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Home » Recipes » Peri Peri Chicken

Peri Peri Chicken

by Mike Hultquist · Apr 22, 2024 · 54 Comments

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Peri Peri Chicken Recipe

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 on a serving platter

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.

Peri Peri Sauce Recipe

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.

Marinating and grilling peri peri chicken

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!

Peri Peri Chicken on a plate, ready to serve with extra peri peri sauce on the side

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)
Four pieces of Peri Peri Chicken on a plate, ready to serve with extra peri peri sauce on the side

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
Print

Peri Peri Chicken Recipe

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. 
Save Recipe Saved!
Course: Main Course
Cuisine: African, American
Keyword: chicken legs, peri peri, spicy
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Calories: 609kcal
Author: Mike Hultquist
Servings: 4 chicken leg and thigh combos
Tap or hover to scale
4.77 from 17 votes
Leave a Review

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

For more developed peri peri flavor, cover the chicken and set it into the fridge once you’ve coated them with the first round of peri peri sauce. You can also marinate it this way overnight.
The peri peri sauce yields about 2 cups.
Heat Factor: Medium, though the heat and spice levels will vary based on the peppers you choose.

Nutrition Information

Calories: 609kcal   Carbohydrates: 15g   Protein: 25g   Fat: 51g   Saturated Fat: 10g   Polyunsaturated Fat: 8g   Monounsaturated Fat: 30g   Trans Fat: 0.1g   Cholesterol: 120mg   Sodium: 137mg   Potassium: 921mg   Fiber: 4g   Sugar: 7g   Vitamin A: 5443IU   Vitamin C: 174mg   Calcium: 84mg   Iron: 4mg
Peri Peri Chicken Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 4/22/24 to include new photos and information. It was originally published on 9/21/18.

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    Recipe Rating




  1. Linda says

    May 23, 2025 at 8:37 pm

    I am confused. Is it really 885 calories for one leg/thigh portion?

    Reply
    • Mike Hultquist says

      May 30, 2025 at 10:08 am

      Linda, I recalculated the estimate. Yes, that was too high. Strange. I think the estimate is more reasonable now.

      Reply
  2. Carol Turner says

    May 19, 2025 at 10:16 am

    I can't stand cilantro, leave it out. or substitute with parsley

    Reply
    • Mike Hultquist says

      May 19, 2025 at 11:20 am

      Carol, you can leave it out OR use parsley, which will work well. Enjoy.

      Reply
  3. matthew smith says

    February 26, 2025 at 7:52 pm

    5 stars
    all though I substituted red bell peppers for the birds eye chilli ( the wife doesn't like spicy food ) it came out nice

    Reply
    • Mike Hultquist says

      February 26, 2025 at 9:59 pm

      Thanks for sharing this, Matthew. It's nice to know the flavor is still tasty with bells! Glad you enjoyed it.

      Reply
  4. Miska Knezevic says

    February 19, 2025 at 1:25 pm

    5 stars
    Love it! Thanks for the recipe!

    Reply
    • Mike Hultquist says

      February 19, 2025 at 1:57 pm

      Nice! Thanks, Miska!

      Reply
  5. Asha says

    February 19, 2025 at 10:53 am

    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.

    Reply
    • Mike Hultquist says

      February 19, 2025 at 11:21 am

      Asha, I use Italian basil or Sweet basil. Enjoy!

      Reply
  6. HENRY says

    April 24, 2024 at 7:33 am

    HOW LONG CAN ONE KEEP PP SAUCE REFRIGIRATED IN SEALED JAR

    Reply
    • Mike Hultquist says

      April 24, 2024 at 7:39 am

      Henry, the sauce should last 1 month or so due to the acidity from the lemon juice.

      Reply
  7. tony willIiams says

    April 22, 2024 at 2:40 pm

    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.

    Reply
    • Mike Hultquist says

      April 22, 2024 at 3:01 pm

      Thanks, Tony. I hope you enjoy it! It's one I love.

      Reply
  8. Ramya says

    April 22, 2024 at 7:26 am

    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

    Reply
    • Mike Hultquist says

      April 22, 2024 at 7:39 am

      Thanks, Ramya. Enjoy.

      Reply
  9. Dave says

    April 22, 2024 at 6:54 am

    5 stars
    This is out of this world good! I made grilled wings twice this way and crave them 10 minutes after finishing!

    TRY THIS!!!

    Reply
    • Mike Hultquist says

      April 22, 2024 at 6:55 am

      Boom! I love to hear it, Dave! Glad you enjoyed it!!!

      Reply
  10. Raj says

    December 20, 2022 at 7:34 pm

    4 stars
    Recipe says Chilly 1 pound. Is it not too much for 6 chicken legs

    Reply
    • Mike Hultquist says

      December 21, 2022 at 9:15 am

      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.

      Reply
  11. Billie says

    October 03, 2022 at 4:18 pm

    Hi,really want to try this, sound so good but I can not eat cilantro! Is substitute or just leave out?

    Reply
    • Mike H. says

      October 04, 2022 at 4:11 am

      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!

      Reply
    • Costas Giannakenas MD, PhD says

      April 23, 2024 at 1:59 am

      5 stars
      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 🙂

      Reply
      • Mike H. says

        April 23, 2024 at 4:21 am

        Thank you for the input, Costas, and glad to hear that you have a workaround for the fresh cilantro. Enjoy the recipe!

        Reply
  12. Tracy Lee says

    June 24, 2022 at 8:07 pm

    4 stars
    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?

    Reply
    • Mike Hultquist says

      June 25, 2022 at 6:30 am

      Thanks, Tracy. Yes, you can scale this up easily, and also freeze it. Enjoy.

      Reply
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