Portuguese-style peri-peri chicken:

Portuguese-style peri-peri chicken: Spicy and delicious! Photo by Carla Zinkfontein

Portuguese-style peri-peri chicken: Spicy and delicious!

Enjoy an aromatic and spicy dinner with your family when you try this Portuguese-style peri-peri chicken any day of the week.

Portuguese-style peri-peri chicken:

Portuguese-style peri-peri chicken: Spicy and delicious! Photo by Carla Zinkfontein

This week, make life easier and cook some of your favourite dishes. Roasted chicken is a family classic and when you try this Portuguese-style peri-peri chicken recipe, you’ll discover that you don’t want take-aways ever again. Using your favourite chicken flavours, you’ll be making a great dinner for your family with all of the sides you can dream of. The chicken is as spicy as you like it, tender and perfectly cooked, every time.

Portuguese-style peri-peri chicken tips

Do you want your chicken to be cooked more evenly and be seasoned perfectly? cut it into its individual pieces and season with salt and pepper before letting it rest, uncovered in the fridge. If you like things spicy, use your favourite Nando’s sauce at a high heat level and enjoy the flavour impact. Serve your chicken with some air fryer potato chips or wedges and a side of creamed spinach for the full experience.

ALSO READ: Roast chicken with almonds recipe

Enjoy an aromatic and spicy dinner with your family when you try this Portuguese-style peri-peri chicken any day of the week.

Portuguese-style peri-peri chicken recipe

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Recipe by Carla Zinkfontein Course: MainCuisine: South African, PortgueseDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 
Total time

1

hour 

15

minutes

Ingredients

  • 1 whole 1 chicken, cut into its portions

  • 1 bottle 1 Nando’s Peri Peri sauce (use your faovurite flavour)

  • salt to taste

  • 1 tbsp 1 chili powder

  • 2 sprigs 2 thyme

  • 1 tbsp 1 chicken spice

  • 1 tbsp 1 red chili flakes

  • ¼ cup ¼ plain yoghurt

  • 1 tsp 1 garlic powder

  • 2 tsp 2 ginger & garlic paste

  • 1 tsp 1 cumin powder

  • 30 ml 30 vegetable oil

  • 250 ml 250 fresh cream

Method

  • Season the chicken with salt and pepper before letting it rest in the fridge for at least an hour. This will give it a crispier skin and season the chicken properly.
  • Place the whole or portioned chicken on a rack in a roasting tray.
  • Roast in a 180°C oven for 45 minutes to an hour.
  • Remove from the oven and pour over your sauce before putting it back and roasting for another 10-15 minutes.
  • The extra sauce is great for serving with rice.

Notes

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