Peri-Peri Chicken

Peri Peri Chicken

Easy peri-peri chicken recipe that packs a punch



1 Whole Chicken (butterflied) about 1 kg  

For Marinating the chicken

Nomu Cajun Rub or any spice rub

For Peri Peri Sauce

100 ml Lemon Juice

8 Bird eyes chilli (more for a spicier kick)

8 cloves Garlic

2 teaspoons Salt

2 teaspoons Oregano leaves

2 Bay Leaves

120 ml Olive Oil

1 Tablespoon Paprika powder

1 teaspoon coarsely ground black pepper

1 tablespoon dijon mustard


Marinating the Chicken

Rub the whole chicken with Cajun Rub or any spice rub

Transfer the marinated chicken into a ziplock bag and put it into the fridge

Allow it to marinate for at least 2 hours, best overnight

Making the peri peri sauce (can be done in advance)

Add all ingredients for the sauce into a blender and blend till smooth

Grilling the Chicken

Preheat the oven @180 degree celsius or airfryer at 160 degree celsius 

Remove the marinated chicken from the fridge and coat the chicken with peri peri sauce

Grill in the oven / airfryer for 30 mins (grilling time will be longer for bigger chicken; this timing is based on  a 1 kg chicken)

To Serve

When done, transfer the chicken to a serving plate.

Brush the chicken with a coat of the peri peri sauce and serve. Can serve with grill veg, fries or any sides of your choice

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