Peri Peri Chicken

Ingredients

• 5chicken quarters
• 240 ml (1 cup)peri peri marinade (recipe in previous post)
• 60–75 ml (4–5 tablespoons)olive oil
• 1 large or 2 medium, cut into cubesred bell peppers
• 3–4red chillies
• 1 large, cut into cubesred onion
• 7–8garlic cloves
• 1 mediumtomato
• to tastesalt
• 1 tablespoonpaprika
• 1 tablespooncayenne pepper
• 1 teaspoonwhite pepper
• 1 teaspoonblack pepper
• 1 tablespoonoregano and thyme
• as desiredlemon zest
• 60–75 ml (4–5 tablespoons)freshly squeezed lemon juice
• 60–75 ml (4–5 tablespoons)olive oil

Instructions

1. 1

   Toast the vegetables

   Put the cubed bell pepper and onion, along with the garlic cloves, on a baking tray and drizzle with olive oil. Toast in the oven for 7–8 minutes; alternatively, use a regular pan.

2. 2

   Blend the marinade

   Add the toasted bell pepper, onion and garlic to a blender with the tomato, spices, lemon and olive oil. Blend on high until the mixture forms a thick paste.

3. 3

   Marinate the chicken

   Coat the chicken pieces in the marinade and leave them to marinate for 4–6 hours.

4. 4

   Cook the chicken

   Heat a little oil in a pan over a medium heat. Cook the chicken for 12–15 minutes, turning it so it cooks on both sides and is done through.

5. 5

   Finish with lemon

   Squeeze over more lemon juice and add chillies.

6. 6

   Serve the chicken

   Serve with spicy rice.

What is peri peri chicken?

Peri peri chicken takes its name from peri-peri, or piri-piri, a chilli sauce associated with Portuguese and southern African cooking. Recipes vary, but chilli, garlic and acidity are common features.

This version blends roasted vegetables with spices and lemon to make a thick coating for chicken quarters. The long marinating time helps the flavour settle into the meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 950 calories, 55g protein, 18g carbs, 72g fat.

Chicken supplies most of the protein, while the oil contributes much of the fat and the peppers, onion and tomato provide some carbohydrates. The estimate is especially uncertain because the separate marinade recipe is not included. Pair a moderate portion with plenty of vegetables and a measured serving of rice to balance the plate.

Building the marinade

Roasted vegetables: toasting the pepper, onion and garlic first softens them and gives the blended paste a deeper flavour. Keep an eye on them, as the method does not specify an oven temperature.

Spices and lemon: paprika, cayenne and black and white pepper bring warmth, while lemon juice adds sharpness. Add salt to taste, keeping in mind that the marinade recipe may also contain salt.

Marinating the chicken

Time: leave the chicken in the marinade for 4–6 hours, as directed. Keep it covered in the fridge while it marinates.

Coverage: turn the pieces or spoon the paste over them so the marinade reaches all sides. If the chicken is very wet when it goes into the pan, let excess marinade drip off to help it brown.

Cooking and checking doneness

Even cooking: use a pan large enough to hold the chicken without crowding it; cook in batches if needed. Turn the pieces during the stated 12–15 minutes so both sides cook.

Doneness: cooking time can vary with the size of the quarters and the pan. Check the thickest part near the bone with a food thermometer, avoiding the bone; the chicken is ready at 74°C.

How to serve it

Spicy rice: serve the chicken with the suggested rice to soak up the savoury, lemony juices. Plain rice is an option if you would rather keep the overall plate milder.

Fresh sides: add a simple salad or steamed vegetables for freshness and crunch alongside the chicken and rice.

Adjusting the heat

Chillies: the recipe uses 3–4 red chillies, so the heat will depend on their variety and size. Remove their seeds for a gentler flavour, or serve extra sliced chillies separately.

Cayenne: keep the measured tablespoon for a pronounced kick, or use less if you prefer a milder marinade.

Recipe notes & tips

• Use a tray or pan with enough room for the vegetables to toast rather than pile up.
• Blend the roasted vegetables and seasonings until the paste is thick and evenly mixed.
• Marinate the chicken in a covered container in the fridge for the full 4–6 hours.
• Let excess marinade drip off before pan-cooking if you want more browning.
• Turn the chicken during cooking and check the thickest piece near the bone for doneness.
• Squeeze on the finishing lemon just before serving for a fresher citrus flavour.

Variations

• Milder marinade: remove the chilli seeds or use fewer chillies for less heat.
• Extra citrus: add more lemon zest for a brighter lemon aroma.
• Grilled version: cook the marinated chicken on a grill, turning as needed until cooked through.
• Vegetable side: serve with roasted or steamed vegetables alongside the rice.
• Rice swap: serve with plain rice if you want the chicken's marinade to be the main source of heat.

Common mistakes to avoid

• Crowded vegetables: they may soften without toasting properly; spread them out or use a pan.
• Rushing the marinade: the chicken gets less time to take on the flavour; allow 4–6 hours.
• Guessing doneness by time alone: quarter size affects cooking; check the thickest part near the bone.
• Overcrowding the pan: the chicken can steam rather than brown; cook it in batches if necessary.
• Adding too much extra salt: the marinade may already be seasoned; taste it before adjusting.

How to store

Refrigerate leftover chicken in a covered container within 2 hours of cooking and use within 3–4 days. Reheat until steaming hot throughout, using a covered pan over a low heat or a microwave; add a splash of water if it seems dry.

Frequently asked questions