Peri Peri Chicken Recipe
My Peri Peri Chicken is marinated in a spicy chili and lemon sauce, then grilled until golden and juicy. The flavor comes from just a few simple ingredients like fresh lemon, garlic, and my homemade peri peri sauce. If you love smoky and spicy meals, this one’s absolutely worth trying.
Ingredients
- 1 whole roasting chicken, about 3 1/2 to 4 pounds, backbone removed
- juice of 1 lemon, about 2 to 3 tablespoons
- 1 peri peri sauce recipe
- coarse salt to taste
- 1/2 cup water, for the basting sauce
Instructions
- Remove the backbone of the chicken. Turn the chicken over and press down on the chicken breast sternum to flatten it.
- Dry the chicken well on all sides with paper towels. Add it to a bowl and rub it down with the juice of 1 lemon, including underneath the breast skin.
- Generously season the chicken on all sides with salt. Set it to the side at room temperature.
- Make the peri peri sauce and divide it into two containers.
- Using 1 portion of the sauce, generously coat the chicken, rubbing it down on all sides and underneath the skin.
- Cover it and store it for 4 to 48 hours. In the refrigerator.
- Mix a half cup of water into one portion of the peri peri sauce and cook on low to medium heat for about 20-30 minutes to thin it out slightly and use it for basting while the chicken grills.
- Heat your gas grill, smoker, or charcoal grill to high heat, which is between 500° and 600°.
- While the grill is heating, remove the chicken from the refrigerator and set it at room temperature for about 30 minutes to remove the chill.
- When the grill is preheated, Place the flattened chicken skin side down. Immediately turn the heat down to medium.
- Cook for a total of 8 to 12 minutes or until charred grill marks are formed on the skin side. I like to cook for 4 to 6 minutes then turn it 90° and cook for a further 4 to 6 minutes.
- Carefully flip the chicken over and cook for 30 to 40 minutes or until the thickest part of the chicken reads about 160° to 162°.
- During this process, baste the chicken every 10 minutes with the cooked peri peri sauce.
- Remove the chicken and let it rest for 5 to 7 minutes. During this time, you can optionally grill a few lemon halves.
- Serve the chicken with optional lemons and additional peri peri sauce.
Notes
The tip I consider my secret for making the best peri peri chicken is getting the marinade under the skin. That one step takes the flavor to the next level. It’s something I never skip, because it helps the sauce soak deep into the meat, not just sit on the surface. It makes every bite taste seasoned and juicy, not just the outer layer.
Flattened chicken: I use a whole chicken with the backbone removed. It’s also called a spatchcock chicken and helps it cook evenly.
Save the backbone: I freeze the backbone to use later in homemade chicken stock. It adds great depth of flavor.
Tame grill flare-ups: If I see too many flames, I toss a few ice cubes onto the hot spots. It cools things down fast without a smoky mess.
Grill the lemons: I like to grill lemon halves to soften them up. They’re easier to squeeze and add a smoky finish to the chicken.
Don’t skip resting the chicken: Letting the chicken rest after grilling is key. It keeps the meat juicy and gives me time to finish off any sides or grilled lemons
Make-Ahead: You can make this up to 30 minutes ahead of time. Just keep it covered in a pan in the oven or in a grill at low temperatures (<200°).
How to Store: Place covered in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount of peri-peri chicken to a 13×9 casserole dish with ½ cups of water and cover with foil. Bake at 375° for 10 to 12 minutes or until hot.