Oven-Baked Peri Peri Chicken

Sweet and caramelised chicken pieces roasted in a homemade peri peri marinade made from chargrilled capsicum, served with a creamy perinaise dipping sauce.

Ingredients

Peri Peri Marinade

• 130 g store-bought marinated chargrilled capsicum, drained (oil reserved)
• 1/2 tsp freshly minced garlic
• 1 tsp onion powder
• 1 tsp sweet paprika
• 1 tsp dried oregano
• 1 1/2 tsp sea salt flakes
• 1/2 tsp freshly cracked black pepper
• 1 tbsp sugar
• 1 tbsp red wine vinegar

Chicken

• 1.2 kg chicken pieces (drumsticks and/or bone-in, skin-on thigh cutlets)
• 125 ml water

Perinaise

• 2 tbsp reserved peri peri marinade
• 160 g whole-egg mayonnaise

To Serve

• Steamed green beans and corn
• 250 g microwave Mexican rice
• 4 lime wedges

Method

1. Preheat oven to 200degC (400degF) or 180degC fan-forced.
2. Blend the capsicum, garlic, spices, sugar, and vinegar in a food processor until smooth, then slowly drizzle in the reserved oil while blending to emulsify.
3. Set aside 2 tablespoons of marinade for the perinaise. Coat the chicken pieces in the remaining marinade.
4. Arrange chicken skin-side up on a lined baking tray in a single layer.
5. Bake uncovered for 50-55 minutes until deeply caramelised, adding the water halfway through to prevent the tray from burning.
6. Mix the reserved marinade with mayonnaise to make the perinaise.
7. Rest the chicken loosely covered in foil for 5 minutes.
8. Serve with rice, steamed vegetables, lime wedges, and perinaise on the side.

Tips

• Using store-bought chargrilled capsicum is a great shortcut for building the marinade quickly.
• The chicken can be marinated up to 24 hours ahead for even more flavour.
• Leftovers keep in the fridge for up to 3 days but are not suitable for freezing.
• For boneless thighs, reduce cooking time to 15-20 minutes plus 8 minutes under the grill.