📝 About This Recipe
Inspired by the vibrant street food of Mozambique and the quick-service legends of South Africa, this Peri-Peri chicken is a masterclass in heat, citrus, and smoke. We use a high-heat char-grill method to ensure a crispy, caramelized skin while keeping the bird incredibly juicy on the inside. It’s the ultimate fast-food fusion of spicy Bird's Eye chilies, aromatic garlic, and zesty lemon that creates an addictive, tongue-tingling experience.
🥗 Ingredients
The Chicken
- 1 piece Whole Chicken (approx. 3-4 lbs, spatchcocked or butterflied)
- 2 teaspoons Kosher Salt (for dry brining)
Signature Peri-Peri Marinade
- 6-10 pieces Bird's Eye Chilies (stems removed; adjust for heat level)
- 1 large Red Bell Pepper (roughly chopped)
- 6 pieces Garlic Cloves (peeled)
- 2 tablespoons Smoked Paprika (for that signature deep red color)
- 1 tablespoon Dried Oregano
- 1/4 cup Fresh Lemon Juice (approximately 2 lemons)
- 2 tablespoons Red Wine Vinegar
- 1/2 cup Olive Oil (extra virgin preferred)
- 1/2 medium Onion (roughly chopped)
- 1 teaspoon Black Pepper (freshly cracked)
For Basting & Garnish
- 2 tablespoons Unsalted Butter (melted and mixed with 2 tbsp of marinade)
- 1/4 cup Fresh Cilantro (roughly chopped for garnish)
- 1 piece Lemon Wedges (for serving)
👨🍳 Instructions
-
1
Prepare the chicken by spatchcocking it: use kitchen shears to remove the backbone, then flip the bird over and press down firmly on the breastbone until it cracks and lies flat.
-
2
Pat the chicken completely dry with paper towels and season both sides generously with kosher salt. Let it rest while you prepare the sauce.
-
3
In a blender or food processor, combine the Bird's Eye chilies, red bell pepper, garlic, onion, smoked paprika, oregano, lemon juice, vinegar, and olive oil.
-
4
Pulse the mixture until smooth but still retaining a tiny bit of texture. Season with black pepper to taste.
-
5
Reserve 1/3 cup of the marinade to use as a serving sauce and basting liquid. Pour the remaining marinade over the chicken, ensuring it is fully coated under the skin and in all crevices.
-
6
Preheat your grill or a heavy cast-iron grill pan to medium-high heat (approx. 400°F/200°C). Lightly oil the grates to prevent sticking.
-
7
Place the chicken skin-side down on the grill. Place a heavy weight (like a foil-wrapped brick or another heavy pan) on top to ensure maximum skin-to-heat contact for that fast-food style char.
-
8
Grill for 10-12 minutes on the skin side until the skin is charred and crispy. Watch for flare-ups; if the flames get too high, move the chicken to a cooler part of the grill.
-
9
Flip the chicken over. Brush the crispy skin side with the reserved marinade mixed with melted butter.
-
10
Continue cooking for another 12-15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
-
11
During the last 5 minutes of cooking, baste the chicken once more with the Peri-Peri butter for a glossy, flavorful finish.
-
12
Remove the chicken from the grill and let it rest on a cutting board for at least 8-10 minutes. This is crucial for keeping the juices inside the meat.
-
13
Carve the chicken into quarters (leg/thigh and breast/wing) and serve hot with extra sauce on the side.
💡 Chef's Tips
For the best flavor, marinate the chicken for at least 4 hours or overnight if time permits. If you can't find Bird's Eye chilies, substitute with Habaneros for heat or Thai chilies for a similar profile. Always use a meat thermometer to avoid overcooking; chicken breast dries out quickly if it goes past 165°F. To get that authentic 'charred' look without burning the meat, keep a spray bottle of water nearby to manage grill flare-ups.
🍽️ Serving Suggestions
Serve with spicy yellow rice or 'Peri-chips' (fries tossed in paprika and salt). A side of creamy coleslaw helps balance the intense heat of the Peri-Peri sauce. Pair with a cold, crisp lager or a refreshing sparkling lemonade to cut through the spice. Grilled corn on the cob with lime butter makes for a perfect smoky accompaniment.