Description
Crispy, juicy peri peri chicken coated in a fiery homemade sauce delivers bold Portuguese-Mozambican flavors right at home. This easy recipe uses simple ingredients for restaurant-quality results with oven, grill, or air fryer options.
Ingredients
Chicken thighs or legs: 8 pieces (bone-in, skin-on) Birds eye chilies (or red chilies): 3-5 Red bell pepper: 1 medium Garlic cloves: 5 Olive oil: 1/4 cup Lemon juice: Juice of 2 lemons Lime juice: Juice of 1 lime (optional) Smoked paprika: 2 tsp Dried oregano: 2 tsp Salt: 1.5 tsp Black pepper: 1 tsp Red wine vinegar: 2 tbsp Brown sugar: 1 tsp Mayonnaise: 1/2 cup (for Perinaise) Sour cream: 1/4 cup (for Perinaise) Peri peri sauce: 3 tbsp (for Perinaise)
Instructions
1. Roughly chop bell pepper, garlic, and chilies (keep seeds for heat). 2. Add to blender with olive oil, lemon/lime juice, vinegar, paprika, oregano, salt, pepper, and sugar. 3. Blend until smooth, about 1 minute. Taste and adjust spice or salt. 4. Score chicken skin with shallow cuts for marinade penetration. Pat dry for crispiness. 5. Coat chicken pieces in 1/2 cup peri peri sauce. Massage into scores. 6. Cover and refrigerate 1 hour minimum, overnight ideal for max flavor. 7. Preheat oven to 425°F (220°C). Line baking sheet with foil; place rack on top. 8. Arrange chicken skin-side up. Roast 30 minutes. 9. Add corn cobs (halved) tossed in pan juices; roast 10 more minutes until chicken hits 165°F internal. 10. Broil 2-3 minutes for char.
Notes
Prep time: 20 minutes Marinate: 1-24 hours Cook time: 35-45 minutes Total: Under 1.5 hours (plus marinating) Servings: 4-6 Storage tip: Refrigerate sauce up to 1 week or freeze 3 months. Spice Level Guide: Mild: 1-2 chilies Medium: 3-4 chilies Hot: 5+ chilies Oven Method (Easiest): Follow steps 7-10 above. Grill Method: Medium heat 350-400°F, 6-8 min per side, basting. Air Fryer: 400°F, 20-25 min, flip halfway. Rest chicken 5 minutes tented in foil. Internal temp 165°F thighs. Pierce skin deeply before marinating. Use medium heat to avoid burning sugars.
- Prep Time: PT20M
- Cook Time: PT40M
- Category: Main Course, Dinner
- Method: Oven, Grill, Air Fryer
- Cuisine: Portuguese, African
Nutrition
- Serving Size: 1 thigh
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 120mg