Name: Peri Peri Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 whole chicken, spatchcocked (or 8 pieces); 6-8 bird's eye chili peppers; 4 cloves garlic; 1 red bell pepper, roasted; 2 tablespoons smoked paprika; 1 tablespoon oregano; 1/4 cup red wine vinegar; 1/4 cup lemon juice; 1/4 cup olive oil; 1 tablespoon brown sugar; 1 teaspoon salt; 1/2 teaspoon black pepper

Jump to Recipe Print Recipe

This Peri Peri Chicken is juicy, flavorful, and incredibly easy to make. Whether you're cooking for the family or meal prepping for the week, this recipe delivers every single time. It's about to become one of your go-to favorites!

Did You Know?

Peri peri chicken originated in Mozambique and Angola when Portuguese colonizers combined African bird's eye chilies with European cooking techniques — the word 'peri peri' comes from the Swahili word for pepper, and marinating chicken in this spicy, tangy chili sauce is now the national dish of several Southern African countries.

Pro Tips

Start with less heat and build up gradually. You can always add more spice but you cannot take it away. Use a meat thermometer. Pull chicken at 160 degrees F and let carryover heat bring it to 165 degrees F.

Frequently Asked Questions

1. What is peri peri chicken?

Chicken marinated in a fiery sauce made from African bird's eye chili peppers (peri peri), lemon, garlic, and herbs. It originated in Mozambique and became a global sensation through Nando's restaurants.

2. What are peri peri peppers?

African bird's eye chili peppers — small, intensely hot peppers also called piri piri. If unavailable, Thai bird's eye chilies or a combination of red Fresno and cayenne peppers substitute well.

3. How long should I marinate the chicken?

Minimum 4 hours, ideally overnight (12-24 hours). The acidic lemon juice tenderizes while the chili-garlic mixture deeply penetrates the meat for maximum flavor.

4. How spicy is peri peri chicken?

Traditional peri peri is very spicy. Control heat by adjusting the number of bird's eye chilies. Removing seeds reduces heat. The lemon, garlic, and herbs provide flavor beyond just fire.

5. What is in peri peri sauce?

Bird's eye chilies, garlic, lemon juice, olive oil, smoked paprika, oregano, and sometimes red bell pepper blended smooth. The balance of heat, acid, and herbs is what makes it special.

6. What is the best cooking method?

Grilling over charcoal is the most authentic method. Spatchcocking (flattening) the chicken ensures even cooking and maximum exposure to the flames for charred, smoky flavor.

7. Can I bake peri peri chicken?

Yes — bake at 425 degrees for 40-50 minutes for spatchcocked chicken, or pieces for 30-35 minutes. Broil for 3-5 minutes at the end for charred, crispy skin.

8. What should I serve with peri peri chicken?

Portuguese-style fries (batatas fritas), coleslaw, grilled corn, rice, or a fresh green salad. A cooling yogurt or cucumber raita helps balance the intense chili heat.

9. Where does peri peri chicken originate?

Portuguese colonizers in Mozambique and Angola combined African bird's eye chilies with European cooking techniques. The dish spread to South Africa, Portugal, and then worldwide through Nando's.

10. Can I use the sauce on other proteins?

Peri peri sauce is incredibly versatile — it works on shrimp, salmon, pork, tofu, and vegetables. Use it as a marinade, basting sauce, or condiment at the table.

Watch How to Make This