Peri Peri African Chicken Recipes
PERI PERI CHICKEN FEAST RECIPE BY TASTY
Here's what you need: chicken, olive oil, white vinegar, bird-eye chillis, garlic, medium onions, dried oregano, paprika, sugar, salt, pepper, roasted pepper, lemon, chip, smoked paprika, chili powder, garlic powder, white pepper, salt, mayonnaise, hummus
Provided by Evelyn Liu
Categories Dinner
Yield 4 servings
Number Of Ingredients 21
Steps:
- Remove the chicken's backbone by using a pair of kitchen scissors. Turn it over and flatten it down to spread the chicken out as much as possible.
- Blend together all of the marinade ingredients in a food processor and spread half of it over the chicken.
- Cover and marinate in the fridge for at least 3 hours or overnight.
- Roast in the centre of a preheated oven for 60 minutes at 200°C (400°F), or until the thickest part of the thigh is 75°C. Once the chicken is cooked through, allow to rest for 10 minutes before serving.
- Simmer the other half of the marinade for 2-3 minutes to make the Peri Peri sauce.
- Use as a dip for your chicken or mix some into mayonnaise or hummus!
- To make Peri Peri Chips, just shake some smoked paprika, chili powder, garlic powder and white pepper into your chips!
- Enjoy!
NANDO'S PERI PERI CHICKEN RECIPE
Nando's Peri Peri Chicken Recipe tastes just like Nando's. Made with homemade Peri peri Sauce this Portuguese Peri Peri Chicken is extremely easy to make & can be a fantastic easy appetizer or main course. Make this spicy, tangy, delicious South African Piri Piri Chicken at home without an oven or grill.
Provided by Meghna
Categories Appetizer
Time 35m
Number Of Ingredients 6
Steps:
- Take the chicken drumsticks & thighs in a clean dry bowl. I have used skinless chicken pieces.. You may also you chicken pieces with skin.
- Slash each piece of the chicken diagonally a few times (2-3 slashes each piece depending on their sizes).
- Add salt, paprika & lemon juice to the chicken pieces and give them a good rub.
- Next, add the homemade peri peri sauce and rub well so that the chicken pieces are well coated with the marinade.
- Cover the bowl with a cling film and pop it in the fridge. Allow the marinated chicken to rest for at least 3-4 hours. You may also leave it over night.
- Next, over medium heat set an iron skillet grill. Brush olive oil and arrange the chicken pieces shaking off the excess marinade without over crowding. Cook them roatating side to side after few minutes until fully cooked. It should take you about 30 mins approximately. Brush them with olive oil or drizzle oil on the skillet while cooking the chicken.
- Serve hot. Enjoy. You may garnish it with more peri peri sauce or use the left over sauce if any as a dip. It tastes fabulous.
Nutrition Facts : ServingSize 3 pieces, Calories 635 kcal, Carbohydrate 6 g, Protein 60 g, Fat 41 g, SaturatedFat 9 g, Sodium 1037 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 11 g
PERI PERI AFRICAN CHICKEN
This is a great spicy marinade recipe, a traditional African dish, great for BBQ. Nice with salad and fries, but I like adding it to a pita with salad and garlic Greek yogurt (3/4 cup Greek yogurt and 3 cloves of crushed garlic with finely chopped chives). Don't go on a date though, gives you wicked garlic breath!
Provided by UKNO1CHEF
Categories World Cuisine Recipes African
Time 3h20m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
- Preheat a grill for medium heat.
- Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.
Nutrition Facts : Calories 348.4 calories, Carbohydrate 12.1 g, Cholesterol 126.6 mg, Fat 13.3 g, Fiber 4.2 g, Protein 46.8 g, SaturatedFat 3.6 g, Sodium 1022.6 mg, Sugar 2.5 g
PERI PERI AFRICAN CHICKEN
Make and share this Peri Peri African Chicken recipe from Food.com.
Provided by Mandy
Categories Chicken Breast
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
- Preheat a grill for medium heat.
- Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.
Nutrition Facts : Calories 175.6, Fat 8.2, SaturatedFat 2.2, Cholesterol 46.4, Sodium 959, Carbohydrate 12, Fiber 4.2, Sugar 2.5, Protein 17
PERI PERI CHICKEN (HOMEMADE NANDO'S RECIPE)
This easy Peri Peri Chicken has all the flavour you know and love from Nando's but much cheaper. It's simple to make and cooks in 40 minutes.
Provided by Dannii
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Put all of the marinade ingredients in a bowl and mix well.
- Put the chicken in to a large bowl and add the marinade. Mix well. Put in the fridge for 30-60 minutes so the chicken marinates.
- Put in a baking dish or onto a baking sheet.
- Put in a preheated oven at 220°C/425°F/Gas 7 and bake for 40 minutes, or until the chicken is cooked through (reached an internal temperature of 74°C/165°F)
Nutrition Facts : ServingSize 1 chicken thigh, Calories 166 kcal, Carbohydrate 3 g, Protein 22 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 107 mg, Sodium 115 mg, Fiber 1 g, Sugar 1 g
PERI PERI CHICKEN
Peri Peri Chicken - a mildly spicy luscious chicken legs bursting with interesting complex flavors from Peri Peri Sauce, Creole Seasoning, lemon, and herbs. Grilled to perfection until tender and juicy and served with a special Peri Peri sauce. Certainly, a mouthwatering chicken recipe that is amazingly good whether it's grilled or baked.
Provided by Imma
Categories Main
Time 2h40m
Number Of Ingredients 11
Steps:
- Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper.
- Place the onions, garlic, basil, oregano, bell pepper, and peri peri sauce in a food processor or blender, then add olive oil. Pulse for about 30 seconds until blended.
- Drench the chicken with peri peri marinade, place in a zip lock bag and refrigerate for at least 2 hours, preferably overnight.
- When ready to grill, using a thong remove chicken from the peri peri marinade and remove excess marinade. Reserve the marinade.
- Preheat grill to medium-high heat.
- Place chicken on the grill and grill for about 10-15 minutes on each side you may need to turn the chicken occasionally on each side until it is cooked all the way. Do this in batches if you have a small grill.
- In a small saucepan simmer the remaining peri peri marinade and the one from the chicken for about 7 minutes. Serve with chicken or mix with chicken.
Nutrition Facts : Calories 240 kcal, Carbohydrate 5 g, Protein 105 g, Fat 104 g, SaturatedFat 31 g, Cholesterol 420 mg, Sodium 695 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN PERI PERI
This dish is not hard to make but is packed with flavour. Peri Peri Chicken originated in Mozambique and is popular in Portuguese cuisine.
Provided by Recipe by Rob Rainford
Number Of Ingredients 17
Steps:
- Combine all the Peri Peri sauce ingredients in a blender and process to a smooth paste.
- Taste and adjust seasoning with salt, pepper, cayenne pepper and paprika. Refrigerate for at least 24 hours to allow flavours to develop.
- Combine the melted butter, Peri Peri sauce, lemon juice, garlic and paprika in a large bowl and mix well.
- Add the chicken strips to the bowl along with the marinade ingredients. Toss well to cover evenly, then place in resealable baggie and marinade for at least 2 hours in the refrigerator.
- Preheat grill to medium high. Once the grill has come to temperature grill the marinated chicken strips until golden brown.
- Transfer the chicken to a cooler spot on the grill and allow to cook through. Serve with rice, couscous or arugula salad.
Nutrition Facts :
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- For peri peri sauce, preheat the oven to 180C, place chillies in a roasting pan and roast until lightly coloured and softened (10-12 minutes). Cool, remove stalks, chop, then transfer to a saucepan with olive oil, vinegar, garlic, paprika, bay leaves and 1 tsp sea salt flakes, and simmer over medium heat to infuse (2-3 minutes). Cool, then process in a blender until smooth. Store in a sealed container at room temperature for flavours to meld (1-3 days). Shake well before using.
- For brined chicken, bring ingredients except lemon and chicken to the boil in a large saucepan with 1 litre water, then set aside to cool completely (1½-2 hours). Add lemon and refrigerate to chill (1 hour). Place chicken in a large deep non-reactive container, pour in brine to cover completely, then refrigerate overnight.
- Remove chicken from brine (discard brine) and rinse under cold running water, pat dry with paper towels and place in a bowl. Pour half the peri peri sauce over (reserve remaining to serve), coating chicken evenly, then refrigerate to marinate (6 hours or up to a day).
- Prepare a charcoal or hardwood-fire barbecue until coals are white and ashed (1-1½ hours for hardwood, 30-45 minutes for charcoal; see note). Place chicken on grill, cover with a lid or upturned metal bowl and grill for 15 minutes or so each side, basting with excess marinade, until cooked through, throwing smoking chips onto the embers and closing the lid in the last 5 minutes of cooking (a metal skewer inserted for 20 seconds at the thickest part near the bone should feel hot when placed on your lower lip).
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- Thoroughly stir the marinade ingredients in a bowl big enough to fit the chicken legs. Add the legs and give them a good coating of marinade. Set aside – but not in the fridge – and leave while you continue the prep.
- Put all the sauce ingredients into a food processor. Process until smooth. The chilies won’t disintegrate completely but will be finely chopped. That’s fine.
- Use half the sauce to coat the legs all over. Now - and this is important - cover the roasting pan with a tightly sealed layer of tin foil. At this point, you don’t want the chicken getting direct heat.
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- Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper
- Place the onions, garlic, basil, oregano, bell pepper, and peri peri sauce in a food processor or blender, then add, olive oil. Pulse for about 30 seconds until blended
- Drench the chicken with peri- peri marinate, place in a zip lock bag and refrigerate for at least 2 hours, preferably overnight.
- When ready to grill. Using a thong remove chicken from the peri peri marinade and remove excess marinate. Reserve the marinade
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- In a large bowl, whisk together everything except for the chicken. Add the chicken and toss with tongs to coat in the marinade. Cover with plastic wrap and refrigerate overnight, or at least three hours.
- When ready to cook, preheat your oven to 350 degrees Fahrenheit. Heat a oven-save skillet over medium-high heat until very hot. Use tongs to transfer the chicken breasts out of the bowl and into the pan, reserving the marinade. Let cook for two or three minutes per side, until nice and browned.
- Pour the reserved marinade into the pan and spoon the sauce onto the chicken. Turn off the stove, and use oven mitts to transfer the pan to the pre-heated oven.
- Let cook in oven for 15-20 minutes (depending on thickness of chicken breasts), or until cooked through.
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