Baked peri peri chicken

 In Chicken, Dinner/Supper, Gluten Free, Recipes, South African Cooking

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Juicy baked chicken basted in peri peri sauce with potatoes is a delicious dinner recipe perfect for feeding a crowd.

Peri-peri chicken

Cooking a butterflied chicken slathered in spicy, aromatic peri peri sauce always results in the ultimate finger-licking meal. If you like spicy food, this recipe is for you!

How to make peri peri chicken

Combine the onion, garlic, chillies, vinegar, sugar and salt in a saucepan and allow to cook for 10 minutes or until the onions are soft. Transfer to a blender and blend until smooth then allow to cool to room temperature. Butterfly a whole chicken by cutting along both sides of the back bone, turn the chicken over and press down to flatten. Season the generously with salt then pour over the peri peri sauce. Using a spoon, smear the peri peri over the chicken and under the skin on the breast, making sure the chicken is well covered.

Place the chicken in an oven-proof dish and add peeled and quartered potatoes. Season the potatoes with olive oil, salt and paprika. Place in the oven and allow to bake for 45 minutes – 1 hour, basting with the sauce every 15-20 minutes. The chicken is done when the juices run clear when cut. Remove from the oven and allow the chicken to rest for at least 10 minutes. At this point, keep the potatoes in the oven to allow them to stay hot and crisp. Slice and serve the chicken with the potatoes.

Peri-peri chicken

What to serve with peri peri chicken

  1. Crispy salt and pepper smashed potatoes
  2. Easy spicy garlic baked potato wedges
  3. Easy side salad with lemon dressing
  4. Cheese and herb beer bread
  5. Easy creamy potato salad

Peri-peri chicken

More peri peri recipes

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4 from 5 votes

Baked peri peri chicken

Juicy baked peri peri chicken with potatoes is a delicious dinner recipe perfect for feeding a crowd.
Course Dinner
Cuisine South African
Keyword butterflied chicken, peri peri chicken, peri peri sauce
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 398kcal
Author Alida Ryder

Ingredients

  • 1 tbsp olive oil
  • 2 onions finely chopped
  • 4 garlic cloves crushed
  • 3-5 chillies (depending on how spicy you want the chicken to be)
  • 2 tbsp red wine vinegar
  • 2 tbsp lemon juice
  • 2 tsp sugar
  • 1 tsp salt

For the chicken

  • 1 whole chicken (butterflied)
  • salt to taste

For the potatoes

  • 4-6 large potatoes peeled and quartered
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp paprika

Instructions

  • Pre-heat the oven to 200ºC/390ºF.
  • Combine all the sauce ingredients in a saucepan and cook for 10 minutes until onions are soft. Transfer to a blender and blend until smooth then adjust seasoning as needed and allow to cool to room temperature. 
  • Season the chicken generously with salt and transfer to an oven-proof dish. Pour over the peri peri sauce and with a spoon, smear the sauce over the chicken and underneath the skin on the breast. Make sure the chicken is well-covered by the sauce. 
  • Season the potatoes with olive oil, salt and paprika then add to the dish around the potatoes. 
  • Place in the oven and allow to bake for 45-60 minutes, basting every 15-20 minutes. The chicken is ready when the juices run clear when cut. 
  • Remove the chicken and allow to rest, covered with foil, for at least 10 minutes. Allow the potatoes to continue roasting. 
  • Slice and serve the chicken with the potatoes and other side dishes of your choice. 

Nutrition

Calories: 398kcal | Carbohydrates: 7g | Protein: 30g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 120mg | Sodium: 503mg | Potassium: 436mg | Fiber: 1g | Sugar: 4g | Vitamin A: 8.8% | Vitamin C: 48.7% | Calcium: 3.3% | Iron: 9.9%

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Showing 8 comments
  • Natalie
    Reply

    Nando’s aint got nothing on this recipe! Most delicious spicy chicken I’ve ever tasted.

    • Alida Ryder
      Reply

      Hahaha, what a great compliment. Thanks Nataliee!

  • Ida
    Reply

    Was looking forward to making and having it for dinner. I used green chillies since that was all I had. Is that why the paste turned out greenish? There wasn’t much flavour on the chicken as I had hoped. Not much basting required as there was hardly any juices while the chicken was cooking. Disappointed with how this turned out. Not sure what happened.

    • Alida Ryder
      Reply

      I’m so sorry it didn’t work out for you Ida. Yes, the green chillies will definitely result in the peri-peri being green. The peri-peri sauce on its own should be very flavorful with the herbs, garlic and chillies, so it’s strange that it didn’t infuse and flavor the chicken.

  • Joanne
    Reply

    I absolutely love your peri peri sauce so can’t wait to try this!

  • bob Linke
    Reply

    assume the peri peri chicken cooks at 200C – or should it be 400F

    • Alida Ryder
      Reply

      Yes, indeed! I have amended the recipe, thanks so much!

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