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Today’s lunch is easy and delicious Peri-Peri chicken. Easy because I didn’t have to do that much to create the flavor. The secret lies within my dear friend’s secret Peri Peri concoction made right at her kitchen. The result was a juicy, flavourful, tangy-delicious roasted chicken.

Baked Peri-Peri Chicken using the Orlanda's Peri-Peri Sauce

Served on a bed of coconut rice and some cucumber salad on the side. 

The husband and even my 1 year old loved this!

Baked Peri-Peri Chicken using Orlanda's Peri-Peri Sauce

Baked Peri-Peri Chicken

Baked Peri-Peri Chicken using Orlanda's Peri-Peri Sauce

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Servings (tap to adjust): 3 people
Author: Mella
Baked Peri-Peri Chicken using Orlanda's Peri-Peri marinade.


  • 600 grams chicken legs or thighs
  • 2 teaspoon salt
  • 3 cloves garlic minced
  • 1 teaspoon brown sugar
  • 1/2 cup Peri Peri Sauce by the Orlanda's
  • 2 tablespoons oil


  • In a bowl, combine garlic, sugar and the Peri-Peri sauce.
  • Season chicken with salt. Place chicken in a large resealable bag. Add the marinade and close. Rub the bag to coat the chicken then refrigerate overnight.
  • Remove chicken from marinade and transfer to a roasting pan.
  • Rub chicken skin with oil. Add 2 tablespoons of the marinade back to the pan.
  • Baked for 45 minutes at 200c, skin side up. I switch the oven to fan mode (or broil mode) after 20 minutes to make the skin crispier.
  • Baste chicken with drippings from the pan every 15minutes or so. This is optional but if you have the time, please do it!
  • Serve while warm with your favorite carbs and salad. Enjoy!
Did you make this recipe?Tag @rivertenkitchen and hashtag it #rivertenkitchen

Peri Peri Sauce by the Orlanda’s. For orders please visit their Facebook page.

Orlanda's Peri-Peri Sauce

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