Baked Peri-Peri Chicken Quarters

Pro tips

• Pat chicken dry before marinating to allow better sauce absorption and crisper broiled skin.
• Reserve a small portion of peri-peri sauce before marinating to drizzle or serve alongside—some sauce caramelizes and chars on the broiler.
• Position chicken skin-side up for the entire bake and broil to ensure even crisping and rendered fat.
• Broil on the middle oven rack, 4–6 inches from the heat source, watching closely during the final 2–3 minutes to prevent burning.

Substitutions

• bottled peri-peri sauce → homemade peri-peri paste (blend dried chilies, garlic, lemon, and oil; thinner consistency may require slightly less marinating time)
• garlic salt → kosher salt + minced fresh garlic (adds fresh flavor if you prefer avoiding pre-mixed seasonings)
• dried parsley → fresh cilantro or fresh parsley (sprinkle after broiling for brighter finish)

Storage & make-ahead

Store cooled chicken in an airtight container up to 3 days. Reheat gently in a 350°F oven for 10–15 minutes to avoid drying; do not microwave to preserve skin texture.

Can I use chicken breasts instead of leg quarters?

Yes, but reduce baking time to 25-30 minutes and watch closely under the broiler to prevent drying out. Leg quarters stay juicier.

How do I know when the chicken is done?

Meat should reach 165°F (74°C) at the thickest part of the thigh. Skin should be golden and charred in spots after broiling.

Can I make this ahead?

Marinate chicken in peri-peri sauce up to 24 hours in advance. Bake and broil just before serving for the crispest skin.

What if my peri-peri sauce is too spicy?

Reserve some sauce before marinating and mix it with olive oil or sour cream to reduce heat, or serve as a milder dipping sauce.

Is this recipe gluten-free?

Check your bottled peri-peri sauce label—most brands are gluten-free, making this dish naturally suitable for gluten-free diets.