Oven-baked Peri Peri Chicken
Servings: 4
Calories: 912kcal
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!
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
TO SERVE
- Steamed green beans and corn
- 250 g microwave Mexican rice
- 4 lime wedges
Instructions
- Preheat – 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 just as 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 125 ml (½ cup) 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
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
912
% Daily Value*
Fat
58
g
89
%
Saturated Fat
12
g
75
%
Trans Fat
0.2
g
Polyunsaturated Fat
24
g
Monounsaturated Fat
18
g
Cholesterol
176
mg
59
%
Sodium
1293
mg
56
%
Potassium
489
mg
14
%
Carbohydrates
61
g
20
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
34
g
68
%
Vitamin A
1470
IU
29
%
Vitamin C
47
mg
57
%
Calcium
55
mg
6
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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