Traditional Peri-Peri Chicken
Traditional dish · Portuguese-African
A classic and fiery Peri-Peri chicken dish, marinated in a vibrant blend of chilies, lemon, garlic, and spices, then grilled or roasted to perfection. This recipe captures the authentic taste of Mozambique and Angola.
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Ingredients
- Peri-Peri chilies (fresh or dried)10-15
- Lemon1
- Garlic6 cloves
- Onion1 medium
- Olive oil1/4 cup
- Paprika1 tbsp
- Cumin1 tsp
- Oregano1 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Chicken1 whole (about 3-4 lbs)
- Cilantro (for garnish)small bunch
Steps
- 1
Prepare the peri-peri sauce: Blend fresh or rehydrated dried peri-peri chilies, juice of 1 lemon, minced garlic, chopped onion, olive oil, paprika, cumin, oregano, salt, and pepper until smooth.
- 2
Marinate the chicken: Place the whole chicken in a large bowl or resealable bag. Pour about two-thirds of the peri-peri sauce over the chicken, ensuring it's well coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
- 3
Preheat oven to 400°F (200°C) or prepare grill.
- 4
Roast or grill the chicken: Place the marinated chicken on a roasting rack or directly on the grill. Roast for 60-75 minutes, or grill for about 25-30 minutes per side, basting occasionally with the remaining peri-peri sauce and any pan juices. Chicken is done when internal temperature reaches 165°F (74°C).
- 5
Rest and serve: Let the chicken rest for 10 minutes before carving. Garnish with fresh cilantro and serve with extra peri-peri sauce on the side.
