Peri Peri Chicken Recipe

Name: Peri Peri Chicken
Prep time: 30 min
Cook time: 45 min
Total time: 555 min
Yield: 4
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; salt to taste to season chicken

Cook Time: 45 minutes

If you've ever tried peri peri chicken, you know just how mouthwatering it can be. Inspired by various sources, this recipe offers a delicious take on the classic dish, with a tangy marinade that infuses deep, smoky flavors into the chicken. While I havent had the chance to try Nando's peri peri chicken, this version is definitely a crowd-pleaser.

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 (for seasoning chicken)

Directions:

Prepare the marinade: Combine garlic, Fresno chili peppers, habanero pepper, bell pepper, smoked paprika, thyme, kosher salt, black pepper, cayenne pepper, sugar, and onion powder in a blender. Add the olive oil, sherry vinegar, and lemon juice. Blend on high until the marinade is smooth and well combined.
Marinate the chicken: Pour 3/4 of the marinade into a resealable plastic bag set in a bowl. Reserve the remaining marinade for serving. Make 3-4 shallow cuts on the skin side of the chicken quarters to help the marinade penetrate. Season the chicken with kosher salt on both sides and transfer it into the bag. Seal the bag and massage the chicken until its completely coated in the marinade. Refrigerate for at least 8 hours or up to 24 hours for maximum flavor.
Prepare the grill: Preheat an outdoor charcoal grill to medium heat and lightly oil the grill grate.
Grill the chicken: Remove the chicken from the marinade and place it skin-side down on the hot grill, using indirect heat. Cover the grill to prevent the coals from getting too hot. Grill for about 5 minutes, then flip the chicken and cook for another 10-12 minutes. Continue turning the chicken every few minutes, brushing with the reserved marinade as desired, until the chicken is cooked through (this may take up to 1 hour, depending on grill temperature and the size of the chicken pieces).
Serving: Once cooked, serve the chicken with the reserved marinade on the side for dipping.

Chefs Note: For those who prefer oven-roasting, you can also cook the chicken in a preheated oven at 375F (180C). Roast the chicken for about 45 minutes or until the meat is no longer pink in the center and the juices run clear.

Nutrition Facts (per serving):

Calories	Fat	Carbs	Protein
501	34g	37g	20g

Nutrition Breakdown:

Total Fat: 34g (44% of Daily Value)
Saturated Fat: 6g (30% of Daily Value)
Cholesterol: 82mg (27% of Daily Value)
Sodium: 837mg (36% of Daily Value)
Total Carbohydrate: 37g (14% of Daily Value)
Dietary Fiber: 9g (31% of Daily Value)
Total Sugars: 16g
Protein: 20g (39% of Daily Value)
Vitamin C: 189mg (210% of Daily Value)
Calcium: 102mg (8% of Daily Value)
Iron: 3mg (18% of Daily Value)
Potassium: 810mg (17% of Daily Value)

The Story and Culture of Peri Peri Chicken

Peri Peri Chicken, often celebrated for its vibrant, spicy flavor, traces its origins to the Portuguese explorers in Africa during the 15th and 16th centuries. When Portuguese settlers arrived in regions like Mozambique and Angola, they encountered the fiery birds-eye chili pepper, locally known as piri-piri. Combining this pepper with native herbs and spices, they created the iconic peri peri sauce, which eventually became a hallmark of both Portuguese and African culinary traditions.

Regional Variations

Though the core of peri peri chicken is consistentchicken marinated in a chili-based sauceregional variations are abundant. In Mozambique, for example, the sauce often includes garlic, lemon, and paprika, creating a tangy and smoky profile. South African versions may incorporate more herbs like oregano and thyme, sometimes with a hint of sweetness from sugar or honey. These subtle changes reflect local taste preferences and ingredient availability, giving each region its distinctive spin on the classic dish.

Distinctive Features Compared to Similar Dishes

Peri Peri Chicken differs from other spicy chicken dishes like Buffalo wings or Tandoori chicken in both preparation and flavor complexity. Unlike Buffalo wings, which rely heavily on vinegar-based sauces and deep-frying, peri peri chicken emphasizes marination and grilling, allowing the heat and aroma of the chili to penetrate the meat. Compared to Tandoori chicken, which uses yogurt and an array of Indian spices, peri peri relies primarily on chili, citrus, and olive oil, offering a sharper, brighter heat with a subtle smokiness.

Where Peri Peri Chicken is Served

This dish is versatile and appears in various settings. In Africa and Portugal, it is commonly served at home gatherings and local eateries, often accompanied by rice, fries, or salad. Internationally, it has gained fame in casual dining chains, especially those inspired by Portuguese-African cuisine. Street food vendors also frequently feature grilled peri peri chicken, capitalizing on its bold flavor and quick preparation on open flames or charcoal grills.

Interesting Facts

The name peri peri comes from the Swahili word for chili pepper, emphasizing its African roots despite Portuguese influence.
Peri peri sauce is traditionally made using fresh and dried chili peppers, but modern versions sometimes use bottled sauces for convenience.
Grilling over charcoal is considered essential for authentic flavor, as it adds a smoky aroma that oven roasting alone cannot achieve.
The dish gained international popularity largely through restaurant chains like Nandos, which introduced peri peri chicken to Europe and beyond.
Though extremely spicy, peri peri chicken is often balanced with acidity from lemon juice and vinegar, making it flavorful rather than overwhelming.

Peri Peri Chicken remains a celebrated culinary fusion, blending Portuguese technique with African heat and flair. Its enduring popularity speaks to the universal appeal of spicy, well-marinated, and perfectly grilled chicken.

FAQ about Peri Peri Chicken Recipe

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 2–3 months. Reheat thoroughly before eating.

Yes, you can freeze the leftover peri peri marinade. Store it in a sealed container or freezer bag for up to 3 months. Thaw in the refrigerator before using. Do not reuse marinade that has been in contact with raw chicken without boiling it first.

Marinating longer than 24 hours is not recommended, as the acids in the marinade (vinegar and lemon juice) can break down the chicken’s texture, making it mushy.

Yes, you can use chicken breasts, wings, or a whole chicken. Adjust cooking times accordingly: breasts cook faster than thighs, while a whole chicken may take longer to reach safe internal temperature (165°F / 74°C).

To reduce spiciness, remove the seeds from the habanero and Fresno peppers, or use milder peppers like red bell peppers in place of some of the chili peppers.

Yes, the chicken can be roasted in the oven at 375°F (180°C) until no longer pink inside, about 45 minutes, or cooked in a skillet over medium heat, turning occasionally and basting with reserved marinade.

Reheat in the oven at 350°F (175°C) until warmed through, about 10–15 minutes depending on size. Alternatively, you can reheat on a skillet over medium heat, turning to warm evenly.

Yes, you can marinate the chicken up to 24 hours in advance and store in the refrigerator. Prepare the reserved sauce and any sides separately until ready to serve.

Wear gloves when handling hot chili peppers to avoid skin irritation. Wash hands and any utensils or cutting boards thoroughly after contact. Avoid touching your face or eyes.

The internal temperature should reach 165°F (74°C). Juices should run clear, and the meat should not be pink in the center.

Comments

FunFrog4313

10/06/2025 01:52:54 PM

Great, loved it, doubled red bell pepper and garlic, really good.

EagerSalad4268

10/30/2024 03:01:53 PM

The flavors in this recipe are spectacular. I couldn't find red Fresno peppers so used 4 serrano peppers and I didn't use a habanero pepper, but besides that I followed it exactly. Used an immersion blender for a quick blend and used chicken leg quarters and baked in the oven. Saved some reserve sauce too which was a great suggestion for serving. Boyfriend gave it a thumbs up too.

SnazzyPho3539

06/09/2023 01:50:10 AM

I have to admit being skeptical about the lack of bird's eye Chile's but this sauce is next level great. I made it just to check it out, will get chicken tomorrow. Couple things I did different: ACV because I couldn't find malt vinegar; first blended the garlic and lemon by themselves to inhibit allicin reactions; pulsed the other ingredients to get a redder chunkier finish instead of smooth blending. Also left the seeds in the habanero. Can't wait to marinate some thighs, figure I'll grill indirect around 375 until done. Thanks for another winner Chef John!

Liebchen510

04/18/2025 05:34:28 PM

I am in Portugal, and made it with Pingo Doce Peri Peri sauce. Delish! Super easy to make in the oven.

FancyOrzo4670

04/14/2024 01:33:57 AM

I followed the sauce recipe and it was great. Made a whole chicken and spatchcocked it and took the breast ribs out. Cooked it on the skin side with a skillet weight on top, turned it over and finished it in the oven. Everyone said it was definitely a keeper!

LilacRum7684

04/02/2025 03:58:40 PM

Very nice recipe. I added one of the tiny cans of tomato paste after cooking it first in a little olive oil. The red color can be enhanced even more by chucking in a good shake of Kashmiri chili powder. It's not very hot so won't add any additional heat to speak of ( I mean we're already in with habanero and cayenne...) but it has lovely taste and amazing color.

BriefBoard9476

04/24/2025 10:42:20 PM

Makes a nice spicy chicken that is better and healthier than take away. The recipe is easy enough to follow and we normally have most of the ingredients in the pantry.

Michael Ramirez

02/16/2025 06:14:50 PM

Bro, flavor explosion in my mouth.

Lộc Lá 88

10/31/2024 07:36:00 AM

Beverly McNulty

04/26/2024 01:02:34 PM

Very good. Will make it again. Spicy but not overwhelming.

LoyalCarp4890

11/22/2023 02:10:48 AM

I made this recipe and it was Fabulous! It was way better than Nandos!

Evan Goss

08/12/2023 03:04:05 PM

This was phenomenal! I changed frescos for jalapeños as I couldn't find frescos. I've never had anything like this....it was amazing!

dasher

07/20/2023 05:00:11 PM

Of course I didn't have sherry vinegar! I used wine vinegar. Enjoyed the treatise at the end of the video on how to fully cook chicken. Natural gas grill. Darn good!

Susan Corpman

06/08/2023 10:38:42 PM

I love the spice's intensity and overall taste. It was amazing. I would even say, very very good.

mark S

06/05/2023 03:11:25 AM

Another GREAT recipe!! Really good way to prep and cook the leg with thigh meat together. Even better was the logical mention of your cooking /dunness techniques, "just done" vs. "done well". Glad you use "Natural Hardwood" charcoal and not the "fuel infused" other stuff.

Cook Time: 20 minutes

Cook Time: 10 minutes

Peri Peri Chicken Recipe