A Must-Try Recipe for Food Lovers: Peri-Peri Chicken

Get ready for a culinary journey to the heart of Trinidad and Tobago with this tantalizing Peri-Peri Chicken, skillfully crafted by Chef Jeanette Marcelle!

Winner, Winner, Peri-Peri Chicken Dinner!

Peri-Peri, derived from the Swahili word for "pepper-pepper," is a fiery chili sauce with roots tracing back to Portuguese colonization in Africa. Over the years, it has become a beloved ingredient in Trinidadian cuisine, known for its bold and spicy flavor profile.

Made with a delectable blend of herbs and seeds, Peri-Peri spice mix adds the perfect balance of heat, depth, and flavor to this irresistible chicken dish. It's a testament to the rich culinary heritage of Trinidad and Tobago, where diverse cultural influences have merged to create a vibrant and dynamic food scene.

Give it a try with this recipe featuring Jeanette's signature Tamarind and Bird Pepper Peri-Peri Sauce, a true embodiment of Trinidadian tradition and flavor!

Ingredients

For the marinade:

• ½ cup Handmade by Jeanette Peri-Peri sauce
• ½ cup Olive oil (or your choice)
• 1 lime or lemon, juiced (about 4 tbsp)
• 4 tbsp Handmade by Jeanette Peri-Peri seasoning

For the chicken:

• 1-2 whole chickens, cut into desired size
• Juice of 1 lime or lemon (about 4 tbsp)
• 4 tbsp Handmade by Jeanette Peri-Peri seasoning or ½ cup sauce
• ½ cup fresh herbs, ground or chopped
• 2 tbsp fresh ginger, minced
• 2 tbsp minced garlic

To serve (Garnish):

• Fresh lime wedges
• Extra sauce

Directions

Marinating the Chicken:

1. Prep the chicken as desired and place it in a dish. Pat dry with a paper towel to remove excess water.
2. In a bowl, combine Peri-Peri sauce, olive oil, lime juice, garlic, ginger, herbs, and seasoning. Mix well.
3. Pour the marinade over the chicken, ensuring it's evenly coated. Refrigerate for at least 4 hours or overnight. Skip salt if marinating overnight.

For Oven or Grill:

1. Preheat the oven to 470°F (245°C) and position the shelf in the middle.
2. Let the marinated chicken sit at room temperature for 20 minutes.
3. Heat 2 tbsp of oil in an oven-proof pan over medium heat. Sear the chicken, skin-side down, until golden brown (about 5-6 minutes per side).
4. Pour half of the remaining marinade over the chicken and brush evenly.
5. Place the chicken in the oven and roast for 20 minutes. Reduce heat to 400°F (200°C) and roast for an additional 35-40 minutes, until cooked through.
6. Serve hot with fresh lime wedges and extra sauce on the side.

Side Dish Suggestion: Pair with corn on the cob, sweet potato fries, or plain white rice for a complete meal. Enjoy your flavorful Peri-Peri Chicken adventure, inspired by the rich culinary heritage of Trinidad and Tobago!