Peri Peri Chicken
Peri Peri Chicken brings whole grilled chicken to a new level. This Nando's style Portuguese peri peri chicken is so tasty and easy to make. Juicy and tender inside with a crispy, flavorful skin.
Servings: 1 whole chicken
Calories:
Ingredients
- 1 whole chicken butterflied
- 1/2 cup olive oil
- 1 tbsp ground black pepper
- 2 tbsp salt
- 1 tsp lime zest
- 1 tbsp lemon juice
- 1 tbsp paprika
- 1 red onion chopped
- 1 tbsp dried oregano
- 5 cloves garlic
- 2 red bell peppers chopped
- 7 pcs bird's eye chilis or red thai chili
- 1/4 cup vinegar
Instructions
Making the sauce
- Using a blender, put all ingredients except the chicken and blend until you have a thick paste and uniform consistency.
- Transfer to a saucepan over medium heat and simmer for 20 minutes, stirring now and then to prevent the sauce from burning.
- After 20 minutes, check the taste and adjust. The sauce should be balanced with a nice kick of spice and enough sourness.
- Once cool, pour this sauce into a jar and put in your fridge. Now, your sauce is prepared and ready to use when needed!
Prepping and cooking the chicken.
- Prepare chicken by removing the "parts" out of the cavity, and getting washing thoroughly.
- Using sharp kitchen shears, remove spine from chicken. Flatten chicken by placing skin side up on a cutting board and applying firm pressure to breastbone. Cover with olive oil and salt and let sit for 5 minutes.
- Pour 1 cup of peri peri sauce on the chicken and rub until whole chicken is covered with sauce. Let it marinate for at least 2 hours or overnight.
- Roast the chicken in a preheated oven at 180C/350F for 1 hour and 20 minutes turning the chicken halfway or until the chicken is cooked through.
- Remove from the oven and allow to rest for 10 minutes. Bon appetit!
Video
Notes
- Cooking time may vary depending on the oven.