Peri-Peri Chicken

Introduction:

Peri-Peri Chicken, also known as Piri-Piri Chicken, is a vibrant and spicy dish originating from Africa and Portugal. This dish is renowned for its fiery marinade made with African bird’s eye chili, garlic, lemon, and spices. The heat from the chili is balanced with tangy citrus, offering layers of flavor that burst with every bite. Whether grilled or roasted, Peri-Peri Chicken is a deliciously spicy meal perfect for lovers of bold flavors.

Ingredients:

• 1 whole chicken (about 1.5 kg, spatchcocked or cut into pieces)
• 6-8 bird's eye chilies (adjust for heat)
• 4 cloves garlic (minced)
• 1 tbsp paprika (smoked or sweet)
• 2 tbsp lemon juice (freshly squeezed)
• 2 tbsp red wine vinegar
• 1 tbsp olive oil
• 1 tsp oregano (dried)
• 1 tsp salt (to taste)
• 1 tsp black pepper (freshly ground)
• 1 tsp sugar (optional, to balance heat)
• 1 lemon (sliced for grilling and serving)

Instructions:

1. Prepare the Peri-Peri marinade:
   • In a food processor, combine the bird’s eye chilies, garlic, paprika, lemon juice, red wine vinegar, olive oil, oregano, salt, and black pepper. Blend until smooth. This spicy and tangy marinade will infuse the chicken with intense flavor.
   • Adjust the number of chilies based on your heat preference. For a milder sauce, reduce the number of bird's eye chilies or remove the seeds.
2. Marinate the chicken:
   • Rub the chicken pieces thoroughly with the Peri-Peri marinade, making sure to coat both sides and get the marinade under the skin for maximum flavor. Place the chicken in a resealable plastic bag or a shallow dish, cover, and refrigerate for 4-6 hours, or preferably overnight, to allow the flavors to penetrate the meat.
3. Grill or roast the chicken (medium-high heat):
   • Preheat the grill to medium-high heat (around 400°F/200°C) or preheat the oven to 400°F (200°C) if roasting.
   • If grilling, place the chicken skin-side down on the grill. Grill for 20-30 minutes, turning occasionally, until the skin is crisp and the internal temperature reaches 165°F (74°C).
   • For roasting, place the marinated chicken on a baking sheet or in a roasting pan. Roast for 40-50 minutes, basting occasionally with extra marinade, until fully cooked.
4. Grill lemon slices:
   • Grill the lemon slices for 1-2 minutes on each side for a charred, smoky flavor. These lemons add a burst of acidity when served with the chicken.
5. Rest and serve:
   • Once the chicken is cooked, let it rest for 5-10 minutes. Serve the chicken with grilled lemon slices, fresh herbs, and a side of roasted vegetables or a light salad.

Health Notes:

• Peri-Peri Chicken is high in protein and provides healthy fats from olive oil. However, it can be high in sodium, so adjust salt levels if needed. For a lighter meal, remove the chicken skin before serving or use boneless, skinless cuts.

Serving Suggestions:

• Peri-Peri Chicken pairs perfectly with rice, roasted potatoes, or grilled vegetables. Serve with a cooling side like coleslaw or yogurt-based sauce to balance the heat. Add a fresh green salad to round out the meal.

Tips:

• Marination time: For the best results, marinate the chicken overnight. This allows the spices and heat to deeply penetrate the meat.
• Grilling technique: Start the chicken skin-side down to crisp the skin, and then turn it regularly to avoid burning.
• Adjusting heat: If the marinade is too spicy, balance it with sugar or extra lemon juice. You can also use fewer chilies or remove their seeds for less heat.