Peri Peri Chicken Recipes

PERI PERI CHICKEN (HOMEMADE NANDO'S RECIPE)

Steps:

• Put all of the marinade ingredients in a bowl and mix well.
• Put the chicken in to a large bowl and add the marinade. Mix well. Put in the fridge for 30-60 minutes so the chicken marinates.
• Put in a baking dish or onto a baking sheet.
• Put in a preheated oven at 220°C/425°F/Gas 7 and bake for 40 minutes, or until the chicken is cooked through (reached an internal temperature of 74°C/165°F)

PERI PERI CHICKEN FEAST RECIPE BY TASTY

Steps:

• Remove the chicken's backbone by using a pair of kitchen scissors. Turn it over and flatten it down to spread the chicken out as much as possible.
• Blend together all of the marinade ingredients in a food processor and spread half of it over the chicken.
• Cover and marinate in the fridge for at least 3 hours or overnight.
• Roast in the centre of a preheated oven for 60 minutes at 200°C (400°F), or until the thickest part of the thigh is 75°C. Once the chicken is cooked through, allow to rest for 10 minutes before serving.
• Simmer the other half of the marinade for 2-3 minutes to make the Peri Peri sauce.
• Use as a dip for your chicken or mix some into mayonnaise or hummus!
• To make Peri Peri Chips, just shake some smoked paprika, chili powder, garlic powder and white pepper into your chips!
• Enjoy!

PIRI PIRI CHICKEN

Steps:

• Using a sharp knife, carefully cut the chicken in half along the backbone.
• Pick the thyme leaves into a pestle and mortar, peel and add 1 garlic clove, then add the paprika and a pinch of sea salt. Bash to a paste, then muddle in 2 tablespoons of olive oil.
• Rub the marinade all over the chicken, making sure to get into all the nooks and crannies. Cover and place in the fridge to marinate for at least 2 hours, preferably overnight.
• When you're ready to cook, preheat the oven to 180ºC/350ºF/gas 4. Place a large griddle pan over a high heat.
• Quarter the unpeeled onions and halve any larger tomatoes, then place on the hot griddle with the chillies and the remaining unpeeled garlic cloves. Grill for 5 to 10 minutes, or until charred all over, turning regularly.
• Remove the garlic skins and peel the onions, then add all the vegetables to a food processor with a splash of red wine vinegar and a good lug of extra virgin olive oil. Blitz until smooth, then add a splash of water to loosen, if needed. Season to taste.
• Return the griddle pan to a high heat, add the marinated chicken and sear all over for 8 to 10 minutes, turning regularly. Transfer to a roasting tray, then pop in the hot oven for 45 minutes, or until cooked through.
• Meanwhile, cut the sweet potatoes into rough 2cm wedges. Toss with the paprika, semolina, a small pinch of salt and black pepper and a lug of olive oil.
• Spread the wedges out on 2 large baking trays, then place in the oven for 25 to 30 minutes, or until tender and crisp.
• To make the jalapeño salsa, drain and add the jalapeños to a food processor with a splash of the pickling juice. Tear in the coriander (stalks and all) and add a splash of extra virgin olive oil. Blitz well until smooth.
• Serve the roast chicken with your piri piri sauce, sweet potato wedges and a little jalapeño salsa.

PERI PERI AFRICAN CHICKEN

Steps:

• In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
• Preheat a grill for medium heat.
• Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

CHICKEN PERI PERI

Steps:

• Combine all the Peri Peri sauce ingredients in a blender and process to a smooth paste.
• Taste and adjust seasoning with salt, pepper, cayenne pepper and paprika. Refrigerate for at least 24 hours to allow flavours to develop.
• Combine the melted butter, Peri Peri sauce, lemon juice, garlic and paprika in a large bowl and mix well.
• Add the chicken strips to the bowl along with the marinade ingredients. Toss well to cover evenly, then place in resealable baggie and marinade for at least 2 hours in the refrigerator.
• Preheat grill to medium high. Once the grill has come to temperature grill the marinated chicken strips until golden brown.
• Transfer the chicken to a cooler spot on the grill and allow to cook through. Serve with rice, couscous or arugula salad.

PIRI-PIRI CHICKEN

Steps:

• 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 piri-piri sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. DO AHEAD: Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using.
• For chicken:
• Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
• Place chicken, skin side up, on work surface. Using palm of hand, press on breastbone to flatten chicken. Tuck wing tips under. Pour half of marinade into 11x7x2-inch glass baking dish. Open chicken like book; place skin side down in single layer in dish. Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally.
• Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum pan on unlit part of grill. Place upper grill rack on barbecue; brush with oil.
• Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.