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Home / Courses

Peri Peri Chicken (Plus VIDEO)

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Author: Imma Published:8/09/2021Updated:10/21/2021
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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.

Contents…

What is Peri-Peri Chicken?
Recipe Ingredients and Substitutes
Recipe Variations
Making Ahead and Storage Instructions
FAQs
What to Eat with Peri Peri Chicken?
More Chicken Recipes
How to Make Peri Peri Chicken
Watch How To Make It

Peri Peri Chicken (Plus VIDEO)

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?

Nandos peri peri chicken recipe copycat

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

What is peri peri sauce made of?

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.

Can you mix in other peppers for this recipe?

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.

Do you marinate the chicken before cooking?

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.

Bbq chicken on a baking pan

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.

  • Jollof Rice
  • Cucumber Tomato Salad
  • Baked Plantains
  • African Rice and Beans
  • Ranch Potato Salad

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

Marinating the chicken with chicken rub

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 in peri peri sauce

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)
Grilling the chicken

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)
Grilled Peri Peri Chicken

Watch How To Make It

This post has been updated with new photos, a video, and additional information.

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Peri Peri Chicken
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Peri Peri Chicken

Peri Peri Chicken – a mildly spicy luscious chicken legs bursting with interesting complex flavors from Peri Peri Sauce, Creole Seasoning, lemon, and herbs. Grilled to perfection until tender and juicy and served with a special Peri Peri sauce. Certainly, a mouthwatering chicken recipe that is amazingly good whether it's grilled or baked.
5 from 15 votes
Prep: 2 hrs 15 mins
Cook: 25 mins
Total: 2 hrs 40 mins
African
Servings 8

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.

Nutrition Information:

Serving: 1serving| Calories: 240kcal (12%)| Carbohydrates: 5g (2%)| Protein: 105g (210%)| Fat: 104g (160%)| Saturated Fat: 31g (194%)| Cholesterol: 420mg (140%)| Sodium: 695mg (30%)| Potassium: 1225mg (35%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Vitamin A: 1450IU (29%)| Vitamin C: 40.5mg (49%)| Calcium: 91mg (9%)| Iron: 6.7mg (37%)
Author: Imma
Course: Main
Cuisine: African
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Nutrition Facts
Peri Peri Chicken
Amount Per Serving (1 serving)
Calories 240 Calories from Fat 936
% Daily Value*
Fat 104g160%
Saturated Fat 31g194%
Cholesterol 420mg140%
Sodium 695mg30%
Potassium 1225mg35%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 105g210%
Vitamin A 1450IU29%
Vitamin C 40.5mg49%
Calcium 91mg9%
Iron 6.7mg37%
* Percent Daily Values are based on a 2000 calorie diet.
 

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Comments & Reviews
  1. Alex says

    Posted on 2/1 at 5:52PM

    5 stars
    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.

    Reply
  2. Angie says

    Posted on 1/27 at 12:07PM

    5 stars
    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

    Reply
    • ImmaculateBites says

      Posted on 1/29 at 5:22AM

      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.

      Reply
    • racheal says

      Posted on 1/6 at 8:19AM

      plz tell me make this-peri-peri-grill-chicken/

      Reply
  3. Mrs. A says

    Posted on 1/10 at 8:07AM

    Which is better? Doing in the stove or grilling in a pan as if searing ?

    Reply
  4. Mrs. A says

    Posted on 1/10 at 8:05AM

    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?

    Reply
  5. Mrs. A says

    Posted on 1/10 at 8:02AM

    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

    Reply
    • ImmaculateBites says

      Posted on 1/10 at 8:33AM

      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.

      Reply
  6. Jonathan says

    Posted on 12/1 at 8:55AM

    5 stars
    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..

    Reply
    • ImmaculateBites says

      Posted on 12/1 at 8:58AM

      It sure does. Can’t do without it . So glad you enjoyed it.

      Reply
  7. greg anderson says

    Posted on 8/18 at 1:26AM

    5 stars
    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.

    Reply
    • ImmaculateBites says

      Posted on 8/19 at 11:20AM

      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.

      Reply
  8. keke chisom says

    Posted on 6/7 at 5:30AM

    5 stars
    Hmmmm, gosh this is just wow! getting this done ASAP… got me dumbfounded.

    Reply
    • ImmaculateBites says

      Posted on 6/7 at 5:38AM

      Hi Keke! Let me know how your like it. Thanks .

      Reply
  9. Angie@Angie's Recipes says

    Posted on 6/6 at 7:51PM

    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.

    Reply
    • ImmaculateBites says

      Posted on 6/7 at 5:35AM

      Hi Angie! This would go really well with those wings, please let me know how it works out!

      Reply
  10. Charlene @ That Girl Cooks Healthy says

    Posted on 6/5 at 1:45PM

    5 stars
    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……

    Reply
    • ImmaculateBites says

      Posted on 6/7 at 5:37AM

      I know Charlene, it is all the rage in England and for good reason -It is tasty.

      Reply
  11. Kay says

    Posted on 6/5 at 1:10AM

    Wow, will definitely try it out. I am sure my family will love it.

    Reply
    • ImmaculateBites says

      Posted on 6/5 at 9:22AM

      Kay, let me know how it works out for you.

      Reply
    • The Girl Who Ate Everything says

      Posted on 5/8 at 11:24AM

      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!

      Reply
      • ImmaculateBites says

        Posted on 5/9 at 5:24AM

        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 🙂 !

  12. Bintu | Recipes From A Pantry says

    Posted on 6/5 at 12:30AM

    5 stars
    Ohhhh – I love sauces like these that bring out the best in chicken.

    Reply
    • ImmaculateBites says

      Posted on 6/5 at 9:23AM

      Bintu,the sauce takes it to another level.

      Reply
  13. Maureen | Orgasmic Chef says

    Posted on 6/4 at 5:41PM

    5 stars
    You win my heart with this gorgeous chicken. I’d marry you to get this dish I think. 🙂

    Reply
    • ImmaculateBites says

      Posted on 6/5 at 9:26AM

      Hahaha Maureen! I am high Maintenance , I think its is better for you to just make it.

      Reply
  14. Nagi@RecipeTinEats says

    Posted on 6/4 at 4:00PM

    5 stars
    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

    Reply
    • ImmaculateBites says

      Posted on 6/5 at 9:27AM

      I knew you would love this Nagi. Can’t wait to see what you cook up.

      Reply
  15. Jeanette says

    Posted on 6/4 at 2:16PM

    5 stars
    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

    Reply
    • ImmaculateBites says

      Posted on 6/5 at 9:29AM

      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.

      Reply
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