Peri-Peri Chicken – a mildly spicy luscious chicken dish bursting with interesting complex flavors from Peri-Peri Sauce, Creole Seasoning, lemon, and herbs. Grilled to perfection until tender and juicy. Certainly, a mouthwatering chicken recipe that is amazingly good whether it’s grilled or baked.
If you are craving something different this summer, here is a great chicken recipe that will surely give Nando’s Peri-Peri Chicken a run for their money. This will 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 have made this recipe mildly spicy because my son isn’t really a fan of spicy food. So, I made sure he’s gonna enjoy these grilled chicken as much as I do. But of course, I separate few chicken parts and amp up the spicy level coz’ hub and I love them really spicy. 😉
What is Peri-Peri Chicken?
It is a spicy chicken dish, also known as Piri Piri Chicken, introduced in Angola and Mozambique when the Portuguese settlers came with Chili Peppers or what they call, Piri Piri. The chicken is marinated in Peri-Peri Sauce along with other seasonings before grilling them.
Peri Peri Sauce is a blend of chilies, lemon, olive oil, herbs, and spices. It has a combination of sour, sweet, and salty flavors. Making it a really complex and versatile sauce that you can use on any meat like chicken, pork, and beef.
Recipe Ingredients and Substitutes
With a few ingredients and few hours to spare, you can now enjoy peri peri original with a tender and juicy goodness perfect for lunch or dinner. It’ll be more amazing if you can marinate your chicken overnight for the best-tasting flame-grilled chicken. To start, you’ll only need:
Chicken Rub
- Chicken – You can use any part of the chicken to grill. Feel free to use any meat you like – pork, beef, lamb, and even fish. Just be mindful of the cooking time since it varies depending on the size and meat used.
- Lemon – It adds a refreshing citrus flavor to your chicken recipe. This also takes out the chicken’s funky taste and smell. You can also use lime if you ran out of lemon.
- Salt and Pepper – These two seasonings may have the simplest and most basic taste but they can make any dish flavorful even in the absence of all the other seasonings.
Chicken Marinade
- Peri Peri Sauce – The secret sauce to Immaculatebites peri peri chicken recipe. It is a blend of chili, herbs, and spices that can be used as a marinade, dip, or sauce. Try to make it at home with this Homemade Piri Piri Sauce.
- Onion – Gives bold flavor to this Portuguese chicken with its pungent and spicy flavor profile. Check out my guide on How to Cut Onions.
- Garlic – I’ve always loved its inviting garlicky aroma, it also makes any dish more savory.
- Red Bell Pepper – A type of pepper that has the least level of spice. It has a contrasting bitter and sweet taste which gives character to this easy peri peri chicken recipe. You can just add paprika if you forgot to buy bell peppers. 😉
- Basil and Oregano – Aromatic herbs that blend well with other seasonings. They both add distinct sweetness and minty flavor notes to any dish.
- White Pepper – Since peri peri sauce is spicy enough, I chose a milder pepper counterpart to add more depth without the extra heat. But you can also use black pepper, of course.
- Olive Oil – Don’t forget the oil, it helps in the absorption of all the great flavors making our grilled chicken amazingly delicious. I highly suggest using olive oil, but any oil will do just fine. 😉
Recipe Variations
- Baked Peri Peri Chicken – if you’re too lazy to grill, you can just bake them at 400 degrees Fahrenheit for 35-40 minutes. Or until the internal temperature reaches 165 degrees Fahrenheit.
- Peri Peri Chicken Bowl – Serve your Portuguese chicken on top of a warm Cajun Rice or Jamaican Rice and Peas for the ultimate comfort food combo. Ok, now I’m hungry! Ugh!
- Piri Piri Pasta – Seafood blend and sausage in a spicy piri piri-based sauce served on top of fettucini pasta. Just wow!
- Crispy Peri Peri Marinated Tofu – Vegan? This tofu got your back! Oh yes!
Making Ahead and Storage Instructions
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 bags.
- Refrigerate – can be stored in the fridge for up to 2 days maximum.
- Freezer – can be frozen for up to 2 months.
Pro Tip: Marinating your chicken for more than 2 days may make your chicken mushy. The acids of the marinade will start to break down the fibers of the chicken making the meat too soft. It is advised to place them in the freezer after 2 days.
Leftover
- Refrigerate – Place leftover grilled chicken in an airtight container and refrigerate for up to 2-3 days.
- Freezer – You can store your leftover chicken in the freezer for up to 4 months.
Reheating
- Frozen Chicken – Thaw them first inside the fridge overnight.
- Oven – transfer to a baking dish and add chicken stock or water enough to have a thin layer of liquid. Cover with foil to trap the steam, to keep the chicken moist and not dry. Bake for about 10-15 minutes at 350°F or until internal temperature reaches 165°F.
- Stovetop – on medium heat, heat the skillet and add water or chicken broth enough to cover the skillet or pan. Add the chicken as soon as little bubbles come up, and lower the heat. Gently stir the chicken until warm or until the internal temperature reaches 165°F.
- Microwave – add a drizzle of water and olive oil or butter to keep the moisture and flavor. Loosely cover and heat for about 2 minutes. If not warm enough, flip the chicken and heat again for another 30 seconds or so until warm enough.
Note: Heating time varies depending on the kind and part of the chicken you’re using.
FAQs
The peri peri sauce is made of hot chili peppers, jalapenos, lemon, vinegar, herbs, and spices. It can be used as a marinade, dip, or sauce.
Yes! You can start with bird’s eye chili pepper. Or go straight to the extremely spicy chili peppers like scotch bonnet peppers, jalapenos, and habanero peppers.
The answer is yes! It is actually best to marinate the chicken for at least 4 hours before cooking. If you have more time to spare, marinating your chicken overnight yields the best results.
What to Eat with Peri Peri Chicken?
This tender and juicy Peri-Peri chicken recipe is best served with steamed rice or dinner rolls. But to satisfy my comfort food cravings, I eat them with salad or savory rice dishes like these recipes below.
More Chicken Recipes
- Smoked Chicken Legs
- Instant Pot Whole Chicken
- Blackened Spatchcock Chicken
- Tuscan Chicken
- Marinated Grilled Chicken Breast
How to Make Peri Peri Chicken
Prepare the Chicken Rub
- Trim – chicken of excess fat and pat dry with a cloth or paper napkin. (Photo 1)
- Rub – with lemon, and 2 teaspoons creole spice or season with salt and pepper. (Photo 2)
Marinate the Chicken
- Make the 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 blended. (Photos 3-4)
- Drench the chicken – with peri peri marinade, cover the bowl with a cling wrap or place the chicken in a zip lock bag and refrigerate for at least 2 hours, preferably overnight. (Photos 5-6)
Grill the Chicken
- Remove excess marinade from the chicken – When ready to grill, using a tong, remove the chicken from the peri peri marinade and remove excess marinade. Reserve the marinade. (Photo 7)
- Preheat grill to medium-high heat.
- Grill the chicken – Place chicken on the grill and grill for about 10-15 minutes an each side you may need to turn the chicken occasionally on each side until it is cooked all the way. Do this in batches if you have a small grill. (Photos 8-9)
- Make the sauce – In a small saucepan simmer the remaining peri peri marinade and the one from the chicken for about 7 minutes. Serve with chicken or mix with chicken. (Photo 10)
Watch How To Make It
This post has been updated with new photos, a video, and additional information.
Peri Peri Chicken
Ingredients
Chicken Rub
- 2 ½-3 pound or (1.21-1.36 kg) chicken, cut ups or 8 pcs chicken legs
- 1 lemon or lime
- salt to taste
- ½ teaspoon or (2.40) white pepper, coarsely ground
Chicken Marinade
- ½ onion, sliced
- 6 cloves garlic, chopped
- 6 pieces basil leaves
- 2 tablespoons oregano
- ½ red bell pepper
- 1 tablespoon or more Peri Peri Sauce to taste
- ¼ cup olive oil
Instructions
- Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with 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 blended.
- Drench the chicken with peri peri marinade, place in a zip lock bag and refrigerate for at least 2 hours, preferably overnight.
- When ready to grill, using a thong remove chicken from the peri peri marinade and remove excess marinade. Reserve the marinade.
- Preheat grill to medium-high heat.
- Place chicken on the grill and grill for about 10-15 minutes on each side you may need to turn the chicken occasionally on each side until it is cooked all the way. Do this in batches if you have a small grill.
- In a small saucepan simmer the remaining peri peri marinade and the one from the chicken for about 7 minutes. Serve with chicken or mix with chicken.
Tips & Notes:
- You can use any part of the chicken to grill. Feel free to use any meat you like – pork, beef, lamb, and even fish. Just 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 bags. 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 you’re too lazy to grill, you can just bake them at 400 degrees Fahrenheit for 35-40 minutes. Or until the internal temperature reaches 165 degrees Fahrenheit.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Jessica says
I’ve had this pinned for a while and have made it a few times. The recipe on the site used to call for coconut milk, which gave the marinade a great flavor and calmed the spiciness of the peppers. Looks like the recipe has changed though and I can’t seem to find the original. Is that saved anywhere under a different name? Trying the updated version tonight.
Immaculate Bites says
Hi Jessica! How did it go? Were you able to make this? I hope you enjoyed! As for the other recipe, maybe you were thinking the Peri Peri Marinated Chicken skewers? Let me know! 🙂
Michelle says
I made this for lunch today and hubby said it was “excellent”! I was too lazy to use the grill so I baked it instead and it took 50 minutes in my oven and flipped the chicken halfway. I wish I made a big batch for leftovers though. This makes it to the top of chicken recipes in my list!
Anonymous says
Can this be cooked in an air fryer?
Immaculate Bites says
Hi! Yes, you can air fry this, just make sure to put a parchment paper lining at the bottom of the basket before adding the chicken. Enjoy!
Becky m says
I am excited to try this recipe. Just wondering, in mozambique what would they serve peri peri with?
Immaculate Bites says
Hi Becky! You may eat it with a side of mata (cassava leaves), mucapata (starchy side dish), steamed rice and fresh bread rolls. These food are staple food eaten by Mozambicans and paired with other dishes. You can also pair this dish with garlic bread, pita and salad. I’m sure it’s going to taste fantastic no matter what side dish you eat it with. Enjoy!
Paul Pieterse says
Happy days and memories in Beira on the beach, peri peri snacks and Entree, reminiscing, bragging and enjoying
the Demi jar of Portuguese wine, watching the sun go down. The finest vacation occasions ever.
Thank you for the memories. I am going to celebrate Fathers day June 21 2020 with Peri Peri chicken made with you recipe. Fire Brigade will be pre-ordered to stand by!!!!!
ImmaculateBites says
Hi Paul! Definitely my pleasure taking you down memory lane.
And now I know your Father’s day is going to be LIT!!
Thanks for sharing :).
John says
This recipe is now a braai staple for us. The flavours are sublime. If anything I tend to up the chillis a little……Guests always comment how great it is Well done!
Rajni says
Thank you for this wonderful recipe. I live in the UK now but went to school in Swaziland right next to Mozambique …your recipe has brought back happy memories
Jessie says
Just wanted to say that I AM SO GLAD YOU EXIST. I am making a cookbook for my parents after a year on the road of all of my favorite dishes so they can try to eat some of my favorite things from abroad. It seems like every time I google an African dish you’re one of the first results and people have GREAT things to say about everything from your Chipati, Chakalaka, to this!
Keep up the good work – I look forward to trying your recipes when I get home 🙂
ImmaculateBites says
Aww, you are too sweet Jessie! That is such a neat idea! Your parents would be thrilled! I am going to borrow it for other projects . Thanks for taking the time to share this with me . Do let me know how the recipes are working you.
Stephen Norris says
I’m making this tomorrow thank you.
ImmaculateBites says
Awesome! Do let me how it works out for you.
kkeebb248 says
If you had actual peri peri pepper (dried) how much would you suggest adding and what other adjustments to the recipe would recommend?
Thanks!
ImmaculateBites says
I would add about 1 more pepper and adjust to taste. No other substitution is needed.
Aishii says
I just stumbled upon this mouth-watering recipe ’cause I’ve been looking for some authentic piripiri recipe. And with coconut milk in it I think the meat would be so moist and tasty.
Just wanna ask if its possible to make this with turkey? Thanksgiving will be next week and I want to serve the ‘star’ of the day, something with a twist and new to our friends.
Thank you. 🙂
ImmaculateBites says
That is a great idea! I don’t see why not. Definitely trying this out next year.
Lou Corbitt says
This mouth watering dish is out of this world.We made it for some friends and now I cant get rid of them. I dont know of any other manner to improve on chicken, but this one is really a winner. To any chicken lovers out there I suggest you try this recipe,you wont want to eat chicken any other way.
ImmaculateBites says
Hahaha!!! I really love this Mozambique chicken too! Thanks for taking the time to share your thoughts with me Lou.
Leana says
OMG I just made the Peri Peri chicken on the grill. It was phenomenal!! I was looking for a recipe as I just returned from Tanzania. I was missing their food so much. Thank you for bringing Africa back to me!!!!
ImmaculateBites says
My pleasure! Glad you enjoyed it !
Dori says
Super excited to find this site, food looks amazing!! I’ll be pinning from here all day 🙂
ImmaculateBites says
Yay! Thanks for pinning!!!
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.