Baked peri peri chicken
The most delicious peri peri chicken baked to juicy perfection is great for dinner and will have you licking the plate!
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!
Ingredients
- Chicken. I used a butterflied whole chicken but this recipes works with bone-in chicken pieces too.
- Peri-peri sauce. I make my own peri-peri sauce with onion, garlic, bird’s eye chillies, vinegar, herbs and olive oil.
- Sugar/honey. The sugar balances the spiciness of the peri-peri and allows the chicken to caramelize.
- Salt and black pepper.
How to make peri peri chicken
Butterfly a whole chicken by cutting along both sides of the back bone, turn the chicken over and press down to flatten. Season the chicken generously with salt. Mix the peri-peri sauce and sugar/honey together 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. 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. Carve and serve.
Can I make this in advance?
The chicken can marinated and kept covered in the fridge for up to 2 days in advance. Leftover roast chicken can be kept in an airtight container in the fridge for up to two days.
Can this chicken be cooked on a grill?
Absolutely! This chicken is perfect when cooked on a grill/braai/barbecue. Cook the chicken over medium-low coals with the lid closed for 30-45 minutes until cooked through and caramelized.
What to serve with peri peri chicken
This juicy, spicy chicken is absolutely perfect served with potatoes and a big salad but other classic side dishes like corn on the cob, potato salad or corn bread will all be delicious.
- Crispy salt and pepper smashed potatoes
- Easy spicy garlic baked potato wedges
- Easy side salad with lemon dressing
- Cheesy corn beer bread
- Easy creamy potato salad
Ingredients
- 1 cup peri-peri sauce
- 2 tsp sugar/honey
For the chicken
- 1 whole chicken (butterflied)
- salt to taste
Instructions
- Pre-heat the oven to 200ºC/400ºF.
- Mix together the peri peri sauce and sugar/honey in a small bowl.
- 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.
- 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.
- Slice and serve the chicken with the potatoes and other side dishes of your choice.
Nutrition
Hello,
Should it be covered with foil while in the oven? Or only while resting?
Thank you
Only while resting to keep it warm – you want the skin to caramelize in the oven.
Hi, what is the green herb that is speckled on top in the picture? That doesn’t seem to be on the list of ingredients?
It’s just a bit of parsley for garnish, not a necessity.
Can I ask what type of chillies you use?
I used African bird’s eye chillies but Thai chillies and Serranos will also work well.
Nando’s aint got nothing on this recipe! Most delicious spicy chicken I’ve ever tasted.
Hahaha, what a great compliment. Thanks Nataliee!
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.
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.
I absolutely love your peri peri sauce so can’t wait to try this!
I’m sure you’re going to LOVE this. 🙂
assume the peri peri chicken cooks at 200C – or should it be 400F
Yes, indeed! I have amended the recipe, thanks so much!