Roasted Peri Peri Chicken
Juicy homemade Peri Peri Chicken Roast made with charred chili pepper sauce, smoky spices, and crispy air fried chicken. Easy air fryer or oven recipe packed with bold peri peri flavour.
Ingredients
For Soaking the Chicken:
- 4 Chicken leg quarters (skin-on)
- Water (to cover)
- 2–3 tbsp Vinegar
- 1 tsp Garlic paste
For the Charred Peri Peri Sauce:
- 6–8 Red chilies
- 1 Red bell pepper
- 4 Garlic cloves
- 1 Small onion
- Light drizzle of olive oil
- Salt & black pepper
- ¼ cup Lemon juice
- Handful of fresh coriander
- Salt to taste
For the Peri Peri Spice Blend:
- 2 tsp Smoked paprika
- 1 tsp Salt
- 1 tsp Dried oregano
- 1 tsp Black pepper
- 1-2 tsp Cayenne pepper (adjust to spice level)
Instructions
- Place the chicken leg quarters into a large bowl and cover them with water, vinegar, and garlic paste. Allow the chicken to soak for 2–3 hours to help remove any impurities and tenderise the meat. Once soaked, wash the chicken thoroughly under running water and pat it completely dry with paper towels to ensure the seasoning adheres well and the skin crisps up during cooking.
- Arrange the red chilies, red bell pepper, garlic, and onion on a baking tray or in your air fryer basket. Drizzle lightly with olive oil and season with salt and freshly ground black pepper. Air fry or roast until the vegetables are softened and lightly charred, as this develops a rich smoky flavour that gives the homemade peri peri sauce its signature taste.
- Transfer the roasted vegetables to a blender. Add the lemon juice, fresh coriander, and salt, then blend until completely smooth. The result should be a thick, vibrant, and flavourful homemade peri peri sauce that balances smokiness, spice, and freshness.
- In a small bowl, combine the smoked paprika, salt, dried oregano, black pepper, and cayenne pepper. Mix well to create a fragrant peri peri spice blend that will add another layer of flavour to the chicken.
- Using a sharp knife, make several deep slits in each chicken leg quarter. Generously coat the chicken with about half of the prepared peri peri sauce, making sure to push the sauce deep into the cuts so the flavours penetrate the meat. Sprinkle the peri peri spice blend evenly over all sides of the chicken and gently rub it in for an even coating.
- For the air fryer method: Preheat the air fryer to 200°C (390°F). Arrange the chicken skin-side down in the basket in a single layer. Cook for 45–50 minutes, flipping halfway through. After flipping, brush the chicken generously with more peri peri sauce, sprinkle over a little more spice blend, and continue cooking until the skin is crispy, slightly charred, and the chicken is cooked through.
- For the oven method: Preheat the oven to 200°C (390°F). Place the chicken on a lined baking tray or wire rack and bake for 40–50 minutes, turning the pieces halfway through cooking. Brush with additional peri peri sauce after flipping to build extra flavour and colour. For beautifully caramelised, lightly charred skin, switch the oven to the broil/grill setting for the final 3–5 minutes, watching carefully to prevent burning.
- If you have any peri peri sauce remaining, stir it into plain yogurt to create a creamy, mildly spicy dipping sauce that perfectly complements the smoky chicken.
- Serve the hot peri peri chicken immediately with crispy potato wedges, fluffy rice, fresh salad, or your favourite side dishes for a complete and satisfying meal.