We have Nando’s BBQ chicken to thank for, for bringing the taste of Portugal to our shores. Nando’s Peri-Peri Chicken is juicy and moist with the perfectly balanced flavours of salty and sweet, tangy from lemon and vinegar with the just the right hint of spices and loaded with garlic. This Baked Portuguese Peri-Peri Chicken is my take on Nando’s BBQ chicken, because we can’t go to Nando’s every time we feel like it.
Although we know Peri-peri chicken as Portuguese, it actually comes from South Africa specifically Mozambique. Peri-peri, also known as Bird’s Eye Chilli is the base for Portuguese Peri-Peri Chicken. Do not despair if you can’t get Bird’s Eye, any other red chillies will do. The recipe calls for 3, but I’ll leave it up to you. Although our family like it hot, we like to add our own heat with extra chillies.
What’ makes this Baked Portuguese Peri-Peri Chicken delicious? It’s all about the sauce. And me being lazy that I am, I choose to cook this in one pan, so that means less washing up without sacrificing any of the BBQ flavours. A big plus for me, as this chicken dish is also so easy to make. Also, you don’t need a BBQ, which is good because at the moment, we are in the middle of the Big Chill- Miserable and Windy! But come summer time, there’s no reason why, this can’t be cooked in a BBQ grill. More Baked Chicken Idea? Check out Persian Orange Chicken.
What you need to make ..
- Chicken – Whole Chicken about 1.2 kilos in total or 4 pieces of Maryland Chicken. The recipe serves 4.
- Pantry/Fridge Staples – Red Capsicums,Red Chillies Birds Eye if you can get it, otherwise any red chilli will do, Onions,Garlic, Brown Sugar, Zest and Juice of 1 Lemon,Vinegar,Paprika , Chicken Stock Cube and Tomato Paste plus Salt and Pepper to Taste
- Corn on the Cobs plus butter for brushing , Rice and Sour Cream to serve
Easy Does it..
- Make the sauce by searing diced capsicums onion and garlic in an ovenproof pan until slightly charred.
- Blitz the capsicum mix in the food processor with all the Marinade ingredients.
- Coat the chicken pieces with the marinade then place chicken pieces on the oven proof dish. Pour the rest of the marinade over the chicken.
- Bake in a preheated 160°C oven for 45 minutes.
- Brush corn with butter, and add to the chicken. Bake for another 15 minutes. Rest for 5 minutes then serve with rice and sour cream.
Baked Portuguese Peri-Peri Chicken
4
servings10
minutes1
hourIngredients
1 whole Chicken approximately 1.2 kilos or 4 pieces Maryland cutlets
- Peri Peri Marinade
2 tablespoons cooking oil
2 small red capsicums or 1 large , deseeded and diced
3 red Chillies (omit if you want it mild), use Birds Eye Chilli if you can get it
1 large Brown Onion, peeled and diced
6 garlic cloves, peeled4 tablespoons brown sugar
1 chicken stock cube, or 1 teaspoon Vegeta
2 tablespoons soy sauce
2 teaspoons paprika
1/4 cup white vinegar
Juice and zest of 1 lemon
2 teaspoon Tomato Paste
1 thumb sized ginger
Salt and pepper to taste
- To serve
Corn on the Cob,Steamed Rice, Sour Cream and Lime slices-
Directions
- Place diced capsicums peeled garlic and onion in an ovenproof baking dish with 2 tablespoons of cooking oil. Cook on high heat until fragrant and lightly charred. Set aside to cool . Preheat oven to 160°C.
- Place the cooked capsicums in a food processor together with the rest of the Marinade ingredients.
Blend until smooth. - If using whole chicken, cut up into 4 serving pieces. Coat the chicken pieces with the marinade and place in the baking dish( same pan where you cooked the capsicums.
- Pour the rest of the marinade over the chicken pieces.
- Bake chicken uncovered for 45 minutes.
- Add corn cobs to the pan and use a spoon to spoon over some of the pan juices on top of the chicken . Brush corn with butter. Correct seasoning by adding salt and pepper if required. Cook for another 15 minutes. Set aside to rest for 5 minutes.
- Serve with rice, sour cream and lemon or lime slices.
