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Yields10 ServingsPrep Time10 minsCook Time45 minsTotal Time55 mins

The family LOVES CHICKEN! We cannot deny it and we sure cannot hide it, yes this is true.

 10 Chicken Drumsticks with Skin On
 1 tsp Chilli Powder or Flakes
 6 Garlic cloves
 1 tbsp Black Pepper
 1 tbsp Oregano
 1.50 tsp Fine sea Salt
 1 tbsp Sugar
 Apple cider Vinegar
 1 tbsp White Pepper
 Half a Red Bell Pepper
 3 tbsp Butter
 23 2 Lemon or 3 Limes
 1 tbsp Corn Flour
 1 tbsp Onion Powder
 12 Scotch Bonnet or Naga
 1 tbsp Paprika

Wash and dry chicken pieces until completely dry.


Score the chicken pieces so the flavours can permeate through.


In a food processor or blender, whizz all the ingredients (minus the chicken).


Marinate the chicken pieces thoroughly. Include every part of the chicken. Don't forget to get right under the skin too!


cover the chicken in cling film or put it inside a ziplock bag, in the fridge for 48 hours. If you do not have time, leave the chicken for 24 hours. And if time is really short, 6 hours is a good time.


Once you are ready to cook the chicken, preheat oven to 220C/ 200C/ GAS MARK 7/ 425 F.


Cook for 45 minutes and finish off the chicken on a charcoal bbq to give it that delicious charred flavour. If you do not have a bbq, cook the chicken in the oven until you achieve crispy skin. Do not burn the chicken.


Enjoy your peri peri chicken with Nandos style spicy rice. Also available on the blog. Or you can purchase peri peri Nandos salt for Nandos style chips!

Nutrition Facts

Servings 10