Peri Peri Chicken

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Instructions

FOR THE PERI PERI SAUCE/MARINADE

  • For the peri peri sauce, add the peppers, garlic, paprika, cilantro and basil to a food processor. Process until well mixed.
  • Drizzle in the olive oil while continuing to process until the mixture thickens up.
  • Stir in the lemon juice and adjust for salt. Refrigerate until ready to use.

FOR THE PERI PERI CHICKEN

  • Pat the chicken pieces dry and rub them down with the paprika, garlic, and salt and pepper. Cover and set aside.
  • Cover the chicken with half of the peri peri sauce in a large bowl or baggie. Be sure to get the chicken nicely coated. Cover and refrigerate at least 1 hour to marinate.
  • FOR BAKING: Bake the chicken for 35-40 minutes at 400 degrees F (204 C), or until they are nicely cooked through. They should measure 165 degrees F (74 C) internally.
  • FOR GRILLING: Heat the grill to medium heat and lightly oil the grates. Grill the chicken for about 35-40 minutes, turning them every 5 minutes to keep from burning, until they are cooked through. They should measure 165 degrees F (74 C) internally.
  • Remove from the oven and toss in the remaining peri peri sauce.
  • Sprinkle with fresh herbs and spicy chili flakes. Serve!

Notes

For more developed peri peri flavor, cover the chicken and set it into the fridge once you’ve coated them with the first round of peri peri sauce. You can also marinate it this way overnight.

The peri peri sauce yields about 2 cups.

Heat Factor: Medium, though the heat and spice levels will vary based on the peppers you choose.

Nutrition Information

Calories: 885kcal   Carbohydrates: 15g   Protein: 46g   Fat: 72g   Saturated Fat: 15g   Polyunsaturated Fat: 12g   Monounsaturated Fat: 39g   Trans Fat: 0.2g   Cholesterol: 240mg   Sodium: 245mg   Potassium: 1182mg   Fiber: 4g   Sugar: 7g   Vitamin A: 5561IU   Vitamin C: 174mg   Calcium: 96mg   Iron: 5mg

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