Hairy Bikers Peri Peri Chicken​ Recipe

This fiery Hairy Bikers peri peri chicken is made with a whole spatchcocked chicken, red chillies, bird’s eye chillies, garlic, smoked paprika, and fresh lemon juice. The result is a smoky, tangy roast with a proper spicy kick. It takes about 20 minutes to prepare and serves 5 people.

I first tried this after watching the Bikers’ Chicken and Egg series and it became a regular weekend favourite. The marinade is simple to throw together and the overnight soak makes all the difference.

Peri Peri Chicken Ingredients

For the Chicken:

• 1 large whole chicken, about 2kg, spatchcocked
• Fresh watercress, to garnish
• Lemon wedges, to serve

For the Peri Peri Marinade:

• 4 plump red chillies, deseeded and roughly chopped
• 2 red bird’s eye chillies, stalks removed and sliced
• 4 garlic cloves, peeled and halved
• 20g bunch of flat-leaf parsley, with stalks
• Juice of 2 lemons, about 65ml
• 2 tablespoons white wine vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon caster sugar
• 2 teaspoons flaked sea salt

How To Make Peri Peri Chicken

1. Prepare the marinade: Place the red chillies, bird’s eye chillies, garlic, parsley, lemon juice, white wine vinegar, smoked paprika, oregano, sugar, and salt into a food processor. Blend until you have a smooth paste.
2. Spatchcock the chicken: Using kitchen scissors or poultry shears, cut along both sides of the backbone and remove it. Cut off the foot joints and wing tips. Turn the chicken breast-side up and press down firmly to flatten it evenly.
3. Remove the skin: Pull off all the skin except on the wing ends. Snip the membrane between skin and flesh, then trim away any visible fat with scissors.
4. Marinate the chicken: Slash the thickest parts of the legs and breasts. Place the chicken in a shallow non-metallic dish and massage the marinade thoroughly into both sides. Cover with cling film and leave in the fridge for at least 4 hours, or overnight for the best flavour.
5. Roast the chicken: Preheat your oven to 210°C (190°C Fan / Gas Mark 6½) and place the chicken breast-side up on a rack in a baking tray. Roast for 50–60 minutes until lightly browned and cooked through. The juices should run clear when the thickest part of a thigh is pierced with a skewer.
6. Rest and serve: Cover the chicken loosely with foil and rest for 10 minutes before carving. Garnish with fresh watercress and serve with lemon wedges for squeezing over.

What Is the Secret to Perfect Peri Peri Chicken?

• Marinate overnight: The longer the chicken sits in the marinade, the deeper the flavour. Overnight is ideal, but 4 hours is the minimum for good results.
• Control the heat: The spice comes mainly from the bird’s eye chillies. Leave them out for a milder version, or keep the seeds in for extra fire. For a different kind of warmth, try the Hairy Bikers paprika chicken instead.
• Slash the meat: Making deep cuts into the thickest parts of the legs and breasts helps the marinade soak right through. This step makes a real difference to flavour.
• Use a meat thermometer: The chicken is done when the thickest part of the thigh reads 75°C. This is more reliable than the skewer test, especially with a spatchcocked bird.

What Should You Serve on the Side?

This peri peri chicken is brilliant with a simple green salad and some crispy chips or roast potatoes on the side. It also works well with spiced rice, warm flatbreads, or a cool yoghurt dip to balance the heat.

For a full spread, add a fresh coleslaw and some grilled corn. If you enjoy bold spiced chicken dishes, the Hairy Bikers chicken tagine makes a great companion recipe for your weekly rotation.

Does This Keep Well?

Let the chicken cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat thoroughly in the oven at 180°C until piping hot all the way through.

You can also freeze cooked chicken for up to 3 months. Wrap portions tightly in cling film, then place in a freezer bag. Defrost fully in the fridge overnight before reheating.

Nutrition Facts

• Calories: 295 kcal
• Total Fat: 18g
• Saturated Fat: 5g
• Cholesterol: 120mg
• Sodium: 650mg
• Total Carbohydrate: 4g
• Dietary Fibre: 1g
• Sugars: 2g
• Protein: 30g

Frequently Asked Questions

What is the difference between peri peri and piri piri chicken? They are the same dish with different spellings. Peri peri is the more common spelling in the UK, while piri piri is the Portuguese spelling used in many cookbooks.

How does Hairy Bikers peri peri chicken compare to Jamie Oliver’s version? The Hairy Bikers use a whole spatchcocked chicken with a parsley-heavy marinade, while Jamie Oliver’s recipe often uses chicken pieces with a slightly sweeter sauce. Both deliver great results.

Can I use chicken thighs instead of a whole chicken? Yes, bone-in thighs work well. Reduce the cooking time to 30–35 minutes at 200°C (180°C Fan / Gas Mark 6) and check they are cooked through before serving.

Can I cook peri peri chicken on the barbecue? Yes, grill the spatchcocked chicken for about 5 minutes per side over direct heat, then move to indirect heat for another 20 minutes with regular turning. Spray with water if it browns too quickly.

What other spicy chicken recipes do the Hairy Bikers have? They have plenty of spiced chicken dishes worth trying, including their chicken curry and their chicken tikka masala.

You May Also Like:

• Hairy Bikers Paprika Chicken Recipe
• Hairy Bikers Chicken Tagine Recipe
• Hairy Bikers Roast Chicken Recipe

Hairy Bikers Peri Peri Chicken Recipe

Author: Alex Saidani Cooking Method:Roasting Cuisine:British Courses:Dinner Main

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour Rest time: 10 minutesTotal time:1 hour 30 minutesServings:5 servingsCalories:295 kcalDifficulty:Medium Cooking Temp:210 CEstimated Cost:6 £ Best Season:Summer

Description

This Hairy Bikers peri peri chicken uses a whole spatchcocked chicken coated in a fiery marinade of red chillies, bird’s eye chillies, garlic, flat-leaf parsley, lemon juice, and smoked paprika. Roasted until crisp and golden, it takes about 20 minutes to prepare and just over an hour to cook.

Ingredients

For the Chicken:

• 1 large whole chicken, about 2kg, spatchcocked
  
• Fresh watercress, to garnish
  
• Lemon wedges, to serve

For the Peri Peri Marinade:

• 4 plump red chillies, deseeded and roughly chopped
  
• 2 red bird’s eye chillies, stalks removed and sliced
  
• 4 garlic cloves, peeled and halved
  
• 20g bunch of flat-leaf parsley, with stalks
  
• Juice of 2 lemons, about 65ml
  
• 2 tablespoons white wine vinegar
  
• 1 teaspoon smoked paprika
  
• 1 teaspoon dried oregano
  
• 1 teaspoon caster sugar
• 2 teaspoons flaked sea salt

Instructions

1. Prepare the marinade: Place the red chillies, bird’s eye chillies, garlic, parsley, lemon juice, vinegar, paprika, oregano, sugar, and salt into a food processor. Blend until smooth.
   
2. Spatchcock the chicken: Cut along both sides of the backbone with kitchen scissors and remove it. Cut off the foot joints and wing tips. Turn the chicken breast-side up and press down firmly to flatten.
   
3. Remove the skin: Pull off all the skin except on the wing ends. Snip the membrane between skin and flesh, then trim away any visible fat with scissors.
   
4. Marinate the chicken: Slash the thickest parts of the legs and breasts. Place in a shallow dish, massage the marinade into both sides, cover with cling film, and refrigerate for at least 4 hours or overnight.
   
5. Roast the chicken: Preheat oven to 210°C (190°C Fan / Gas Mark 6½). Place chicken breast-side up on a rack in a baking tray. Roast for 50–60 minutes until the juices run clear.
   
6. Rest and serve: Cover loosely with foil and rest for 10 minutes before carving. Garnish with watercress and lemon wedges.