Part 1: The Homemade Peri-Peri Sauce & Chicken

Juicy bone-in chicken marinated in homemade peri-peri sauce with toasted spices, lemon, and chilies. Blend smooth, emulsify with oil, then grill or roast for a glossy, spicy glaze.

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% Daily Values based on a 2,000 calorie diet

Step 1

Cook the Aromatics: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the onion, bell pepper, Fresno peppers, Thai chilis, and garlic. Season lightly with salt and drop in the bay leaves. Sauté for 4–5 minutes until the vegetables soften and get a bit of color.

Step 2

Toast the Spices: Lower the heat to medium-low. Add the smoked paprika, thyme, dill, and black pepper. Stir constantly for 30–60 seconds until highly fragrant.

Step 3

Blend: Remove the bay leaves. Transfer everything to a blender. Add a tiny splash of water to the hot skillet to scrape up any stuck-on bits, and pour that liquid into the blender too. Add the lemon zest, lemon juice, sugar, and a pinch of salt. Blend on high until completely smooth.

Step 4

Emulsify: With the blender running on a medium-high speed, slowly drizzle in the 1/2 cup of avocado oil in a steady stream until the sauce thickens. (Tip: Blend in a tiny pinch of xanthan gum if you want it perfectly emulsified). Set aside.

Step 5

Marinate and Cook: Whisk 1 cup of this sauce with 2 tablespoons of white miso paste. Coat your chicken pieces thoroughly in the mixture and let marinate in the fridge (ideally overnight, or at least a few hours). Grill or roast the chicken at 400°F (200°C) until the internal temperature reaches 165°F (74°C), basting with extra sauce along the way for a nice glaze.