Homemade Peri Peri Chicken
A simple recipe for a flavourful Peri Peri marinated chicken that can be oven roasted or grilled. An easy low carb sheet pan dinner, or a prepare ahead BBQ recipe fit for picnics, potlucks, and parties. This recipe uses a homemade aromatic spice paste and some simple pantry spices.
Equipment
- Knife and Cutting Board
- Baking sheet
- Cooking foil
Ingredients
- 6-8 large chicken thighs or legs bone in skin on
- 5 tablespoons aromatic curry paste
- 1 tablespoon paprika
- 3 tablespoons oil
- 2 tablespoons lemon/lime juice
- salt and pepper
Instructions
- Prepare the marinade by combining the aromatic curry paste, paprika, garlic powder, oil, and lemon/lime juice in a large bowl or freezer bag.
- Season all sides of the chicken with salt and pepper, and add them to the marinade. Be sure to coat the chicken with the marinade well, use your hands to make sure they evenly covered. Chicken can be cooked right away, but for best results allow the chicken to marinade in the fridge for at least 1 hour, or overnight before cooking.
Oven Roasted Peri Peri Chicken
- Preheat the oven to 375°F [190°C]
- Space the marinaded chicken, skin side up on a foil lined baking sheet. Bake on the middle rack for 35 to 45 minutes, or until the skin has started to crispy and the internal temperature is at least 165°F [74°C]. See notes.
Grilled or BBQ Peri Peri Chicken
- Heat a clean grill to medium-high heat and rub with oil the prevent sticking.
- Once hot, place the marinated chicken skin side down on the grill for 3-5 minutes until the skin starts to crisp and flip over. Close the lid and cook the chicken on the other side until it reaches an internal temperature of at least 165°F [74°C].
- Remove the chicken from the heat and allow to rest for 5 minutes before serving.
- Serve Peri Peri chicken garnished with fresh cilantro, chopped chilies, and fresh lemon/lime juice as a part of a flavourful low carb meal.
Notes
Bone in skin on chicken is recommended for this recipe to improves flavours and avoid dry chicken.
Skin on chicken in important for oven roasting as the skin prevent the meat from drying out during the cooking process.
A meat thermometer is the safest method to determine doneneness.
When cut or pierced the juices running from properly cooked chicken should be clear, not pink, red, or white.
Properly cooked oven roasted chicken should pull away from the bone easily after cooking.
Get the recipe for my aromatic curry paste
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Nutrition
Calories: 300kcalCarbohydrates: 2gProtein: 30gFat: 18.5gSodium: 270mgPotassium: 310mgFiber: 0.6gSugar: 0.6gSugar Alcohols: 0.05gNet Carbs: 1.4g
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