken can be barbecued, grilled, oven baked or cooked in a pan (I would recommend cast iron if you do plan to pan fry, creates a better seared chicken skin), how you cook it is entirely up to you. I have used all of these methods to cook the chicken and they all produce succulent, juicy chicken. If you do choose to grill the chicken you need to make sure that you cook the chicken through to the middle properly, as long as the juices run clean after piercing the chicken, it is cooked and is safe to eat, any pink fluids or blood indicates that the chicken needs to be cooked further. I like to roast the chicken in the oven and then place under the grill (broiler) to brown/char the skin a little more, this is entirely optional though.

I hope you all enjoy this recipe and it delivers everything you hope for!


  1. Make the peri-peri sauce: Combine the onion, garlic, chillies, vinegar, sugar and salt in a saucepan and allow to cook for 10 minutes or until the onions are soft. Transfer to a blender and blend until smooth then allow to cool to room temperature.
  2. Marinate the chicken: Butterfly a whole chicken by cutting along both sides of the back bone, turn the chicken over and press down to flatten. Season the generously with salt then pour over the peri peri sauce. Using a spoon, smear the peri peri over the chicken and under the skin on the breast, making sure the chicken is well covered.
  3. Cook the chicken: Place the chicken in an oven-proof dish and add peeled and quartered potatoes. Season the potatoes with olive oil, salt and paprika. Place in the oven and allow to bake for 45 minutes – 1 hour, basting with the sauce every 15-20 minutes. The chicken is done when the juices run clear when cut. Remove from the oven and allow the chicken to rest for at least 10 minutes. At this point, keep the potatoes in the oven to allow them to stay hot and crisp. Slice and serve the chicken with the potatoes.

The chicken can marinated and kept covered in the fridge for up to 2 days in advance. Leftover roast chicken can be kept in an airtight container in the fridge for up to two days.


Piri Piri Chicken

It is all too easy to find piri piri chicken in Lisbon, as most neighbourhoods have at least one, and often several, simple restaurants serving chargrilled spicy chicken, fries, and salad, along with salt cod fritters, barbecued sardines, grilled chouriço (chorizo) sausages, and seafood rice. Locals get take-out or eat at tables set with paper tablecloths, sipping ice-cold beers or carafes of chilled vinho verde, a pale green Portuguese wine.

Traditionally, piri piri chicken is grilled or barbecued on its own, but for an incredibly easy meal, add some roughly chopped onion, a whole head of garlic, and chunks of sweet or white potato to the pan, perhaps with a few thick strips of bell pepper. Toss with an extra tablespoon of olive oil and roast the whole lot together.

This marinade will work for a whole roast chicken (although you will need more sauce), or for chicken wings as well as thighs or drumsticks. Wings will need around half the cooking time below, while separated thighs and drumsticks will need roughly 5 minutes less. — Rebecca Seal, author of Lisbon

This recipe uses piri piri sauce — you can easily buy store bought. If you want to make your own, click here for the simple and delicious recipe.


Recipe Instructions

The sauce can be made in less than 5 minutes, and all you need to do is to marinade chicken ahead of time. You will love this chicken IF you can bear the heat!

Here are the sauce ingredients. I mixed two kinds of chilies to reduce some heat (bird’s eye is too spicy for me). Yes, I am a WIMP!

If you want the suicidal heat…, go for 10 or even 15 of these tiny bird’s eye chilies.

Pour 1/3 cup of sauce over chicken legs and spread all over. I scored chicken so the flavor will penetrate better to the meat. Marinade at least 1 hr. Overnight is even better.

Place them on a pan lined with foil (Spray the pan with oil before you place the chicken).

Bake them in an hot oven (425F) for 20-25minutes, baste with more sauce as you turn the chickens to the other side.

Looks delicious! Salivating as I know how they will taste…

I served my families these Peri-Peri Chicken with potato, corn, and roasted pepper salad. I drizzle a little more peri-peri sauce over the chicken to knock them out.

Well, everyone survived and finished the chicken off to the bone. Dinner was done and the clean up was a breeze!


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Phil Vickery's peri peri chicken

Walkers recently introduced Nando’s Peri Peri flavour crisps to their collection in an effort to ease the cravings for anyone missing their favourite high street chain.

Today Phil Vickery goes one step further and shows you how to recreate the famous fast food dish from home - peri peri chicken served with braised rice - and why not try it on the BBQ too!

8 spring onions, roughly chopped

4 cloves garlic, peeled and roughly chopped

2 tbsp malt or any vinegar

2 level tbsp dark brown sugar

6-8 tbsp Sriracha or any mild chilli sauce

4 baby chickens or 2 small chickens enough for 4 people

Place all the ingredients into a liquidiser and blitz to a fine paste, you may need a little more oil to get a nice consistency

If you are using a larger chicken, remove the backbone by inserting a large knife inside the bird and to one side of the backbone

Cut straight through to open up the chicken and lay flat, then cut through the breast bone. Cut away the backbone from the half that has the spine still attached, so you end up with 2 halves.

Place the halves into a baking dish and cover well with half the marinade, all over the chicken. Discard any chicken marinade that has come into contact with the raw chicken.

Cover with plastic film and chill in the fridge for a couple of hours, best if you can leave overnight

Preheat the BBQ grill. Cook the chicken over a medium heat for 10 to 15 minutes, then turn over and cook for a further 10-15 minutes, or until the juices run clear from the thickest part of the chicken. Remove from the BBQ and leave to rest, covered with foil, for at least 30 minutes in a warm place.

To cook in an oven, preheat the oven to 200C, fan 180C, Gas 6, Place the chicken on a large baking sheet and cook for about 50 minutes, or until the chicken is cooked through - if you insert a sharp knife into the thickest part of the chicken, the juices should run clear. Leave to rest, covered with foil, for at least 30 minutes in a warm place.

Serve with the rest of the sauce and braised rice

1 small onion, very finely chopped

400mls roughly boiling water (or double the volume of water to rice)

2 chicken Oxo cubes, crushed

2 tbsp cold cubed salted butter

Preheat the oven to 200C, gas 6

Heat the oil in an ovenproof dish, add the onion and turmeric and cook for 2 minutes

Add the rice and coat well in the oil and onions

Add the boiling water, sprinkle in the Oxo cubes and stir then bring back to the boil

Put the lid on and put in the oven for 14 minutes

Once cooked, stir well and add the butter, re season and leave covered for 5 minutes before serving