Peri Peri Chicken in the Oven

This Portuguese-inspired peri peri chicken delivers deep smoky heat, garlic and tangy lemon in every bite. A quick blended marinade does the heavy lifting, then the oven crisps and chars the skin while keeping the meat tender. Serve it with chips and slaw for a proper feast.

Peri peri chicken is all about a bold marinade: bird’s eye chilli, garlic, smoked paprika and lemon blitzed into a punchy paste that soaks right into the meat. This oven version skips the barbecue but keeps the smoky char, giving you juicy chicken thighs with crisp, sticky edges. Marinate ahead if you can, then let the oven do the work.

Ingredients

• 8 bone-in, skin-on chicken thighs — about 1.2kg
• 3-4 bird's eye chillies — deseed for less heat
• 4 garlic cloves
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 red pepper — roughly chopped
• 60 ml red wine vinegar
• 2 lemons — zest and juice of both
• 60 ml olive oil
• 1 tsp sea salt
• 1 tsp caster sugar

Method

1. Add the chillies, garlic, smoked paprika, oregano, red pepper, vinegar, lemon zest and juice, olive oil, salt and sugar to a blender. Blitz to a smooth, loose paste.
2. Slash each chicken thigh a couple of times through the skin. Put them in a large bowl or freezer bag, pour over three-quarters of the marinade and turn to coat. Reserve the rest for basting.
3. Cover and marinate in the fridge for at least 30 minutes, ideally 2-4 hours or overnight for the deepest flavour.
4. Heat the oven to 200C fan / 220C / gas 7. Arrange the thighs skin-side up in a single layer in a roasting tin, spacing them out so they roast rather than steam.
5. Roast for 25 minutes, then brush with the reserved marinade and return to the oven for 10-15 minutes more, until the skin is charred and sticky.
6. Check the chicken is cooked through with no pink remaining and the juices run clear; the meat should feel piping hot throughout.
7. Rest for 5 minutes, spoon over any tin juices and scatter with fresh coriander before serving.

Serve it with

• Crispy oven chips or spicy wedges
• Fresh crunchy coleslaw
• Grilled corn on the cob
• A simple green salad with lemon dressing
• Garlic rice or warm flatbreads

Why this works

Blending the marinade releases the chillies' oils and the vinegar's acidity, which tenderises the chicken while smoked paprika and charring at high heat build that signature smoky peri peri depth.

Common swaps

• Use chicken drumsticks or a spatchcocked whole chicken; adjust the cook time up for larger cuts.
• Swap bird's eye chillies for 1-2 tbsp of a shop-bought peri peri sauce if you prefer.
• For a milder version, use one deseeded red chilli and lean on the smoked paprika.
• Skinless boneless thighs work too; reduce the roasting time to about 25 minutes total.
• No red wine vinegar? White wine vinegar or cider vinegar do the job.

Common mistakes to avoid

• Crowding the tin so the chicken steams instead of charring; leave space between pieces.
• Skipping the marinating time, which is where most of the flavour is built.
• Basting with the same marinade the raw chicken sat in; always reserve a clean portion.
• Pulling the chicken too early, leaving it pink at the bone rather than cooked through.

Storage, freezing & reheating

Storage: Cool leftovers quickly and keep in an airtight container in the fridge for up to 3 days.

Freezing: Freeze cooked, cooled chicken for up to 2 months. Defrost fully in the fridge before reheating. You can also freeze the raw chicken in its marinade.

Reheating: Reheat in a 180C fan oven for 12-15 minutes until piping hot throughout, covering loosely with foil to stop it drying out.

Estimated nutrition

Per serving, estimated from typical ingredient values — not a substitute for precise dietary calculation.