Peri-Peri Chicken – A mildly spicy, luscious chicken dish bursting with complex flavors from peri-peri sauce, Creole seasoning, lemon, and herbs. Grilled to perfection until tender and juicy. A mouthwatering chicken recipe that’s amazing whether grilled or baked.
If you’re craving something different this summer, here’s a great recipe that will give Nando’s Peri-Peri Chicken a run for their money. It will definitely get you excited about firing up the grill. You can make it mildly spicy or crank up the heat as much as you want. I won’t judge.
I’ve made this recipe mildly spicy because my son isn’t a big spicy food fan. So, I made sure he’d enjoy these grilled chicken as much as I did. But of course, I separated a few pieces so I could add more spice because hubby and I love them that way. 😉
Content…What Is It? |
What Is Peri-Peri Chicken?
It is a spicy chicken dish, also known as Piri Piri Chicken, created in Angola and Mozambique when Portuguese settlers came with chili peppers called piri piri. The chicken is marinated in peri-peri sauce and other seasonings before grilling.
This delicious hot sauce blends piri piri chilies, lemon, olive oil, herbs, and spices with a perfect balance of sour, sweet, and salty. The complex and versatile sauce goes great on any meat, like chicken, pork, and beef.
Recipe Ingredients
- Chicken – You can grill any part of the chicken or even cut up a whole chicken and marinate it.
- Rub – Rubbing the chicken with lemon or lime adds freshness and balances flavor. It also helps the Creole seasoning or S&P to stick.
- Peri Peri Marinade – The secret to ImmaculateBites peri-peri sauce is my homemade piri piri sauce. Add onion, garlic, red bell pepper, basil, oregano, and white pepper for a flavor-intense marinade. Bring it all together with some olive oil and watch the magic happen.
How to Make Peri Peri Chicken
Marinate the Chicken
- Trim chicken of excess fat and pat dry with a cloth or paper napkin. (Photo 1)
- Rub with lemon and 2 teaspoons of Creole spice or salt and pepper. (Photo 2)
- Marinade – Place the onions, garlic, basil, oregano, bell pepper, and peri peri sauce in a food processor or blender, then add olive oil. Pulse for about 30 seconds until well blended. (Photos 3-4)
- Marinate – Put the chicken in a stainless steel or glass bowl and drench with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight. (Photos 5-6)
Grill the Chicken
- Preheat the grill to medium-high heat.
- Drain – When ready to grill, remove the chicken from the marinade with tongs and drain excess marinade. Reserve the marinade. (Photo 7)
- Grill the chicken for 10-15 minutes on each side. You may need to turn the chicken occasionally until it cooks through. (Photos 8-9)
- Sauce – Simmer the reserved peri-peri marinade in a small saucepan for about 7 minutes. Serve with chicken and sides. (Photo 10)
Recipe Variations
- Chicken swap. Feel free to use pork, beef, lamb, and even fish. But remember to adjust the cooking time since it varies depending on the size and meat used.
- Baked Chicken – Bake them at 400℉ (205℃) for 35-40 minutes on a rainy day when you don’t want to grill. The internal temperature should reach 165℉ (75℃).
- Peri Peri Chicken Bowl – Serve your chicken over steaming Cajun rice or Jamaican rice and peas for the ultimate comfort food combo.
Make-Ahead and Storage Instructions
Marinate your chicken for about 12 hours to absorb all the flavors for the best results.
Refrigerate the marinated chicken in an airtight container or ziplock bag for 2 days maximum or freeze it for up to 2 months.
Pro Tip: Marinating your chicken for over 2 days may make the chicken mushy because the acids start to break down the chicken’s protein fibers. If you won’t be able to cook it within 24 hours, it’s better to freeze it.
Refrigerate leftover grilled chicken in an airtight container for 2-3 days. Or freeze it for up to 4 months.
Thaw frozen chicken in the fridge overnight and reheat it in one of the following ways:
- Oven – Transfer to a baking dish and add just enough chicken stock to keep the chicken from drying out. Bake for 10-15 minutes in a 350°F (180℃) oven until internal temperature reaches 165°F.
- Stovetop – Heat the skillet on medium and add enough chicken broth to keep the chicken from drying out. Add the chicken, put the lid on, and simmer until heated through.
- Microwave – Add a drizzle of olive oil or butter to keep the moisture and flavor. Loosely cover and heat in pulses for about 2 minutes. If it’s not hot enough, flip the chicken and heat it again in 30-second bursts until it’s hot enough.
What to Serve With Peri Peri Chicken
Steamed rice and dinner rolls are perfect with this baked chicken. But jollof rice and baked plantains are fantastic.
More Deliciously Satisfying Chicken Recipes to Try
- Smoked Chicken Legs
- Instant Pot Whole Chicken
- Blackened Spatchcock Chicken
- Tuscan Chicken
- Marinated Grilled Chicken Breast
Watch How to Make It
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This post was originally published in 2014 and has been updated with new photos, a video, and additional information
Peri Peri Chicken
Ingredients
- 2½-3 pounds (1.2-1.5kg) chicken, cut into 8 pieces or 8 chicken legs
- 1 lemon or lime
- salt to taste
- ½ teaspoon (2.5g) coarsely ground white pepper
Peri Peri Marinade
- ½ onion, sliced
- 6 cloves garlic, chopped
- 6 leaves basil
- 2 tablespoons (10g) oregano
- ½ red bell pepper
- 1 tablespoon (15g) peri peri sauce or more to taste
- ¼ cup (60ml) olive oil
Instructions
- Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon and 2 teaspoons of Creole spice or salt and pepper.
- Place the onions, garlic, basil, oregano, bell pepper, and peri peri sauce in a food processor or blender, then add olive oil. Pulse for about 30 seconds until well blended.
- Put the chicken in a stainless steel or glass bowl and drench with the peri-peri marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat the grill to medium-high heat.
- When ready to grill, remove the chicken from the peri-peri marinade with tongs and drain excess marinade. Reserve the marinade.
- Grill the chicken for 10-15 minutes on each side. You may need to turn the chicken occasionally until it cooks through.
- Simmer the reserved peri-peri marinade in a small saucepan for about 7 minutes. Serve with chicken and sides.
Tips & Notes:
- You can use any part of the chicken to grill. Feel free to use any meat you like – pork, beef, lamb, and fish. But be mindful of the cooking time since it varies depending on the size and meat used.
- For best results, it is best to marinate your Peri Peri Chicken for at least 12 hours to fully absorb all the flavors.
- Store the marinated chicken in an airtight container or ziplock bag. Refrigerate – can be stored in the fridge for up to 2 days maximum. Freezer – can be frozen for up to 2 months.
- Baked Peri Peri Chicken – if not in the mood to grill, just bake them at 400℉ (205℃) for 35-40 minutes. Or until the internal temperature reaches 165℉ (75℃).
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Alex says
Made this tonight but with an orange bell pepper instead of red. The color is a little off but it is so delicious! Love your blog.
Angie says
Hi Imma, Where do I even begin, this is the best food blog i have come across, I feel hungry everytime i look at all those meat recipes!! I am African, yes and we love our meat! All my friends think I am such a great cook, but you should take all the credit. I can’t cook without coming here first for inspiration, needless to say all the dinners are at my house. We had whole Tilapia today, nobody spoke at the dinner table I tell you, and that says something about my friends!!! Keep up the good work
ImmaculateBites says
AWESOME!!!!! Angie, OWN IT! You are GREAT COOK. Not everyone can whip it up girrrl. So happy for you. Thank you for taking the time to share this with me. A BIG virtual hug.
racheal says
plz tell me make this-peri-peri-grill-chicken/
Mrs. A says
Which is better? Doing in the stove or grilling in a pan as if searing ?
Mrs. A says
Is the red colour of the sauce on the side in the picture coming from the red pepper ? Did you use olive oil to fry that sauce?
Mrs. A says
I forgot to blend the red pepper with it. I have one in the fridge and might go blend and add it. Will you miss the red pepper if you don’t add it? I am doing mine with beef instead of chicken because that is all i have now. Will that be okay? My beef is marinating now. I tasted the marinade after I made it. Did lots of peppers with mine. Smells and tastes divine. Please answer about the red pepper
ImmaculateBites says
The red pepper is a key ingredient in it. However, it tastes great without it. I would leave it as is. Do include it next time.
Yes, the redness is from the red bell pepper and smoked paprika.
Grilling is always better to me. Can’t beat that smokey taste.
Jonathan says
This recipe was great.. I am still just learning how to cook and I stumbled upon this by accident..
Coconut milk does wonders for the chicken..
ImmaculateBites says
It sure does. Can’t do without it . So glad you enjoyed it.
greg anderson says
As always, you have completely delighted this particular chile-head. I’m going to try finding the peri peri pepper actually, wondering how it compares with scotch bonnet. I’ll be back.
ImmaculateBites says
Hi Greg!I hope you are going to be even more delighted when you try this. This is my take on scotch bonnet, I love the flavor – but it is not as hot as peri peri . We’ve debated on this a few times and the jury is still out. Hubby’s favorite is peri peri- I think it’s just a matter of preference . Which ever you choose is going to be just fine.
keke chisom says
Hmmmm, gosh this is just wow! getting this done ASAP… got me dumbfounded.
ImmaculateBites says
Hi Keke! Let me know how your like it. Thanks .
Angie@Angie's Recipes says
These peri peri chicken bites look droolworthy! I still have some chicken wings in the freezer and this seems the perfectest recipe to use them up. Thanks for sharing the recipe, Immaculate.
ImmaculateBites says
Hi Angie! This would go really well with those wings, please let me know how it works out!
Charlene @ That Girl Cooks Healthy says
Peri peri is VERY popular over here already, so the thought of adding coconut milk to the mix sounds like heaven. I must give this one a try……
ImmaculateBites says
I know Charlene, it is all the rage in England and for good reason -It is tasty.
Kay says
Wow, will definitely try it out. I am sure my family will love it.
ImmaculateBites says
Kay, let me know how it works out for you.
The Girl Who Ate Everything says
Wow!!! I was a little worried since the marinade tasted a bit bitter before I poured it over the chicken. But once cooked and grilled it turned out absolutely amazing. I used dry spices including a dry red chili instead of jalapeño, since that was all I had on hand. I can’t wait to make it again, hopefully with fresh!
ImmaculateBites says
Hi dear! I am so glad you trusted the process and just went along with the recipe. And I am even more thrilled it was a hit with you. Thank you so much fo your feedback 🙂 !
Bintu | Recipes From A Pantry says
Ohhhh – I love sauces like these that bring out the best in chicken.
ImmaculateBites says
Bintu,the sauce takes it to another level.
Maureen | Orgasmic Chef says
You win my heart with this gorgeous chicken. I’d marry you to get this dish I think. 🙂
ImmaculateBites says
Hahaha Maureen! I am high Maintenance , I think its is better for you to just make it.
Nagi@RecipeTinEats says
You know I’m making this asap, right? Legendary. I LOVE the coconut in this. I’ve been looking for a good grilling recipe with coconut in it for ages. This. Is. It. 🙂 Thank you for sharing as always!! N x
ImmaculateBites says
I knew you would love this Nagi. Can’t wait to see what you cook up.
Jeanette says
Sounds like the best marinade in the world!
Can just imagine how tenderized that chicken gets…how it crisps nicely on the embers, how lusciously juicy it is inside…Drool! That is all I have to say.
Thank you for a show stopper!
J x
ImmaculateBites says
Jeanette, It sure has this explosion of flavors going on in your mouth. I couldn’t wait for it to come out of the grill.