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Peri Peri Chicken

Peri Peri Chicken

This vibrant Peri Peri Chicken is the perfect way to elevate your home-cooked meals with bold flavors and a touch of spice. A healthier alternative to takeout, this dish is quick to prepare, full of zesty heat, and ideal for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 8 hours 45 minutes
Servings: 6 People
Course: Side Dish
Cuisine: American, Mexican
Ingredients Method Notes

Ingredients
  

  • Peri Peri Marinade
  • Lime & Lemon Juice with Zest – Infuses the marinade with a fresh citrusy brightness enhancing the chicken’s flavor.
  • Olive Oil – Helps the marinade coat the chicken thoroughly while ensuring a juicy texture.
  • Smoked Paprika – Provides a deep smoky undertone that complements the fiery heat.
  • Brown Sugar or Sukrin Gold Sweetener – Balances the spice with a touch of caramelized sweetness.
  • Dried Oregano – Adds an aromatic earthy layer to the seasoning blend.
  • Chili Flakes – Introduces a customizable level of heat allowing for mild to extra-spicy variations.
  • Garlic Powder – Lends a savory depth intensifying the overall flavor profile.
  • Salt & Ground Black Pepper – Enhances all the ingredients ensuring a well-rounded taste.
  • Chicken
  • Skinless Chicken Thighs 8 pieces – A tender and flavorful option that absorbs the marinade beautifully.
  • Chicken Drumsticks 4 pieces – Perfect for a succulent, bone-in bite with a slightly crispy exterior.
  • Optional Sides
  • Bell Peppers Red, Yellow, Orange – Sliced – Adds a naturally sweet contrast to the spicy chicken.
  • Lime Wedges – Serve alongside for an extra burst of citrus freshness.

Method
 

  1. Marinate the Chicken
  2. In a non-reactive bowl or container, whisk together all the marinade ingredients until well combined.
  3. Add the chicken pieces, ensuring they are evenly coated with the marinade.
  4. Cover and refrigerate for at least 12 hours, or up to 24 hours for optimal flavor absorption.
  5. Cook the Chicken
  6. Preheat the oven to 200°C (400°F).
  7. If using, slice the bell peppers and distribute them evenly on a baking tray.
  8. Thread the chicken thighs onto metal skewers, discarding any excess marinade.
  9. Position a rack over the baking tray and arrange the chicken on top.
  10. Roast for 25–30 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) when tested with a digital thermometer.
  11. Serve immediately over rice or grilled vegetables, garnished with lime wedges.

Notes

o create a Slimming World-friendly version, substitute brown sugar with a sweetener and replace olive oil with a light cooking spray.
Adjust the chili flakes to increase or decrease the heat intensity according to preference.