Description
A fiery and flavorful roasted chicken marinated in a spicy peri-peri sauce made with chilies, garlic, and aromatic spices. This African-Portuguese inspired dish features crispy skin and tender, juicy meat with a perfect balance of heat and tanginess.
Ingredients
Scale
- 1 whole chicken (3–4 pounds)
- 1 cup peri-peri chilies (or red bird’s eye chilies)
- 4 cloves garlic, minced
- 1 tablespoon smoked paprika
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lemon, sliced
- Fresh parsley for garnish
Instructions
- Blend chilies, garlic, paprika, olive oil, lemon juice, vinegar, oregano, cumin, salt, and pepper into smooth marinade.
- Rinse and pat dry chicken. Make incisions in meat.
- Rub marinade over entire chicken, including under skin. Marinate 4 hours or overnight.
- Preheat oven to 400°F (200°C).
- Place chicken in roasting pan with lemon slices.
- Roast 45-60 minutes until internal temperature reaches 165°F (74°C).
- Rest 10 minutes before carving. Garnish with parsley.
Notes
- Adjust chili quantity to control spice level.
- For crispier skin, pat chicken dry before marinating.
- Use meat thermometer for accurate doneness.
- Leftovers store well in refrigerator for 3 days.
- Can also be grilled for smoky flavor.
- Prep Time: 15 minutes (plus marinating)
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: African-Portuguese
Nutrition
- Serving Size: 1/4 chicken
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 120mg