Peri Peri Chicken

Peri Peri Chicken

This peri peri chicken is made with my take on African peri peri sauce using fresh and dried chiles. The marinade is incredibly flavorful and gives the chicken a beautiful color as well.

Prep Time:
30 mins
Cook Time:
45 mins
Marinate Time:
8 hrs
Total Time:
9 hrs 15 mins
Servings:
4

The most frustrating type of ?food wishes? I get are the ones asking if I can make a specific dish from a specific restaurant. They usually start off with something like, ?I just had the Chicken Fantasia at Pete?s Eats in Salt Lake City and loved it! Can you please show me how to make it?? I?d email back something like, ?I?d love to, but since I?ve never been to Pete?s Eats, or Salt Lake City, except for a 30 minute bus stop in 1983, I can?t.? I want to, but unfortunately I can?t.

?Sometimes, just for fun, I?ll Yelp the restaurant to see what the dish looks like, since you can?t have too many new ideas, but without experiencing it in its natural habitat, the chances of getting it close to what the food wisher was hoping for are slim. The point I?m taking a very long time making, is that?s basically why it?s taken me so long to do a peri peri chicken recipe.??

?I?ve never been to Nando?s, and every single request I?d get for peri peri chicken would include, ?just like they do at Nando?s.? Happily, peri peri is popular enough to be able to see many versions, so I eventually decided to not worry about doing a copycat, and instead just came up with my own formula based on these other sources. One of these days, I?ll be in a town that has a Nando?s, and I?ll give them a try, but for now, I love how this comes out, and I really do hope you give it a try soon.?

More recipes: Try the latest and greatest recipes from Chef John!

Ingredients

  • 6 cloves garlic
  • 4 chili peppers
  • 1 habanero pepper
  • 1/2 cup red bell pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon fresh thyme
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon white sugar
  • 1/2 teaspoon onion powder
  • 1/2 cup vegetable oil
  • 1/3 cup sherry vinegar
  • 2 lemons
  • 4 chicken leg/thigh quarters
  • kosher salt to taste

Directions

Step 1
Combine garlic, Fresno chili peppers, habanero pepper, bell pepper, smoked paprika, thyme, kosher salt, black pepper, cayenne pepper, sugar, and onion powder in a blender. Pour in olive oil, sherry vinegar, and lemon juice; blend on high until marinade is completely smooth.

Step 2
Pour 3/4 of the marinade into resealable plastic bag set in a bowl. Reserve the rest for serving on the side.

Step 3
Make 3 or 4 shallow cuts into the skin side of the chicken quarters. This will allow the sauce to penetrate the skin during marination. Season chicken on both sides with kosher salt, and transfer into the bag. Seal the top, and toss and massage the chicken until all pieces are completely and evenly coated with the marinade. Allow to marinate in the refrigerator for 8 to 24 hours.

Step 4
Preheat an outdoor charcoal grill for medium heat and lightly oil the grate.

Step 5
Remove chicken from marinade. Set skinside down onto the hot grill, using indirect heat. Cover to keep coals from getting too hot. Cook covered for about 5 minutes, then turn them over and grill another 10 to 12 minutes. Keep turning the chicken pieces, brushing with reserved marinade as desired, until they are cooked through – this can take up to 1 hour depending on grill temperature and size of chicken pieces.

Step 6
Serve with reserved sauce.

Nutrition Facts (per serving)

501
Calories
34g
Fat
37g
Carbs
20g
Protein
Nutrition Facts
Servings Per Recipe 4
Calories 501
% Daily Value *
Total Fat34g 44%
Saturated Fat4g 19%
Cholesterol82mg 27%
Sodium837mg 36%
Total Carbohydrate37g 14%
Dietary Fiber9g 31%
Total Sugars16g
Protein20g
Vitamin C189mg 947%
Calcium102mg 8%
Iron3mg 18%
Potassium810mg 17%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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