One pan, minimal prep, zero stress.
This Peri Peri Chicken recipe brings restaurant flavors right to your kitchen. It is much easier than you think to make. You will get juicy meat and perfectly crispy skin every time. It is the perfect way to spice up your routine.
Why This Peri Peri Chicken Recipe Is a Winner
This dish is a winner because it cooks so evenly. Spatchcocking the chicken means no more dry breast meat. It is perfect for a summer backyard gathering with friends. Your guests will love the bright, zesty citrus notes. This Peri Peri Chicken recipe is a guaranteed crowd-pleaser for any occasion.
Simple Cooking Method
You start by removing the backbone with kitchen shears. Then, you blend a simple, fresh chili-citrus sauce. Let the chicken soak up those vibrant flavors in the fridge. Finally, roast it until it reaches golden perfection. It is a foolproof way to cook a whole bird perfectly.
Ingredients You’ll Need
Most of these items are fresh staples or pantry favorites.
- 1 whole chicken (approximately 1.8kg)
- 6 bird’s eye chilies, stems removed
- 4 garlic cloves, peeled
- 60ml olive oil
- 30ml red wine vinegar
- 1 lemon, juiced and zested
- 1 red bell pepper, roasted and deseeded
- 15g smoked paprika
- 5g dried oregano
- 10g sea salt
- 5g cracked black pepper
Step-by-Step Instructions
- Place the chicken breast-side down on a cutting board and use kitchen shears to cut along both sides of the backbone to remove it.
- Flip the chicken over and press firmly on the breastbone until it cracks and the chicken lies flat.
- In a food processor, combine chilies, garlic, olive oil, vinegar, lemon juice, lemon zest, roasted bell pepper, paprika, oregano, salt, and pepper; blend until a smooth emulsion forms.
- Place the chicken in a large glass dish and coat thoroughly with two-thirds of the marinade, reserving the rest for serving. Cover and refrigerate for at least 4 hours.
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper or a wire rack.
- Position the chicken skin-side up on the rack and roast for 45 to 50 minutes, or until the thickest part of the thigh registers an internal temperature of 74°C (165°F).
- Remove from the oven and allow the chicken to rest for 10 minutes before carving into quarters.
Best Ways to Enjoy It
Serve your chicken warm with a side of garlic herb rice. Add a fresh green salad to balance the heat. It also pairs wonderfully with roasted corn on the cob. Set the table and enjoy a restaurant-quality meal at home. It makes a wonderful centerpiece for a weekend dinner.
Keep It Fresh
Store any leftovers in an airtight container for three days. You can also freeze the cooked meat for later. Reheat the chicken in a 350°F oven for 15 minutes. This helps keep the skin from getting soggy. Use the leftover meat for spicy chicken wraps the next day. It stays juicy even after reheating.
Tips for Best Results
- Use sharp kitchen shears to remove the backbone easily.
- Don’t skip the resting time after the chicken leaves the oven.
- Avoid overcrowding the baking sheet so the skin stays crisp.
- Swap bird’s eye chilies for fresno peppers for less heat.
- Marinate the chicken overnight for the deepest flavor possible.
- For a summer BBQ, finish the chicken on the grill.
- Brush on extra reserved sauce right before serving for a flavor boost.
Ways to Switch It Up
- Use bone-in chicken thighs if you prefer dark meat.
- Swap red wine vinegar for apple cider vinegar for fruitier tang.
- Make it mild by removing all seeds from the chilies.
- Try a dairy-free side like roasted potatoes to keep it light.
Common Questions
Can I make this Peri Peri Chicken recipe ahead?
Yes, you can marinate the chicken a day early. This actually makes the meat more flavorful and tender. Just keep it covered in the fridge until you roast.
Is this recipe too spicy for kids?
The bird’s eye chilies do bring a significant kick. You can reduce the chili count to make it family-friendly. Using a red bell pepper keeps it vibrant without the heat.
How do I know when the chicken is done?
Always use a meat thermometer for the best results. The thickest part of the thigh should reach 165°F. This ensures the chicken is safe and juicy.
I hope this bold chicken recipe adds some zest to your week. It is such a fun way to mix up your dinner routine. Give it a try and enjoy every bite!
— Alex
Ingredients
- 1 whole chicken (approximately 1.8kg)
- 6 bird 's eye chilies, stems removed
- 4 garlic cloves , peeled
- 60 ml olive oil
- 30 ml red wine vinegar
- 1 lemon , juiced and zested
- 1 red bell pepper, roasted and deseeded
- 15 g smoked paprika
- 5 g dried oregano
- 10 g sea salt
- 5 g cracked black pepper
Instructions
- Place the chicken breast-side down on a cutting board and use kitchen shears to cut along both sides of the backbone to remove it.
- Flip the chicken over and press firmly on the breastbone until it cracks and the chicken lies flat.
- In a food processor, combine chilies, garlic, olive oil, vinegar, lemon juice, lemon zest, roasted bell pepper, paprika, oregano, salt, and pepper; blend until a smooth emulsion forms.
- Place the chicken in a large glass dish and coat thoroughly with two-thirds of the marinade, reserving the rest for serving. Cover and refrigerate for at least 4 hours.
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper or a wire rack.
- Position the chicken skin-side up on the rack and roast for 45 to 50 minutes, or until the thickest part of the thigh registers an internal temperature of 74°C (165°F).
- Remove from the oven and allow the chicken to rest for 10 minutes before carving into quarters.
