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Peri Peri Chicken Recipe

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A mildly spicy and flavorful chicken dish marinated in peri-peri sauce, grilled to tender perfection, and served with savory rice and creamy peri-peri sauce. Perfect for dinner or special occasions!

Ingredients

Scale
  • For the Chicken:
    • 2½–3 pounds (1.2–1.5 kg) chicken, cut into 8 pieces or 8 chicken legs
    • 1 lemon or lime
    • Salt, to taste
    • ½ tsp coarsely ground white pepper
  • Peri Peri Marinade:
    • ½ onion, sliced
    • 6 cloves garlic, chopped
    • 6 basil leaves
    • 2 tbsp oregano
    • ½ red bell pepper
    • 1 tbsp peri-peri sauce (or more, to taste)
    • ¼ cup (60 ml) olive oil
  • For the Savory Rice:
    • 1 onion, finely chopped
    • 1 red bell pepper, diced
    • 1 yellow bell pepper, diced
    • 4 garlic cloves, crushed
    • 1 tsp turmeric
    • 2 cups Jasmine rice
    • 4 cups chicken broth or water
    • 2 tsp salt
    • 2 cups frozen corn
  • For the Creamy Peri Peri Sauce:
    • ½ cup peri-peri sauce
    • ¾ cup heavy cream
    • Lemon juice, to taste
    • Salt, to taste

Instructions

  • Prepare the Chicken: Trim excess fat from the chicken and pat it dry with paper towels. Rub the chicken with lemon and season with salt and white pepper. In a blender or food processor, combine the onions, garlic, basil, oregano, bell pepper, peri-peri sauce, and olive oil. Blend until smooth. Place the chicken in a large bowl or resealable plastic bag, pour the marinade over it, and ensure the chicken is evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight.
  • Grill the Chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade, letting excess marinade drip off, and reserve the marinade for later use. Grill the chicken for 10-15 minutes per side, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Simmer the reserved marinade in a small saucepan for about 7 minutes to use as an additional sauce for serving.
  • Prepare the Savory Rice: In a medium pot or Dutch oven, sauté the onions and peppers in a splash of oil until softened. Add the garlic and turmeric, cooking for another 30 seconds. Stir in the rice, then add the chicken broth and salt. Let it simmer for 10 minutes, or until the liquid is absorbed. Add the frozen corn, reduce the heat to low, cover, and steam for 10 minutes. Turn off the heat and let the rice sit until ready to serve.
  • Make the Creamy Peri Peri Sauce: In a small saucepan, combine the peri-peri sauce, heavy cream, lemon juice, and salt. Simmer over medium-high heat for 5 minutes, stirring occasionally.
  • Assemble and Serve: Serve the grilled chicken over the savory rice. Drizzle the creamy peri-peri sauce on top of the chicken. Garnish with fresh herbs if desired.

Notes

  • For a spicier version, increase the amount of peri-peri sauce in the marinade and creamy sauce.
  • The peri-peri sauce can be made in advance and stored in the fridge for future use.

Nutrition

Find it online: https://deliceflash.com/peri-peri-chicken-recipe/