If you like your food a little spicy like me then you are sure to love this recipe that hails from Portugal, ARIBA PORTUGAL!
3-4 pounds (or 1 1/2kg to 2kg) Whole Chicken
PIRI PIRI MARINADE
5-10 Bird's eye chiles
4 tbsp Olive oil
4 tbsp Fresh Lemon Juice
1/4 cup Apple cider vinegar
1 tbsp Paparika
1 tsp Cayenne pepper powder
1/4 cup Cold water
1 tsp Fresh Rosemary
3 cloves (minced) Garlic
1 tsp basil
1 tbsp Seasoning Salt
1 Bay Leaf
1 tsp Tarragon
Bookmark this recipe —Jacqueline
In This Recipe
To make the Portuguese Peri Peri Baked Chicken:
Place all your marinade ingredients in food processor and blend everything together (bay leaf included). You can use anywhere from 5 to 10 whole bird’s eye chilies depending on how spicy you like it. OR use a pre-made peri peri sauce.
Wash your chicken off in the bottom of the sink, and pat dry with a few paper towels.
Season with seasoning salt from front to back.
Then place your chicken pieces or whole in a large zip lock bag and add your grinded spices, pour 1/4 cup of water and shake to coat all the chicken.
All the chicken to marinade anywhere for 1-24 hours. I prefer to use the marinade as it saves me time, so I will leave that up to you. This is my favorite marinade! Image result for portuguese peri peri sauce superstore
Place your chicken in the bottom of your oval roaster and then coat pour the rest of the marinade sauce over the chicken and then pour whatever is remaining around the chicken.
Bake in the oven covered at 425f for 30 minutes.
Remove from the oven and basted once more place the chicken back in the oven at 375 f uncovered for the remaining 15 minutes or until browned and crispy.
Serve with a side caesar or over rice.