Peri Peri African Chicken Recipe - Allrecipes.com
Peri Peri African Chicken Recipe
  • READY IN 3+ hrs

Peri Peri African Chicken

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 15 mins
  • READY IN 3 hrs 20 mins

Footnotes

  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Feb 03, 2005

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.

 
Most Helpful Critical Review
May 03, 2007

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.

 

40 Ratings

Feb 09, 2007

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.

 
Jul 27, 2006

Don't discard the marinade, pot it into a pot, and pour the juices from the cooked chicken into the same pot let it reduce add about 2 tsps honey and serve over rice also, don't use the ginger but pour honey over the chicken just before it is done

 
Dec 29, 2008

I first tasted this dish at Springboks, a local South African retaurant, & went wild. This recipe duplicated the seasoning perfectly! For those whose palates prefer less fire, cut the chili powder to half the amount & serve over cous-cous or rice.

 
Jul 25, 2004

I've played around w/ this recipe a couple times now--using less paprika,added black pepper, added honey, etc. It has potential but needs something and the paprika is just too overpowering.

 
Jul 06, 2004

This is the recipe I have been looking for, rather garlicy but it taste very yummy.I add a few drops of tabasco on the mixture for more tangy taste. Thank you.

 
Jun 12, 2008

What a moist chicken this made! I used boneless skinless and had to used powdered ginger, but this turned out better than I expected. I marinated for 24 hours in the fridge. Very fragrant and great presentation!

 

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Nutrition

  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 12.1 g
  • 4%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 46.8 g
  • 94%
  • Sodium
  • 1023 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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