Peri Peri Barbecued Chicken

    (60)
    20 min

    This spicy African chicken is great on its own, or in a salad or wrap. Use boneless chicken breast fillets or drumsticks if you prefer.


    58 people made this

    Ingredients
    Serves: 4 

    • 4 tablespoons paprika
    • 2 tablespoons chilli powder
    • 225ml (8 fl oz) fresh lemon juice
    • 3 cloves garlic, minced
    • 1 dessertspoon chopped fresh ginger
    • 1 1/2 teaspoons salt
    • 4 bone-in chicken breasts

    Method
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. In a large bowl, stir together the paprika, chilli powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
    2. Preheat barbecue for medium heat.
    3. Place chicken onto the barbecue and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

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    Reviews & ratings
    Average global rating:
    (60)

    Reviews in English (44)

    by
    1

    Love this recipe - I've been using it for about a year now & am still enjoying it! I prefer thigh/leg meat mind. Perfect for BBQs when the sun is shining & perfect for the oven for when you want that sunshine feeling!  -  25 Apr 2013

    by
    81

    Pretty good recipe. I grew up eating and cooking the Piri-Piri chicken. As most who read the reviews advised, never get rid of the remaining marinade. It's the life of the chicken. You need to baste it on the chicken while grilling, as the chicken can run dry. And that is where all the flavour is. I would recomend to leave the chicken in the marinade overnight for best results.  -  03 May 2007  (Review from Allrecipes US | Canada)

    by
    56

    Extremely easy to make and ingredients you probably have on hand. I marinated it overnite so the lemon flavor was really infused in the chicken. Couldn't grill it - so I baked it in the oven at 375 degrees for 40 min. and then popped it under the broiler for a few minutes to get a nice crusty skin. Thanks submitter.  -  03 Feb 2005  (Review from Allrecipes US | Canada)

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