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Peri-Peri Chicken, spicy roasted chicken with lemon
Spicy Peri-Peri Chicken with crispy skin

Spicy Peri-Peri Chicken with Lemon and Garlic

Author: Flavelo
Recipes Main Courses
Named after the fiery Bird's Eye Chili, this dish is a Portuguese-African colonial legacy from Mozambique and Angola. It's not just spicy chicken: the acidity of lemon, the punch of garlic, and the sweetness of paprika create a vibrant marinade. The secret is patience: let the acids and spices penetrate the meat fibers before grilling.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine African

Ingredients

Equipment Needed

  • Large Bowl for marinating
  • Baking Sheet or Grill
  • Parchment Paper
  • Brush
  • Meat Thermometer

Instructions

1 ✓

Make the marinade: Mix peri-peri sauce, crushed garlic, lemon juice, olive oil, paprika, salt, and pepper. Taste it (carefully!) - it should be slightly too salty and acidic.

Tip: The strong flavors will mellow out once cooked into the meat.
2 ✓

Prep the chicken: Pat dry. If whole, remove the backbone and flatten (spatchcock). Score the meat deeply in the thickest parts.

Tip: Scoring allows the marinade to penetrate deeper and cook evenly.
3 ✓

Marinate: Massage the marinade into the chicken and cuts. Cover and refrigerate for at least 2 hours, preferably overnight.

Tip: The acid 'pre-cooks' and tenderizes the meat.
4 ✓

Preheat oven to 400°F (200°C). Remove chicken from fridge 20 minutes prior.

Tip: Cooking cold meat leads to uneven doneness.
5 ✓

Roast skin-side up for 40-45 minutes. Baste with leftover marinade halfway through.

Tip: Done when skin is dark red and crisp, and internal temp reaches 165°F (75°C).
6 ✓

Rest for 10 minutes, then top with cilantro and serve with lemon wedges.

Tip: Resting redistributes the juices.

Recipe FAQ

The marinade is too spicy!
Add some honey or brown sugar to counterbalance the heat.
The skin isn't crispy.
Wipe off most of the marinade from the skin before roasting, and only baste again in the last 10 minutes.

Ingredients

  • 1 whole Chicken (approx 3-4 lbs, spatchcocked or cut up)
  • 2/3 cup Peri-Peri Sauce (or hot chili sauce)
  • 4 clove Garlic
  • 1 whole Lemon (Juice)
  • 3 tbsp Olive Oil
  • 1 tsp Smoked Paprika
  • 1 tsp Red Chili Flakes (to taste)
  • 1.5 tsp Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 bunch Fresh Cilantro