PERI PERI CHICKEN AND SPICED RICE

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Peri Peri Chicken & Spiced Rice

⏱ Prep: 20 min
⏱ Marinate: 2 hr
🔥 Cook: 45 min
🕒 Total: 3 hr
👨‍👩‍👧‍👦 Servings: 6

Smoky, juicy, and full of flavor—this Peri Peri Chicken with Spiced Rice is a showstopper! The marinated chicken grills to perfection while the basmati rice absorbs all the peri peri spices.

💖 Why You’ll Love This Recipe

  • 🌶 Bold & Balanced: Smoky paprika, fresh herbs, and a hint of lemon.
  • 🍚 One-Pot Rice: Fluffy basmati infused with peri peri spices.
  • 🍗 Juicy Chicken: Tender, flavorful meat after marination.
  • ⏱ Make-Ahead Friendly: Marinate overnight for stress-free cooking day.

🔥 Grilling / Cooking Tips

  • Start Medium-High → Medium: Sear first, then reduce heat for tender meat.
  • Internal Temperature: Cook chicken legs to 165°F / 74°C.
  • Resting Time: Let rest 5–10 minutes before serving.

📝 Ingredients

Peri Peri Chicken

  • 8–10 chicken legs
  • 1 large red pepper (charred & peeled)
  • 3–4 bird’s eye chilies
  • 1 red onion
  • 10–12 garlic cloves
  • 2 tsp smoked paprika
  • 1 tbsp thyme
  • 1 tbsp rosemary
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp black pepper
  • ½ tsp white pepper
  • Juice of 1 lemon
  • 2 tbsp vinegar
  • 2 tbsp olive oil
  • ¼ cup water

Spiced Rice

  • 2 tbsp olive oil
  • ½ yellow onion, chopped
  • 1 red pepper, chopped
  • 1 tbsp tomato paste
  • 2 cups basmati rice (washed)
  • 2 tbsp Vegeta seasoning
  • ½ tsp smoked paprika
  • ¼ tsp turmeric
  • ¼ tsp black pepper
  • ½ cup reserved peri peri marinade
  • 1 cup frozen peas
  • 3 bay leaves
  • 3 ¼ cups hot water

Peri Butter & Garnish

  • 3 tbsp butter
  • 1 tbsp reserved peri peri marinade
  • ¼ lemon juice
  • 1 tsp honey (optional)
  • Fresh parsley

👨‍🍳 Instructions

  1. Pat chicken dry; season with salt & pepper.
  2. Char red pepper in pan ~5 min/side; peel.
  3. Blend all peri peri ingredients, reserve ½ cup.
  4. Marinate chicken 2+ hours (overnight best).
  5. Cook rice: sauté onion & pepper, add paste, rice, spices, peri peri, peas, bay leaves & hot water. Simmer 15 min; rest 10 min.
  6. Grill chicken 35–45 min, turning often; baste early.
  7. Make peri butter: melt butter, mix in reserved marinade, lemon juice, honey, salt.
  8. Serve chicken with rice; garnish with parsley.
📊 Nutrition (per serving)
Calories: ~520 kcal | Protein: ~32 g | Fat: ~18 g | Carbs: ~58 g | Fiber: ~4 g | Sodium: ~820 mg

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