• Preeth C.Vijay

Peri Peri Chicken Roast

I am a great fan of Peri Peri Masala, the distinct flavors it brings in. This Peri Peri chicken roast recipe is hearty and satisfying and warms the soul with its deep smoky flavors. Once the masala is ready, there is not much of work to be done.

Traditional Portuguese Chicken, also called Peri Peri Chicken is made with Peri Peri peppers which actually originated in South Africa, and were imported to Portugal from two Portuguese colonies, Angola and Mozambique, on spice ships. But then we are not lucky enough to get the peri peri peppers. That does not stop us from making peri peri masala or a chicken roast. Right?


Chicken 1/4 kg

Peri Peri Masala

Kashmiri Chilli power 1 teaspoon

Chilli powder 2 teaspoon

Black pepper powder 1 teaspoon

Garlic powder 1 teaspoon

Ginger powder 1/2 teaspoon

Onion powder 1 teaspoon

Cinnamon powder 1/4 teaspoon

Cardamom powder 1/4 teaspoon

Italian seasoning 1/2 teaspoon

Citric acid powder 1/2 teaspoon

Salt 1 teaspoon

Sugar 1/2 teaspoon

Oil 3 teaspoons

How to start?

Finely ground everything together given under "Peri Peri Masala". Store in an air tight container for at least 3 months.

Clean the chicken and marinate with 4 teaspoons of peri peri masala. for one hour. Drizzle little oil over it.

Preheat the oven to 230 degrees centigrade. Place the marinated chicken on a baking tray, brush it with little oil and cook for 10 minutes. Flip the chicken after 10 minutes and cook until its well roasted.

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