Peri Peri Chicken

This dynamic Peri Peri Chicken brings a burst of bold, zesty flavor to your dining table, offering a deliciously spiced alternative to traditional takeout. Bursting with vibrant heat and citrusy undertones, it’s a dish that’s both simple to prepare and perfect for weeknight meals or entertaining guests. Marinated to perfection and oven-roasted for a juicy finish, this recipe is a flavorful celebration of classic peri peri style.

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Prep Time 15

Cook Time 24

Total Time 45

Servings: 6 People

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

Peri Peri Marinade
Olive Oil – Acts as the base of the marinade promoting even coating and tender results.
Lime & Lemon Juice with Zest – Imparts bright citrus-infused freshness, heightening the flavor of the chicken.
Smoked Paprika – Lends a warm smoky complexity that complements the marinade’s spiciness.
Chili Flakes – Adds adjustable heat allowing you to tailor the spice level from mild to fiery.
Brown Sugar or Sukrin Gold Sweetener – Balances the bold spices with a subtle note of sweetness.
Garlic Powder – Enhances the marinade with a rich savory character.
Dried Oregano – Contributes a fragrant herbal depth rounding out the spice profile.
Salt & Ground Black Pepper – Essential for enhancing and unifying all other flavors.
Chicken
Skinless Chicken Thighs 8 pieces – Moist and flavorful, these cuts absorb the marinade exceptionally well.
Chicken Drumsticks 4 pieces – Offer a succulent, bone-in texture with crispy edges when roasted.
Optional Sides
Red Yellow, and Orange Bell Peppers – Thinly sliced to provide a sweet, vibrant counterpoint to the spiced chicken.
Lime Wedges – Served on the side for a refreshing citrus boost just before serving.

Method

Marinate the Chicken
In a non-reactive mixing bowl, combine all the marinade components and whisk until thoroughly blended.
Place the chicken pieces into the mixture, turning to ensure full coverage.
Cover the bowl or transfer to a sealed container and refrigerate for a minimum of 12 hours, extending up to 24 hours for deeper flavor infusion.
Cook the Chicken
Preheat the oven to 200°C (400°F).
If including bell peppers, arrange them evenly across a lined baking tray.
Thread the marinated chicken thighs onto metal skewers, shaking off excess marinade.
Set a wire rack over the tray and position the chicken skewers on top.
Roast in the oven for 25 to 30 minutes, or until the internal temperature reaches 75°C (165°F), as measured by a digital meat thermometer.
Serve hot with your choice of rice or grilled vegetables, accompanied by lime wedges for added zest.

Notes

For a Slimming World-adapted version, replace brown sugar with a suitable sweetener and opt for a low-calorie cooking spray in place of olive oil. Adjust the quantity of chili flakes to suit your preferred spice level.