South African Peri-Peri Roast Chicken

About This Recipe

Peri-peri chicken, though most globally recognized through South African restaurant chains, has its roots in the cooking of Mozambique and Angola, where Portuguese colonizers encountered the small, fiery African bird's eye chile (peri-peri, or piri-piri) and incorporated it into marinades brought from Portuguese culinary tradition. The marinade blends the chiles with garlic, lemon, paprika and oil into a vivid red, deeply flavorful sauce that penetrates the chicken as it marinates. Getting real heat and flavor into the chicken requires a generous marinating time, ideally overnight, so the chile, garlic and citrus have a chance to work into the meat rather than just coating the surface. Traditionally cooked over open flame, whether whole or spatchcocked and flattened for more even, faster grilling, peri-peri chicken develops a deeply charred, spicy crust that contrasts with juicy meat underneath. A reserved portion of the marinade, brushed on again partway through cooking, builds extra flavor and char without drying out the chicken. Served with a simple side of rice, chips or grilled vegetables, and often extra peri-peri sauce on the side for those who want more heat, this chicken remains one of the most recognizable South African dishes internationally.

Ingredients

Serves 5

• 1 wholechicken(about 1.8kg, spatchcocked)
• 8bird's eye chiles(or 3 tbsp chile flakes, adjust to taste)
• 6 clovesgarlic
• 2lemons(juiced)
• 0.5 cupvegetable oil
• 2 tspsmoked paprika
• 1 tbspred wine vinegar
• 1.5 tspfine sea salt
• 1 tspdried oregano

Instructions

1. 1

   Blend the marinade

   Blend the chiles, garlic, lemon juice, oil, smoked paprika, vinegar, salt and oregano into a smooth, vivid red marinade.

2. 2

   Marinate the chicken

   Reserve a third of the marinade for basting. Coat the spatchcocked chicken thoroughly with the remaining marinade, working it under the skin as well. Refrigerate at least 4 hours, ideally overnight.

   Marinate as long as possible, ideally overnight — the chile and citrus need real time to penetrate the meat rather than just sitting on the surface.

3. 3

   Roast the chicken

   Roast the chicken flat on a rack at 200°C (400°F) for 45 minutes.

4. 4

   Baste and finish

   Brush with the reserved marinade and continue roasting 20 to 25 minutes, until a thermometer in the thickest part of the thigh reads 74°C (165°F) and the skin is deeply charred in spots.

5. 5

   Rest and serve

   Rest 10 minutes before carving. Serve with rice, chips or grilled vegetables and extra peri-peri sauce on the side.

Variations

• •

  Grill the spatchcocked chicken over charcoal instead of roasting in the oven for a smokier, more traditional result.

• •

  Adjust the chile quantity up or down significantly depending on your heat tolerance; some versions are considerably milder or hotter.

• •

  Use bone-in chicken pieces instead of a whole bird for a faster-cooking version, adjusting time down to about 40 minutes.

Storage

Refrigerate leftover chicken up to 3 days; reheat gently in a covered dish in a 160°C (325°F) oven to keep it from drying out.

Frequently Asked Questions