It's no secret that we love spicy food. When we heard about Peri Peri Chicken we knew we had to make this. Especially since we have enough peppers in our garden for a small army. We found the Peri Peri Sauce is spicy, garlicky, lemony, and zippy!!! It has the best flavor and when put on chicken it really transforms the chicken. This is one of those recipes that are low in calories and high in flavor.
Really Easy Peri Peri Chicken Recipe
This Peri Peri Chicken might be the easiest recipe ever. At least one of the easiest recipes that will surprise everyone with a ton of flavor for very little effort. This is a one-pan meal if roasting the chicken in the oven. And it's even easier if grilling. We grilled this chicken keeping the grill at about 300 degrees.
It's extremely important to make sure the peri peri chicken has reached an internal temperature of 165 degrees. This should ensure the chicken is properly cooked and the meat remains juicy and delicious. We spatchcocked our chicken but it can be cooked whole or even chicken pieces.
The method to spatchcock a chicken is very simple and bonus all the skin gets crispy. For step-by-step instructions check out our blog post on how to spatchcock a chicken.
Shrimp
We grilled Shrimp and used the Peri Peri sauce as a dipping sauce. Two pounds of Shrimp were marinaded for 15 minutes in 1/4 cup olive oil and 1 Tablespoon Adobe powder. They cook super fast on the grill and were absolutely delicious.
TIPS:
- Always use a meat thermometer when cooking chicken to ensure the chicken is cooked to at least 165 degrees.
- If you don't want as much spice in the Peri Peri use sweet peppers can be used.
- If grilling place the chicken on the non-direct heat side of the grill. We use Charcoal so we put the charcoal around the grill and place the chicken in the center.
Peri Peri Chicken Recipe
Ingredients
Sauce
- 1/4 Cup Olive Oil
- 1/2 Pound Hot Peppers
- 1/2 Cup Cilantro
- 1/4 Cup Basil
- 1 Lemon Juice and Zest
- 3 Cloves Garlic
- 1 Tablespoon White Wine Vinegar
- 1 teaspoon Salt
- 1 teaspoon Paprika
Chicken
- 4 Pound Chicken
Instructions
Sauce
- Zest Lemon. Juice Lemon. Wash peppers and herbs.
- Place ALL ingredients in a food processor and blend until the preferred consistency
Chicken
- If using a whole chicken remove the neck and gizzards from the ChickenIf wanted spatchcock the Chicken. This is not necessary it does speed up the cooking time. A step-by-step process to spatchcock Chicken is on our blog.
- Place Chicken in a storage bag with half the marinade. Place chicken in the refrigerator for at least one hour or overnight.
- When ready to cook Remove the chicken from the storage bag. Place in a roasting dish or on the grill.
- After the Chicken has cooked for about 45 minutes. Brush the rest of the peri peri sauce on the chicken.
- Continue to cook the chicken until the internal temperature reaches 165°. We use a meat thermometer to ensure the chicken is done
- Enjoy!!!