Peri Peri Chicken features bone-in chicken that’s marinated in the boldest combination of ingredients! Instructions included for both baking and grilling so you can enjoy your chicken whether you have a grill or not. It’s savory, tangy, spicy and so easy to make!

A batch of peri peri chicken is presented on a serving platter.

Peri Peri Chicken

Calling all spice lovers! This chicken recipe is for you. Thai red chili peppers give the peri peri marinade the perfect amount of fiery flavor that’ll really make your mouth water. Don’t worry, though – there’s also the perfect amount of honey, olive oil and seasonings to help balance out all of those boldly spicy flavors. It’s on the hotter side but not overly so.

And while I’m downright in love with my grill (especially during the summertime), fear not! I’ve also included baking instructions so you can make this unforgettably good peri peri chicken recipe from the comfort of your kitchen. Either method you choose, you’ll still get that nice smokey flavor from just a small splash of liquid smoke that ties it all together in the very best way.

The biggest key to success here is really giving the chicken time to marinate. It’s the best way to ensure that your chicken is both flavorful as can be and deliciously tender! If you rush the process, you’ll be missing out on what makes this recipe such a winner. Be sure to let it sit for a minimum of 2 hours and even longer than that if possible!

Marinade is being poured into a ziptop bag.

How to Make Peri Peri Chicken

Check out just how easy these two methods are! For more detailed step by step instructions, just scroll down to the recipe card at the bottom of the page.

  1. Make the marinade. Add all marinade ingredients (except for the olive oil to a blender. Pulse until chunky, then stream in the olive oil and continue blending until smooth. Season the marinade to taste.
  2. Marinate the chicken. Add the raw chicken to a large zip-top gallon bag or shallow baking dish. Pour half of the marinade over the chicken and make sure it’s fully coated. Marinate in the fridge for a minimum of 2 and up to 24 hours.
  3. How to bake peri peri chicken: Spread the marinated chicken in a single layer on a baking sheet. Bake at 400°F for 30-40 minutes or until the internal temperature reaches 165°F. Brush with the reserved marinade, then broil for just a minute or two to brown the tops.
  4. How to grill peri peri chicken: Heat the grill to medium-high heat, about 425°F. Place the chicken on the grill skin side down for about 6-8 minutes and keep the lid to the grill closed. Keep cooking until the chicken reaches an internal temperature of 165°F. Brush the chicken with the remaining marinade and cook for just another minute or two.
Sauce is being brushed onto a chicken thigh.

Tips and Variations to Try

  • Let it marinate. This is so important! Let your chicken marinate for a minimum of 2 hours (and up to 24 hours) to get the very best texture and flavor.
  • Use different peppers. Thai red chili peppers are my favorite to use for this recipe! However, you can feel free to swap them with and other spicy pepper you like best.
  • Use a meat thermometer. The safest and most certain way to make sure your chicken is fully cooked is to use a meat thermometer. Insert it into the thickest part of the chicken – once it reads 165°F, the chicken is fully cooked.
  • Fresh is best! For the very best flavor, use fresh lemon juice and fresh garlic cloves in your marinade.

Storage Suggestions

Any leftovers you have will stay fresh in an airtight container in the fridge for about 2-3 days. It’s always best to let your food fully cool to room temperature prior to storing, that way you minimize the amount of condensation in the storage container.

Parsley garnished a plate topped with peri peri chicken.

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A batch of peri peri chicken is presented on a serving platter.

Get the Recipe: Peri Peri Chicken Recipe

Chicken pieces are marinated in a vibrant blend of chilies, garlic, lemon juice, paprika, and herbs. The chicken is then grilled or roasted to juicy perfection, resulting in tender meat infused with a bold and zesty flavor profile. Better than Nando's!
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  • 3 pounds bone in chicken thighs and legs
  • 1/2 red onion, roughly chopped
  • 8 ounces roasted red peppers
  • 4-5 fresh Thai red chilies or other spicy pepper, seeded
  • 5 garlic cloves
  • Juice and zest of 1 lemon
  • 2 tablespoons apple cider vinegar
  • 11/2 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 3 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon liquid smoke
  • 1 tablespoon honey
  • 2 tablespoons olive oil


  • 1 grill
  • 1 blender


  • Add the marinade ingredients up to the olive oil to a blender and blend until chunky. Stream in the olive oil and blend until smooth.
  • Season the marinade to taste.
  • Add the chicken to a freezer bag or shallow baking dish and pour half the marinade over the chicken, turning to coat. Marinade for 2-24 hours.

To Bake Peri Peri Chicken

  • Preheat the oven to 400˚F.
  • Arrange the chicken on a baking sheet coated with cooking spray in a single layer.
  • Bake the chicken for 30-40 minutes or until the internal temperature reaches 165˚F. Brush the chicken with the reserved marinade and broil for 1-2 minutes.
  • Garnish and serve.

To Grill Peri Peri Chicken

  • Preheat the grill to medium high heat (425˚F).
  • Grill the chicken skin side down for 6-8 minutes per side with the lid closed. Continue cooking until the internal temperature reaches 165˚F with an instant read thermometer.
  • Brush the chicken with reserved sauce and cook for an additional 1-2 minutes.
  • Serve with remaining sauce (but not the used marinade from the raw chicken.)
Calories: 521kcal, Carbohydrates: 13g, Protein: 33g, Fat: 38g, Saturated Fat: 9g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 17g, Trans Fat: 0.2g, Cholesterol: 189mg, Sodium: 1839mg, Potassium: 731mg, Fiber: 4g, Sugar: 6g, Vitamin A: 3801IU, Vitamin C: 62mg, Calcium: 65mg, Iron: 4mg