Hairy Bikers Peri Peri Chicken Recipe

This smoky, charred Hairy Bikers Peri Peri Chicken Recipe is made with fresh bird’s eye chillies, red peppers, and zesty lemon, ready in under an hour plus marinating time. The homemade sauce bubbles and darkens on the skin under the grill, creating that signature sticky, flame-grilled finish without a barbecue. I love how this version delivers a genuine restaurant kick while keeping the calories surprisingly low.

Jump to Recipe

Better Than Takeaway

I used to rely on expensive deliveries or bottled sauces when the craving for spicy chicken hit, but the sodium levels always left me feeling heavy. Making this paste from scratch gives you total control over the heat and salt without losing that addictive, tangy punch. It is genuinely satisfying to watch raw ingredients transform into a vibrant red marinade that smells far fresher than anything you can buy.

One mistake I made early on was leaving all the seeds in the chillies, which completely overpowered the subtle garlic and lemon notes. Now I deseed about half of them to keep the flavour balanced and family-friendly, ensuring everyone can enjoy the meal without reaching for a glass of milk every two seconds.

Hairy Bikers Peri Peri Chicken Recipe Ingredients

• 8 chicken thighs or drumsticks, skin-on and bone-in
• 1 tbsp olive oil
• Salt and black pepper

For the Peri Peri Marinade:

• 1 red bell pepper, deseeded and roughly chopped
• 1 medium red onion, roughly chopped
• 4 garlic cloves, peeled
• 2-4 bird’s eye chillies (adjust for heat)
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 2 tbsp red wine vinegar
• 1 lemon, juice and zest
• 1 tsp caster sugar

How To Make Hairy Bikers Peri Peri Chicken Recipe

1. Blitz the Marinade: Place the chopped red pepper, onion, garlic, chillies, smoked paprika, oregano, vinegar, lemon juice, lemon zest, and sugar into a food processor. Blitz until you have a smooth, vibrant red paste.
2. Score the Chicken: Take a sharp knife and make two or three deep slashes into the flesh of each chicken thigh. This allows the marinade to penetrate deep into the meat rather than just sitting on the skin.
3. Marinate: Place the chicken in a large bowl and pour over the marinade. Rub it thoroughly into the cuts and under the skin. Cover and refrigerate for at least 1 hour, though overnight is best for maximum flavour.
4. Roast: Preheat your oven to 200°C (180°C fan/Gas 6). Arrange the chicken pieces in a single layer in a roasting tin. Bake for 35-40 minutes, turning once halfway through, until the skin is charred and crispy and the juices run clear.

Recipe Tips

• Control the Spice: If you are serving children or people sensitive to heat, remove all seeds and white pith from the chillies before blending. The red pepper provides body and sweetness to balance the heat.
• Don’t Skip Scoring: Deep cuts are essential for this recipe. Peri peri is a “wet rub”, and it needs to get right down to the bone to flavour the meat effectively.
• Rest the Meat: Let the chicken rest for 5 minutes after coming out of the oven. This allows the juices to redistribute, ensuring the meat is tender rather than dry.
• Grill Finish: For an extra authentic char, pop the cooked chicken under a hot grill (broiler) for the final 2-3 minutes to blacken the edges of the skin.

What To Serve With Peri Peri Chicken

A classic spicy rice with peas and peppers is the perfect partner to soak up the extra sauce. I also like serving this with a cool, creamy coleslaw to cut through the heat of the chillies. For a lighter option, corn on the cob charred in a griddle pan works beautifully with the smoky paprika flavours.

How To Store

Leftover chicken can be stored in an airtight container in the fridge for up to 2 days. The cooked chicken can also be frozen for up to 1 month, though the skin will lose its crispiness upon thawing. Reheat thoroughly in the oven to crisp it back up.

FAQs

• Can I use chicken breasts instead? Yes, but be careful not to overcook them as they dry out faster. Reduce cooking time to 20-25 minutes.
• Do I need a food processor? A food processor makes it easiest, but you can finely chop everything by hand and mash it into a paste using a pestle and mortar for a more rustic texture.
• Is this recipe gluten-free? Yes, provided your spices are pure and not blended with flour anti-caking agents, this recipe is naturally gluten-free.

Nutrition

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 110mg
• Sodium: 380mg
• Total Carbohydrate: 12g
• Protein: 28g

Try More Recipes:

• Hairy Bikers Leftover Lamb Shepherd’s Pie Recipe
• Hairy Bikers Healthy Fish Pie Recipe
• Hairy Bikers Green Curry Recipe