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.
I had a crazy hankering for peri peri sauce for some reason - does that ever happen to you? - and I ran across a pack of chicken legs at the grocery store that were on sale, so as the story typically goes...
BOOM!
Peri Peri Chicken it is!
What is Peri Peri Chicken?
Peri Peri Chicken is a flavorful meal of any cut of chicken that is marinated in and also served with a homemade peri peri sauce, a hot pepper sauce from south Africa. If you've never enjoyed south African Peri Peri Chicken, it's definitely a treat, especially with chicken legs. I love the leg part of the chicken. They're always tender and juicy, and they're pretty darned easy to cook.
You can make this recipe with any cut of chicken, though. Pick your favorite part, bone-in or boneless chicken breast, chicken thighs, wings, you name it. Or mix it up and make peri peri chicken with a whole chicken.
I like easy. I'm sure you do too!
There isn't much work involved, just some mixing of the sauce and baking or grilling, depending on what I'm in the mood for. I'll often whip together a sauce like this in the morning and marinate the chicken through the day.
When I'm ready to cook, I'll just toss the chicken into the oven and let it do it's thing. Easy weeknight meal!
Or hey, good for the weekend, too. They're also good for game day gatherings. Instead of chicken wings, try these chicken legs instead. Watch them disappear. Check out some of my other Game Day Recipes.
Let's talk about how we make this peri peri chicken, shall we?
Peri Peri Chicken Ingredients
- FOR THE PERI PERI CHICKEN
- 6 chicken legs
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- Salt and pepper to taste
- FOR THE PERI PERI MARINADE INGREDIENTS
- 1 pound red chilies chopped – African Bird’s Eye peppers are traditional, but you can sub with red peppers available to you
- 4 cloves garlic chopped
- 1 teaspoon smoked paprika you can sub in other chili powders
- 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 (and black pepper, if desired)
- FOR SERVING: Chopped parsley, spicy chili flakes
How to Make Peri Peri Chicken - The Recipe Method
First, pat the chicken legs dry and rub them down with the paprika, garlic, and salt and pepper. Cover and set aside.
Heat your oven to 400 degrees F.
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.
Looks good, doesn't it? I love this sauce.
Use half of the peri peri sauce to cover the chicken. Toss them together to get the chicken legs nicely coated.
You can cover and refrigerate for at least 30 minutes to 1 hour at this point if you’d like more developed flavor. You can marinate them for 24 hours for deeper flavor penetration.
Bake the chicken for 35-40 minutes, or until the chicken is cooked through. They should measure 165 degrees F internally 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.
For Grilling, Fire up the grill to medium heat and lightly oil the grates. Grill the chicken legs 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 internally.
Remove from the oven or grill and toss in the remaining peri peri sauce.
Sprinkle with fresh herbs and spicy chili flakes. Serve! So good baked in the oven.
Makes 6 legs, so get eating!
That's it, my friends! Peri Peri Chicken Legs. I hope you enjoy them.
Here are some answers to other questions I've received about making this peri peri chicken 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.
About the Peri Peri Sauce
Peri Peri Sauce is a traditional African sauce made from African Bird’s Eye chili peppers. No worries if you don't have access to African Bird's Eye chili peppers. It isn't like everyone has them laying around, right?
If you haven't grown them or can't find them, use any red peppers of your choice. So yes, you CAN make this with bell peppers just as easily as you can make these with the hottest peppers in the world. Carolina Reaper peri peri sauce, anyone?
Ouch! THAT would be crazy spicy. But to each his or her own!
At it's core, peri peri sauce is a mix of chili peppers and garlic processed with certain seasonings and olive oil. The oil emulsifies the sauce a bit, adding a bit of airiness to the final sauce. Great stuff, truly.
It also goes by the names "Piri Piri Sauce"or "Pili Pili". Just an FYI, so some people might call this recipe "piri piri chicken" or even "pili pili chicken".
Learn more about Peri Peri Sauce (including a recipe) here.
What is Peri Peri Used For?
Peri Peri sauce can be used be used as either a marinade or a finishing sauce on any type of protein, from chicken and pork to cuts of beef and seafood. Try it also with vegetables.
What Should I Serve with Peri Peri Chicken?
Serve it up with your favorite vegetable sides, or serve it over rice for a more complete meal. Peri Peri Chicken pairs with a big variety of side dishes.
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
- 6 chicken legs
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- Salt and pepper to taste
FOR THE PERI PERI SAUCE
- 1 pound red chilies chopped – African Bird’s Eye peppers are traditional, but you can sub with red peppers available to you
- 4 cloves garlic chopped
- 1 teaspoon smoked paprika you can sub in other chili powders
- 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
- Pat the chicken legs dry and rub them down with the paprika, garlic, and salt and pepper. Cover and set aside.
- Heat your oven to 400 degrees F.
- 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.
- Use half of the peri peri sauce to cover the chicken. Toss them together to get the chicken legs nicely coated. You can cover and refrigerate for at least 1 hour at this point if you’d like more developed flavor.
- FOR BAKING: Bake the chicken for 35-40 minutes, or until they are nicely cooked through. They should measure 165 degrees F internally.
- FOR GRILLING: Fire up the grill to medium heat and lightly oil the grates. Grill the chicken legs 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 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 4/8/20 to include new information. It was originally published on 9/21/18.
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!
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.
K Gorden says
Do you seed the peppers before chopping them?
Michael Hultquist - Chili Pepper Madness says
You can if you'd like. I usually don't, but some people do.
Kara says
Hi Mike-My mom gave me a 14oz bag of dried New Mexico chili peppers and would love to make this but do I need to reconstitute the peppers in water first? Also can I cook these in my air fryer? Thanks!
Michael Hultquist - Chili Pepper Madness says
Kara, yes, rehydrate the peppers first to soften them up. And yes, you can toast them in an air fryer. Just don't toast too long. Let me know how it goes for you. Enjoy!
Susan says
Made the chicken last night. Not sure what I did wrong but it was burning hot. And we like spicy food.
Michael Hultquist - Chili Pepper Madness says
Susan, it's pretty obvious that you just used peppers that are too hot for you. This sauce uses a LOT of peppers. Next time you can balance out that heat by using a few hot peppers and filling in the rest with milder peppers, like bell peppers. Sorry that it was too hot for you, but that is very adjustable for future reference. Happy to help you figure out a balance of peppers to your personal preference. Best.
Romario Bueno says
Hello Michael !
I am a cook from Brazil that loves international and fusion food like this. Since I am trying to sell this as a dish, I pre bake the chicken thighs at 300F (~145C) for 35-40 mins (Skin on Boneless) or 1 hour (skin on bone in) then let it sit and refrigerate, when I have an order come in, I just take the chicken to a preheated oven at about 425F or 210-220C for about 20mins, or until internal temp is correct. Never forgetting to brush the chicken on the second cook with the sauce so the flavours meet while it finishes. Your recipe is amazing and the hot sauce just about perfect, thank you for bringing different perspectives to us all over the world! Just one small question though, if you can answer, should I refrigerate the chicken already with the hot sauce or brush it when I finish the dish in the oven ? I, unfortunately, don't have a lot of ingredients at my disposal so I didn't have the opportunity yet to test it both ways, just went with what made sense for me. Thank you again !
Michael Hultquist - Chili Pepper Madness says
Thanks, Romario. Great to hear. I appreciate it. Since you're marinating, you'll get a lot of flavor infusion that way. You don't have to add more sauce while refrigerating if you are trying to save on ingredients, but I think you'll get extra flavor if you do use some. Sounds like your method is already working, though. Let me know how it goes for you. Thanks!!!
Noah Baudie says
I made this using red Fresno peppers, which are somewhere between jalapenos and cayenne peppers in terms of heat. It is wonderful and I'll have to do it again.
After thinking about it a bit, I suppose that someone who did not like spicy food so much could make this using sweet red bell peppers, but I haven't done the experiment.
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Noah! Yes, so easy to switch up the peppers.
Selima says
Thanks for the recipe.
Michael Hultquist - Chili Pepper Madness says
You're welcome!
D. L. Eurofly says
I liked how completely your recipe was presented and that it had the ingredients for the chicken prep and for the sauce alone. I already had
a commercial sauce so it was helpful to see someone's idea on the preparation prior to adding the sauce.
I will be looking at some of your other recipes soon. Thank you for all your hard work in putting this web site together!
Michael Hultquist - Chili Pepper Madness says
Thanks so much!!
Jacks says
Incredibly delicious! Can I freeze the leftovers?
Michael Hultquist - Chili Pepper Madness says
Thanks, Jacks. Yes, this freezes nicely.
Syud says
Helli sir, at my place, the African birds eyes chilis called as Lada Burung or Cili Api or Cili Padi.
Michael Hultquist - Chili Pepper Madness says
Thank you, Syud!
Syud says
Hello sir, I'd made the peri-peri sauce from your recipe. I really love the sauce. It's true that when we cook by ourselves, it would be suite our taste. Whenever i want to eat chicken peri, I just google your recipe. Thanks for sharing.
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Syud. Appreciated.
Jeremie says
I found a bottle of homemade peri peri sauce I've totally forgot! So I decided to make, for the 2nd time, your peri peri chicken.
That's really something! Gorgeous flavor and kinky hotness... very few recipes for grilled chicken can be so hot! so it's a great success! thanks Mike!
Michael Hultquist - Chili Pepper Madness says
Outstanding! Thanks so much, Jeremie! Glad you enjoyed it! Yep, this one can bring a good level of heat, that's for sure.
Edward U. says
The peri peri sauce is great stuff. Nice little kick to it. You can add other peppers, right? If you wanted a bit more kick?
Michael Hultquist - Chili Pepper Madness says
Edward, you can definitely try other peppers with this recipe. It's very versatile. Let me know how it turns out for you.