Spicy Peri-Peri Chicken

Warning! If you don't like a little "kick" in your food, you might want to keep scrolling! This recipe will give you the most flavorful Peri-Peri chicken and glaze you have ever tasted, guaranteed. Packed with a punch, Peri-Peri is just another term for African Bird Pepper, a hard to find African Chili. In our Spice Shop, you can find the Peri Peri spice in ground form. Try out this recipe and let me know what you think!
Serves 4-6

3 tablespoons butter
3 tablespoons chopped fresh cilantro
2 garlic cloves, minced
1 tablespoon Spicy African Peri-Peri
2 tablespoons fresh lemon juice

1/4 cup chopped fresh cilantro
1 2-inch piece fresh ginger, peeled, thinly sliced
1 large shallot, peeled, quartered
3 garlic cloves, peeled
1 tablespoon Spicy African Peri-Peri
1/4 cup extra-virgin olive oil plus additional for brushing
1/4 cup fresh lemon juice
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
4-pounds chicken (Can be a whole chicken, wings, wingettes, breast tenderloins, legs, etc.)

Pre-heat oven to 350 degrees.

For glaze:
Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add peri-peri and lemon juice. Reduce heat to medium-low; simmer 2 minutes.

For chicken:
Finely chop cilantro, ginger, shallot, and garlic in processor or blender. Add peri-peri, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
Pour half of marinade into 11x7x2-inch glass baking dish. Mix well with chicken. Spread the rest of the marinade over chicken. Cover; chill at least 4 hours or overnight, turning chicken occasionally.
Remove chicken from marinade. Arrange chicken in an oven save dish and cook until skin is browned and instant-read thermometer inserted into thickest part of chicken registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.


Leave a comment

All comments need to be approved by the shop owner.

Back to Top