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Whether you bake it or fire up the grill, this homemade Peri Peri Chicken recipe is a crowd-pleaser that’s surprisingly easy to prepare.
The spicy and tangy flavors of Nando’s peri-peri chicken (also known as Piri Piri Chicken) make it a popular dish in England, where I lived with my husband for 15 years. But when we returned to the US, finding a spot that served it became quite the challenge. So, I decided to roll up my sleeves and learn how to make it myself, bringing a taste of our life in England to our American kitchen. It’s a tasty reminder of our time across the pond.
This Peri Peri Chicken recipe is not just a meal; it’s an experience. The rich flavors and spicy kick of the homemade peri peri sauce and juicy chicken will liven up your dinner table, and the best part is, there are only minutes of prep!
Why This Recipe Works
- Explosive Spiciness: Our Peri Peri Marinated Chicken boasts a fiery kick, thanks to the marinade’s red pepper flakes and jalapeño pepper. It’s perfect for those who crave bold flavors and a touch of heat.
- Roasted Vegetable Infusion: The roasted bell peppers, garlic, and onions in this recipe add a smoky sweetness that beautifully complements the chicken’s spiciness.
- Versatility: You can choose grilling or baking to suit your preferences and equipment. Either way, you’ll achieve juicy, flavor-packed chicken.
What Is Peri Peri Chicken?
Peri Peri Chicken, also known as Piri Piri Chicken, is a popular and flavorful dish from Portuguese and African cuisines. It comprises tender chicken marinated in a hot and spicy sauce. The name “Peri Peri” refers to the fiery chili peppers used in the dish, particularly bird’s eye chili peppers known for their intense heat. We use a combination of red pepper flakes and Jalapeño Pepper as bird’s eye are not commonly found in grocery stores.
Ingredient Notes
Chicken Thighs: We opt for bone-in and skin-on chicken thighs for maximum flavor and juiciness. You can substitute them with any chicken pieces you prefer. Breasts and wings also work, but the cooking time will vary.
Bell Pepper: Use fresh red bell peppers for roasting. If unavailable, you can use jarred roasted red peppers as a substitute.
Jalapeño Pepper: Adjust the heat by removing the jalapeño seeds for a milder flavor. Substitute with a milder pepper like poblano if you prefer less heat.
Garlic Cloves: Fresh garlic cloves are ideal. You can substitute with 1 teaspoon of garlic powder per clove.
Lemon Zest and Juice: Fresh lemon zest and juice provide the best flavor. Bottled lemon juice and pre-packaged zest are acceptable alternatives.
Smoked Paprika: Ensure you use smoked paprika for that unique smoky flavor. Regular paprika can be a substitute.
Dried Oregano and Thyme: Dried herbs work perfectly, but you can use fresh if available. Use 1 tablespoon of fresh herbs for every teaspoon of dried.
Olive Oil: Light olive oil is recommended for its high heat tolerance. You can substitute with any high smoke point.
Vinegar: We use red wine vinegar, but you can substitute it with white wine vinegar or apple cider vinegar for a slightly different flavor profile.
Honey or Brown Sugar: This is optional and can be omitted if you prefer a less sweet marinade.
Fresh Parsley: Fresh parsley adds a burst of freshness. Substitute with cilantro if desired.
Red Pepper Flakes: Adjust the quantity based on your heat tolerance. Substitute it with Sriracha sauce, Cayenne pepper, or hot sauce.
Erren’s Top Tips
- It is important to mix the marinade ingredients well; don’t skip this step.
- The longer the chicken marinates in the fridge, the better; the least time would be 2 hours, and no longer than 8 hours.
- Spacing the chicken in the pan is essential; you want to bake your chicken, not steam it.
- Use a meat thermometer to ensure the chicken reaches the correct internal temperature.
- Adjust the red pepper flakes to control the spice level of the sauce.
- Be sure not to cover the baking dish in the oven for extra crispy skin.
Storage and Freezing Instructions
Store leftover Peri Peri Chicken in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the chicken tightly in plastic wrap and aluminum foil. Label with the date and use within 2-3 months.
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Recipe
Peri Peri Chicken with Sauce
Ingredients
For the Roasted Vegetables:
- 3 red bell peppers (sliced)
- 1 jalapeño pepper (sliced (remove seeds for less heat))
- 3 garlic cloves (peeled)
- 1 red onion (sliced)
- 1 tablespoon olive oil
- Salt and black pepper (to taste)
For the Marinade:
- 4 tablespoons lemon juice ((about 2 lemons))
- 1 tablespoon lemon zest ((about 2 lemons))
- 3 tablespoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 4 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons honey (or brown sugar (optional))
- A generous handful of fresh parsley (roughly chopped)
- 2 teaspoons red pepper flakes (adjust to taste)
- 2 lbs chicken thighs ((about 6 thighs) skin-on and bone-in )
For the Sauce:
- Reserved half of the marinade
- 1 tablespoon butter (optional)
- ½ cup chicken stock (or water)
Instructions
Roast the Vegetables
- Preheat the oven to 400°F (200°C).
- Arrange the bell peppers, jalapeño, garlic, and red onion on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
- Roast for 25–30 minutes, or until tender and lightly charred. Allow to cool slightly.
Make the Marinade
- Transfer the roasted vegetables to a food processor. Add the lemon juice, lemon zest, smoked paprika, oregano, thyme, olive oil, red wine vinegar, honey, parsley, and red pepper flakes.
- Blend until smooth, then divide the mixture evenly between two bowls. Reserve one half for making the sauce.
Marinate the Chicken
- Season the chicken thighs on both sides with salt and place them in a large zip-top bag or bowl.
- Add half of the marinade and turn the chicken until evenly coated. Cover and refrigerate for at least 1 hour, preferably 2–8 hours.
Make the Peri Peri Sauce
- Add the reserved marinade and chicken stock or water to a saucepan. Bring to a boil over medium heat.
- Reduce the heat to low and simmer for about 10 minutes, or until slightly reduced and thickened. Whisk in the butter, if using. Taste and adjust the seasoning as needed.
To Bake
- Preheat the oven to 400°F (200°C).
- Remove the chicken from the marinade and arrange it skin-side up in a baking dish or roasting pan, leaving space between each piece. Discard the marinade that was in contact with the raw chicken.
- Bake for 35–45 minutes, brushing with some of the prepared Peri Peri sauce during the last 10–15 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- For crispier skin, broil for 2–3 minutes, or until lightly charred.
To Grill
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade and discard the used marinade. Grill the chicken, starting skin-side down, turning as needed and brushing with the prepared Peri Peri sauce, until cooked through and the internal temperature reaches 165°F (74°C).
Serve
- Serve the chicken with the remaining Peri Peri sauce and garnish with fresh parsley, if desired.
Tips
- It is important to mix the marinade ingredients well; don’t skip this step.
- The longer the chicken marinates in the fridge the better, the least amount of time would be 2 hours, and no longer than 8 hours.
- Spacing the chicken in the pan is essential, too little space will cause the chicken to steam instead of baking up crisp.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Step By Step Instructions
Preparing the Roasted Vegetables
Preheat your oven to 400°F (200°C)
On a baking sheet, arrange the sliced red bell peppers, jalapeño pepper, peeled garlic cloves, and sliced red onion. Drizzle the vegetables with 1 tablespoon of olive oil, and season them with salt and black pepper to your taste.
Roast them in the oven for about 25 to 30 minutes or until they become tender and slightly charred. Then, allow them to cool before transferring to a food processor.
Place the marinated chicken (leaving some space between each piece) and bake for 40 minutes to an hour, basting every 15 minutes.
If you want a crispier result, just pave the chicken under the broiler until you have the desired finish.
Making The Marinade
Add 4 tablespoons (15ml) of lemon juice, 1 tablespoon (15g) of lemon zest, 3 tablespoons (45g) of smoked paprika, 2 teaspoons (10g) of both dried oregano and dried thyme, 4 tablespoons (60ml) of olive oil, 3 tablespoons (45ml) of red wine vinegar, 2 tablespoons (30ml) of honey, a generous handful of roughly chopped fresh parsley, and 2 teaspoons (20g) of red pepper flakes to the roasted vegetables in the food processor.
Blend the mixture until it becomes smooth.
Divide the marinade into two equal portions.
Marinading The Chicken
Season the 2 lbs (about 6 thighs) of chicken thighs (skin-on and bone-in) on both sides with salt. Transfer the seasoned chicken to a ziplock bag or a bowl. Add one portion of the marinade to the chicken and toss them together until every piece is entirely and evenly coated with the marinade.
Marinate the chicken thighs for at least an hour in the refrigerator, or preferably overnight for more flavor infusion.
Making The Sauce
Take the remaining half of the marinade and heat it in a saucepan over medium heat. Bring the mixture to a boil, then reduce the heat to low and let it simmer for approximately 10 minutes or until the sauce reduces to your desired thickness.
Taste for seasoning and add more salt if needed.
Cooking The Chicken
Preheat your oven to 375°F (190°C) for baking, or prepare your grill for medium-high heat grilling. Cook the chicken until it reaches an internal temperature of 165°F (74°C), about 20-25 minutes in the oven or 5-7 minutes per side on the grill.
Serve the cooked chicken with the vibrant Peri Peri sauce, and if desired, garnish with additional parsley for a fresh touch.
FAQs
Can I use boneless, skinless chicken thighs for peri peri chicken?
Yes, boneless, skinless chicken thighs can be used as a substitution if bone-in, skin-on thighs are not available. However, the skin-on version adds extra flavor and juiciness.
How spicy is this dish?
The spiciness can be adjusted by varying the amount of red pepper flakes. Removing the seeds from the jalapeño pepper also reduces the heat.
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