Peri peri chicken

The perfect hot and spicy chicken for the barbecue, peri peri chicken is tender, juicy and bursting with flavour. Once you've tried chicken the Portuguese way, you'll never go back.

  • 1 hr cooking
  • Serves 4
  • Print


Peri peri chicken
  • 1/3 cup (80ml) lemon juice
  • 1/4 cup (60ml) olive oil
  • 6 small fresh red thai chillies, seeded, chopped finely
  • 2 teaspoon brown sugar
  • 1 teaspoon sweet paprika
  • 2 clove garlic, crushed
  • 2 teaspoon finely chopped
  • fresh rosemary
  • 2 teaspoon sea salt
  • 4 chicken maryland pieces (1.4kg)


Peri peri chicken
  • 1
    Combine juice, oil, chilli, sugar, paprika, garlic, rosemary and salt in large bowl or resealable plastic bag. Add chicken, coat in marinade. Cover, refrigerate for 3 hours or overnight.
  • 2
    Drain chicken from marinade; reserve marinade. Make deep diagonal cuts in chicken pieces.
  • 3
    Heat covered barbecue according to manufacturer's instructions. Cook chicken on oiled barbecue by indirect heat, covered, about 25 minutes or until browned on both sides and just cooked through. Brush with reserved marinade frequently during cooking.


Chicken is best marinated a day ahead.

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