This Portuguese chicken dish is a great way to cook a whole chicken on a bbq. It’s simple, it’s fun, and it’s delicious. Enjoy the crispy texture of the barbecue per-peri chicken dish. This is a traditional popular meal that involves your guests in the preparation of the food. It can be served with rice, vegetables, or salad, and it’s a memorable experience. This barbecue peri-peri chicken recipe is a must-try! With a marinade of High On Chicken peri peri sauce.
Prep time: 40-45 min
Serve for: 4-5
Ingredients:
- 1 kg Chicken
- High On Chicken peri peri sauce
- One small onion
- 4-5 garlic cloves
- 2-3 bay leaves
- Whole black pepper
- One lemon
- 2-3 tsp salt
- 1 tsp sugar
- 1 tsp black pepper
- 7 tbsp oil
Directions:
Step 1: Prep the Chicken
- In a large pot, pour a cup of water, add salt and sugar, and stir it well.
- Add to it crushed garlic cloves, roughly cut onions, black pepper, and chopped lemons. Let them boil for 5 minutes.
- Add the whole chicken to a bowl, add this brine mixture, and keep it overnight or for 2-3 hours.
- Take out the chicken and place it facing the breast side downwards and cut through its backbone. So that all areas of chicken are properly marinated and cooked evenly.
Step 2: Marination
- Marinate the chicken with High On Chicken peri peri sauce and give it a good massage all over the chicken.
- Keep it aside for 2-3 hours for more developed flavours.
Step 4: Baking
- Toss the grilled chicken over the baking tray.
- Marinate the grilled chicken with some more peri peri sauce and oil.
- Let the peri-peri grilled chicken cook for 25-30 minutes.
- Before it is cooked, remove the grilled chicken from the oven and spread some peri peri sauce on them. This will enrich the flavours and prevent drying.
- Deliciously spiced peri-peri chicken is Ready!!
- Serve it with rice, salads, and tortillas; this peri-peri chicken will be everybody’s favourite!
Step 4: Barbeque the Chicken
- Take your peri-peri chicken out to the grill.
- Place the chicken on the grill, add the marination left on the baking tray, and brush them on the chicken.
- Spread some High On Chicken peri peri sauce onto the chicken for more flavour.
- After it is grilled and smoked up, remove the chicken from the grill and rest it for 5 minutes.
- The delicious, mouth-watering Portuguese BBQ Peri-Peri Chicken is good to serve with some rice or salads.
Occasions where you can make peri-peri chicken
Creating a succulent and savoury dish is easy with a barbeque peri-peri chicken recipe. This Portuguese barbeque peri-peri chicken recipe requires a little bit of time and patience but is loads of fun to make. Serve with bread and enjoy the crispy texture of this dish. It’s really a fun activity to do with friends, and it turns out so crispy and juicy you’ll want to make it again! Perfect any day, this recipe will quickly become a family favourite!
Frequently Asked Questions (FAQ)
- What is BBQ chicken peri-peri made of?
The peri-peri chicken is traditionally made with a whole chicken and marinated in the peri-peri sauce.
- What does BBQ peri-peri chicken go well with?
BBQ peri-peri chicken can be served with steamed rice, potato wedges, tortilla or roti, and potato salads. You can also use any side dish according to your preference.
- How to cut the chicken for BBQ peri-peri?
To make the perfectly cooked BBQ peri-peri chicken, you need to follow these steps. Place the chicken breast downside on the chopping board. Using a strong scissor, cut along both sides of the backbone so that the chicken is flattened out.
- How long should you marinate the chicken?
Marinate the chicken overnight for the best texture and flavours to lock into the chicken.
- Can we use High On Chicken peri-peri sauce for marination?
Of course, you can use the peri-peri sauce for marination. Pour a generous amount of the peri-peri sauce over the chicken.
- How long does it take to marinate the BBQ peri-peri chicken?
Marinate the chicken overnight for the best texture and flavours to lock into the chicken.
- How to know if Chicken is perfectly Barbequed?
Many would prefer to use a Meat Thermometer, but not everyone would have it; at least not a beginner won’t have it.
So, if you are having a Meat Thermometer (which is so rare), then the perfect inside temperature should measure 165 degrees for dark and 160 degrees for white.
And if you don’t have one (don’t worry, we got you), then you just have to make a small cut in the middle part of the chicken piece and see that the inner portions are just about opaque.
And if not, and they seem pink, put them back and leave for some more time.
