Roasted Peri-Peri Chicken with South African Spices

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy roasted chicken marinated in a vibrant peri-peri sauce infused with traditional South African spices, delivering a smoky and spicy flavor. This African-inspired chicken recipe, ready in about 75 minutes, pairs whole chicken, peri-peri sauce, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 4 African cuisine 450 cal/serving

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Ingredients

3 lbs whole chicken
1/2 cup peri-peri sauce
1 tbsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin
4, minced garlic cloves
2 tbsp lemon juice
3 tbsp olive oil
1 1/2 tsp salt
1 tsp black pepper

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Instructions

Step 1: In a medium bowl, mix 1/2 cup peri-peri sauce, 1 tbsp smoked paprika, 1 tsp ground coriander, 1 tsp ground cumin, 4 minced garlic cloves, 2 tbsp lemon juice, 3 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp black pepper until well combined to form the marinade.
Step 2: Rub the marinade evenly all over the 3 lbs whole chicken, making sure to get under the skin where possible. Cover and refrigerate for at least 3 hours, preferably overnight.
Step 3: Preheat oven to 425°F. Place the marinated chicken on a roasting pan breast side up and roast for 50-60 minutes, or until the internal temperature reaches 165°F and skin is golden and slightly charred.
Step 4: Let rest for 10 minutes before carving. Serve with your choice of sides like grilled vegetables or maize meal.