This peri peri chicken recipe smothers chicken in a homemade peri peri sauce then bakes or grills them and serves them with extra sauce. It's a quick and easy weeknight meal.
Peri Peri Chicken Recipe
We're cooking up a spicy food lovers' dream dish in the Chili Pepper Madness kitchen today, my friends. This is a recipe you're guaranteed to love.
It's Peri Peri Chicken, and it hits all the perfect notes that your taste buds have been craving.
What is Peri Peri Chicken?
Peri Peri Chicken is a flavorful dish of chicken served with spicy peri peri sauce. The chicken can be marinated or served with the sauce, though I like to do both.
If you've never enjoyed south African Peri Peri Chicken, it's definitely a treat, especially with bone-in chicken.
You can make this recipe with any cut of chicken, though - bone-in or boneless chicken breast, chicken thighs, wings, even a whole chicken.
It's an easy recipe, which I love. The sauce whips up in minutes. You can start it in the morning and marinate the chicken until later that evening, then bake or grill it up for an easy weeknight meal.
Let's talk about how to make peri peri chicken, shall we?
Peri Peri Chicken Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- FOR THE PERI PERI CHICKEN
- Chicken. I'm using bone-in chicken - leg and thigh quarters, with some wings tossed in. You can use skinless, boneless chicken if you'd like.
- Spices. Paprika (smoked is great), garlic powder, salt and pepper.
- FOR THE PERI PERI MARINADE
- Chili Peppers. African Bird’s Eye peppers are traditional, but you can sub with red peppers available to you. Choose them based on your preferred heat level. Red bells with a couple Fresno peppers or bird's eye peppers are a nice combination.
- Garlic.
- Smoked Paprika.
- Fresh Cilantro.
- Fresh Basil.
- Vegetable Oil.
- Lemon Juice.
- FOR SERVING: Chopped parsley, spicy chili flakes
How to Make Peri Peri Chicken - The Recipe Method
This is a recipe overview. The full recipe steps are in the recipe card at the bottom of the post.
First you'll make the spicy peri peri sauce by mixing the ingredients together - minus the oil - in a blender or food processor.
The sauce requires no cooking, so this can be done quickly and easily.
Then you'll drizzle in the olive oil while processing until the mixture thickens up. When it's nice and thick to your liking, stir in the lemon juice and adjust for salt.
Looks good, doesn't it? I love this sauce.
Coat the chicken in half the peri peri sauce, then cover and refrigerate for at least 30 minutes to 1 hour. You can marinate them for 24 hours for deeper flavor penetration.
You can either bake or grill the chicken, whichever you prefer. For baking, you'll need 35-40 minutes at 400 degrees F (204 C). For grilling, it's 35-40 minutes with some flipping and moving the chicken around.
Cooking times can vary, depending on the size of the chicken. Either way, cook the chicken all the way through. The chicken should measure 165 degrees F internally (74 C) when measured with a meat thermometer.
I like to use my ThermoPop meat thermometer from ThermoWorks (I'm an affiliate). Works great! Cooking time can vary, so be sure to check your temperatures.
Once cooked, toss the chicken with the remainder of the peri peri sauce and you're good to go!
Boom! Done! Your peri peri chicken is ready to serve. Garnish if you'd like and get to eating!
Here are some answers to other questions I've received about this recipe.
What Does Peri Peri Chicken Taste Like?
Peri Peri Chicken is highly flavorful and just a bit spicy from the peri peri sauce, though it is not an overpowering heat. You'll enjoy a blooming warmth along with touches of chilies, garlic and herbs.
Since we're using a homemade peri peri sauce, you can make it as mild or as spicy as you'd like.
About the Peri Peri Sauce
Peri Peri Sauce is a traditional African sauce made from African Bird’s Eye chili peppers. At it's core, it is a mix of chili peppers, garlic, and lemon processed with seasonings and olive oil.
It also goes by the names "Piri Piri Sauce"or "Pili Pili". Some people might call this recipe "piri piri chicken" or even "pili pili chicken".
I don't have access to African Bird's Eye chili peppers, you can use other chilies to achieve a wonderful sauce.
Use any red peppers of your choice. So yes, you CAN make this with bell peppers just as easily as you can with the hottest peppers in the world. Carolina Reaper peri peri sauce, anyone?
See my Homemade Peri Peri Sauce recipe for more information.
Serving Peri Peri Chicken
Serve Peri Peri Chicken with your favorite vegetable sides, or serve it over rice for a more complete meal. It pairs nicely with a big variety of side dishes.
Don't forget some extra sauce!
Try These Other Popular Recipes
- Peri Peri Chicken Wings
- Homemade Peri Peri Sauce
- Grilled Harissa Chicken Legs
- Paprika Chicken (Chicken Paprikash)
- Peruvian Chicken (Pollo a la Brasa)
- Nashville Hot Chicken
- Korean Chicken
- Chicken Vindaloo
- Quick and Easy Chipotle Chicken
- Mango-Habanero BBQ Chicken
- Salsa Chicken
- Cajun Baked Chicken Thighs
- Chicken Drumsticks with Pumpkin Seed Sauce (Pipian Rojo)
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Peri Peri Chicken Recipe
Ingredients
- 4 chicken leg and thigh quarters separated (you can also use chicken wings or a whole chicken)
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- Salt and pepper to taste
FOR THE PERI PERI SAUCE
- 1 pound red chilies chopped (I'm using 2 medium red bells, 2 Fresno chilies, and 4 African Bird’s Eye peppers. You can use other chilies if needed.)
- 4 cloves garlic chopped
- 1 teaspoon smoked paprika
- 1/2 cup chopped cilantro
- 1/4 cup chopped basil
- 1/2 cup olive oil or vegetable oil
- Juice from 1 lemon
- Salt to taste
- FOR SERVING: Chopped parsley, spicy chili flakes
Instructions
FOR THE PERI PERI SAUCE/MARINADE
- For the peri peri sauce, add the peppers, garlic, paprika, cilantro and basil to a food processor. Process until well mixed.
- Drizzle in the olive oil while continuing to process until the mixture thickens up.
- Stir in the lemon juice and adjust for salt. Refrigerate until ready to use.
FOR THE PERI PERI CHICKEN
- Pat the chicken pieces dry and rub them down with the paprika, garlic, and salt and pepper. Cover and set aside.
- Cover the chicken with half of the peri peri sauce in a large bowl or baggie. Be sure to get the chicken nicely coated. Cover and refrigerate at least 1 hour to marinate.
- FOR BAKING: Bake the chicken for 35-40 minutes at 400 degrees F (204 C), or until they are nicely cooked through. They should measure 165 degrees F (74 C) internally.
- FOR GRILLING: Heat the grill to medium heat and lightly oil the grates. Grill the chicken for about 35-40 minutes, turning them every 5 minutes to keep from burning, until they are cooked through. They should measure 165 degrees F (74 C) internally.
- Remove from the oven and toss in the remaining peri peri sauce.
- Sprinkle with fresh herbs and spicy chili flakes. Serve!
Notes
Nutrition Information
NOTE: This recipe was updated on 4/22/24 to include new photos and information. It was originally published on 9/21/18.
matthew smith says
all though I substituted red bell peppers for the birds eye chilli ( the wife doesn't like spicy food ) it came out nice
Mike Hultquist says
Thanks for sharing this, Matthew. It's nice to know the flavor is still tasty with bells! Glad you enjoyed it.
Miska Knezevic says
Love it! Thanks for the recipe!
Mike Hultquist says
Nice! Thanks, Miska!
Asha says
Hi Mike. Just wondering which type of basil you use in this sauce. Is it Italian or Thai? Both would definitely make the sauce taste different I would imagine.
Mike Hultquist says
Asha, I use Italian basil or Sweet basil. Enjoy!
HENRY says
HOW LONG CAN ONE KEEP PP SAUCE REFRIGIRATED IN SEALED JAR
Mike Hultquist says
Henry, the sauce should last 1 month or so due to the acidity from the lemon juice.
tony willIiams says
Last night I was bitten by the lazy bug. I pulled a pre-seasoned rib eye steak from freezer, dropped 2 Corn cobs in water, and returned to my laziness. Tuned on cast iron pan, high, turned on grill. Cooking done in 40 minutes, corn needed rolling around a bit. So we had BFF Mexican corn & blackened steaks.
Now you push Peri Peri in front of me. Another low effort chicken meal that convinces everybody you are a chef and spent “all day” in the kitchen cooking for them.
This is perfect for when in-laws come over. They know their child made a perfect choice. Ar de har ar.
Tomorrow I will go get full size chicken, maybe a duck, and make Peri Peri. I will use your recipe tomorrow, as you have not sent a recipe which makes the raw materials worse.
Mike Hultquist says
Thanks, Tony. I hope you enjoy it! It's one I love.
Ramya says
Cant wait to make this soon for me can i use tofu i never had peri peri chicken before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Thanks, Ramya. Enjoy.
Dave says
This is out of this world good! I made grilled wings twice this way and crave them 10 minutes after finishing!
TRY THIS!!!
Mike Hultquist says
Boom! I love to hear it, Dave! Glad you enjoyed it!!!
Raj says
Recipe says Chilly 1 pound. Is it not too much for 6 chicken legs
Mike Hultquist says
Raj, the peri peri sauce recipe makes about 2 cups sauce. If you'd like to use less sauce, you can cut those ingredients in half.
Billie says
Hi,really want to try this, sound so good but I can not eat cilantro! Is substitute or just leave out?
Mike H. says
Hey Billie, I would just leave it out. Of course, it will influence the overall taste but if you can't eat cilantro, then you definitely don't want it in the dish. Enjoy!
Costas Giannakenas MD, PhD says
Just like to say... I (too?) am amongst the 16% of the population that can't stand the smell/taste of fresh cilantro which makes me nauseous. It is not a matter of choice, it's a genetic thing involving an enzyme.
However, I have no problem with dried and powdered cilantro and that's what I choose when a recipe requires it.
Have a nice day 🙂
PS to Mike:
Mike I grew up in South Africa where this is a very popular dish and there they (usually) add a bit of vinegar to the recipe. Just mentioning it 🙂
Mike H. says
Thank you for the input, Costas, and glad to hear that you have a workaround for the fresh cilantro. Enjoy the recipe!
Tracy Lee says
Looks divine!! Just wondering if I do a double batch (or triple) of the peri peri sauce, would it be OK to freeze for future use?
Mike Hultquist says
Thanks, Tracy. Yes, you can scale this up easily, and also freeze it. Enjoy.