Peri Peri Chicken Recipe
This easy Peri Peri Chicken is spicy, tangy, and smoky, made with a bold homemade peri peri marinade using chilies, garlic, lemon, and paprika. Roasted or grilled until perfectly charred, it’s juicy, flavorful, and ideal for meal prep.
Ingredients
Chicken
- 6 chicken quarters
- 2 red peppers
- 1 small onion
- 5 cloves garlic
- 1 small lemon (juiced)
- 1.5 tbsp salt
- 1 tbsp black pepper
- 1 handful thyme and rosemary
- ¼ cup olive oil
- 1 tbsp smoked paprika
- 5 sun dried tomatoes
- 1 birds eye chilies
Rice
- 3 cloves minced garlic
- ½ onion (diced)
- 1 red pepper (diced)
- 2 cups basmati rice
- 2 tbsp reserved marinade
- 1 tsp smoked paprika
- 1 cup frozen peas
- 2 cups water or chicken broth
Instructions
Chicken
- Roast 2 bell peppers in the oven at 400F until lightly charred. Set aside to let it soften then place into a food processor.
- Add the rest of your marinade ingredients into the food processor as well. And blend well, its okay if the marinade is still slightly chunky. Taste and adjust salt levels.2 red peppers, 1 small onion, 5 cloves garlic, 1 small lemon, 1.5 tbsp salt, 1 tbsp black pepper, 1 handful thyme and rosemary, ¼ cup olive oil, 1 tbsp smoked paprika, 5 sun dried tomatoes, 1 birds eye chilies
- Reserve 2 tbsp of this marinade and set aside for the rice later.
- Pour the rest of your marinade on to the chicken quarters and massage that in really well. Allow it to marinate at least an hour and ideally overnight.6 chicken quarters
- Air fry at 350 for 20-25 minutes or bake at 400F for 25-30 minutes
Rice
- Into a pan stir fry some garlic, onion, and peppers.
- Add in basmati rice along with the reserved marinade and smoked paprika.
- Mix well, then add into a rice cooker along with water or chicken stock.
- Once the rice is fully cooked, add peas into the rice cooker, and mix to allow it to steam and cook.
- Serve rice with chicken and enjoy.
