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Oven-baked Peri Peri Chicken

Oven-baked Peri Peri Chicken

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4.7 from 3 reviews

Make your own delicious Portuguese-style Oven-baked Peri Peri Chicken at home. It’s easy-prep, low-cost and the whole family will love it!

  • Total Time: 1 hour 15 mins
  • Yield: 4 1x

Ingredients

Scale

PERI PERI MARINADE

  • 130 g (4½ oz) store-bought marinated chargrilled capsicum (bell pepper), drained, oil reserved
  • ½ tsp freshly minced garlic
  • 1 tsp onion powder
  • 1 tsp sweet paprika
  • 1 tsp dried oregano
  • 1½ tsp sea salt flakes
  • ½ tsp cracked black pepper
  • 1 tbsp sugar
  • 1 tbsp red wine vinegar

CHICKEN

  • 1.2 kg (2 lb 10 oz) chicken pieces (drumsticks and/or bone-in, skin-on chicken thigh cutlets)
  • ½ cup (125 ml) water

PERINAISE

  • 2 tablespoons reserved peri peri marinade (see above)
  • ⅔ cup (160 g) whole-egg mayonnaise

TO SERVE

  • Steamed green beans and corn
  • 250 g (9 oz) microwave Mexican rice
  • Lime wedges

Instructions

  1. Preheat the oven to 200°C (400°F) (180°C/350°F fan).
  2. To 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.
  3. IMPORTANT: Reserve 2 tablespoons of the marinade to make the perinaise.
  4. 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.)
  5. Place the chicken on a baking tray with sides, skin-side up, so the chicken isn’t overlapping.
  6. 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.
  7. Meanwhile, mix the reserved marinade with the mayonnaise in a small bowl to make the perinaise.
  8. Rest the chicken, loosely covered in foil, for 5 minutes before serving.
  9. Serve with steamed green beans, corn, Mexican rice, lime wedges and the perinaise on the side for dipping.

Equipment

Notes

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).

Perinaise – Store leftover perinaise separately, refrigerated in an airtight container for up to 3 days.

  • Author: Nicole
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Category: mains, dairy-free
  • Method: roasting
  • Cuisine: Portuguese, Australian

Find it online: https://simplehomeedit.com/recipe/oven-baked-peri-peri-chicken/