Peri Peri Chicken​

Peri Peri Whole Chicken

Ingredients

• Whole chicken (with or without skin, both can be used)
• Oil 1/2 cup
• White vinegar 2 tablespoons
• Dried Red chilies 4-5 (you can also use green chilies)
• Garlic cloves 6-8
• Onion 1 medium sized
• Oregano 4 tablespoons
• Paprika powder 2 tablespoons
• Sugar 1 tablespoon
• Salt 1-1.5 teaspoon
• Black pepper
• Red bell pepper 1
• Juice of 1 lemon

Preparation

1. Remove the chicken’s backbone by using a pair of kitchen scissors.
2. Wash it thoroughly with tap water.
3. Pat dry the chicken to get rid of extra moisture.
4. Roast the red bell pepper on a low flame until the peel is all charred (looks burnt).
5. Wrap the bell pepper immediately in an aluminium foil. This will help in softening the peel.
6. After 10-15 minutes, remove the pepper from the aluminium foil and take off the charred peel and remove seeds.
7. Blend together all of the marinade ingredients in a food processor until it turns into a smooth paste.
8. Pour half of the paste for later use.
9. Apply the remaining half of it over the chicken thoroughly.
10. Cover and marinate in the refrigerate overnight or at least 3 hours.
11. Preheat the oven to 200*C for 30 minutes with both rods.
12. Place the covered chicken in a baking tray and bake for 60 minutes with only lower rod.
13. Uncover and roast in the preheated oven for another 60 minutes at 200°C (400°F) using both rods, until the chicken is cooked through, allow to rest for 10 minutes before serving.
14. Simmer the other half of the marinade for 2-3 minutes to make the Peri Peri sauce if you want a smooth texture of the Peri Peri sauce.
15. Use as a dip for your chicken or mix some into mayonnaise.
16. To make Peri Peri rice, just mix some peri peri sauce with the plain boiled rice.
17. Serve with French fries, peri peri sauce, peri peri mayo, peri peri rice and plain rice.
18. Enjoy!

Print Recipe

Peri Peri Whole Chicken

Author: Naush

Ingredients

• Whole chicken (with or without skin, both can be used)
• Oil 1/2 cup
• White vinegar 2 tablespoons
• Dried Red chilies 4-5 (you can also use green chilies)
• Garlic cloves 6-8
• Onion 1 medium sized
• Oregano 4 tablespoons
• Paprika powder 2 tablespoons
• Sugar 1 tablespoon
• Salt 1-1.5 teaspoon
• Black pepper to taste
• Red bell pepper 1
• Juice of 1 lemon

Instructions

• Remove the chicken’s backbone by using a pair of kitchen scissors.
• Wash it thoroughly with tap water.
• Pat dry the chicken to get rid of extra moisture.
• Roast the red bell pepper on a low flame until the peel is all charred (looks burnt).
• Wrap the bell pepper immediately in an aluminium foil. This will help in softening the peel.
• After 10-15 minutes, remove the pepper from the aluminium foil and take off the charred peel and remove seeds.
• Blend together all of the marinade ingredients in a food processor until it turns into a smooth paste.
• Pour half of the paste for later use.
• Apply the remaining half of it over the chicken thoroughly.
• Cover and marinate in the refrigerate overnight or at least 3 hours.
• Preheat the oven to 200*C for 30 minutes with both rods.
• Place the covered chicken in a baking tray and bake for 60 minutes with only lower rod.
• Uncover and roast in the preheated oven for another 60 minutes at 200°C (400°F) using both rods, until the chicken is cooked through, allow to rest for 10 minutes before serving.
• Simmer the other half of the marinade for 2-3 minutes to make the Peri Peri sauce if you want a smooth texture of the Peri Peri sauce.
• Use as a dip for your chicken or mix some into mayonnaise.
• To make Peri Peri rice, just mix some peri peri sauce with the plain boiled rice.
• Serve with French fries, peri peri sauce, peri peri mayo, peri peri rice and plain rice.
• Enjoy!