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GRID IRON GOURMET / THE KITCHEN

Homemade Peri-Peri Roast Chicken – Oven & Ninja Foodi

A whole Yorkshire free-range chicken, spatchcocked and coated in a bright peri-peri marinade of red chillies, lemon, garlic, smoked paprika and oregano. The skin browns and chars slightly while the meat stays juicy.

This homemade version lets you control the heat, from mild to properly hot. Roast the flattened chicken in a conventional oven, or joint it and cook the portions with the Ninja Foodi Air Crisp function. Allow at least two hours for marinating, then rest the cooked chicken before serving.

INGREDIENTS

For the chicken

  • 1 Grid Iron Yorkshire Free Range Chicken, approximately 1.6-1.8kg
  • 1 tbsp olive oil for roasting
  • Sea salt and black pepper, if needed

For the peri-peri marinade

  • 2-3 red bird's eye chillies, roughly chopped (adjust to taste)
  • 4 garlic cloves, peeled
  • 2 tbsp fresh lemon juice
  • Finely grated zest of 1 lemon
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tbsp tomato purée
  • 1 tsp brown sugar
  • 1 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper

For the optional serving sauce

  • 2 tbsp peri-peri marinade, reserved before it touches the raw chicken
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1-2 tbsp water
METHOD

Prepare and marinate the chicken

  1. Spatchcock the chicken. Set the bird breast-side down on a board. With sturdy poultry shears, cut along both sides of the backbone and remove it. Turn the chicken over, press firmly on the breastbone to flatten, and pat it dry with kitchen paper. Do not wash raw chicken.
  2. Blend the marinade. Blend the chillies, garlic, lemon juice and zest, vinegar, olive oil, smoked paprika, oregano, tomato purée, sugar, salt and pepper until reasonably smooth. Taste and adjust the seasoning before the sauce touches the raw chicken.
  3. Keep a little sauce back. Transfer 2 tbsp of the marinade to a separate clean, covered container and refrigerate for the optional serving sauce. Do not put a used spoon or brush back into this reserved portion.
  4. Coat the bird. Rub the remaining marinade over both sides of the spatchcocked chicken. Ease a little under the breast and thigh skin if you can without tearing it. Cover and refrigerate for at least 2 hours, ideally 6-12 hours.
  5. Before cooking. Remove from the fridge around 20 minutes before roasting. Discard any marinade left in the raw chicken dish.

Conventional oven

  1. Preheat. Heat the oven to 210°C conventional / 190°C fan.
  2. Arrange. Set the chicken skin-side up on a rack in a roasting tray, opening it out so the legs lie fairly flat. Brush the exposed skin lightly with the extra tablespoon of olive oil.
  3. Roast. Cook for approximately 45-60 minutes, depending on size and shape. Check the colour after 30 minutes; if the paprika and sugar start to darken too quickly, cover loosely with foil.
  4. Check the centre. Begin checking from 40 minutes. Probe the thickest part of the breast and the innermost thigh without touching bone. Both must reach 75°C for 30 seconds. Continue roasting and checking if needed.
  5. Optional finish. If the skin needs more colour, grill for 2-3 minutes, watching constantly so the marinade does not burn.
  6. Rest and carve. Rest loosely covered for 10-15 minutes, then divide into breasts, thighs, drumsticks and wings and serve.

Ninja Foodi - Air Crisp alternative

Use a Ninja Foodi with the Air Crisp function. Most baskets will not fit a flattened 1.6-1.8kg whole bird comfortably, so divide the marinated chicken into breast and leg portions. Cook in batches if needed, with space around each piece for air to circulate.

  1. Prepare. Joint the spatchcocked chicken into two breast portions, two leg quarters and wings. Marinate as above. Preheat Air Crisp at 190°C for about 3 minutes if recommended for your model.
  2. Arrange in the basket. Place portions skin-side up in a single layer, without overcrowding. Do not pour loose marinade into the basket.
  3. Air Crisp. Cook at 190°C for approximately 25-35 minutes, turning if your model requires it. Smaller breast portions may finish sooner than leg quarters; check each piece separately and remove it when ready.
  4. Probe each portion. Check the thickest part, away from bone. The meat must reach 75°C for 30 seconds. Cook longer in 3-5 minute intervals if necessary.
  5. Rest. Rest the cooked portions for 10 minutes before serving. If cooking batches, keep finished pieces safely hot while the rest cooks.

Optional peri-peri serving sauce

  1. Combine the 2 tbsp clean reserved marinade with 2 tbsp olive oil, 1 tbsp lemon juice and 1-2 tbsp water in a small saucepan.
  2. Warm gently for 2-3 minutes, stirring until combined. Taste and adjust the acidity or chilli heat.
  3. Spoon a little over the finished chicken or serve in a separate bowl. Never use marinade that has been in contact with raw chicken as a ready-to-eat sauce.

What to serve with peri-peri chicken

  • Tomato and pepper rice: Cook rice with softened onion, peppers, tomatoes and a little smoked paprika to catch the chicken juices.
  • Crispy potato wedges: Roast potatoes with olive oil, salt and paprika until crisp and fluffy.
  • Homemade coleslaw: Shredded cabbage, carrot and red onion with a light mayonnaise dressing cool the chilli heat.
  • Simple green salad: A fresh accompaniment if serving the chicken in warm weather.

The recipe uses the Grid Iron Yorkshire Free Range Chicken. For smaller households, use Yorkshire Free Range Chicken Legs and follow the portion-by-portion temperature checks.

Preparation Time: 20 minutes, plus at least 2 hours marinating (6-12 hours preferred).
Cooking Time: Conventional oven: approximately 45-60 minutes, then rest 10-15 minutes. Ninja Foodi Air Crisp (jointed portions): approximately 25-35 minutes at 190°C, plus a 10-minute rest; cook in batches if needed. Probe each piece to confirm doneness.

Hot Tips

  • Choose the heat. For mild, use half to one deseeded chilli. For medium, use two with most seeds removed. For hot, use three with seeds. Chillies vary in strength.
  • Allow time for marinating. Two hours works; six to twelve hours gives the most developed surface seasoning.
  • Spatchcock for even cooking. Flattening the bird helps the legs and breast cook through at a similar rate.
  • Avoid burning the marinade. Smoked paprika and sugar can darken quickly; use foil if needed and watch closely if grilling.
  • Reserve serving sauce first. Set it aside before any marinade touches raw poultry.
  • Use a meat thermometer. Probe the breast and thigh in the oven, or each separate piece in the Foodi, to 75°C for 30 seconds.
  • Save the backbone. Chill or freeze it promptly for homemade chicken stock.

Print recipe

Pairings

  • Beer: Cold lager or dry, citrus-led pale ale.
  • White wine: Off-dry Riesling or fresh Vinho Verde.
  • Non-alcoholic: Sparkling lemonade with lime or a lightly sweetened citrus spritz.

Shop for Ingredients

Whole Yorkshire free range chicken ready for roasting

Yorkshire Free Range Chicken

Yorkshire Free Range Whole Chicken – Approximately 1.6kg

A whole free-range chicken from Yorkshire, ideal for a traditional Sunday roast or family meal. Approximately 1.6kg (natural variation applies) and generally serves four. Roast whole, joint for individual dishes or use the remaining bones to make stock.

£14.56

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