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This Charred Finish Saucy Peri Peri Chicken combines garlic, chili, mustard and peri peri sauce for juicy chicken with browned, flavour-packed edges.
Try this Charred Finish Saucy Peri Peri Chicken for an Easy Spicy Dinner
Why you’ll love and enjoy this Charred Finish Saucy Peri Peri Chicken
- The marinade is ridiculously easy to throw together, but the flavour tastes like you put in much more effort.
- The mustard and garlic sauce balance the heat, while the final grilling gives the chicken those browned, slightly charred edges.
- It’s also forgiving. A few extra minutes in the marinade or a little more peri peri sauce can easily make it your own.
Additional Information
- Can this be frozen? Yes. Freeze the cooked chicken, cooled completely, in an airtight freezer container or freezer bag. For best quality, use within about 2 to 3 months. Thaw in the refrigerator and reheat until piping hot throughout.
- How long can it be stored and how? Store cooked chicken in a covered container in the refrigerator for up to 3 to 4 days. Get it into the fridge within 2 hours of cooking rather than leaving it sitting at room temperature.
- Can I marinate it overnight? Yes. In fact, overnight will give the flavours more time to work into the chicken.
- Do I have to cook it in a pot first? You can use the pot step to get the chicken started and build flavour, but the important part is that the chicken finishes cooking properly in the oven and reaches 165⁰F (74⁰C).
- Why grill it at the end? That final high heat gives the sauce a darker, slightly charred finish without needing to cook the chicken for a long time under the grill.
- What if my chicken pieces are very large? They may need longer in the oven. Use the thermometer rather than relying only on the clock.
Substitute suggestions
- Ginger garlic paste: Use equal parts finely grated fresh ginger and garlic if you don’t have prepared paste.
- Red chili paste: Use a favourite chili paste or finely chopped fresh red chilies. Adjust according to your heat tolerance.
- Steers garlic sauce: A creamy or tangy garlic sauce can work in its place.
- Steers peri peri sauce: Substitute another peri peri sauce you like, but check the heat level before adding the full amount.
- Mustard sauce: Dijon mustard or a mild prepared mustard can be used, although the flavour will be slightly sharper.
- Butter: Salted or unsalted butter works. If using salted butter, go a little easier on the added salt.
Charred Finish Saucy Peri Peri Chicken
- Prep Time: 15 minutes
- Marinating: 2 hours
- Cook Time: 50 minutes
- Total Time: 3 hours 5 minutes
- Yield: 4–6 servings depending on size 1x
- Category: Poultry Recipes
- Method: Easy Cooking
Description
This Charred Finish Saucy Peri Peri Chicken is the kind of chicken that’s messy, saucy and absolutely worth getting your hands into. The ginger garlic, mustard, chili and peri peri sauces soak into the chicken, then the final blast of heat gives it those lovely browned edges.
Ingredients
Scale
- 1 whole chicken, cut into portions
- 1 tbsp ginger garlic paste
- 1 tbsp red chili paste
- 3 tbsp Steers garlic sauce
- 2 tbsp Steers peri peri sauce
- 3 tbsp mustard sauce
- Salt, to taste
- 3 tbsp melted butter
Instructions
- Add 1 tbsp ginger garlic paste, 1 tbsp red chili paste, 3 tbsp Steers garlic sauce, 2 tbsp Steers peri peri sauce, 3 tbsp mustard sauce, salt to taste and 3 tbsp melted butter to a large bowl. Mix everything really well.
- Taste the sauce before adding the raw chicken and adjust the salt or sauce if you think it needs a little more punch. If you’d like extra sauce for serving, set some aside now rather than taking it from the raw chicken marinade later.
- Add 1 whole chicken, cut into portions, to the bowl and rub the marinade all over the chicken.
- Get it into the thicker pieces and underneath any loose skin you can reach.
- Cover the bowl and refrigerate for at least 2 hours. Overnight is even better if you have the time.
- When you’re ready to cook, take the chicken out of the fridge while the oven heats to 400⁰F (200⁰C).
- Put the marinated chicken into a large heavy pot over medium heat.
- Cook for about 8 to 10 minutes, turning the pieces occasionally so they start cooking and pick up some colour. Don’t worry if they’re not fully cooked yet.
- Transfer the chicken and all the cooking juices to a baking dish. Cover loosely with foil and bake at 400⁰F (200⁰C) for about 25 to 35 minutes, depending on the size of the pieces.
- Remove the foil and turn the oven to its grill setting.
- Grill the chicken for 3 to 5 minutes, watching it closely, until the edges are browned and a little charred. The sauce can catch quickly, so don’t walk away at this stage.
- Let the chicken rest for about 5 minutes before serving.
- Little kitchen note: If you want more of that sticky, saucy finish, spoon some of the cooked pan juices over the chicken just before serving. Don’t reuse the uncooked marinade unless you’ve brought it to a proper boil first.
Notes
Prepared, tried, and tested by Rashida
Recipe Card powered by
Juicy chicken, loads of garlic, proper chili heat and charred edges. That’s dinner sorted.
Charred Finish Saucy Peri Peri Chicken delivers juicy chicken coated in a bold mix of garlic, chili, mustard and peri peri sauce. The final grill creates deeply browned edges and a richer sauce, making this an easy choice when dinner needs serious flavour without complicated preparation.
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Yummy … Looks really amazing 😍
Hope you ❤️ It and try it out
Sure m gonna try it 😊
Keep me posted and let me know how it turned out. 🙂
What’s a peri peri sauce ?
Piri piri sauce is made from crushed chillies, citrus peel, onion, pepper, salt, lemon juice, bay leaves, paprika, pimiento, basil, oregano, and tarragon.
Recipes vary from region to region but the common ingredients are chilli, lemon, oil and red bell peppers. Today it can be easily made in a blender or by shaking the ingredients .