Classic Peri-Peri Chicken

This classic peri-peri chicken recipe is bold, juicy, and packed with flavour. Made using Calisto’s Peri-Peri Sauce, it delivers the perfect balance of heat, garlic, and citrus. It works just as well in the oven as it does on the braai, making it a reliable favourite for any occasion.

Ingredients

1 whole chicken, spatchcocked or cut into portions
½ cup Calisto’s Medium or Hot Peri-Peri Sauce
2 tablespoons olive oil
1 teaspoon Calisto’s Crushed Garlic
Juice of ½ lemon
Salt to taste

Optional:

Fresh parsley or coriander for garnish

Method

Step 1: Prepare the Marinade

In a bowl, mix the peri-peri sauce, olive oil, garlic, and lemon juice until well combined.

Step 2: Marinate the Chicken

Place the chicken in a large dish or sealable bag. Pour the marinade over the chicken and rub it in well, making sure all pieces are evenly coated. Cover and refrigerate for at least 2 hours. For best results, marinate overnight.

Step 3: Cook the Chicken

Oven method:
Preheat the oven to 180°C. Place the chicken on a baking tray and cook for 45 to 55 minutes, turning once and basting with extra marinade until cooked through and lightly charred.

Braai method:
Cook the chicken over medium coals, turning regularly and basting with extra sauce until cooked and nicely caramelised.

Step 4: Rest and Serve

Allow the chicken to rest for 5 minutes before serving. Garnish with fresh herbs if desired.

Serving Suggestions

Serve peri-peri chicken with:

Crispy chips or wedges (with some Calisto’s Chilli Chip Seasoning)
Coleslaw or green salad
Grilled vegetables
Fresh bread or rolls

Tips for the Best Peri-Peri Chicken

Use medium heat if cooking for a crowd and add extra sauce at the table for those who want more heat.
Avoid very high heat, as the sauce can burn due to the chilli and lemon content.
For extra flavour, baste the chicken during cooking rather than adding all the sauce at once.

Classic Peri-Peri Chicken