Chicken peri-peri is one of the fastest-growing recipes in popularity, its a quick, easy smokey chicken. This is an African barbeque chicken recipe which derives its name from the peri-peri sauce itself. You will start with some African devil chilies which are extremely pungent, give the rough cut and place them into a grinder.
Slice some bright onions, chop some sweet red pepper which will give you that glorious red hue, the juice, and zest of two lemons and garlic. Add oregano, smoked paprika, and for the heat, you will go with the Thai bord chili, they are feisty and really spicy so you can use as many or few as you like. You will also need a little bit of sugar to round up the spices, salt, and pepper for flavor ad some olive oil. Blitz everything until you get a fine paste.
You can use any cut of the chicken that you like then place the chicken pieces in a large bowl then pour half of the marinade in and give it a nice mix until everything is well coated, you want all those flavors to get acquainted then let your chicken marinate for at least an hour for those flavors to penetrate.
If you have time, you can let it marinate overnight which is even better because the flavors will sink right through then meat and you will be left with amazing ultra deliciousness. Once your chicken is marinated, line your chicken on a baking sheet and bake into a super-duper oven at 450 degrees Fahrenheit for 25 minutes, you want to get it nice and tender and juicy in the middle.
This chicken recipe is really easy, you get that taste of garlic, the brightness of the lemon zest and juice, all those flavors marry each other and you can also make it in the grill.
- 2 lbs, Chicken Drumsticks
- 1 Large Red Onion, roughly chopped
- 1 Large Red Bell Pepper, roughly chopped
- 6 Cloves, Garlic
- 8, Thai Bird Red Chillis
- 1/2 tbsp, Oregano
- 1/2 tbsp, Smoked Paprika
- 1/4 cup, Red Wine Vinegar
- Juice and zest of 2 Lemons
- 1 tsp, Sugar
- 1 tsp, Salt
- 1 tsp, Black Pepper
- 3 tbsp, Olive Oil
- In a food processor, combine all ingredients for marinade and process until smooth.
- Transfer marinade to a saucepan and simmer on medium heat for 15 minutes until thickened. Remove from heat and allow it to completely cool.
- Pour half of the marinade over Chicken Drumsticks and mix to coat. Allow marinating for a minimum of 1 hour to overnight in the fridge.
- Grill on medium-high heat for 15-20 minutes until slightly charred on the outside, and juicy and tender in the middle.
- Preheat oven to 450 degrees, and bake for 20-25 minutes until slightly crisped on the outside, and juicy and tender in the middle.
- Serve with reserved Peri-Peri sauce on the side.