Peri-peri chicken
Juicy peri-peri chicken marinated for maximum flavour, oven-baked until tender, then grilled briefly for a signature charred finish.
Updated : 29 December, 2025
Easy
More than 1 hour.
Ingredients
800 kilograms
Chicken legs
1
Red bell pepper
4
Red chilli pepper
5 clove
Garlic
1
Onion
1 tablespoon
Dried thyme
1 teaspoon
Ground black pepper
2 teaspoon
Salt
2 tablespoon
Ground paprika
0.25 cup
Vinegar
1
Lemon
0.5 cup
Olive oil
1
Broth cube
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To make this recipe as close to original use birds' eye chillies, if you can get them.
Step 2
To prepare the marinade, blend all of the ingredients together, leaving out the chicken. Pour enough of the marinade over the chicken in a large bowl, then use your hands to thoroughly massage it into the meat. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight for deeper flavour.
Step 3
Arrange the marinated chicken in a baking pan and pour over any remaining marinade from the bowl. Place the pan into an oven preheated to 350°F.
Step 4
Bake for 30 minutes, then turn the chicken over and brush with more of the marinade. Return to the oven and continue cooking for another 30 minutes.
Step 5
At this stage the chicken will be cooked, but if you enjoy a charred finish typical of peri-peri chicken, switch the oven to the grill setting. Grill the chicken, skin-side up, for an additional 3 minutes until lightly charred.
Step 6
Serve hot and enjoy.
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