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): Add heat and spiciness.
-
Lemon: Balances heat with a citrusy punch.
-
Garlic: Enhances savory flavor with fresh garlic and garlic powder.
-
Paprika: Adds a smoky flavor.
-
Vinegar: Tenderizes chicken and adds tanginess.
-
Oregano & Cayenne Pepper: Provides earthiness and extra heat.
-
Sweeteners (Brown Sugar, Maple Syrup, Agave): Balances spice with sweetness.
-
Neutral Oils (Olive or Vegetable Oil): Helps blend flavors and keeps chicken moist.
-
Sliced Red Bell Pepper (optional): Adds 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
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
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.
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
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, 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
Equipment
- Blender or Food Processor
- Grill (charcoal or gas) or Grill Pan (for cooking the chicken)
- Bowl or Zip-Lock Bag (for marinating the chicken)
- Meat Thermometer
- Tongs
- Basting brush (optional, for applying leftover marinade during grilling)
Ingredients
- 4 chicken thighs (or whole chicken)
- 2 tbsp olive oil
- 2 tbsp vegetable oil
- 3 cloves garlic (minced)
- 1 lemon (juiced)
- 2 tbsp vinegar (white or apple cider)
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp oregano
- 3-5 bird’s eye chilies (or chili flakes for less heat)
- 1 tbsp brown sugar or maple syrup
- 1 ed bell pepper (optional, for extra flavor)
- Salt to taste
Instructions
Prepare the Marinade:
- In a blender or food processor, combine olive oil, vegetable oil, garlic, lemon juice, vinegar, paprika, cayenne pepper, oregano, bird’s eye chilies (or chili flakes), and brown sugar. Blend until smooth.
Marinate the Chicken:
- Place the chicken in a bowl or zip-lock bag. Pour the marinade over the chicken and coat evenly. Seal and refrigerate for at least 2 hours (or up to 2 days) for better flavor.
Preheat the Grill:
- Preheat your grill 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:
- Grill boneless pieces for 5-7 minutes per side, or bone-in pieces for 20-30 minutes. Turn occasionally and baste with leftover marinade. Check for doneness: chicken should reach 165°F (75°C) internally.
Serve:
- Let the chicken rest for a few minutes before serving. Pair with grilled vegetables, rice, or a fresh salad. For extra flavor, drizzle with homemade Peri-Peri sauce.