Peri Peri Chicken is chicken marinated in a hot spicy peri peri sauce, which is a sauce based on bird's eye chilis. Marinate the Chicken hours before you plan on roasting and grilling the chicken for dinner.
Course: Main Course
Keyword: bird eye chili, copycat, nandoo's, peri peri, spicy
Start by creating a few random cuts into your chicken, through the skin.
Then add the peri peri sauce, lime juice, salt and black pepper to the chicken and use your hands to marinate and massage the sauce into the chicken.
Leave the Chicken to marinate for as long as possible. If you are in a hurry, keep minimum 2-3 hours to marinate. Best is to keep over night and day.
When you are ready to cook the chicken, preheat your oven to 180 Celsius/ 350 Fahrenheit.
Place the meat into a ceramic baking dish and cover the chicken with the marination. Then sprinkle some olive oil over the chicken.
Roast your chicken for about 30-35 minutes or until the thermometer shows 75 Celsius/ about 170 Fahrenheit. While the chicken is roasting, make sure to baste the meat with olive oil frequently, so that the meat remains nice and juice. I usually like to use the oil and marination mixture which turns into a sauce at the foot of the chicken, to cover my chicken with moisture.
After you have roasted the chicken, keep the peri peri chicken for another 5-8 minutes in the grilled mode in your oven. That way you will get a lovely crust on top of your chicken.
You can use a Full Chicken, Chicken quarters, or Drumsticks too if you prefer instead of the Chicken legs. Best result with A grade quality chicken.
The chicken cuts are important so that the sauce gets a chance to take over all the meat with gorgeous hot flavors.
The longer you keep your chicken to marinate the more flavor your chicken will get.
Use a meat thermometer to cook your chicken perfectly on the inside and outside.
Roast the chicken first and use the grill option in your oven only to grill the chicken skin for another 5-8 mins.