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4.75 from 4 votes

Oven-baked Peri Peri Chicken

Author: Nicole
Servings: 4 servings
Calories: 786kcal
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!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes

Ingredients

PERI PERI MARINADE

  • 130 g 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 freshly cracked black pepper
  • 1 tbsp sugar
  • 1 tbsp red wine vinegar

CHICKEN

  • 1.2 kg chicken pieces (drumsticks and/or bone-in, skin-on chicken thigh cutlets)
  • 125 ml water

PERINAISE

  • 2 tbsp reserved peri peri marinade (see above)
  • 160 g whole-egg mayonnaise (see note 1 about dairy-free)

TO SERVE

  • steamed green beans and corn
  • 250 g microwave Mexican rice
  • 4 lime wedges

Instructions

  • 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.

Notes

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.
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.

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