Peri Peri Chicken, also known as Piri-Piri Chicken, is a flavorful and spicy dish originating from the African-Portuguese culinary tradition. The chicken is marinated in a sauce made from Peri Peri (or Bird’s Eye) chilies, garlic, lemon, vinegar, and a blend of herbs and spices.
This marinade imparts a tangy, spicy, and smoky flavor to the chicken. The marinated chicken is then grilled, roasted, or baked, resulting in a dish that is juicy, spicy, and aromatic. Peri Peri Chicken is popular in many parts of the world and is often served with sides like rice, salad, or potatoes.
How to make the Peri Peri Sauce?
- We start by roasting the peppers and red onion with oil, paprika, smoked paprika, cayenne and salt. Then add the garlic and chilies and roast for a further 10 minutes.
- Next, transfer the smoky, roasted ingredients to a blender. Add dried Bird’s eye chilies, white pepper, lemon zest and juice, and dried rosemary. Blend everything into a thick paste.
- Add oil and red wine vinegar, then blend again until the mixture is thick and smooth. If you prefer a thinner consistency, add more oil or mix in some cold water.
What is spatchcock?
Spatchcock, also known as butterflying, is a method of preparing poultry, particularly chicken or turkey, for cooking. This technique involves removing the backbone of the bird so that it can be flattened out. This process allows the poultry to cook more evenly and quickly, resulting in a juicier and more flavorful dish. Spatchcocking is often used for grilling or roasting, as the flattened bird cooks more uniformly and develops a crispier skin.
How to spatchcock a chicken?
Spatchcocking a chicken is a straightforward process that involves removing the backbone and flattening the bird for more even cooking. Here’s how you can do it:
Tools Needed:
- Sharp kitchen shears or a knife
- Cutting board
- Paper towels
Steps:
1. Prepare the Chicken:
Place the chicken breast-side down on a cutting board. The backbone should be facing up.
2. Remove the Backbone:
Using sharp kitchen shears or a knife, cut along one side of the backbone from the tail to the neck. Repeat on the other side to completely remove the backbone. You can save the backbone for making stock if desired.
3. Flatten the Chicken:
Open the chicken up and turn it over so that it is breast-side up. Press down firmly on the breastbone with the heel of your hand to flatten the chicken. You may hear a crack as the breastbone breaks, allowing the chicken to lay flat.
4. Tidy Up:
Pat the chicken dry with paper towels. Trim any excess fat or loose skin if necessary.
5. Ready to Cook:
Your chicken is now spatchcocked and ready to be marinated, seasoned, and cooked according to your recipe.
Piri-Piri or Peri-Peri?
Both “Piri-Piri” and “Peri-Peri” are correct and refer to the same thing: a type of chili pepper and the spicy sauce made from it. The difference in spelling is due to variations in regional usage. “Piri-Piri” is commonly used in Portuguese-speaking countries, while “Peri-Peri” is often used in English-speaking countries, particularly in Southern Africa. Both terms are widely recognized and accepted.
Peri Peri Chicken
Print RecipeIngredients
- Chicken:
- 4 chicken leg/thigh quarter
- ½ tsp black pepper
- Peri Peri Sauce:
- 2 red peppers sliced into large pieces
- 2 red onions peeled and chopped into large chunks
- 120ml oil divided* (sunflower oil, vegetable oil or your favourite flavorless oil is fine).
- 1 tsp paprika
- 1 tsp smoked paprika
- 2 tsp cayenne pepper
- 1½ tsp salt
- 4 cloves garlic peeled
- 2 red serrano chilies deseeded and sliced in half
- 10 dried African birds eye chilies
- ¼ tsp white pepper
- Zest and juice of 1 lemon
- ¼ tsp dried rosemary
- 4 tbsp red wine vinegar
Instructions
- Preheat the oven to 180℃ (350℉).
- On a baking tray, arrange the peppers and red onion. Drizzle them with 2 tablespoons of vegetable oil. Then, sprinkle on the paprika, smoked paprika, cayenne pepper, and 1 teaspoon of salt. Toss everything together until evenly coated.
- Place in the oven for 20 minutes.
- Add the garlic and serrano chilies and toss together again, then place in the oven for a further 10 minutes.
- After removing from the oven, transfer the roasted peppers and red onion to a blender, making sure to include all the flavorful juices from the tray.
- Then, add the dried chilies, white pepper, lemon zest and juice, and dried rosemary to the blender. Blend until smooth and creamy.
- Add the remaining vegetable oil and the red wine vinegar and blend again.
- It’s time to spatchcock the chicken. Lay the chicken breast-side down on a sturdy cutting board, with the legs facing towards you.
- With heavy-duty scissors or poultry shears, carefully cut along both sides of the backbone. This process can be a bit intricate as you’ll need to cut through each rib bone individually. Take your time and proceed slowly instead of attempting to cut through multiple ribs at once.
- Arrange the spatchcocked chicken on a baking tray. Drizzle one-third of the sauce over it, ensuring even coverage. Season with the remaining ½ teaspoon of salt and a generous sprinkle of black pepper.
- Place in the oven (still at 180℃/350℉) for 45 minutes.
- After 45 minutes, baste the chicken with the juices and add 2 more tablespoons of sauce. Put it back in the oven for another 10-15 minutes, or until the chicken is fully cooked.
- Remove from the oven and allow to rest for 10 minutes.
- Serve with the remaining sauce.
Peri Peri Chicken
