Peri Peri Chicken

Sharing below is a recipe taken from my collection (source: Women’s Weekly magazine, September 2004).

Prep: 10 min   Cook: 25 min   Serves: 4


  1. 80ml lemon juice
  2. 60ml olive oil
  3. 6 chilli padi, seeded and chopped finely
  4. 2 tsp brown sugar
  5. 1 tsp sweet paprika
  6. 2 cloves garlic, crushed
  7. 2 tsp finely chopped fresh rosemary
  8. 2 tsp sea salt
  9. 4 pieces chicken legs


  1. Combine 80ml lemon juice, 60ml olive oil, 6 chopped chilli padi, 2 tsp brown sugar, 1 tsp sweet paprika, 2 crushed garlic, 2 tsp finely chopped rosemary and 2 tsp sea salt in a large bowl or snap-lock resealable plastic bag. Add chicken legs and coat with marinade.
  2. Cover and refrigerate for 3 hour or overnight.
  3. Drain chicken; reserve marinade.
  4. Make deep diagonal cuts into the fleshy portion of chicken pieces.
  5. Roast chicken in a moderately hot 180°C oven for about 45 min or until cooked through. Brush with reserved marinade frequently during cooking.
  6. Serve with lemon wedges, if desired. Alternatively, you can cook the chicken over a barbecue pit. To keep the flavour, cook the chicken, covered for 25 min or until browned.