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Description
Peri peri chicken is a dish with African and Portuguese heritage that’s now popular in many countries around the world. Though the chicken explodes with sweet, earthy, and spicy flavor, you can adjust the heat based on your preferences. This version is medium, and super flavorful without being overpowering. If you want more heat, you can go with more serrano chilies or even some habanero. For a milder marinade, go with more red bell peppers and remove the membranes as well as the seeds from the chilies. And if you’d like extra peri peri sauce for serving, as shown here, double the marinade (it keeps a few days in the fridge). If you get this dish in a restaurant you’ll notice that it’s almost exclusively cooked over open charcoal pits, and the smoke adds a special element. But a gas grill or even your oven at 400°F will still put out some great chicken. Serve it with sides such as yellow rice, grilled vegetables, and a salad. The recipe is a Yummly original created by Krysten and Marrekus Wilkes of Cooks with Soul.
Ingredients
- 1 red bell pepper (large)
- 1/4 lb. serrano chilies (preferably red)
- 1/4 lb. jalapeño chilies (preferably red)
- 4 garlic cloves (peeled)
- 2 tsp. blackening seasoning
- 1/2 cup fresh cilantro (chopped)
- 1/4 cup chopped fresh basil leaves
- 1/2 cup vegetable oil (plus more for oiling cooking grate)
- lemon juice (from 1 lemon)
- 1 tsp. salt (optional, plus more to taste)
- 1 whole chicken (3-4 pounds, quartered, or chicken pieces)
Directions
- Seed and roughly chop bell pepper, serrano chilies, and jalapeño chilies.
- Add bell pepper, chilies, garlic, blackening seasoning, cilantro, basil, oil, and lemon juice to a food processor or blender. Whirl until marinade is fairly smooth but still has some small chunks. Taste marinade; if the blackening seasoning you used was unsalted, you may want to add salt. Set aside ¼ cup marinade in the refrigerator for basting later.
- Put chicken in a large zip-top bag. Add remaining peri peri marinade. Squeeze out air from bag, seal bag, and gently toss chicken to be sure it’s evenly coated all over.
NutritionView More
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Calories560Calories from Fat280 |
% DAILY VALUE |
Total Fat31g48% |
Saturated Fat4.5g23% |
Trans Fat0.5g |
Cholesterol195mg65% |
Sodium700mg29% |
Potassium920mg26% |
Protein62g |
Calories from Fat280 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A30% |
Vitamin C90% |
Calcium6% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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