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You are here: Home / African / Peri Peri Chicken Recipe / African Piri Piri Roast Chicken Recipe

Peri Peri Chicken Recipe / African Piri Piri Roast Chicken Recipe

April 24, 2015 By Aarthi 38 Comments

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This chicken was on my mind for quite a long time. I love all kind of baked or roast chicken recipes. They are easy to make, pretty healthy than fried ones and taste delicious.

Similar Recipes,
Grilled Chicken
Thai Sticky Chicken
Oven Fried Chicken
Tandoori Chicken
Tangri Kebab
Grilled Whole Chicken
Honey Lemon Chicken
Garlic Baked Chicken
Grill Cajun Chicken

Specially i have become a fan of this chicken dish, because it tasted fantastic. This chicken dish is made using a peri peri or piri piri sauce. It is a african chilli sauce made with bird’s eye chilli. Since i couldn’t find it here, i made it using the red chillies which are available here and it tasted fantastic..
Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 10 mins
Marinating Time : 4 hours or overnight
Makes : 5 to 6 drumsticks

Ingredients:

Red Capsicum / Red Bell Pepper – 1 large
Red Bird Eye Chilli – 6 ( I used fresh red chillies)
Garlic – 6 to 7 fat cloves
Red Chilli Powder / Paprika – 2 tblspn
Black Pepper Powder – 1 tsp
Vinegar – 2 to 3 tblspn
Oregano – 1 tblspn
Salt to taste
Oil – 1/2 cup
Chicken Drumsticks – 5 to 6

Method:
Take the ingredients given except chicken in a blender and make it into a puree.
Take chicken and make deep slashes on them.
Pour the marinate over it and mix well. Leave it for 3 to 4 hours or overnight. I left it for 2 days.
Now heat your oven to 250 degree C on grill mode. Line a baking tray with foil, place a rack over it and place chicken on the rack. Put this in the oven on the upper rack near to the grill. Grill this for 7 to 10 mins.
Now invert the chicken and grill again for 7 to 10 more mins.
Now the chicken is well seared on both sides.
Now place the chicken in the foil lined tray, brush some more sauce over the chicken.
Now change the oven temp to 120 degree C. Change to mode to baking mode from the grill mode.
Put the tray in the center rack and bake for 25 to 30 mins.
Now the chicken must be juicy and tender..
When the chicken is cooking, pour the leftover sauce in a pan and cook till oil separates from it.
Serve this sauce with the chicken.

Pictorial:
Take all your ingredients
First take some chopped red bell pepper in a blender
Add in some fresh red chillies
add in garlic cloves
add in salt
Add in chilli powder
and some pepper powder
add in vinegar
add in oregano
now add in a good amount of oil
Now that everything is added into a blender..
TIME TO BLEND
Make it into a smooth puree
look how beautifully it looks 
Take your chicken in a bowl
I made deep slashes in them
chicken prepped
Pour the delicious sauce over the chicken
toss them well..Time to marinate
You can marinate this for 3 to 4 hours..
but i left it in the fridge for two days
Line a baking sheet with foil, place a wire rack over it
now place the chicken over the rack
Pop it into the preheated grill on the top rack for 7 to 10 mins
this is how it looks..Bronzed and well seared..
now invert it
pop this back into the oven under grill for 7 to 10 more mins
Look it is beautifully seared
Now place this chicken in a baking sheet
brush with some more sauce
Now pop this into the oven in middle rack..Change the mode to baking mode, Reduce the oven temp to 150 degree C..
continue baking for 25 to 30 mins..This is how it
 looks when it comes out of the oven
I had lots of leftover sauce from the chicken
Pour the sauce into a sauce pan
keep cooking them
I cooked them till oil separates
You can brush some more sauce over the chicken
But i served it as it is, with some sauce on the side
Delicious
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Filed Under: African, baked, Chicken Recipes, Grilled, Grilled or Baked Chicken, Peri Peri Sauce, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. AJ

    April 24, 2015 at 12:12 pm

    Looks delicious.
    Just for the information: The Peri-Peri is the chilli from Africa but the sauce itself has Portuguese origin. You should also tag recipe as Portuguese chicken, Brazilian BBQ chicken, Nando's chicken. Nando's is very famous for peri peri chicken an people often look for the recipe.

    Reply
    • Anonymous

      June 17, 2016 at 2:48 pm

      Actually Heinz and few other brands have peri peri sauces. My Kenyan friend said write it piri piri. Nando's peri peri is a popular one

      https://en.m.wikipedia.org/wiki/Piri_piri

      Reply
    • Anonymous

      February 15, 2017 at 1:24 pm

      Most of south America has root's in Africa so maybe we should just leave the name peri-peri.

      Reply
  2. sutapa Purkayastha

    April 24, 2015 at 1:24 pm

    Looking so delicious .

    Reply
  3. Anonymous

    April 24, 2015 at 6:20 pm

    Superb…dish wth fabulous pics. Am a beginer..let me knw baking in oven lyk thz is fuly oil free. Am n diet.. so i wish to prepare and eat as much i want. Am i ryt? Or it also consist heavy calories

    Reply
  4. Anonymous

    April 25, 2015 at 4:42 am

    owo.. very easy but looks yummy. Im going to try this surely… Thanks Aarthi..

    Sabiha from Bangladesh

    Reply
  5. Aarthi

    April 25, 2015 at 1:49 pm

    @Anonymousbaking chicken in oven is helthy since excess fat from chicken melts when it bakes

    Reply
  6. revathi

    May 24, 2015 at 9:55 am

    Thanks a lot for all your wonderful recipes. Where can I find fresh red chillies in chennai ? I have never seen them in any pazahmudir nilayam's . Can we use soaked dry red chillies ?

    Reply
  7. Aarthi

    May 25, 2015 at 5:22 am

    @revathiyes u can use soaked dry ones

    Reply
  8. rani ananthu

    June 10, 2015 at 5:55 pm

    This looks yummy Aarthi! Can i skip oregano?

    Reply
  9. Aarthi

    June 13, 2015 at 12:49 pm

    @rani ananthuys u can skip

    Reply
  10. aisha

    June 19, 2015 at 7:16 am

    Again here instead of grill cn i shallow fry… Helppp

    Reply
  11. Aarthi

    June 19, 2015 at 3:05 pm

    @aishano, but you can grill them in a tawa

    Reply
    • Deppi

      March 3, 2018 at 1:18 am

      My question is: when I do it on tawa, should it be on medium flame or sim? Also tell me if I should civer the tawa?? Thank you

      Reply
  12. Anonymous

    November 17, 2015 at 3:56 pm

    Hi AARTI,
    The red chilies is with the seeds or without? Also the red capsicum with or without the seeds?
    Thanx.

    Reply
  13. Aarthi

    November 18, 2015 at 11:34 am

    @Anonymousit is with seeds

    Reply
  14. Chiminie

    November 22, 2015 at 8:55 am

    Looks yummy and I hope to try but I don't have an oven, would pan frying it be ok? Thank you in advance.

    Reply
  15. Aarthi

    November 25, 2015 at 2:44 am

    @Chiminieu can pan fry it, but cook it on a low heat and keep an eye on it

    Reply
  16. Nishanth Premhar

    December 6, 2015 at 11:42 am

    @Aarthi

    i am a beginner.. a guy 🙂 .. so how can i grill it in a tawa? help pls…

    Reply
  17. Aarthi

    December 8, 2015 at 1:06 pm

    @Nishanth Premharu have to put it in a grill pan or tawa and cook it on low heat covered till chicken is done.

    Reply
  18. Gayathri Vikkraman

    December 18, 2015 at 1:54 pm

    Hi Arthi,

    I just tried it, it came super awesome.. it was juicy as in resturant… very nice taste and flavor… thanks for sharing this…

    Reply
  19. Sumi

    February 24, 2016 at 4:15 pm

    Hi , i have recently started going through your webpage. I like it very much as it makes the whole cooking process easy by looking at pictures.

    I dont have an oven. I have microwave. Please help.

    Reply
  20. Aarthi

    February 26, 2016 at 10:37 am

    @Sumiu can use convection mode

    Reply
  21. Betsy

    March 29, 2016 at 5:23 pm

    A really good recipe Aarthi…thanks so much for sharing. I really like the way you approach each dish, making it simple and do-able.

    Reply
  22. Corina

    November 21, 2016 at 10:52 am

    It looks absolutely amazing and so tasty! The flavour must really penetrate too because of those lovely big cuts into the chicken legs.

    Reply
  23. Annie Abraham

    January 12, 2017 at 8:55 pm

    Aarathi, I dont comment that much. But you are a great cook and your recipes are so well documented. I have been using your site for many months now and am able to prepare dishes my family and guests enjoy. God bless

    Reply
  24. divya devarajan

    March 1, 2017 at 6:19 am

    Arthi… this dish jus awesome… tried it today… came out vry well… my hubby liked it alot. .keep up the good work.. all the viewrs i 200% like it vry easy to do too…

    Reply
  25. Unknown

    April 17, 2017 at 6:11 pm

    hey aarthi.. it looks mouth watering !! i am going to try it..will let you know how it turned out ..

    Reply
  26. Aiswarya Nair

    April 17, 2017 at 6:18 pm

    arthi, it looks mouth watering !! i will give it a try and let you know how it turned out

    Reply
  27. Linda

    September 15, 2017 at 3:51 am

    Hi Arthi,

    This looks absolutely delicious! Would you be able to use chicken breasts instead of legs? If yes, how would this change the cooking time?

    Reply
    • Aarthi

      September 15, 2017 at 4:26 am

      yes u can use. it will take around 25 to 30 mins to cook the breast. but adjust it as per the size of the chicken

      Reply
  28. AK

    August 28, 2018 at 6:41 pm

    Hi Aarthi
    When you say Chilli powder/Paprika, which one do you mean? I am assuming by Chilli powder you don’t mean Mirch?
    Thanks

    Reply
  29. Nicole

    January 11, 2019 at 1:07 am

    Hi Aarthi, if I use a tava to cook the chicken, will baking it after that be required?

    Thanks

    Reply
  30. Sana

    February 1, 2019 at 1:11 am

    Birds eye chilli is nothing but nagercoil kaanthaari mizhagu

    Reply
  31. Amy

    August 8, 2019 at 4:10 pm

    Hi, I’m getting ready to make this. I noticed the picture shows another ingredient that is not listed. Do you add lemon juice?

    Reply

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