Peri-Peri Chicken by @chefamirgani

1h

4 servings

🧅

30 g

Shallot

🧄

20 g

Garlic

🌶️

10 g

Red chili

🌶️

Bird's eye chili

🫑

Capsicum

🍋

5 ml

Lemon zest

🍋

45 ml

Lemon juice

🌿

15 g

Fresh parsley

🌶️

10 ml

Smoked paprika

🧂

10 ml

Salt

⚫

2.5 ml

White pepper

⚫

2.5 ml

Black pepper

🍶

15 ml

Vinegar

🍬

12 g

Brown sugar

🫒

60 ml

Olive oil

🍗

900 g

Chicken

🌶️

5 ml

Cayenne pepper

🌿

5 ml

Dried oregano

🧄

5 ml

Garlic powder

  1. Preheat

    Preheat the oven to 220°C / 425°F and line a baking tray.

  2. Chop
    • shallot
    • red chili
    • capsicum

    Roughly chop the shallot, red chili, and capsicum.

  3. Toss
    • shallot
    • red chili
    • capsicum

    Toss the chopped shallot, red chili, and capsicum with 1 tablespoon olive oil.

  4. Roast
    • shallot
    • red chili
    • capsicum

    Roast the vegetables for 15 minutes until softened and lightly charred.

  5. Add
    • shallot
    • red chili
    • capsicum

    Add the roasted vegetables, garlic, bird's eye chili, lemon zest, 2 tablespoons lemon juice, parsley, 1 teaspoon smoked paprika, white pepper, black pepper, vinegar, salt, and 2 tablespoons olive oil to a blender.

  6. Blend

    Blend the sauce until completely smooth.

  7. Combine
    • cayenne pepper

    Combine cayenne pepper, 1 teaspoon smoked paprika, dried oregano, garlic powder, and salt in a mixing bowl.

  8. Coat
    • chicken
    • cayenne pepper

    Coat the chicken evenly with the dry spice mixture.

  9. Refrigerate
    • chicken

    Cover the chicken with half of the peri-peri sauce and refrigerate for at least 120 minutes.

  10. Warm

    Warm the remaining peri-peri sauce over low heat.

  11. Stir
    • brown sugar
    • lemon juice
    • olive oil

    Stir brown sugar, the remaining lemon juice, and 1 tablespoon olive oil into the warm sauce until thickened.

  12. Place
    • chicken

    Place the marinated chicken on the baking tray and roast for 12 minutes.

  13. Brush
    • chicken

    Brush both sides of the chicken with the thickened peri-peri sauce.

  14. Roast
    • chicken

    Roast for 10 to 13 more minutes until the chicken reaches 74°C / 165°F internally.

  15. Garnish
    • chicken
    • fresh parsley

    Rest the chicken for 5 minutes and garnish with the remaining parsley.

Peri-Peri Chicken by @chefamirgani

1h

4 servings

🧅

30 g

Shallot

🧄

20 g

Garlic

🌶️

10 g

Red chili

🌶️

Bird's eye chili

🫑

Capsicum

🍋

5 ml

Lemon zest

🍋

45 ml

Lemon juice

🌿

15 g

Fresh parsley

🌶️

10 ml

Smoked paprika

🧂

10 ml

Salt

⚫

2.5 ml

White pepper

⚫

2.5 ml

Black pepper

🍶

15 ml

Vinegar

🍬

12 g

Brown sugar

🫒

60 ml

Olive oil

🍗

900 g

Chicken

🌶️

5 ml

Cayenne pepper

🌿

5 ml

Dried oregano

🧄

5 ml

Garlic powder

Preparation Steps

  1. Step 1/15

    Preheat the oven to 220°C / 425°F and line a baking tray.

    🍳baking tray

  2. Step 2/15

    Roughly chop the shallot, red chili, and capsicum.

    🧅shallot
    🌶️red chili
    🫑capsicum
    🔪knife
    🪵cutting board

  3. Step 3/15

    Toss the chopped shallot, red chili, and capsicum with 1 tablespoon olive oil.

    🧅shallot
    🌶️red chili
    🫑capsicum
    🫒olive oil
    🍳baking tray
    🥄spoon

  4. Step 4/15

    Roast the vegetables for 15 minutes until softened and lightly charred.

    🧅shallot
    🌶️red chili
    🫑capsicum
    🍳baking tray

  5. Step 5/15

    Add the roasted vegetables, garlic, bird's eye chili, lemon zest, 2 tablespoons lemon juice, parsley, 1 teaspoon smoked paprika, white pepper, black pepper, vinegar, salt, and 2 tablespoons olive oil to a blender.

    🧅shallot
    🌶️red chili
    🫑capsicum
    🧄garlic
    🌶️bird's eye chili
    🍋lemon zest
    🍋lemon juice
    🌿fresh parsley
    🌶️smoked paprika
    ⚫white pepper
    ⚫black pepper
    🍶vinegar
    🧂salt
    🫒olive oil
    🥤blender

  6. Step 6/15

    Blend the sauce until completely smooth.

    🥤blender

  7. Step 7/15

    Combine cayenne pepper, 1 teaspoon smoked paprika, dried oregano, garlic powder, and salt in a mixing bowl.

    🌶️cayenne pepper
    🌶️smoked paprika
    🌿dried oregano
    🧄garlic powder
    🧂salt
    🥣mixing bowl
    🥄spoon

  8. Step 8/15

    Coat the chicken evenly with the dry spice mixture.

    🍗chicken
    🌶️cayenne pepper
    🌶️smoked paprika
    🌿dried oregano
    🧄garlic powder
    🧂salt
    🥣mixing bowl

  9. Step 9/15

    Cover the chicken with half of the peri-peri sauce and refrigerate for at least 120 minutes.

    🍗chicken
    🥣mixing bowl
    🥄spoon

  10. Step 10/15

    Warm the remaining peri-peri sauce over low heat.

    🥣mixing bowl
    🥄spoon

  11. Step 11/15

    Stir brown sugar, the remaining lemon juice, and 1 tablespoon olive oil into the warm sauce until thickened.

    🍬brown sugar
    🍋lemon juice
    🫒olive oil
    🥄spoon

  12. Step 12/15

    Place the marinated chicken on the baking tray and roast for 12 minutes.

    🍗chicken
    🍳baking tray
    🥢tongs

  13. Step 13/15

    Brush both sides of the chicken with the thickened peri-peri sauce.

    🍗chicken
    🖌️basting brush
    🥢tongs

  14. Step 14/15

    Roast for 10 to 13 more minutes until the chicken reaches 74°C / 165°F internally.

    🍗chicken
    🍳baking tray
    🥢tongs

  15. Step 15/15

    Rest the chicken for 5 minutes and garnish with the remaining parsley.

    🍗chicken
    🌿fresh parsley
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Vegetables, Fruit, Herbs, Spices, Seasonings, Condiments, Sweeteners, Oils, Meat

Ingredients

Shallot, Garlic, Red chili, Bird's eye chili, Capsicum, Lemon zest, Lemon juice, Fresh parsley, Smoked paprika, Salt, White pepper, Black pepper, Vinegar, Brown sugar, Olive oil, Chicken, Cayenne pepper, Dried oregano, Garlic powder

Notes

Shallot (roasted before blending), Capsicum (red or yellow, roasted before blending), Lemon juice (used both in sauce blend and when simmering the sauce), Fresh parsley (also used as garnish), Smoked paprika (used in both sauce and chicken marinade), Salt (used in sauce and marinade, more salt if grilling), Brown sugar (added when simmering the sauce), Olive oil (used in blending sauce and simmering it), Cayenne pepper (for the chicken marinade), Dried oregano (for the chicken marinade), Garlic powder (for the chicken marinade)

Allergens

to inform

Dietetics

Dietary regimen

High protein, Low carbohydrate, Gluten-free, Dairy-free

Calories

510 kcal

Macro nutrients

Protein: 46g, Fat: 29g, Carbohydrates: 13g, Fiber: 3g

Nutritional Information

Minerals

Sodium: 780mg, Potassium: 610mg, Iron: 2.4mg

Vitamins

Vitamin C: 68mg, Vitamin B6: 0.8mg, Vitamin A: 160mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

knife, cutting board, baking tray, blender, mixing bowl, spoon, basting brush, tongs

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Barbecue, Weekend meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Mozambican, Portuguese

Geographic

to inform

Various

Aspect

Texture

Juicy, Tender, Thick, Charred

Flavors

Spicy, Smoky, Citrusy, Tangy, Savory, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 3 months (Freeze in an airtight container,Thaw overnight in the refrigerator)