These Easy Peri Peri Chicken Breasts are a tasty, quick and easy dinner that only leaves you with ONE pan to wash! Easy to make, easier to eat!
Peri Peri Chicken Recipe
You guys, this Easy Peri Peri Chicken Breasts! These truly are the best chicken breasts you could ever have. If you think chicken breasts are boring, think again!
Although I believe these Peri Peri chicken breasts are an impressive dish, it’s so simple to make. It’s amazing sometimes how you can turn a few simple ingredients into a delicious and totally fabulous dish.
What is peri peri?
Around the world, peri peri is best known as a chili based sauce used as a seasoning or marinade for meat, especially chicken. It was originated in South Africa and was imported to Portugal from two Portuguese colonies, Angola and Mozambique. That is why many of us know this dish as “Portuguese Chicken”.
The sauce is just goddam delish. Not too hot, thick enough to stick, and undeniably tasty. Even my husband, who doesn’t like chicken, likes it. It’s so easy to make… so I double LOVE LOVE it!
I used skinless and boneless chicken breasts, but you can use skin on chicken, drumsticks, or thighs… It’s totally up to you. To prevent chicken to end up dry I used a technique, I read about at The Kitchn, called “dry-poaching”. It sounds fancy but it’s not more than covering the chicken with a piece of parchment paper. It worked very well; my chicken was juicy and tender.
Easy Peri Peri Chicken Breasts
- 4 chicken breasts (I used skinless and boneless)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cups peppers, chopped (I used red, yellow and orange)
- 4–6 thin slices of lemon
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Peri Peri Marinade:
- 3 cloves garlic peeled and roughly chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon smoked paprika
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- To make the peri-peri marinade: place all the ingredients in the bowl of a small food processor and process until puréed.
- Season chicken with salt and pepper to taste. Place the chicken in a large sealable plastic bag. Add the peri-peri marinade and close. Rub the bag to coat the chicken in the marinade then refrigerate for 4 hours, or overnight.
- Preheat the oven to 400° F.
- Remove the chicken from the bag and drain off the excess marinade. Reserve marinade.
- Heat oil in a skillet over medium-high heat. Place chicken in the skillet and brown each side until nice golden color. Turn off heat. Add reserved marinade, peppers, lemon slices, thyme, and rosemary, over the chicken. Cover the skillet with parchment paper.
- Bake for 20 - 30 minutes, or until the chicken reaches an internal temperature of 165º F in the thickness part. Cooking time will depend on the size of the chicken breasts. Remove from oven and allow to rest, covered, for 10 minutes.
- Serve with the lime wedges and pan juices.
- If you don't have fresh herbs, you can use dried herbs. To convert them, one tablespoon of fresh herbs is approximately one teaspoon of dried herbs.
- This peri peri chicken is so saucy that I love serving it with rice since it soaks up the sauce!
- Want to go with a more low-carb option? Serve with lettuce wraps or cauliflower rice instead.
- It's really important to use freshly squeezed lime juice. Bottled lime juice doesn't have the same fresh bright flavor to it.
- The USDA recommends that chicken breasts be cooked to an internal temperature of 165°F. Use an instant read meat thermometer to check.
- The chicken breasts can be swapped for other cuts of chicken.
- If the chicken isn't browned enough to your liking, put it under the broiler for 2 minutes.
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