Quick & Easy Peri Peri Chicken Recipe

Name: Quick & Easy Peri Peri Chicken Recipe
Yield: 4
Ingredients: 1 chicken butterflied Marinade; 2 tsp ground smoked paprika; 1 tsp ground sweet paprika; 2 tsp oregano; 1 tsp ground coriander; ½ tsp mixed spices; 1 tsp chilli flakes; Sea salt & black pepper, to taste; 2 tsp rapadura sugar (or coconut sugar); 4 cloves garlic, minced; Juice 2 limes; 2 tbsp olive oil To Serve; 2 limes, halved; ½ bunch coriander leaves

by Georgia Harding March 28, 2022

Peri Peri chicken is now synonymous with Portuguese cuisine, however it actually originated in South Africa where the fiery chilli grew wild. This spicy marinade has all the flavours of the traditional dish and is quick and easy to make. Adjust the chilli to your liking.

Quick & Easy Peri Peri Chicken Recipe

By: Georgia Harding

This spicy peri peri chicken offers quick and easy-to-make dinner with a fiery South African-inspired twist.

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Servings

Prep time

Cook time

Recipe

DF, GF

Ingredients

1 chicken butterflied

Marinade
2 tsp ground smoked paprika
1 tsp ground sweet paprika
2 tsp oregano
1 tsp ground coriander
½ tsp mixed spices
1 tsp chilli flakes
Sea salt & black pepper, to taste
2 tsp rapadura sugar (or coconut sugar)
4 cloves garlic, minced
Juice 2 limes
2 tbsp olive oil

To Serve
2 limes, halved
½ bunch coriander leaves

Method

Place the chicken in a tray or a rectangular container with a lid.
Combine all the marinade ingredients together in a small bowl. Pour the marinade over the chicken, cover and set aside in the fridge for a couple of hours or even overnight.
When ready to cook, remove from the fridge for 30 mins.
Heat a barbecue to a moderate heat. Place the chicken on the grill, cut-side down. Turn the heat to low, close the lid and cook for 10 mins. Then turn and cook skin-side down for 5 mins with the lid closed.
While cooking the chicken, also char the lime, cut-side down.
Turn the heat off and let it rest in the hot barbecue for 5 mins. Check it is cooked with a meat thermometer (placed in the breast) or pierce with a skewer and make sure there are no pink juices.
Cut the chicken into pieces and serve with the charred lime and fresh coriander leaves.
Tip: Butterflying the chicken really helps the meat to cook though more easily. You can ask your butcher to butterfly the chicken (and remove the rib cage) or there are plenty of online tutorials for doing this at home.