Peri-Peri Chicken

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. Pat the chicken dry so the marinade clings properly and the skin browns instead of steaming.

   1 chicken (1 kg) whole chicken, butterflied
2. 2

   Make the peri-peri marinade: in a mortar and pestle or small food processor, blend the whole bird's eye chillies, garlic cloves, lemon zest, fresh lemon juice, olive oil, smoked paprika, fresh thyme leaves, sea salt, and black pepper into a coarse paste. It should be loose enough to spread but still textured.

   20 g whole bird's eye chillies, roughly chopped4 cloves (16 g) garlic cloves, roughly chopped1 tsp lemon zest30 ml fresh lemon juice30 ml olive oil2 tsp (5 g) smoked paprika1 tsp (1 g) fresh thyme leaves1 tsp (6 g) sea salt1/2 tsp (1 g) black pepper
3. 3

   Rub the marinade all over the chicken, working it into both sides and especially into the thighs and under any loose skin. Leave to stand for 10 minutes at room temperature; this short rest helps the seasoning penetrate while keeping within the time limit.

   1 chicken (1 kg) whole chicken, butterflied20 g whole bird's eye chillies, roughly chopped4 cloves (16 g) garlic cloves, roughly chopped1 tsp lemon zest30 ml fresh lemon juice30 ml olive oil2 tsp (5 g) smoked paprika1 tsp (1 g) fresh thyme leaves1 tsp (6 g) sea salt1/2 tsp (1 g) black pepper
4. 4

   Set the chicken skin-side up on a rack over a tray or in a roasting tin. Drizzle with the remaining olive oil and roast for 30-35 minutes, turning the tray once for even colouring, until the skin is blistered and deep golden and the thickest part of the thigh reaches 75°C.

   1 chicken (1 kg) whole chicken, butterflied5 ml olive oil
5. 5

   Rest the chicken for 5 minutes before cutting. This keeps the juices in the meat rather than on the board.

6. 6

   Cut into halves or quarters and serve immediately with lemon wedges for squeezing over at the table.

   2 wedges lemon wedges

Origin & History

Peri-peri chicken is closely associated with Southern Africa and Lusophone cooking traditions, especially the meeting of Portuguese chilli sauces with local ingredients and grilling culture. In South Africa, it became a beloved staple in home cooking and casual dining, known for its sharp heat, garlic, citrus, and smoky roast flavour.