Get ready to heat things up in the kitchen with this Peri Peri Chicken recipe! This dish is famous for its irresistible blend of bold African-Portuguese spices, juicy chicken, and that signature fiery kick. The homemade marinade brings together fresh chilis, garlic, and smoked paprika for a symphony of flavors, creating a meal that’s mouthwatering, vibrant, and perfect for sharing. Whether you’re firing up the grill or roasting in the oven, Peri Peri Chicken will have your guests begging for seconds.
Ingredients You’ll Need
You don’t need a pantry full of rare ingredients to make unforgettable Peri Peri Chicken—just a handful of flavorful staples and a few fresh basics. Each element here layers on either juicy succulence, vibrant color, or that unforgettable smoky heat that makes this dish so exciting.
- Chicken Thighs & Drumsticks: Using bone-in, skin-on pieces means juicier meat and that craveable crispy skin.
- Olive Oil: This is the lush base for your marinade and helps carry all those spicy flavors deep into the chicken.
- Fresh Lemon Juice: Adds zippy brightness, balancing the heat and giving the chicken a fresh tang.
- Red Wine Vinegar: Brings sharp acidity, helping to tenderize the meat and sharpen the flavor profile.
- Onion: Chopped small for blending, it adds sweetness and a subtle savory backbone.
- Garlic Cloves: No Peri Peri Chicken is complete without lots of fresh garlic for punchy aroma.
- Red Chili Peppers: Bird’s eye or Fresno give real fire—customize amounts to match your spice preference!
- Smoked Paprika: Adds a gorgeous smoky depth and unmistakable color to the marinade.
- Ground Cumin: Earthy and warm, cumin ups the complexity and pairs beautifully with chili.
- Dried Oregano: Offers a pop of Mediterranean herbal flavor that ties everything together.
- Salt: Absolutely essential to bring out all the other flavors.
- Black Pepper: Subtle heat and a little crunch that complements the chilis.
- Sugar: Just a pinch rounds out the tang and spice, enhancing caramelization.
How to Make Peri Peri Chicken
Step 1: Make the Peri Peri Marinade
Grab your blender or food processor—this part is pure kitchen magic! Simply toss in olive oil, lemon juice, red wine vinegar, chopped onion, garlic, your chosen red chili peppers, smoked paprika, cumin, oregano, salt, pepper, and that touch of sugar. Blend everything on high until smooth and vibrant red. Your kitchen will smell spicy, zesty, and incredible!
Step 2: Marinate the Chicken
Place the chicken thighs and drumsticks in a roomy bowl or zip-top bag. Pour over your freshly blended peri peri marinade, tossing to coat every nook and cranny. Cover (or zip) and let the chicken chill in the refrigerator for at least 4 hours—overnight is even better so the flavors really sink in!
Step 3: Prepare the Oven or Grill
About 30 minutes before you’re ready to cook, take the chicken out so it comes closer to room temperature. Set your oven to 400°F or prep your grill for medium-high heat. Both methods work beautifully, so pick whichever matches your mood (or the weather outside!).
Step 4: Cook the Peri Peri Chicken
If you’re using the oven, arrange the chicken skin-side up on a rack over a foil-lined baking sheet for maximum crispness. Bake for 35–45 minutes, basting with leftover marinade if you like, until the skin is irresistibly crisp and the internal temp hits 165°F. For grilling, cook the chicken directly over the grates, turning every few minutes, and basting occasionally for even color and flavor. You want charred edges and juicy centers—it’ll take about 20–25 minutes.
Step 5: Rest and Serve
Once the chicken is cooked through and the skin is golden, let it rest for at least five minutes before serving. This locks in the juices and keeps every bite surprisingly succulent and full of flavor. Time to gather everyone—your Peri Peri Chicken is ready!
How to Serve Peri Peri Chicken
Garnishes
Pile your Peri Peri Chicken high and shower it with fresh chopped cilantro or parsley for a burst of color and liveliness. Add a few lemon wedges on the side for those who love an extra squeeze of brightness, and don’t forget a sprinkle of flaky sea salt to finish off each serving.
Side Dishes
Classic sides really make Peri Peri Chicken shine—think fragrant rice, grilled vegetables, buttery corn on the cob, or pillowy flatbread to soak up that spicy sauce. Even a simple crisp salad is welcome here to cool things down between bites.
Creative Ways to Present
Want to go the extra mile? Try serving your Peri Peri Chicken platter-style over a bed of herby rice, or tuck pieces into warm pita pockets with crunchy slaw and a swirl of creamy yogurt dip. For parties, slice the chicken off the bone and set up a build-your-own wrap bar—always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Leftover Peri Peri Chicken keeps beautifully for up to three days in the refrigerator. Just place the cooled chicken in an airtight container; the flavors get even better as they mingle!
Freezing
If you want to save some for a rainy day, freeze your cooked chicken portions (well-wrapped or in a freezer-safe container) for up to three months. Thaw overnight in the fridge before reheating, and your kitchen will smell incredible all over again.
Reheating
To bring your Peri Peri Chicken back to its crispy, juicy best, reheat in a 350°F oven until warmed through and the skin is sizzling again. A quick blast in an air fryer also works wonders for restoring that snap!
FAQs
How spicy is Peri Peri Chicken?
It’s as fiery as you want it to be! Using two chili peppers will give you a solid kick without blowing your head off, but you can add more or less depending on your heat tolerance. Removing the seeds also tames the flames.
Can I use chicken breasts instead of thighs and drumsticks?
Absolutely. Boneless, skinless breasts work wonderfully—just adjust the cooking time so they don’t dry out. They won’t be quite as juicy as thighs, but the peri peri flavors will shine just as brightly.
Is there a vegetarian option for the marinade?
Yes! The Peri Peri marinade is fantastic on grilled vegetables, tofu, or even halloumi cheese. Just reduce the marinating time for vegetables to keep them from getting soggy.
Can I use store-bought Peri Peri sauce instead?
If you’re pressed for time, high-quality store-bought peri peri sauce does the trick. That said, the homemade version brings a freshness and standout flavor that’s tough to beat.
What should I do with extra peri peri marinade?
Set a little aside before marinating the chicken and use it as a dipping sauce, stir it into mayo for a spicy spread, or drizzle it over roasted veggies. Your tastebuds will thank you every time!
Final Thoughts
Once you try this Peri Peri Chicken, you’ll find yourself dreaming up excuses to make it again—family dinners, summer cookouts, or whenever you’re craving something bold and outrageously flavorful. Give it a go and watch just how fast it disappears!
Print
Peri Peri Chicken Recipe
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 40 minutes
- Total Time: 50 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling or Baking
- Cuisine: Portuguese-African
- Diet: Non-Vegetarian
Description
Enjoy the bold and spicy flavors of this Portuguese-African inspired Peri Peri Chicken recipe. Tender chicken thighs and drumsticks are marinated in a zesty peri peri sauce, then grilled or baked to perfection. Perfect for a flavorful main course that will impress your guests.
Ingredients
For the Peri Peri Marinade:
- 4 bone-in, skin-on chicken thighs and 4 drumsticks (about 2.5–3 lbs total)
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 small onion, chopped
- 4 garlic cloves
- 2–3 red chili peppers (like bird’s eye or Fresno, adjust to heat preference)
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
Instructions
- Prepare the Peri Peri Marinade: In a blender or food processor, combine olive oil, lemon juice, vinegar, onion, garlic, red chilies, smoked paprika, cumin, oregano, salt, pepper, and sugar. Blend until smooth.
- Marinate the Chicken: Place chicken in a bowl or bag, pour in the marinade, and coat thoroughly. Marinate in the refrigerator for at least 4 hours or overnight.
- Cooking Methods: Preheat oven to 400°F or grill to medium-high heat. Bake chicken in the oven for 35–45 minutes or grill for 20–25 minutes until fully cooked.
- Serve: Rest chicken for 5 minutes before serving.
Notes
- Adjust chili quantity to control heat.
- Peri peri sauce can be served on the side or blended with mayo for a dip.
- Pairs well with rice, grilled vegetables, or flatbread.
Nutrition
- Serving Size: 2 pieces
- Calories: 420
- Sugar: 2g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 155mg
