My love for Peri Peri Chicken began with a visit to a Salt Lake City restaurant, where I first tasted the famous Nando’s Peri-Peri Chicken Burger. The fiery combination of bird’s eye chilies, garlic, and smoky spices instantly hooked me.

Originating in Africa and later popularized in Portugal, Peri-Peri chicken is a bold, flavorful dish that brings together the perfect balance of heat, tang, and richness.

Key Ingredients in Peri-Peri Chicken:

Peri-Peri chicken’s distinct flavor comes from a carefully balanced combination of ingredients, each contributing to the overall taste:

Bird’s Eye Chilies (Peri-Peri Peppers): The star of the dish, these tiny but potent peppers provide the characteristic heat and spiciness that makes the dish so irresistible.
Lemon: Fresh lemon juice adds acidity, balancing the heat from the chilies with a refreshing, citrusy punch.
Garlic: Both fresh garlic and garlic powder bring aromatic depth, enhancing the savory qualities of the chicken.
Paprika: This spice adds a smoky undertone that complements the chili heat and enriches the flavor profile.
Vinegar: Helps to tenderize the chicken while also adding a tangy, sharp note to the marinade.
Oregano & Cayenne Pepper: Essential for a traditional Peri-Peri flavor, these herbs and spices bring a hint of earthiness and additional heat.
Sweeteners (Brown Sugar, Maple Syrup, or Agave): These add a touch of sweetness that balances the spice, creating a more complex and harmonious marinade.
Neutral Oils (Olive Oil or Vegetable Oil): These provide a rich base for the marinade and help the flavors to meld together while keeping the chicken moist during grilling.
Sliced red bell pepper: Optional, for color and extra flavor

Note: Skip the sliced red bell pepper if you prefer no heat.

How to Make Peri Peri Chicken?

Prepare the Marinade

Start by creating the peri peri marinade. In a blender or food processor, combine olive oil, neutral oil, garlic, lemon juice, vinegar, spices (such as paprika, cayenne pepper, and oregano), and bird’s eye chilies (or chili flakes for less heat). Blend until the mixture is smooth and well combined. Adjust the spice level based on your preference.

Marinate the Chicken

Marinating and Seasoning — Images are for illustrative use; credits belong to original creators.

Place your chicken (thighs or whole chicken) in a bowl or a zip-lock bag. Pour the peri-peri marinade over the chicken and coat it evenly. Cover the bowl or seal the bag and refrigerate for at least 2 hours or up to 2 days for a deeper, richer flavor.

Preheat the Grill

While your chicken is marinating, preheat your grill (charcoal or gas) to medium-high heat. If using a grill pan, heat it over medium-high heat on the stovetop. Brush the grill with oil to prevent sticking.

Grill the Chicken/Check for Doneness

Depending on thickness, grill the chicken for 5-7 minutes per side for boneless pieces or 20-30 minutes for bone-in pieces. Be sure to turn occasionally and bake with leftover marinade for extra flavor. The chicken is done when it reaches an internal temperature of 165°F (75°C) or the juices run clear, especially for bone-in pieces.

Serve and Enjoy

serve the Peri-Peri Chicken — Images are for illustrative use; credits belong to original creators.

Once your peri-peri chicken is cooked, remove it from the grill and let it rest for a few minutes. Serve with your favorite sides, like grilled vegetables or a fresh salad. For extra flavor, drizzle with homemade Peri-Peri sauce and enjoy the spicy goodness!

Why I Love This Recipe

Now that you have a delicious, smoky chicken ready to enjoy, let me share why I love this recipe so much.

What makes my homemade Peri Peri Chicken stand out is the ability to adjust the spice level to your taste. It’s healthier than takeout, with no artificial additives, and is easy to make at home with fresh ingredients.

What Makes My Homemade Peri Peri Chicken Recipe Better Than Nando’s?

Customizable Spice Level

What I love about my homemade Peri Peri Chicken is the ability to adjust the spice levels to your taste. Whether you prefer a mild or fiery kick, you can easily control the heat by adding more or less bird’s eye chilies, ensuring the perfect balance of flavor and kick.

No Artificial Ingredients

Unlike store-bought versions, my recipe uses only fresh and natural ingredients with no artificial additives. This makes the dish healthier, and I trust each ingredient to bring out the best flavor without the need for preservatives.

Easy on the Pocket!

Making homemade Peri Peri Chicken is affordable and a healthier version of the takeout option. Using fresh ingredients and economical items gives you the best flavor and value without breaking the budget.

Recipe Tips

Add cayenne pepper or serrano chilies for extra heat.
Slice the chicken into smaller pieces to help the marinade absorb more flavor.
Marinate the chicken for at least 2 hours or overnight for a more intense flavor.
You can use shrimp or tofu as an alternative protein for variety.
If using chicken wings or breasts, baste during cooking for enhanced flavor.

Peri Peri Sauce

For extra flavor, top your Peri Peri Chicken with homemade Peri Peri Sauce, which you can adjust to your desired heat level. This sauce, made from bird’s eye chilies, olive oil, garlic, lemon, and other spices, is the perfect finishing touch to bring the dish together.

Serve Better

Key Ingredients in Peri-Peri Chicken — Images are for illustrative use; credits belong to original creators.

To serve your Peri-Peri Chicken perfectly, pair it with vegetable sides or rice for a complete meal. Enhance the dish with a drizzle of peri sauce, garnish with fresh cilantro, and enjoy it with coleslaw coleslaw, salads, or peri-peri fries.

Storage Instructions

Allow the chicken to cool completely before storing.
Store leftovers in an airtight container in the fridge for 4-5 days.
For more extended storage, freeze the chicken in shallow containers for up to 3 months.
To reheat, use the microwave in 30-second intervals or place it in a preheated oven to warm it thoroughly.

FAQs

Can I Make This in the Oven?
Yes, you can easily make Peri Peri Chicken in the oven! Preheat your oven to 375°F, place the marinated chicken in a baking dish, and bake for 15-20 minutes. Check the internal temperature to ensure it reaches 165°F for perfectly cooked, juicy chicken.

What is peri-peri chicken made of?
Peri-peri chicken is marinated in a spicy peri sauce made from bird’s eye chilies, garlic, lemon, vinegar, and spices.

Is peri peri Portuguese or African?
Peri peri has African roots, specifically from Mozambique and Angola, but was popularized in Portugal.

Is Peri Peri chicken spicy?
Yes, Peri Peri chicken can be pretty spicy, depending on the amount of chili used in the sauce.

What does Peri Peri chicken contain?
Peri Peri chicken contains chicken, peri peri sauce (chili peppers, garlic, lemon, and spices), and sometimes olive oil for marinating.
Is peri peri Portuguese or African?
Peri Peri has its roots in Africa, specifically in Mozambique and Angola, where it was traditionally made with locally grown bird’s eye chilies. The sauce became internationally famous when it was brought to Portugal, where it became a central part of Portuguese cuisine.

Peri Peri chicken

This Peri-Peri Chicken recipe combines fiery bird’s eye chilies, garlic, and lemon for a smoky, tangy marinade. Grilled to perfection, it's a flavorful, healthier takeout alternative with customizable spice levels. No artificial ingredients—just bold, authentic taste!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Marination Time: 8

Total Time 8 35

Course Dinner, Main Course

Cuisine American

Servings 4 people

Calories 600 kcal

Equipment

Grill/Grill Pan – For grilling the chicken.
Mixing Bowl – For marinating the chicken.
Blender/Food Processor – For making the peri peri sauce.
Basting Brush – For applying the marinade.
Sharp Knife – For cutting and preparing ingredients.
Cutting Board – For chopping ingredients.
Meat Thermometer – To ensure proper cooking temperature.
Tongs – For flipping the chicken on the grill.
Citrus Juicer – For extracting lemon juice.
Serving Plate – For plating the dish.

Ingredients

6 cloves garlic
4 red Fresno chili peppers, seeded
1 habanero pepper, seeded
1/2 cup diced red bell pepper, or other sweet pepper
1 tablespoon smoked paprika
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon white sugar
1/2 teaspoon onion powder
1/2 cup mild olive oil, or vegetable oil
1/3 cup sherry vinegar
2 lemons, juiced
4 chicken leg/thigh quarters
kosher salt to taste to season chicken

Instructions

Prepare the Marinade:

In a blender, combine garlic, Fresno chili peppers, habanero pepper, bell pepper, smoked paprika, thyme, kosher salt, black pepper, cayenne pepper, sugar, and onion powder.
Add olive oil, sherry vinegar, and lemon juice. Blend on high until smooth.

Marinate the Chicken:

Pour 3/4 of the marinade into a resealable plastic bag set in a bowl.
Set the remaining marinade aside for serving.
Make 3–4 shallow cuts in the skin of the chicken. Season with kosher salt and place in the bag. Seal and toss to coat. Marinate for 8–24 hours in the refrigerator.

Grill the Chicken:

Preheat a charcoal grill to medium heat and lightly oil the grate.
Remove the chicken from the marinade and place skin-side down on the grill using indirect heat. Cover the grill.
Cook for about 5 minutes, then flip and continue grilling until fully cooked.

Notes

Olive oil and sugar contribute the most calories in the marinade. Reducing the oil or sugar can lower the overall calorie content.
Grilled chicken without skin will have fewer calories since the skin contributes fat and calories.
Serving size can vary based on how much chicken and marinade are used, so adjust according to your portions.

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