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