Piri Piri Chicken

Mildly spicy, finger-licking-good chicken marinated with the deliciously complex flavors of the versatile and bold Peri Peri Sauce. Enjoy a taste of African heat for the win.

Course Main

Cuisine African

Diet Gluten Free

Prep Time 1 30

Cook Time 45

Total Time 2 15

Servings

Calories 725kcal

Author Imma

Ingredients

8 chicken legs or a 2½-3-pound chicken cut up
1 tablespoon (15g) piri-piri sauce or more (adjust to taste)
½ onion, sliced
6 cloves garlic, chopped
½ red bell pepper
6 leaves basil
2 tablespoons (10g) oregano
½ teaspoon (1g) coarsely ground white pepper
salt and pepper to taste
¼ cup (60ml) olive oil
1 lime or lemon

Instructions

Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with a lemon and 2 teaspoons of Creole spice, salt, and pepper.
Place the onions, garlic, basil, oregano, bell pepper, and peri peri sauce in a food processor or blender, then add the olive oil. Pulse for about 30 seconds until blended.
Marinate the chicken in an airtight container or ziplock bag in the refrigerator for around 2 hours, overnight if you can.
Preheat the grill to medium-high heat.
Remove chicken from the marinade with tongs and allow excess marinade to drain back into the bowl. Reserve the marinade for your sauce.
Place chicken on the grill for 10-15 minutes. Flip and grill for another 10-15 minutes. Turn occasionally if you notice the chicken starting to burn.
Simmer the reserved marinade in a saucepan for 7-10 minutes. Serve over the chicken or on the side for a dip.

Notes

Chicken grills more evenly if allowed to come to room temperature for about 30 minutes.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition