Peri Peri African Chicken

Peri Peri African Chicken

25 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    3 h 20 m
UKNO1CHEF
Recipe by  UKNO1CHEF

“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!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. 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.
  2. Preheat a grill for medium heat.
  3. 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.

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Reviews (25)

Rate This Recipe
Zambeziana
58

Zambeziana

Pretty good recipe. I grew up eating and cooking the Piri-Piri chicken. As most who read the reviews advised, never get rid of the remaining marinade. It's the life of the chicken. You need to baste it on the chicken while grilling, as the chicken can run dry. And that is where all the flavour is. I would recomend to leave the chicken in the marinade overnight for best results.

Aspiring Chef Rita
46

Aspiring Chef Rita

Extremely easy to make and ingredients you probably have on hand. I marinated it overnite so the lemon flavor was really infused in the chicken. Couldn't grill it - so I baked it in the oven at 375 degrees for 40 min. and then popped it under the broiler for a few minutes to get a nice crusty skin. Thanks submitter.

kerrih
42

kerrih

Delicious dish, I did not discard the marinade but rather baked the chicken in the oven with the marinade (emptied half. It was delicious and crispy.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 348 cal
  • 17%
  • Fat
  • 13.3 g
  • 20%
  • Carbs
  • 12.1 g
  • 4%
  • Protein
  • 46.8 g
  • 94%
  • Cholesterol
  • 127 mg
  • 42%
  • Sodium
  • 1023 mg
  • 41%

Based on a 2,000 calorie diet

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