This easy and flavorful Chicken Piri Piri from Jamie Oliver is a perfect meal for any occasion. With juicy chicken, crispy sweet potato wedges, and spicy jalapeño salsa, it’s a quick, zesty, and satisfying dish. You can easily adjust the heat level with your choice of chillies for a customizable kick!
Ingredients Needed
For the Chicken:
- 1.3 kg (3 lbs) free-range chicken
- 3 sprigs of fresh thyme
- 4 cloves garlic
- 1 tsp sweet smoked paprika
- Olive oil
- 2 red onions
- 4 ripe mixed-colour tomatoes
- 6 fresh mixed-colour chillies
- 2 tbsp red wine vinegar
- Extra virgin olive oil
For the Sweet Potato Wedges:
- 750 g (1.6 lbs) sweet potatoes
- 1 tsp smoked paprika
- 2 tbsp fine semolina (or cornmeal)
For the Jalapeño Salsa:
- 1 x 200 g (7 oz) jar pickled jalapeños
- 1 bunch fresh coriander (cilantro)
How To Make Chicken Piri Piri
- Prepare the Chicken: Using a sharp knife, carefully cut the chicken in half along the backbone. Pick the thyme leaves into a pestle and mortar, peel and add 1 garlic clove, then add the paprika and a pinch of sea salt. Bash into a paste, then muddle in 2 tbsp of olive oil. Rub the marinade all over the chicken, ensuring it’s well-covered. Cover and refrigerate for at least 2 hours, preferably overnight.
- Grill the Vegetables: Preheat the oven to 180ºC (350ºF) / gas 4. Place a large griddle pan over high heat. Quarter the unpeeled onions and halve any larger tomatoes, then place them on the hot griddle with the chillies and the remaining unpeeled garlic cloves. Grill for 5-10 minutes, turning regularly, until charred all over. Remove the garlic skins and peel the onions, then add all the vegetables to a food processor with a splash of red wine vinegar and a good drizzle of extra virgin olive oil. Blitz until smooth, adding a splash of water to loosen if needed. Season to taste.
- Cook the Chicken: Return the griddle pan to a high heat, add the marinated chicken, and sear all over for 8-10 minutes, turning regularly. Transfer the chicken to a roasting tray, then pop in the hot oven for 45 minutes or until cooked through.
- Prepare the Sweet Potato Wedges: Cut the sweet potatoes into rough 2 cm (1-inch) wedges. Toss with the paprika, semolina, a small pinch of salt and black pepper, and a drizzle of olive oil. Spread out the wedges on 2 large baking trays, then place in the oven for 25-30 minutes, or until tender and crispy.
- Make the Jalapeño Salsa: Drain and add the jalapeños to a food processor with a splash of the pickling juice. Tear in the coriander (stalks and all) and add a splash of extra virgin olive oil. Blitz well until smooth.
- Serve: Serve the roast chicken with the piri piri sauce, sweet potato wedges, and a little jalapeño salsa.
Recipe Tips
- Marinate Overnight: For the best flavor, marinate the chicken overnight. This allows the spices and herbs to soak into the meat, making it extra juicy and flavorful.
- Griddle the Veggies Well: Make sure to char the onions, tomatoes, and chillies properly on the griddle. This gives the sauce a smoky flavor that enhances the piri piri taste.
- Don’t Overcook the Sweet Potatoes: Keep an eye on the sweet potato wedges while baking. If overcooked, they can turn soft and lose their crispy texture.
- Rest the Chicken After Roasting: Let the chicken rest for 5-10 minutes after roasting. This helps the juices settle, keeping the meat tender and moist.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Piri Piri cool to room temperature. Then, place it in an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the chicken and sides to cool completely before freezing. Store in an airtight container or freezer bag for up to 3 months. To reheat, thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180ºC (350ºF). Place the chicken and sweet potato wedges on a baking tray and cover with foil to prevent drying out. Heat for 15-20 minutes or until warmed through.
Nutrition Facts
Serving Size: 1 serving (340 g)
- Calories: 440
- Total Fat: 19g
- Saturated Fat: 4g
- Cholesterol: 9 mg
- Sodium: 600mg
- Total Carbohydrate: 30g
- Dietary Fiber: 5g
- Sugars: 11g
- Protein: 35g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Pesto Pasta
- Jamie Oliver Chicken Mince Burgers
- Jamie Oliver Chicken Chasseur Slow Cooker
- Jamie Oliver Chicken And Aubergine
Jamie Oliver Chicken Piri Piri
Description
This easy and flavorful Chicken Piri Piri from Jamie Oliver is a perfect meal for any occasion. With juicy chicken, crispy sweet potato wedges, and spicy jalapeño salsa, it’s a quick, zesty, and satisfying dish. You can easily adjust the heat level with your choice of chillies for a customizable kick!
Ingredients
For the Chicken:
For the Sweet Potato Wedges:
1 tsp smoked paprika
Instructions
- Prepare the Chicken: Using a sharp knife, carefully cut the chicken in half along the backbone. Pick the thyme leaves into a pestle and mortar, peel and add 1 garlic clove, then add the paprika and a pinch of sea salt. Bash into a paste, then muddle in 2 tbsp of olive oil. Rub the marinade all over the chicken, ensuring it’s well-covered. Cover and refrigerate for at least 2 hours, preferably overnight.
- Grill the Vegetables: Preheat the oven to 180ºC (350ºF) / gas 4. Place a large griddle pan over high heat. Quarter the unpeeled onions and halve any larger tomatoes, then place them on the hot griddle with the chillies and the remaining unpeeled garlic cloves. Grill for 5-10 minutes, turning regularly, until charred all over. Remove the garlic skins and peel the onions, then add all the vegetables to a food processor with a splash of red wine vinegar and a good drizzle of extra virgin olive oil. Blitz until smooth, adding a splash of water to loosen if needed. Season to taste.
- Cook the Chicken: Return the griddle pan to a high heat, add the marinated chicken, and sear all over for 8-10 minutes, turning regularly. Transfer the chicken to a roasting tray, then pop in the hot oven for 45 minutes or until cooked through.
- Prepare the Sweet Potato Wedges: Cut the sweet potatoes into rough 2 cm (1-inch) wedges. Toss with the paprika, semolina, a small pinch of salt and black pepper, and a drizzle of olive oil. Spread out the wedges on 2 large baking trays, then place in the oven for 25-30 minutes, or until tender and crispy.
- Make the Jalapeño Salsa: Drain and add the jalapeños to a food processor with a splash of the pickling juice. Tear in the coriander (stalks and all) and add a splash of extra virgin olive oil. Blitz well until smooth.
- Serve: Serve the roast chicken with the piri piri sauce, sweet potato wedges, and a little jalapeño salsa.
Notes
- Marinate Overnight: For the best flavor, marinate the chicken overnight. This allows the spices and herbs to soak into the meat, making it extra juicy and flavorful.
- Griddle the Veggies Well: Make sure to char the onions, tomatoes, and chillies properly on the griddle. This gives the sauce a smoky flavor that enhances the piri piri taste.
- Don’t Overcook the Sweet Potatoes: Keep an eye on the sweet potato wedges while baking. If overcooked, they can turn soft and lose their crispy texture.
- Rest the Chicken After Roasting: Let the chicken rest for 5-10 minutes after roasting. This helps the juices settle, keeping the meat tender and moist.
Jamie Oliver Chicken Piri Piri