Description
Peri-peri chicken is made by marinating chicken in a sauce that combines chili, garlic, citrus juice, and spices. The marinade is both spicy and tangy, which penetrates deep into the meat, giving every bite a punch of flavor. Jamie Oliver’s style keeps it simple and approachable, while still delivering authentic, restaurant-quality taste.
Ingredients
- Whole chicken (about 3–4 lbs) – spatchcocked for even cooking, or use chicken pieces.
- Red chilies (3–4, fresh) – the main heat source.
- Garlic cloves (4, peeled) – adds depth and aroma.
- Red bell pepper (1 large, roasted or fresh) – gives sweetness to balance the heat.
- Olive oil (3 tbsp) – helps carry flavors into the chicken.
- Paprika (1 tsp) – adds smokiness.
- Oregano (1 tsp, dried) – a classic herb for peri-peri.
- Lemon juice (2 tbsp, fresh) – brightens the marinade.
- Red wine vinegar (2 tbsp) – adds tanginess.
- Salt and pepper (to taste) – balances flavors.
Instructions
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Prepare marinade – blend chilies, garlic, bell pepper, olive oil, paprika, oregano, lemon juice, vinegar, salt, and pepper into a smooth sauce.
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Marinate chicken – coat chicken generously with marinade, cover, and refrigerate for at least 2 hours (overnight for best flavor).
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Preheat grill/oven – set oven to 400°F (200°C) or prepare grill on medium-high heat.
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Cook chicken – grill or roast for 35–45 minutes, basting occasionally with extra marinade.
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Check doneness – ensure chicken reaches 165°F (74°C) internal temperature.
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Rest before serving – let chicken rest for 5 minutes before cutting into portions.