There are only 15 minutes of prep and then you pop the chicken in the oven for an hour to cook to tender perfection while you get some chores done, or help the kids with their homework. Although the recipe uses bone-in chicken pieces (which are forgiving to cook, staying juicy and tender), you can also use a whole chicken, or even boneless, skinless chicken thighs or breast. Apart from the chicken, I tend to have most of the other ingredients in my pantry already, so this is really economical. My family can tell you that this beats takeout Portuguese chicken any day!
What can I serve with Oven-baked Peri Peri Chicken?
Try some Oven-baked Crispy Potato Wedges, Homemade Coleslaw, Mexican Tomato Rice, Creamy Corn Salad or Mashed Potatoes!
What are some other easy chicken dinner ideas?
If your family loves chicken and it’s on repeat at your place, here are some more delicious ideas:Peri Peri Style Chicken Burgers – Soft brioche rolls and boneless, skinless chicken breast in a simple Portuguese-style marinade (no food processor required!)Chicken Fajita Tray Bake – A hands-off chicken dinner! All your favourite Mexican flavours in the one pan.Creamy Lemon Chicken Risoni – My most made, viral recipe, which requires very little preparation and time to cook!Easy Roasted Garlic Butter Chicken – No-fuss, oven-baked, herby, buttery garlic chicken, perfect with mashed potatoes, pasta or rice!
What other cuts of chicken can I use?
● Whole chicken (1.2–1.7 kg/2 lb 10 oz–3 lb 12 oz) – Use the same marinade and method in the recipe. Bake in a preheated 200°C (400°F) (180°C/350°F fan) oven for 1 hour and 30 minutes, adding ½ cup (125 ml) of water halfway through cooking. ● Boneless, skinless chicken thighs – Preheat the oven to 220°C (430°F) (200°C/400°F fan). Marinate the chicken as per the recipe and use a baking tray – so you have enough space to fit the chicken pieces lying flat so they aren’t touching. Use two trays if you need to. Bake for 15–20 minutes. Spoon some of the pan juices over the chicken. Change the oven to grill (broil) and cook for a further 8 minutes or until the chicken is caramelised to your liking. Rest for a few minutes before serving. ● Boneless, skinless chicken breast – Will not give you the same caramelisation (if it’s cooked too long it will dry out) but can be used. Cut each chicken breast in half horizontally to form two thinner steaks. Preheat the oven to 220°C (430°F) (200°C/400°F fan). Marinate the chicken as per the recipe and use a baking tray – so you have enough space to fit the chicken pieces lying flat so they aren’t touching. Bake for 18 minutes. Spoon some of the pan juices over the chicken. Change the oven to grill (broil) and cook for a further 3 minutes or until the chicken is caramelised to your liking. Rest for a few minutes before serving.
Can you make Peri Peri Chicken Oven Baked ahead of time?
Marinate and refrigerate the chicken for up to 24 hours before cooking.
Watch how to make Oven-baked Peri Peri Chicken
Is Peri Peri Chicken Oven Baked suitable for leftovers?
Refrigerate for up to 3 days. Reheat in the microwave (the chicken skin will soften). Not suitable to freeze. 5 from 2 reviews
130 g (4½ oz) store-bought marinated chargrilled capsicum (bell pepper), drained, oil reserved ½ tsp freshly minced garlic 1 tsp onion powder 1 tsp sweet paprika 1 tsp dried oregano 1½ tsp sea salt flakes ½ tsp cracked black pepper 1 tbsp sugar 1 tbsp red wine vinegar
Chicken
1.2 kg (2 lb 10 oz) chicken pieces (drumsticks and/or bone-in, skin-on chicken thigh cutlets) ½ cup (125 ml) water
Perinaise
2 tablespoons reserved peri peri marinade (see above) ⅔ cup (160 g) whole-egg mayonnaise
To serve
Steamed green beans and corn 250 g (9 oz) microwave Mexican rice Lime wedges
Perinaise – Make the peri peri marinade and the perinaise up to 24 hours prior to serving. Store the marinade and the perinaise refrigerated, separately, in an airtight container.
Leftovers
Chicken – Leftovers are even better the next day! Store leftover chicken for up to 3 days, refrigerated in an airtight container. Reheat in the microwave for best results (the skin will soften but the chicken will remain juicy and tender). Perinaise – Store leftover perinaise separately, refrigerated in an airtight container for up to 3 days.
title: “Peri Peri Chicken Oven Baked Recipe Simple Home Edit” ShowToc: true date: “2024-11-30” author: “Helene Leach”
There are only 15 minutes of prep and then you pop the chicken in the oven for an hour to cook to tender perfection while you get some chores done, or help the kids with their homework. Although the recipe uses bone-in chicken pieces (which are forgiving to cook, staying juicy and tender), you can also use a whole chicken, or even boneless, skinless chicken thighs or breast. Apart from the chicken, I tend to have most of the other ingredients in my pantry already, so this is really economical. My family can tell you that this beats takeout Portuguese chicken any day!
What can I serve with Oven-baked Peri Peri Chicken?
Try some Oven-baked Crispy Potato Wedges, Homemade Coleslaw, Mexican Tomato Rice, Creamy Corn Salad or Mashed Potatoes!
What are some other easy chicken dinner ideas?
If your family loves chicken and it’s on repeat at your place, here are some more delicious ideas:Peri Peri Style Chicken Burgers – Soft brioche rolls and boneless, skinless chicken breast in a simple Portuguese-style marinade (no food processor required!)Chicken Fajita Tray Bake – A hands-off chicken dinner! All your favourite Mexican flavours in the one pan.Creamy Lemon Chicken Risoni – My most made, viral recipe, which requires very little preparation and time to cook!Easy Roasted Garlic Butter Chicken – No-fuss, oven-baked, herby, buttery garlic chicken, perfect with mashed potatoes, pasta or rice!
What other cuts of chicken can I use?
● Whole chicken (1.2–1.7 kg/2 lb 10 oz–3 lb 12 oz) – Use the same marinade and method in the recipe. Bake in a preheated 200°C (400°F) (180°C/350°F fan) oven for 1 hour and 30 minutes, adding ½ cup (125 ml) of water halfway through cooking. ● Boneless, skinless chicken thighs – Preheat the oven to 220°C (430°F) (200°C/400°F fan). Marinate the chicken as per the recipe and use a baking tray – so you have enough space to fit the chicken pieces lying flat so they aren’t touching. Use two trays if you need to. Bake for 15–20 minutes. Spoon some of the pan juices over the chicken. Change the oven to grill (broil) and cook for a further 8 minutes or until the chicken is caramelised to your liking. Rest for a few minutes before serving. ● Boneless, skinless chicken breast – Will not give you the same caramelisation (if it’s cooked too long it will dry out) but can be used. Cut each chicken breast in half horizontally to form two thinner steaks. Preheat the oven to 220°C (430°F) (200°C/400°F fan). Marinate the chicken as per the recipe and use a baking tray – so you have enough space to fit the chicken pieces lying flat so they aren’t touching. Bake for 18 minutes. Spoon some of the pan juices over the chicken. Change the oven to grill (broil) and cook for a further 3 minutes or until the chicken is caramelised to your liking. Rest for a few minutes before serving.
Can you make Peri Peri Chicken Oven Baked ahead of time?
Marinate and refrigerate the chicken for up to 24 hours before cooking.
Watch how to make Oven-baked Peri Peri Chicken
Is Peri Peri Chicken Oven Baked suitable for leftovers?
Refrigerate for up to 3 days. Reheat in the microwave (the chicken skin will soften). Not suitable to freeze. 5 from 2 reviews
130 g (4½ oz) store-bought marinated chargrilled capsicum (bell pepper), drained, oil reserved ½ tsp freshly minced garlic 1 tsp onion powder 1 tsp sweet paprika 1 tsp dried oregano 1½ tsp sea salt flakes ½ tsp cracked black pepper 1 tbsp sugar 1 tbsp red wine vinegar
Chicken
1.2 kg (2 lb 10 oz) chicken pieces (drumsticks and/or bone-in, skin-on chicken thigh cutlets) ½ cup (125 ml) water
Perinaise
2 tablespoons reserved peri peri marinade (see above) ⅔ cup (160 g) whole-egg mayonnaise
To serve
Steamed green beans and corn 250 g (9 oz) microwave Mexican rice Lime wedges
Perinaise – Make the peri peri marinade and the perinaise up to 24 hours prior to serving. Store the marinade and the perinaise refrigerated, separately, in an airtight container.
Leftovers
Chicken – Leftovers are even better the next day! Store leftover chicken for up to 3 days, refrigerated in an airtight container. Reheat in the microwave for best results (the skin will soften but the chicken will remain juicy and tender). Perinaise – Store leftover perinaise separately, refrigerated in an airtight container for up to 3 days.
