Chicken with Peri Peri Sauce
Bring bold, fiery flavors to your table with this tantalizing Chicken with Peri Peri Sauce recipe! Juicy chicken drumsticks or thighs are marinated in a vibrant homemade peri peri sauce made from roasted red bell peppers, spicy bird’s eye chilies, garlic, and a zesty blend of lemon juice, smoked paprika, and oregano. Whether grilled, seared, or oven-baked, each bite is infused with smoky, tangy, and slightly sweet notes, thanks to a touch of honey in the sauce. Perfectly charred and brushed with extra sauce for intense flavor, this dish is a crowd-pleaser that pairs beautifully with rice, salads, or roasted vegetables. With just 20 minutes of prep time, it’s an easy yet impressive choice for dinner or your next barbecue. Keywords: chicken with peri peri sauce, spicy chicken recipe, easy peri peri chicken, homemade peri peri marinade, grilled chicken recipes.
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Recipe Information
Ingredients
- 6 pieces Chicken drumsticks or thighs
- 3 tablespoons Olive oil
- 2 large Red bell peppers
- 4 pieces Red chili peppers (bird’s eye chili)
- 6 pieces Garlic cloves
- 3 tablespoons Lemon juice
- 2 teaspoons Smoked paprika
- 2 teaspoons Oregano (dried)
- 2 tablespoons White vinegar
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Honey
Instructions
Preheat the oven to 400°F (200°C) or heat up your grill to medium-high heat.
Begin by preparing the peri peri sauce. Roast the red bell peppers over an open flame or under a broiler until the skin is charred and blistered. Place them in a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. Peel off the skins, remove the seeds, and roughly chop the peppers.
In a food processor or blender, combine the roasted red bell peppers, red chili peppers, garlic cloves, lemon juice, smoked paprika, oregano, white vinegar, salt, black pepper, honey, and 2 tablespoons of olive oil. Blend until smooth and set aside.
Pat the chicken pieces dry with paper towels and season them with a pinch of salt and pepper.
In a large mixing bowl, pour half of the peri peri sauce over the chicken and mix well to coat evenly. Cover and let the chicken marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.
Heat the remaining 1 tablespoon of olive oil in a grill pan or cast-iron skillet over medium-high heat, or prepare your grill. Sear the chicken pieces for about 2-3 minutes per side, until golden brown.
Transfer the chicken to a baking dish if using the oven, or move them to the cooler side of the grill. Cook in the preheated oven or on the grill for 25-30 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C).
Brush the chicken with additional peri peri sauce during the last 5 minutes of cooking for extra flavor.
Serve hot with the remaining peri peri sauce on the side, and pair with your favorite sides like rice, salad, or roasted vegetables.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 576 mg | 25% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 7.2 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 607 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
