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Peri Peri Chicken

Serves 4



  • 1 kg Whole chicken giblets removed and spatchcocked
  • 1-3 chilli padi/birds eye chilli 3 was spicy so adjust to taste, remove rib and seeds to tone down spice level
  • 1 red pepper
  • 1-1/2 tsp salt
  • 1 tsp whole black pepper
  • 1 tsp dried oregano
  • handful of fresh basil
  • 4 tbsp olive oil
  • 1-2 tbsp Worcestershire sauce optional
  • 2 tbsp lemon/lime juice
  • 2-3 tbsp white vinegar
  • 2 tbsp paprika
  • 2 shallots
  • 4-6 cloves garlic
  • Splash of water


  • 1/4 cup reserved marinade
  • 2-3 tbsp water


  • Add all the ingredients except chicken (of course!) into a blender.
  • Blend until combined.
  • Reserve 1/4 cup of the marinade for the sauce.
  • Place chicken in a snug fitting pan.
  • Pour marinade all over chicken, rub it all over the chicken, the under side as well.
  • Cover with cling wrap and marinate for at least an hour to overnight.
  • Preheat oven to 200C.
  • Remove cling wrap.
  • Bake chicken on middle rack for 40-45 minutes or until internal temperature reads at lead 74C.


  • Add the reserved marinade and water in a heavy bottom saucepan over med low heat.
  • Stir and bring to simmer, then reduce heat to low.
  • Simmer until sauce thickens.
  • Set aside until ready to serve.


Omit Worcestershire sauce if eating whole30 or substitute 1/2 tbsp coconut amino + 1/2 tbsp fish sauce.