Peri Peri Chicken

The peri-peri chicken I make is marinated chicken thighs in a spicy, sweet and tangy sauce (peri-peri sauce). Grilled until slightly blackened, yet still oh so juicy. No grill? No grill?

My favourite protein is chicken. It’s versatile, and there are so many different ways to cook it.

I’ve got a few favourite recipes that I use to make a restaurant-quality chicken dinner for my family. This time, I am the spicy and sweet piri-piri chicken.

What is peri-peri chicken?

It’s also known as piri-piri chicken. This savoury Portuguese dish is prepared by coating whole or pieces of chicken in a traditional spicy African Birds Eye Chilies (pili Pili) and grilling to perfection.

This dish became Nando’s favourite, so I made a healthier version of it!

Why I love this recipe

• Surprisingly simple. This dish is no more difficult than a simple grilled chicken, despite the amount of flavour it contains.
• Make ahead is easy. You can marinate as much chicken as you want up to 2 days ahead. The longer, the better!
• The marinade has a unique flavour. It is made from simple ingredients that explode with flavour when combined. There is no comparison to what I had in Portugal when it comes to chicken.
• Fast food is not as healthy. The recipe contains very little sugar and oil. It tastes better than Nandos, and I’m a 20-year Nandos vet! ).

Ingredients required

• Chicken. You can use any chicken, including a whole spatchcocked bird!
• To build the marinade, use olive oil. Build the marinade. Use any neutral-flavored cooking oil instead.
• Lemon. Lemon. For the best results I recommend freshly squeezed lime juice, but vinegar can be used.
• Garlic. Garlic.
• Red chilli. Spice is needed. Skip it if you don’t like spicy food, or use red bell pepper slices for no heat.
• Brown sugar. The traditional peri-peri is spicy and sweet. If you prefer, you can use maple syrup or even agave nectar.
• Sweet paprika. Sweet paprika.
• Oregano dried. Aroma.
• Cayenne pepper. For extra heat. You can reduce or eliminate this ingredient if you prefer it to be less spicy.
• Salt. To taste.

How to make peri-peri chicken

Below are photos that show you how to prepare this recipe. Scroll down to the recipe card below this post for the printable recipe instructions, including the ingredient quantities.

Step 1: Make the marinade. Make a smooth marinade by processing all the ingredients in a food processor.

Step 2: Marinate your chicken. Add the chicken to a large dish and cover with the marinade. After 10 minutes or overnight, place in the refrigerator.

Step 3: Grill. Step 3- Grill. Grease the grill pan or heat a charcoal grill on medium heat. Once the grill is hot, add your chicken and cook it for 12 minutes. Turn regularly until you reach 165F.

Step 4: Let the chicken rest for a few minutes, and then serve it immediately with extra Peri-Peri sauce.

Can I bake this?

Yes! Grilling is not the only way to cook chicken. Additionally, it can be baked. A baking pan with marinated meat should be put at 375 degrees and baked for 15 minutes until the internal temperature reaches 165 degrees.

Recipe Tips

• Before marinating, slice the chicken. The flavour will penetrate the meat.
• More sauce can be added. Baste the chicken with extra peri-peri sauce before serving.
• Add more heat. Add more cayenne and serrano pepper.
• Change up your chicken. This sauce is great on chicken wings, chicken breasts and even chicken wings. Add it to shrimp, tofu or even shrimp!

Storage Instructions

Store leftover chicken in an airtight jar in the refrigerator for up to 4-5 days.

Freezing: Allow the chicken to cool completely and then freeze it in shallow containers for up to 3 months.

To reheat, microwave in 30-second intervals or heat in an oven preheated until warm.

FAQ

What is the heat level of this dish?

The dish is famous for its spicy flavour. The sweet and tart flavours do not overpower the heat because the dish is balanced. If you do not want your dish to be too spicy, use sweet red peppers instead and reduce the cayenne.

How long can I keep the marinade?

The marinade can be prepared in advance and kept in the refrigerator for up to two weeks in an airtight container.

Can I use peri-peri sauce that I buy at the store to make this recipe?

It’s best to make your sauce because it is designed for the amount of chickens you have. You can also use a store-bought sauce and adjust the amounts according to the instructions on the bottle.