Peri Peri Chicken Recipe (Roasted)

Inspired by the famous Nando’s Peri Peri Chicken, I’ve decided to do some “research” online and compiled a really easy recipe for a delicious Peri Peri Roasted Chicken. This recipe also works really well if you grill the marinated chicken. Serve with chips and salad, or steamed veggies if you’re on a “no carb diet” like me, hehe.
4 pieces of chicken thighs, with skin and bone
3 tsp minced garlic
2 tsp ground ginger
2 tsp chilli flakes
2 tbsp freshly chopped parsley
1/2 cup extra virgin olive oil
1/2 lemon juice
1 tbsp Nando’s Hot Peri Peri Sauce (optional, for that extra “kick”)
To make the marinade, combined garlic, ginger, chilli flakes, parsley, olive oil and lemon juice. Stir to combine thoroughly.
Rub marinade onto the chicken pieces generously. Place marinated chicken in a bowl and seal with glad wrap. Leave to marinate for at least 2 hours (preferably overnight).
When chicken is ready to be cooked, preheat oven to 200C or 180C fan forced. Spray surface of a baking dish with spray cooking oil, place chicken onto the baking dish, and lightly brush the surface of the chicken skin with Nando’s Hot Peri Peri Sauce (if available). Spray surface of chicken skin lightly again with the spray cooking oil. 
Place baking dish into the oven and cook for approx. 35-40 minutes, depending on the oven. 
Remove chicken from the oven. Serve with chips and salad, or steamed veggies.

4 thoughts on “Peri Peri Chicken Recipe (Roasted)

  1. Yummy, this one is calling our my name.Do you know that piri piri is the name used in the Portuguese language, to describe the bird's-eye chili.Have a great weekend ♥


  2. Here is the authentic peri-peri receipe which we follow from africa given to me by fellow portugese mates from angola/mozambique known in this part of the world as Mama Rahim's receipe.Assuming 12 chicken legs:The marinade is made up of the following:2 fresh limes – squeezed and pulp included.1 tablespoon salt2 teaspoons of paprika powder1 tablespoon of bird's eye chilli (alternatively, use dried thai chilli from chinese stores crushed).2 tablespoons of vegetable oil2 tablespoons of vinegar (white)1 tablespoon of crushed coriander seeds (powder)1 tablespoon of crushed garlicMix completely until marinade is consistent. Then add the chicken pieces. Leave at least 12 hours – that is the key.Then on hot fire grill these chicken pieces; coating with the marinade at times to keep moist.Mama rahim's marinade matches Nandos if not better…. folks swear by it.


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