If you’re a fan of bold flavours, crispy chicken, and sauces that demand to be mopped up with every last bite, then this baked peri peri chicken recipe deserves a spot on your menu. Inspired by the vibrant flavours of Mozambique, this dish combines juicy chicken drums and thighs with a punchy blend of spices to create a meal that’s packed with flavour from start to finish.
The chicken is coated in a carefully selected mix of seasonings that bring warmth, smokiness, and just the right amount of heat. As it bakes, the skin turns beautifully golden and crispy while the meat stays tender and juicy on the inside. The result is chicken that’s full of flavour before the sauce even enters the picture.
But the real magic happens when the chicken is coated in a rich, creamy peri peri sauce. This delicious finishing touch delivers everything you’d expect from a great peri peri dish — tanginess, spice, creaminess, and plenty of bold flavour. The sauce clings to every piece of chicken, creating a mouthwatering combination that’s impossible to resist.
One of the things I love most about this baked peri peri chicken recipe is how easy it is to make. The chicken is baked for 30 minutes to develop colour and crispness before being coated in the sauce and returned to the oven for a final 10 to 15 minutes. This extra baking time allows the sauce to caramelise slightly while soaking into the chicken, creating layers of flavour in every bite.
Whether you’re preparing a family dinner, feeding a crowd, or simply craving something a little different, this baked peri peri chicken recipe delivers. It’s hearty enough for cooler evenings yet versatile enough to enjoy all year round. The combination of crispy chicken and creamy peri peri sauce makes it a guaranteed crowd-pleaser.
My favourite way to serve this baked peri peri chicken is with a generous helping of rainbow rice and a side of crunchy coleslaw. The fluffy rice soaks up every drop of the delicious sauce, while the cool, creamy coleslaw helps balance the heat. Together, they create a meal that’s colourful, comforting, and packed with flavour from the first bite to the last.
Serve with these sides:
Above: Cayenne pepper, smoked paprika, garlic powder, onion powder, dried oregano, dried parsley, black pepper and salt.
Ingredients
- 3 tbsp olive oil seperated
- 8 pieces Farmer Brown drums and thighs bone in skin on
- 1-2 small birds eye chili to your heat preference
- ½ cup cream
- 1 ½ tbsp corn starch optional
- Juice from 1 medium lemon
- fresh parsley or coriander garnish
Mozambican Spice
- 1 tbsp cayenne pepper
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano dried
- ½ tsp parsley dried
Instructions
- Preheat the oven to 220℃/428℉.
- Add the chicken to a large bowl or in a large ovenproof dish and coat with half of the olive oil. In a small bowl, mix the seasonings together and use half to coat the drums and thighs with. If the chicken isn't already in the ovenproof dish then evenly spread the chicken in an ovenproof dish (skin side up) and bake for 30-35 minutes or until golden and crispy.
- 5 minutes before you're going to remove the chicken from the oven, place the remaining olive oil, seasoning mix, and 1-2 chopped birds eye chili in a small saucepan and bring to a medium heat. Sauté for 30 seconds-1 minute.
- Add the cream and lemon juice and simmer on a medium heat until thickened. Remove the chicken from oven and pour over the warm cream mixture. Mix the cream with the chickens juices and continue baking for another 10-15 minutes until bubbly and golden. Note: if the chicken has released a significant amount of liquid during the first bake, then it's best to reduce the cream quite a bit so that your sauce isn't watery. If you'd like to thicken up the overall liquid, feel free to mix 1 1/2 tbsp corn starch and 1/4 cup water together and add to the cream before pouring it over the chicken. This'll help thicken up beautifully in the oven.
- Garnish the chicken with chopped chili and fresh coriander. Enjoy!