Peri Peri Chicken Recipe – Smoked Paprika & Chili Marinade

Last Updated on 4 months by Neha Deshmukh

Peri Peri Chicken Recipe – Smoked Paprika & Chili Marinade

Introduction

Oh, Peri Peri Chicken! This recipe is a total game-changer. I remember the first time I tried it – a friend brought it to a potluck, and I was instantly hooked. The smoky, spicy, and tangy flavors are just incredible. It’s become a regular in my kitchen, and I’m so excited to share my version with you. It’s surprisingly easy to make, and the homemade Peri Peri sauce takes it to a whole new level. Let’s get cooking!

Why You’ll Love This Recipe

This Peri Peri Chicken isn’t just about the heat; it’s about layers of flavor. The marinade really penetrates the chicken, making it incredibly juicy and tender. Plus, making your own Peri Peri sauce means you control the spice level and freshness. It’s a fantastic weeknight meal, but it’s also impressive enough for guests. And honestly, who doesn’t love a little spice in their life?

Ingredients

Here’s what you’ll need to create this Peri Peri magic:

• 1 whole red bell pepper (deseeded and chopped)
• 1 medium onion (roughly sliced)
• 1 bird’s eye red chili or small red chili (adjust to your spice preference)
• 2 garlic cloves
• 1 whole green chili
• 2 tablespoons lemon extract
• Salt to taste
• ?? teaspoon black pepper powder
• ?? teaspoon smoked paprika powder
• 1 whole bay leaf
• 3 tablespoons olive oil
• 2 whole chicken leg quarters

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure everything comes together perfectly!

Red Bell Pepper: Choosing the ripest red bell pepper is key. Look for ones that feel heavy for their size and have a vibrant, deep red color. These will be the sweetest and add the best flavor to your sauce.

Bird’s Eye Chili: These little guys pack a punch! If you’re sensitive to heat, start with just one, or substitute with a milder chili like a Serrano pepper. You can also remove the seeds for less heat.

Smoked Paprika: Don’t skip the smoked paprika! It’s what gives this Peri Peri Chicken that authentic, smoky flavor. Regular paprika just won’t cut it. Trust me on this one.

Olive Oil: I usually use regular olive oil for cooking, but a splash of extra virgin olive oil at the end can add a lovely richness.

Chicken Leg Quarters: I love using leg quarters because they stay incredibly moist during baking. They’re also a more affordable cut of chicken. You could use thighs too, but leg quarters are my go-to.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, we’ll make the Peri Peri sauce. In a blender, combine the red bell pepper, onion, red chili, garlic, green chili, salt, black pepper, and smoked paprika. Blend until it’s a super smooth paste. Add a tiny bit of water if needed, but try to keep it thick.
2. Pour that beautiful Peri Peri paste into a saucepan. Add the bay leaf and olive oil. Now, simmer it over low heat for about 20-25 minutes, stirring occasionally. This lets all those flavors meld together beautifully.
3. Remove the sauce from the heat and stir in the lemon extract. Give it a taste and adjust the seasoning if needed. Set the Peri Peri sauce aside – it’s ready to work its magic!
4. Preheat your oven to 380°F (200°C). Grab your chicken leg quarters and make deep cuts into the meat. This is so important – it helps the marinade penetrate and keeps the chicken juicy.
5. Generously coat the chicken with the Peri Peri sauce, making sure to get it into all those cuts you made. Don’t be shy!
6. Line a baking tray with foil (makes cleanup a breeze!). Place the chicken on the tray and bake for 40 minutes, or until it’s juicy and slightly charred.

Expert Tips

A few little secrets to make this Peri Peri Chicken even better:

Marinating Time: For the best flavor, let the chicken marinate for at least 30 minutes, but overnight is even better! The longer it marinates, the more flavorful it will be.

Achieving Char: If you want a really nice char, you can broil the chicken for the last 5-10 minutes of cooking, but keep a close eye on it to prevent burning.

Spice Level Control: Don’t be afraid to adjust the amount of chili to your liking. Start small and add more if you want more heat.

Variations

Want to switch things up? Here are a few ideas:

Vegan Peri Peri “Chicken” – Using Cauliflower or Paneer: My friend, Sarah, loves making this with cauliflower florets or paneer cubes. Marinate and bake them just like the chicken – it’s delicious!

Gluten-Free: This recipe is naturally gluten-free, but double-check that your smoked paprika is certified gluten-free if you have a severe allergy.

Spice Level: Mild, Medium, Hot – Adjust the chili quantity to suit your preference. For mild, remove the seeds from the chili. For hot, add another chili or a pinch of cayenne pepper.

Festival Adaptations: This is a fantastic dish to serve at gatherings or parties. You can make a big batch of the Peri Peri sauce ahead of time and marinate a whole bunch of chicken.

Serving Suggestions

Serve this Peri Peri Chicken hot with a side of cooling raita, a fresh salad, or some fluffy rice. It’s also amazing with roasted potatoes or grilled vegetables.

Storage Instructions

Leftover Peri Peri Chicken can be stored in an airtight container in the refrigerator for up to 3 days. The Peri Peri sauce will keep for about a week.

FAQs

What is Peri Peri sauce traditionally made of?

Traditionally, Peri Peri sauce is made from African bird’s eye chilies, vinegar, garlic, oil, and lemon juice. My version is a simplified take on the classic, but it still delivers that amazing Peri Peri flavor.

Can I use other cuts of chicken for this recipe?

Yes, you can! Thighs, drumsticks, or even a whole chicken will work well. Just adjust the cooking time accordingly.

How can I make the Peri Peri sauce less spicy?

Remove the seeds from the chili, use a milder chili, or add a tablespoon of tomato paste to the sauce.

Can this Peri Peri Chicken be grilled instead of baked?

Absolutely! Grill the chicken over medium heat for about 20-25 minutes, turning occasionally, until it’s cooked through and slightly charred.

How long can homemade Peri Peri sauce be stored?

Homemade Peri Peri sauce will keep in an airtight container in the refrigerator for about a week.