Peri Peri Sauce

Peri Peri Sauce Blog

🍽 Serves:
700 ml (3 cups)

🕑 Cooking Time:

Prep Time:

The Ingredients List

  • 1 cup Olive Oil
  • ½ cup Apple Cider Vinegar
  • 15 Bird-eye Chillies
  • 1 Carolina Reaper (Optional; Spice Level: very hot)
  • 8 cloves Garlic (minced)
  • 1 Large Onion (minced)
  • 2 tablespoons White Sugar
  • 1 tablespoon Table Salt
  • 1 tablespoon Dried Oregano
  • ½ tablespoon Paprika Smoked
  • ½ tablespoon Paprika Sweet
  • 2 teaspoons Ground Black Pepper
  • 1 Red Capsicum (Halved)
  • 2 Large Lemon (juice)

The Method

  1. Preheat oven at 200°C
  2. Roast and peel the skin off red capsicum: Slice capsicum in halves and roast in oven for approximately 25 minutes until there is some char. Leave aside to cool and then peel the skin off the capsicum.
  3. Sauté minced onion and garlic in a small pan for 10 minutes or until brown. Leave aside to cool.
  4. Combine and place all Peri Peri sauce ingredients into a food blender and blend very well until texture is smooth and consistent.
  5. Pour the blended mixture into a sauce pan and let it simmer on low heat for 10 minutes, then let it cool.
  6. You may use sauce immediately after cooled or you may store in tight sealed containers or jar. It can be kept in the refrigerate for up to 2 weeks.

Oven-baked Peri-Peri Chicken

  1. Pat dry chicken pieces or entire chicken, then season with coarse salt.
  2. Marinate with peri-peri sauce for at least 3 hours, preferably overnight. For a whole chicken, butterfly by removing the neck bone with sharp scissors, flatten whole chicken on tray and thoroughly marinate (you need approximately 250ml of peri-peri sauce).
  3. Take marinated chicken out of refrigerator and let it rest at room temperature for approximately 20 minutes prior to cooking.
  4. Preheat oven to 200°C.
  5. When ready to cook, place chicken pieces in oven for 30-40 minutes. If they are boneless chicken pieces, it can take about 30 minutes. If pieces with bone, it can take about 40 minutes. A whole chicken can take about 45 minutes (baste with the chicken juices from tray in the last 10 minutes) depending on size.
  6. Rest chicken for 5~10 minutes before serving.