Peri-peri chicken

Peri-peri chicken

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  • 4
  • Easy
  • Carb Conscious Dairy free
  • 20 minutes
  • 45 minutes
  • Chamonix Chardonnay 2013


  • For the peri-peri sauce:
  • 2 red chillies, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1 T sweet paprika
  • ¼ cup olive oil
  • ½ cup red wine vinegar
  • 1 t dried oregano
  • 4 T parsley, chopped
  • Sea salt and freshly ground black pepper, to taste
  • 1 large free-range chicken
  • Sea salt and freshly ground black pepper, to taste
  • 8 red chillies

Cooking Instructions

Preheat the oven to 180°C.

Blend the ingredients for the peri-peri sauce.

Season the chicken and place in a roasting pan with the chillies. Pour ¼ of the peri-peri sauce over the chicken.

Roast for 45 minutes, basting the chicken with the remaining peri-peri sauce while cooking. Remove the chillies from the pan once they begin to char.

Cut the chicken into portions and serve with the charred chillies for some extra heat.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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