This family recipe for Peri Peri Chicken is spicy, juicy, and so flavorful. I’ll show you how to make true South African Peri Peri (way better than Nando’s)!
It’s an easy and inexpensive dish that’s made by marinating chicken in a blend of red Thai chili peppers, roasted veggies, herbs, and spices which is then baked or grilled to tender perfection.
Looking for more delicious chicken recipes? Check out my Greek Chicken Salad or Grilled Chicken Alfredo.
Peri Peri (Piri Piri or Pili Pili) chicken is a fiery dish that originated in South Africa, specifically Mozambique and Angola.
The dish was introduced by Portuguese settlers in Mozambique and evolved once they discovered the African Bird’s Eye chili in the area.
My dad grew up in Johannesburg, South Africa which is not too far from where Peri Peri originated. It was a beloved and common meal for him growing up and today he owns a South African restaurant in San Diego called Bunny Chow.
If you’re ever in San Diego you can stop by Bunny Chow (7128 Miramar Rd. Suite 1) for a true South African meal or you can visit the website for shippable goods.
Chicken – we use bone-in chicken thighs, but any cut of chicken will work. Cooking times may vary.
Red peppers – two large bell peppers are roasted and blended into the marinade which add a subtle, balanced sweetness.
Red onion – red onion or sweet onion is needed to balance the peppers.
Garlic – fresh garlic is needed for optimal flavor.
Paprika – classic paprika is a necessary component in this sauce.
Smoked paprika – adds a mild sweet and smoky flavor that isn’t spicy just flavorful.
Oregano – we use dried oregano in this recipe but fresh would also work.
Coriander – a secret ingredient that my dad has included in this Peri Peri recipe.
Red Thai chili peppers (African Birds Eye) – traditionally, Peri Peri sauce is made from African Bird’s Eye chili peppers, but they are virtually impossible to come by. The next best substitute is red Thai chili peppers which can be found in most Asian markets or by ordering online. If you have fresh red Thai chilis, place in the oven to dry out then add to your marinade before blending.
Lemon – lemon juice and zest brighten up the entire dish. Always use fresh lemons.
Red wine vinegar – unfortunately no vinegar substitutes work for this, especially because there is so much used in the recipe. You need the red wine vinegar for its fruity tanginess.
Olive oil – helps tenderize the chicken to make it extra juicy.
Salt & pepper – taste the marinade along the way then add salt and pepper to taste as needed.
Bay leaf – the bay leaf helps round out the complex flavor of the Peri Peri marinade while cooking it off into a sauce.
Step 1 – Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Step 2 – Slice red peppers into large pieces, removing seeds and stems. Chop red onion into large chunks. Transfer to a lined baking sheet and coat with 2 tbsp olive oil.
Place in the oven for 30 minutes. Remove from oven and transfer to a blender or food processor.
Step 3 – To the blender, add lemon juice, lemon zest, paprika, minced garlic, dried oregano, coriander, salt, pepper, smoked paprika, 2-3 dried red Thai chilies, 2 tbsp olive oil, and red wine vinegar.
Blend until smooth. You should have 3 cups total marinade.
Step 4 – Place chicken in a large bowl and pour over 1 cup of the marinade (reserve the remaining 2 cups marinade). Mix around to coat the chicken and marinate in the fridge for at least 30 minutes (if you’re in a hurry) but ideally 12-24 hours.
Tip: The longer you marinate your chicken, the better! For best results, marinate for 12-24 hours.
Step 5 – When ready to cook, preheat oven to 425 degrees F.
Transfer marinated chicken to a baking sheet with parchment paper, leaving some space in between each piece. Place in oven for 30 minutes.
Step 6 – After 30 minutes, baste the chicken with 2 tbsp of the Peri Peri sauce. Return to the oven for 10-15 minutes more, or until chicken internal temp reaches 165 F.
Tip: use a meat thermometer to ensure internal temp of chicken reaches 165 F.
Step 7 – Remove chicken from oven and let rest for 10 minutes.
Step 8 – In a saucepan over medium heat, add remaining 2 cups marinade, 2 tbsp olive oil, and 2 bay leaves.
Optional: add juice from ½ lemon (enhances flavor and cuts the heat).
Stir and cook for 20 minutes until sauce changes color. Remove bay leaves and discard.
Store sauce is a mason jar and keep for up to 1 week to use with chicken, fish, wraps, vegetables, or whatever you like.
Peri Peri Chicken is often served as a plate with rice, fries, corn on the cob and a green salad.
Here are some more serving ideas:
There are so many ways to make and serve Peri Peri chicken. From classic Portuguese style, which originally didn’t include red peppers or onion, to modernized versions we know today like Nando’s.
Here are some recipe variations and substitutions:
You can truly use any cut of chicken you like such as wings, legs, breasts, thighs, quarters, drumsticks, or a whole chicken. Spatchcocking a whole chicken is very traditional for Peri Peri recipes across the world.
Peri Peri Chicken is usually served using bone-in chicken with skin on for extra crispiness, but boneless, skinless chicken works just as well.
To make Peri Peri Chicken Kebabs, use boneless chicken and cut into 1” pieces then marinate for 12-24 hours. Thread onto skewers and grill for 7-10 minutes, turning on all sides.
In this recipe, we bake the chicken in the oven which not only tastes amazing but is convenient for all home cooks.
Grilling Peri Peri chicken is also very popular and adds a delicious charred flavor from the grill.
GRILLING INSTRUCTIONS:
Since African Bird’s Eye chilies are impossible to find we use the next best substitute, the red Thai chili pepper.
Fresh or dried red Thai chilies are carried in many grocery stores, primarily Asian markets. But you can also find them easily online. I ordered mine from Amazon.
Here are some substitutes if you can’t get your hands on any red Thai chilies:
This recipe uses 3 dried red Thai chili peppers which we’ve found to be the perfect level of spice without overpowering the dish.
You can easily make Peri Peri chicken more or less spicy by adjusting the amount of red Thai chili’s that you use in the marinade.
Consider 1-2 chilies as mild, 3-4 as medium, and 5-6 as hot, and so on when it comes to using them in this dish.
This simple variation to the Peri Peri sauce is a crowd favorite at my Dad’s restaurant.
All you have to do is add fresh lemon juice and minced garlic to the sauce. These simple ingredients make such a noticeable difference, give it a try!
Ingredients –
Instructions –
Peri Peri marinade can be stored in the fridge for up to 1 week.
Any cut of chicken you prefer! Traditionally, bone-in skin on chicken is used.
Peri Peri chicken was introduced by Portuguese settlers in Mozambique, Africa. The Portuguese discovered the African Bird’s Eye chili in the area and incorporated it into what we now know as Peri Peri.
Peri Peri flavor is made of a blend of African Bird’s Eye chili, roasted veggies, and spices such as red peppers, onion, garlic, lemon juice, paprika, and vinegar.
Peri Peri sauce is most commonly used on chicken and fish. However, the sauce is versatile and can be used on many different dishes.
Peri Peri sauce is packed with flavor and you can taste the peppers, onion, garlic, and paprika with a hint of tanginess from the citrus and some heat from the African Bird’s Eye chili.
Did you make this? Please RATE THE RECIPE below!
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This had the perfect amount of spice! I will be making again thank you.