Chicken
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Chicken
Peri Peri Chicken
Peri-peri chicken uses a sharp chilli, garlic and pepper sauce to season a butterflied whole bird. Flattening the chicken creates a more even thickness than roasting it upright. The finish should combine browned skin, noticeable acidity and chilli heat suited to the chosen peppers.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Chillies differ greatly in strength, so taste the sauce before it contacts raw chicken. Reserve any clean serving sauce at that point. Roasted red pepper contributes sweetness and body; it is not interchangeable with an equal amount of hot chilli.
Marinate under refrigeration and position the flattened bird for even heat exposure. Check both breast and thick thigh portions reach 74°C. Use a clean brush and plate for cooked chicken, keeping raw marinade away from the final serving sauce.
If the chilli is too aggressive, blend the clean sauce with more roasted pepper before marinating. If the skin darkens early, reduce direct heat and finish gently. Butterflying improves evenness but does not remove the need for a thermometer.
About This Recipe
Peri-peri chicken uses a sharp chilli, garlic and pepper sauce to season a butterflied whole bird. Flattening the chicken creates a more even thickness than roasting it upright. The finish should combine browned skin, noticeable acidity and chilli heat suited to the chosen peppers.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Blender
- ✓ Mixing bowl
- ✓ Roasting tray
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Blend the sauce: Blend chillies, roasted pepper, garlic, lemon, vinegar, paprika, oregano, oil, salt and pepper until mostly smooth.
- Reserve a clean portion: Set aside one-third of the sauce for serving before it comes into contact with raw chicken.
- Marinate: Score the thickest parts of the butterflied chicken, coat with the remaining sauce and refrigerate for 4–12 hours.
- Start indirectly: Cook on a covered grill over indirect medium heat, skin-side up, for about 30 minutes, or roast at 210°C conventional / 190°C fan.
- Char and baste: Move to direct heat or finish under the grill, turning and brushing with cooked pan juices until the skin is crisp.
- Check and rest: Confirm breast and thigh meat reach at least 75°C, rest for 10 minutes and serve with the clean reserved peri-peri sauce.
Chef Notes & Tips
Use indirect heat first and direct heat only for finishing; this cooks the bone-in chicken evenly without burning the chilli sauce. Allow at least 4 hours of refrigerated marinating in addition to preparation and cooking.
Ingredient choices: Chillies differ greatly in strength, so taste the sauce before it contacts raw chicken. Reserve any clean serving sauce at that point. Roasted red pepper contributes sweetness and body; it is not interchangeable with an equal amount of hot chilli.
Cooking control: Marinate under refrigeration and position the flattened bird for even heat exposure. Check both breast and thick thigh portions reach 74°C. Use a clean brush and plate for cooked chicken, keeping raw marinade away from the final serving sauce.
If something goes wrong: If the chilli is too aggressive, blend the clean sauce with more roasted pepper before marinating. If the skin darkens early, reduce direct heat and finish gently. Butterflying improves evenness but does not remove the need for a thermometer.
Ingredient Substitutions
- ↔ Whole chicken → bone-in chicken legs
- ↔ Fresh red chillies → a mixture of mild red chilli and cayenne
- ↔ Red wine vinegar → apple cider vinegar
Food Safety & Doneness
Keep raw poultry separate from ready-to-eat food and do not wash it. Check the thickest flesh and any stuffing reach at least 74°C with a food thermometer; colour and timing alone are not reliable.
Serving & Plating
Cut into portions after resting and offer reserved clean sauce separately. Serve with a mild starch and crisp vegetables to balance the heat.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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