Peri Peri Chicken

My Peri Peri Chicken – the bird that dared to be bold! Known as “Pepper-Pepper” Chicken, Peri Peri Chicken happened when Portuguese travelers discovered African chilis. Being always on the hunt for spicy flavors, I instantly liked the sound of it.

Here chicken is marinated in a blend of unique spices, then roasted to perfection, resulting in tangy, spicy, sweet, and citrusy flavors. Made popular all over the world by Nando’s, I was eager to find out what all the excitement was all about.

Whether you’ve tried it at Nando’s, or are about to cook this dish for the first time, my version of Peri Peri Chicken will make you a new fan of this famous dish.

All it takes is 15 minutes of hands-on prep time on your part, and a great chicken dish is then roasted in your trusty oven. How cool…

After trying Peruvian Roast Chicken (Pollo a la Brasa), I was amazed how good roast chicken could be with the right kind of flavorful marinade. We first tried Nando’s when we were in Liverpool last year, and remember digging into Peri Peri Chicken with gusto.

Every bite had that perfect combo of tangy and sweet, with a good dose of heat. We are spice lovers, so then and there we became fans.

Don’t worry if you’re a little heat intolerant. You can always tone down Peri Peri Chicken to the spice level you enjoy. There is a whole lot going on there besides just heat.

What is Peri Peri Chicken?

Peri Peri Chicken’s origin story begins with the African Bird’s Eye Chili, a key ingredient that gives the dish its signature heat.

The name “Peri Peri” itself is derived from the Swahili term “Pilipili,” meaning “Pepper-Pepper,” and refers specifically to the African Bird’s Eye Chili used in the dish.

When Portuguese explorers came to Africa in the 15th century, they fell in love with the local chilis. This inspired them to make Peri Peri Sauce for marinating chicken. Mixing Portuguese cooking with African flavors created Peri Peri Chicken.

The core of of it lies in its marination, where the chicken is infused with a blend of bird’s eye chili peppers, garlic, olive oil, lemon juice, vinegar, and herbs and spices like paprika and oregano.

The South African chain Nando’s played a big role in spreading Peri Peri Chicken’s fame. With over a thousand locations globally, Nando’s has brought this unique dish to the tables of many.

Today, Peri Peri Chicken continues to gain popularity and is cherished by many foodies worldwide.

A Note on Bird’s Eye Chilis

As mentioned, African bird’s eye chilis are traditional. If you can find those, use them.

I often use Thai bird’s eye chilis as a substitute, since they’re easy to find at most local Asian grocery stores.

If you can’t find either of these varieties, other hot red peppers can be used.

Take note that my recipe uses Thai bird’s eye chilis. If you’re using other types of chili peppers, you’ll want to adjust the amounts based on their heat level. African bird’s eye peppers are 2-3 times hotter, so if that’s what you have, start with just 2 or 3 and taste before adding more. Most chili peppers you find in supermarkets will be less hot than the Thai variety.

What Cut of Chicken Can Be Used?

I make peri-peri chicken using any cut of chicken, from bone-in to boneless, chicken breasts, thighs, drumsticks, whole chicken or even wings. This is a great recipe for spatchcock whole chicken.

Pick your favorite and follow the below chicken roasting time chart for the best cooking times for your cut. This can vary depending on the thickness of the chicken and your oven, use the table as a general guideline.

How Long to Roast Chicken

Remember, chicken is safe to eat when the internal temperature reaches 165°F when measured in the thickest part with an instant read thermometer. For dark meat (quarters, thighs and legs), I prefer cooking to an internal temperature of 180-185°F for fall off the bone tender meat.

Ingredients Needed

• For Homemade Peri Peri Sauce – Shallots, garlic, red bell pepper, Thai red bird chilis, bay leaves, tomato paste, white wine vinegar, lemon, lemon rind, dried oregano smoked paprika, salt, olive oil.
• Chicken – Today I am using chicken leg quarters.
• To Season Chicken – Smoked paprika, salt and pepper.

How to Make Peri Peri Chicken

1. Make Homemade Peri Peri Sauce: I start by placing all the ingredients, except for the olive oil, into a blender or food processor. I blend them until they reach a fine consistency. Then, I add in the olive oil and continue blending until the oil is fully incorporated and the sauce becomes smooth. See our complete post on Peri Peri Sauce.

2. Marinate the Chicken: I pat the chicken quarters dry and rub them with salt, pepper, and smoked paprika. Then, I pour peri peri sauce over the chicken and make sure the marinade covers it well. With my fingers, I loosen the skin from the chicken to get the marinade underneath. I marinate the chicken for 4 to 24 hour. The longer, the better for developing deep flavors.

3. Roast the Chicken: When I’m ready to roast, I preheat the oven to 400°F. I cover a sheet pan with aluminum foil for easy cleanup. Then, I place an oven-safe wire rack on the sheet pan and arrange the chicken quarters, well coated with peri peri sauce, on the rack, skin side up. I lightly brush olive oil all over them to help the skin crisp up nicely.

I don’t throw away the remaining peri peri sauce marinade because I’ll use it later to baste the chicken and to make a peri peri dipping sauce.

I bake the chicken for 30 minutes, then baste it with the reserved peri peri marinade and continue baking for another 30-40 minutes, depending on the size of the chicken pieces, or until the internal temperature reaches 180-185°F on an instant-read thermometer.

I keep an eye on it towards the end of the cooking time. If it’s browning too quickly, I cover it loosely with foil.

If needed, I also broil the chicken for a few minutes to get more brown and crispy skin. After removing the chicken from the oven, I let it rest for 10-15 minutes before serving. I serve it with the peri peri dipping sauce I made.

Peri Peri Sauce for Dipping (optional)

I heat 1 teaspoon of olive oil in a saucepan, then add all the remaining peri peri sauce marinade and let it simmer for 10-15 minutes. After that, I add 1 tablespoon of butter and cook it for another 5 minutes.

Grilling Method

When the weather is good for grilling, I marinate the chicken as described earlier. Then, I preheat the grill to medium-high heat, around 350-375°F. I place the chicken skin side down on the grill and close the lid, letting it cook for 6-8 minutes. I flip the chicken over and continue cooking, flipping every 6-8 minutes, until the internal temperature reaches 180-185°F.

When the chicken is done, I remove it to a platter and let it rest for 10-15 minutes before serving.

Alpana’s Tips

1. Choose the Right Chilis: For the signature kick, select fresh and quality bird’s eye chilis. You can adjust the spiciness by using more or fewer chilis.
2. Marinate Longer: I marinate the chicken in the Peri Peri sauce for at least 4 hours, but ideally for 24 hours. The longer the marination, the better the flavors infuse into the chicken.
3. Get Under the Skin: When marinating, I try to get some of the sauce under the skin of the chicken. This helps in flavoring the meat itself, not just the skin.
4. Mind the Heat: While cooking the chicken, I keep an eye on it to make sure it doesn’t brown too quickly. If it does start to brown faster than I’d like, I cover it loosely with foil to prevent burning and ensure it cooks evenly.
5. Rest the Chicken: Allow the chicken to rest for 10-15 minutes after cooking. This helps the juices redistribute throughout the meat, keeping it moist and tender.
6. Grill or Oven: If you want a smoky flavor, grill the chicken. If you want it juicier and more controlled cooking, the oven method is best. You can also finish the oven-roasted chicken on the grill for a minute to add that smoky touch.
7. Homemade Sauce: By making my own Peri Peri sauce from scratch, I can adjust the flavors and heat to suit my taste.
8. Monitor Temperature: Using a meat thermometer ensures that your chicken is cooked to the proper temperature without overcooking.

Serving Suggestions:

Peri Peri Chicken goes with a huge variety of side dishes. Here are some of my top picks:

Salads: Caesar Salad, Wedge Salad, Tomato Cucumber Salad, Mexican Street Corn Salad or Classic Coleslaw.

Rice dishes: Cilantro Lime Rice, Saffron Rice, Lemon Rice or Coconut Rice with Peas.

Potato dishes: Steak Fries, Sweet Potato Fries or Mashed Potatoes.

Veggies: Grilled Zucchini, Creamed Spinach, Roasted Broccoli, Succotash or Chakalaka (which also hails from South Africa).

Something sweet: Cool off your palate with Mango Salsa, Pineapple Salsa, Peach Salsa, or Watermelon Salad.

The next time you’re planning a meal that needs to wow your guests, or simply something to spice up your dinner routine, give my version of Peri Peri Chicken a try. You are going to love it, because it’s the chicken that refuses to be ordinary.

Peri Peri Chicken, on our Gypsy Plate… enjoy!

Try these other Spicy Chicken Recipes
Kedjenou Chicken
Thai Basil Chicken
Chicken Masala
Jerk Chicken
Kung Pao Chicken
Thai Chicken Curry
Crockpot Buffalo Chicken

Peri Peri Chicken

Yield: 6-8 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

My Peri Peri Chicken recipe features a homemade peri peri sauce. It can be baked or grilled, and tastes even better than Nando's!

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Ingredients

Homemade Peri Peri Sauce

• 3 shallots, chopped
• 6 garlic cloves, chopped
• 1 red bell pepper, chopped
• 10 Thai red bird chilis (see note 1)
• 2 bay leaves
• ⅓ cup olive oil
• 4 Tbsp tomato paste
• 1.5 Tbsp white wine vinegar
• 1 lemon (rind + juice)
• 1 Tbsp dried oregano
• 2 tsp smoked paprika
• 1.5 tsp salt

Peri Peri Chicken

• 4 chicken leg quarters (alternately, you can use drumsticks, bone-in thighs or whole chicken)
• 1 tsp salt
• 1 tsp pepper
• 1 tsp smoked paprika
• oil for basting

Instructions

1. Place all Peri Peri sauce ingredients except olive oil in a blender or food processor. Blend to a fine consistency. Add in olive oil. Blend until the oil is well incorporated and the sauce has a smooth consistency.
2. Pat the chicken quarters dry and rub them down with salt, paprika and smoked paprika.
3. Pour peri peri sauce on the chicken, and rub the marinade all over the chicken. With your fingers, loosen the skin from the chicken and make sure to get the marinade under the skin. Marinate for 4-24 hours (the longer the better).
4. When ready to roast, preheat the oven to 400°F.
5. Cover a sheet pan with aluminum foil for easy clean up. Place an oven safe wire rack on the sheet pan, and place the chicken quarters, well coated with peri peri sauce, on the wire rack skin side up. Lightly brush olive oil all over them. (Do not discard the remaining peri peri sauce marinade, you will use it later to baste the chicken as well as to make peri peri dipping sauce).
6. Bake for 30 minutes. Baste the chicken with reserved marinade, then bake for another 30-40 minutes, depending on the size of your chicken pieces, or until the chicken reads 180-185°F on an instant read thermometer. (165°F if cooking chicken breast)
7. Keep an eye on it towards the end of cooking time. If it’s browning too quickly, cover it loosely with foil.
8. If necessary, you can also broil the chicken for more brown and crispy skin. Remove the chicken from the oven and let rest for 10-15 minutes before serving. Serve it with Peri Peri Dipping sauce.

Peri Peri dipping sauce (optional)

1. Heat 1 tsp olive oil in a sauce pan. Add all remaining marinade and simmer for 10-15 minutes. Add 1 Tbsp butter and cook for 5 minutes.

Grilling Method

1. Marinate the chicken as described above.
2. Preheat grill to medium-high heat (around 350-375°F). Place the skin side down and grill with lid closed for 6-8 minutes. Flip the chicken over and continue cooking, flipping every 6-8 minutes, until internal temperature reaches 180-185°F.
3. When the chicken is done, remove to a platter and let rest for 10-15 minutes.

Notes

1. We like our peri peri pretty spicy. If you aren't very heat tolerant, start with 5 chili peppers.
2. Leftovers: Peri Peri Chicken is great as leftovers. Store in an airtight container in the refrigerator for up to 3 days, or freeze your leftovers for up to 3 months. Thaw in the refrigerator overnight. When ready to eat, preheat the oven to 350°F and transfer the chicken to a baking dish. Cover with foil to lock in moisture, and bake for 10-15 minutes, or until internal temperature reaches 165°F. Or microwave it till heated through out.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 436Total Fat 27gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 18gCholesterol 176mgSodium 1108mgCarbohydrates 12gFiber 2gSugar 4gProtein 37g

Nutrition information calculated by Nutritionix.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.