Peri-Peri Marinade
The peri-peri sauce used the way it started life — as an overnight marinade for chicken. Best on chicken, especially spatchcocked whole birds.
Ingredients
- Use the peri-peri recipe from the Sauce Library
- 0.5 cupRed Bird's Eye Chilies— Stems removed, roughly chopped
- Bird's eye chilies, garlic, lemon juice, vinegar, paprika
- 6 clovesGarlic Cloves— Peeled
- Olive oil and salt to taste
- 1 pepperRed Bell Pepper— Large, seeds removed, roughly chopped
- 0.3 cupLemon Juice— Freshly squeezed
- 0.3 cupWhite Wine Vinegar
- 0.5 cupOlive Oil— Extra virgin
- 2 tablespoonsSmoked Paprika
- 1 tablespoonDried Oregano
- 1.5 teaspoonsSalt— Kosher salt
- 1 teaspoonBlack Pepper— Freshly ground
Method
1.Blend the peri-peri
Blend the chilies, garlic, lemon juice, vinegar, paprika, olive oil, and salt into a fiery red sauce. Reserve a clean portion to baste and serve.
2.Prepare Ingredients
10 minGather all your ingredients. Roughly chop the red bird's eye chilies and bell pepper, and peel the garlic cloves.
Why it matters
Proper preparation ensures a smooth blending process and consistent flavor distribution.
Common mistake
Not removing stems from chilies, which can add bitterness.
3.Marinate
Marinate chicken 4 to 24 hours. The long soak is what gets the heat and citrus all the way into the meat instead of just on the skin.
4.Blend Marinade Components
5 minCombine the chopped chilies, garlic, chopped red bell pepper, lemon juice, white wine vinegar, olive oil, smoked paprika, dried oregano, salt, and black pepper in a food processor or blender.
Why it matters
Using a food processor ensures a smooth, emulsified marinade that coats the chicken evenly.
Common mistake
Not blending long enough, resulting in chunky marinade that doesn't penetrate the meat as effectively.
5.Achieve Smooth Consistency
2 minProcess the mixture until it forms a smooth, vibrant red paste. If it's too thick, add a tiny splash more olive oil or lemon juice to achieve the desired consistency.
Why it matters
A well-blended marinade allows the flavors to meld and adhere better to the chicken, maximizing flavor absorption.
Common mistake
Adding too much liquid at once, making the marinade too thin to cling to the chicken.
6.Marinate the Chicken
12hPlace your spatchcocked chicken (or chicken pieces) into a large, non-reactive zip-top bag or a shallow dish. Pour the peri-peri marinade over the chicken, ensuring it's fully coated. Seal the bag or cover the dish, and refrigerate.
Why it matters
Overnight marination allows the acidic lemon juice and vinegar to begin tenderizing the meat, while the spices deeply infuse their flavors into the chicken.
Common mistake
Marinating for too short a time, which results in less flavor penetration.
7.Reserve Marinade (Optional)
If you wish to use some of the marinade as a basting sauce or finishing sauce, set aside a small portion before it touches the raw chicken. Bring this reserved portion to a simmer in a saucepan before use to ensure food safety.
Why it matters
Never reuse marinade that has been in contact with raw meat without boiling it, to prevent cross-contamination.
Common mistake
Using raw marinade that has touched chicken as a basting or finishing sauce.
8.Prepare for Smoking
1hRemove the chicken from the refrigerator about 30-60 minutes before you plan to smoke it, allowing it to come closer to room temperature. This promotes more even cooking.
Why it matters
Bringing meat closer to room temperature before cooking helps it cook more evenly from edge to center, preventing overcooked exteriors and undercooked interiors.
Common mistake
Putting ice-cold chicken directly into the smoker, which extends cook time and can lead to uneven results.
9.Smoke the Chicken
325°F3hSmoke the chicken in your pellet grill at approximately 300-325°F (149-163°C) until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, avoiding the bone. This may take 2-3 hours depending on the size of the bird.
Why it matters
A slightly higher smoking temperature for chicken helps to crisp the skin while still infusing smoke flavor, preventing rubbery skin.
Common mistake
Smoking chicken at too low a temperature for too long, leading to tough, rubbery skin.
10.Rest before Serving
15 minOnce the chicken reaches 165°F (74°C), remove it from the smoker and tent loosely with foil. Let it rest for 10-15 minutes before carving and serving.
Why it matters
Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful finished product.
Common mistake
Cutting into the chicken immediately after cooking, causing all the flavorful juices to run out.
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