I only ever get out the food processor if it’s really worth it … and this Oven-baked Peri Peri Chicken definitely falls into the “worth it” category! This is your beloved Portuguese chicken, but not as you know it! Think sweet, caramelised chicken, marinated in a mild blend of capsicum (bell pepper), garlic, vinegar, sugar, oregano and sweet paprika, roasted to perfection, then served with a homemade “perinaise” (a blend of mayonnaise and the peri peri marinade). Delicious! There’s no roasting of capsicums required – as there are for many peri peri recipes – as I employ a hack of using store-bought marinated capsicum to make this super quick and easy.
The crispy oven-baked chicken is served with a super easy homemade “perinaise” (a mix of mayonnaise with a little of the peri peri marinade).
There are only 15 minutes of prep and then you pop the chicken in the oven for an hour to cook to tender perfection while you get some chores done, or help the kids with their homework. Although the recipe uses bone-in chicken pieces (which are forgiving to cook, staying juicy and tender), you can also use a whole chicken, or even boneless, skinless chicken thighs or breast. Apart from the chicken, I tend to have most of the other ingredients in my pantry already, so this is really economical. My family can tell you that this beats takeout Portuguese chicken any day!
For my take on the beloved Portugese peri peri chicken, I use bone-in, skin-on cutlets that caramelise to perfection and stay extra juicy and tender.
What can I serve with Oven-baked Peri Peri Chicken?
You’ll be blown away by the flavour of this caramelised Portuguese-style chicken, which is better than takeout (according to my family!)
What other cuts of chicken can I use?
Whole chicken (1.2–1.7 kg/2 lb 10 oz–3 lb 12 oz) – Use the same marinade and method in the recipe. Bake in a preheated 200°C (400°F) (180°C/350°F fan-forced) oven for 1 hour and 30 minutes, adding ½ cup (125 ml) of water halfway through cooking.
Boneless, skinless chicken thighs – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Marinate the chicken as per the recipe and use a baking tray – so you have enough space to fit the chicken pieces lying flat so they aren’t touching. Use two trays if you need to. Bake for 15–20 minutes. Spoon some of the pan juices over the chicken. Change the oven to grill (broil) and cook for a further 8 minutes or until the chicken is caramelised to your liking. Rest for a few minutes before serving.
Boneless, skinless chicken breast – Will not give you the same caramelisation (if it’s cooked too long it will dry out) but can be used. Cut each chicken breast in half horizontally to form two thinner steaks. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Marinate the chicken as per the recipe and use a baking tray – so you have enough space to fit the chicken pieces lying flat so they aren’t touching. Bake for 18 minutes. Spoon some of the pan juices over the chicken. Change the oven to grill (broil) and cook for a further 3 minutes or until the chicken is caramelised to your liking. Rest for a few minutes before serving.
Can you make Peri Peri Chicken Oven Baked ahead of time?
Marinate and refrigerate the chicken for up to 24 hours before cooking.
After only 15 minutes of prep, you can pop the chicken in the oven to roast in the marinade to juicy, caramelised perfection.
Watch how to make Oven-baked Peri Peri Chicken
Is Oven-baked Peri Peri Chicken suitable for leftovers?
Refrigerate for up to 3 days. Reheat in the microwave (the chicken skin will soften). Not suitable to freeze.
Oven-baked Peri Peri Chicken
Author: Nicole
4.8 from 4 votes
“Big hit with the whole family we cannot get enough of it. LOVE IT!”
Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
Make the peri peri marinade – Combine the chargrilled capsicum, garlic, onion powder, sweet paprika, oregano, salt, pepper, sugar and red wine vinegar in a food processor. Blitz until smooth for 1–2 minutes, then slowly add the reserved oil while the food processor is running. This will help the marinade emulsify and thicken. Important: Reserve 2 tablespoons of the marinade to make the perinaise.
Marinate the chicken – Marinate the chicken in the remaining marinade in a bowl, tossing to coat. (You can marinate the chicken for up to 24 hours to intensify the flavours, although I rarely do, and it’s equally delicious.)
Bake the chicken – Place the chicken on a baking tray with sides, skin-side up, so the chicken isn’t overlapping.
Bake, uncovered, for 50–55 minutes, or until the chicken is nicely caramelised. Add ½ cup (125 ml) of water to the base of the baking tray halfway through to stop the marinade from burning.
Make the perinaise – Meanwhile, mix the reserved marinade with the mayonnaise in a small bowl to make the perinaise.
Rest – Rest the chicken, loosely covered in foil, for 5 minutes before serving.
Serve – Serve with steamed green beans, corn, Mexican rice, lime wedges and the perinaise on the side for dipping.
Nutrition information
Nutrition Facts
Oven-baked Peri Peri Chicken
Amount per Serving
Calories
786
% Daily Value*
Fat
60
g
92
%
Saturated Fat
12
g
75
%
Trans Fat
0.2
g
Polyunsaturated Fat
24
g
Monounsaturated Fat
18
g
Cholesterol
176
mg
59
%
Sodium
1500
mg
65
%
Potassium
404
mg
12
%
Carbohydrates
28
g
9
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
31
g
62
%
Vitamin A
452
IU
9
%
Vitamin C
6
mg
7
%
Calcium
39
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Note 1 – Although mayonnaise is usually dairy-free, always check the label on the jar to be 100% sure.
Make Ahead
Chicken – Marinate the chicken up to 24 hours prior to cooking. Refrigerate in an airtight container or sandwich bag.Perinaise – Make the peri peri marinade and the perinaise up to 24 hours prior to serving. Store the marinade and the perinaise refrigerated, separately, in an airtight container.
Leftovers
Chicken – Leftovers are even better the next day! Store leftover chicken for up to 3 days, refrigerated in an airtight container. Reheat in the microwave for best results (the skin will soften but the chicken will remain juicy and tender). Not suitable to freeze.Perinaise – Store leftover perinaise separately, refrigerated in an airtight container for up to 3 days. Not suitable to freeze.
Hi Mackenzie, you sure can! Here are the details: For boneless, skinless chicken thighs – Preheat the oven to 220°C (430°F) (200°C/400°F fan-forced). Marinate the chicken as per the recipe and use a baking tray – so you have enough space to fit the chicken pieces lying flat so they aren’t touching. Use two trays if you need to. Bake for 15–20 minutes. Spoon some of the pan juices over the chicken. Change the oven to grill (broil) and cook for a further 8 minutes or until the chicken is caramelised to your liking. Rest for a few minutes before serving. Nic x
It is 3-4 tbsp of oil – I’m sorry to hear it didn’t emulsify. I’m not sure how that happened. I hope you enjoyed the overall flavour of the dish. Nic x
This was a hit with my family. I did a mixture of drumsticks (cooked 55mins) and breast (added at the 30min mark) and it came out perfect. Husband said it was better than our local Portuguese chicken place as the meat was so juicy.
Never used precooked rice before but the Mexican one went really well with this meal and made it a super easy dinner to prepare.
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Mackenzie says:
Hello!! Can I use boneless skinless chicken thighs instead? And If so, what changes do I need to make?
Thank you 🙂
Nicole says:
Hi Mackenzie, you sure can! Here are the details: For boneless, skinless chicken thighs – Preheat the oven to 220°C (430°F) (200°C/400°F fan-forced). Marinate the chicken as per the recipe and use a baking tray – so you have enough space to fit the chicken pieces lying flat so they aren’t touching. Use two trays if you need to. Bake for 15–20 minutes. Spoon some of the pan juices over the chicken. Change the oven to grill (broil) and cook for a further 8 minutes or until the chicken is caramelised to your liking. Rest for a few minutes before serving. Nic x
Tugce says:
Fantastic recipe easy to make with an impressive outcome. Big hit with the whole family we cannot get enough of it. LOVE IT !
Nicole says:
So wonderful to hear, Tugce!! Love that the whole family gives it the thumbs up! Thanks also for the rating, Nic x
Kellie says:
This was so good 😋
Used bone in, skin on thighs. Might try chicken marylands next time 👌
Katie says:
I’ve made this twice & cannot get the marinade to emulsify 😔 can you please list the quantity of reserved oil? Thanks!
Nicole says:
It is 3-4 tbsp of oil – I’m sorry to hear it didn’t emulsify. I’m not sure how that happened. I hope you enjoyed the overall flavour of the dish. Nic x
Jodie says:
This was a hit with my family. I did a mixture of drumsticks (cooked 55mins) and breast (added at the 30min mark) and it came out perfect. Husband said it was better than our local Portuguese chicken place as the meat was so juicy.
Never used precooked rice before but the Mexican one went really well with this meal and made it a super easy dinner to prepare.
satrapien says:
The flavor OMG! Another amazing recipe from you!!!