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peri peri chicken served with corn on the cob and lemon slices
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5 from 1 vote

Easy Homemade Peri Peri Chicken

Peri Peri Chicken is a delightful one-pot dish made with marinating bone-in chicken pieces and baking them to perfection in the oven.
Prep Time30 minutes
40 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Portuguese, South African
Diet: Gluten Free, Low Fat, Low Lactose
Servings: 4 people
Calories: 571kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 lemon juicer
  • 1 cooking thermometer

Ingredients

For Piri Piri Sauce

  • 1 small red onion (about 4 oz/120 g)
  • 2 red chilies
  • 2 red peppers (sweet Romano peppers) (about 9 oz/250 g)
  • 4 cloves garlic (peeled)
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ lemon (juiced)
  • ⅓ cup good quality olive oil
  • ¼ cup white wine vinegar or apple cider vinegar
  • 1 teaspoon brown sugar
  • ½ teaspoon dried thyme or oregano

For the Piri Piri Chicken

  • 4 chicken leg quarters
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 4 pieces corn on the cobs
  • 4 sliced scallions (to garnish)
  • lemon slices (to garnish)
  • chopped parsley (to garnish)
US Customary - Metric

Instructions

Preparing the Piri Piri Sauce

  • Preheat the oven to 400°F (200°C).
  • Place the red onion, red chilies, red peppers, and peeled garlic cloves on a baking sheet. Drizzle with a little olive oil.
  • Roast in the oven for about 18-20 minutes or until the vegetables are lightly charred and tender.
  • In a blender, combine the roasted vegetables with smoked paprika, salt, lemon juice, olive oil, white wine vinegar (or apple cider vinegar), brown sugar, and dried thyme or oregano.
  • Blend until smooth. Adjust the seasoning to taste.

Baking Piri Piri Chicken

  • Reduce the oven temperature to 375°F (190°C).
  • Pat the chicken leg quarters dry with a paper towel and place them in a baking dish.
  • Season the chicken with ¼ teaspoon of freshly ground black pepper and ½ teaspoon of salt.
  • Pour a generous amount of the prepared Piri Piri Sauce over the chicken, ensuring it's well-coated.
  • Marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
  • Put the marinated chicken leg quarters on a baking dish and bake in the preheated oven for about 45-50 minutes, or until the chicken's internal temperature reaches 165°F (74°C) and it has a golden-brown color.
  • Wrap the corn on the cobs in aluminum foil and place them on a separate baking sheet to cook while the chicken legs are in the oven.
  • Once done, garnish the peri peri chicken with scallions, lemon slices, and chopped parsley.

Notes

  • If you have time, marinate the chicken for a minimum of two hours, ideally overnight to let the flavors soak into the meat.
  • Taste the peri peri sauce before marinating the chicken and adjust the amount of chili to your preference for heat.
  • Watch the chicken while baking to avoid drying it out. Use a to check if it's done, ensuring the internal temperature reaches 165°F (74°C).
  • You can store extra peri peri sauce in the fridge for up to a week for later use as a marinade or dipping sauce for other dishes.
  • Try grilling the chicken for a more authentic Nando's flavor instead of baking it.

Nutrition

Calories: 571kcal | Carbohydrates: 21g | Protein: 27g | Fat: 43g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1001mg | Potassium: 741mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2649IU | Vitamin C: 124mg | Calcium: 50mg | Iron: 3mg