Homemade Peri Peri Chicken Recipe
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!
Calling all spice lovers! This chicken recipe is for you. I fell in love with the Peri Peri Chicken at Nando’s Restaurant and vowed to make it at home. It was actually much easier than I thought and now I can enjoy this Portuguese chicken recipe anytime the craving strikes.
Thai red chili peppers give the homemade peri peri sauce the perfect amount of fiery flavor that’ll really make your mouth water. And there’s also the perfect amount of honey, olive oil and seasonings to help balance out all of the spice level. 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!
Fresh and Simple Ingredients
- Chicken – I love to use bone-in chicken thighs and drumsticks but you can swap for chicken breasts or a whole chicken. The piri piri sauce works well on any cut of chicken, especially chicken wings!
- Vegetables – The sauce is made with a blend of red onion, roasted red pepper, Thai red chilies and garlic. Lemon juice and lemon zest add fresh flavor that’s aromatic and bright! You can substitute with lime juice for a fruitier flavor.
- Vinegar – For a pucker tartness, I love adding apple cider vinegar, it’s sweeter than distilled white vinegar or even red wine vinegar.
- Seasoning – Smoked paprika, dried oregano, kosher salt and black pepper season this sauce perfectly. If you prefer to use sweet paprika, you can substitute to tone down the smokey flavor. A pinch of cayenne pepper will add a little extra heat if that’s your thing.
- Liquid Smoke – I add liquid smoke to dishes that are usually grilled but I’m cooking them in the oven. You can omit this ingredient if you’re grilling your chicken.
- Honey – Honey tames the heat in this sauce and balances it with a hint of sweet flavor.
For the full ingredient list and instructions, see the recipe card below.
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.
- Make the marinade. Add all marinade ingredients, except for the olive oil, to a blender or food processor. Pulse until chunky, then stream in the olive oil and continue blending until smooth. Season the marinade to taste.
- 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.
- How to bake peri peri chicken: Spread the marinated chicken in a single layer on a baking sheet. Bake at 400°F for a cooking time of 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 and the chicken has crispy skin.
- 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.
What is Peri Peri Chicken
Peri Peri Chicken is also known as Piri Piri Chicken is originally from South Africa and is usually made from African Bird’s Eye Chilies. They can be difficult to find so I use Thai chilis or sometimes red jalapeños to mimic the spice.
It originated in Mozambique and is now a popular dish in the United Kingdom. Fun fact, it’s Prince Williams favorite dish! It’s surely a party for your taste buds.
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 any other spicy pepper you like best or just swap for a red bell pepper if you don’t want the heat.
- 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.
More of the very best chicken recipes!
- The Best Chicken Marinade
- BBQ Chicken Breasts
- Grilled Boneless Chicken Thighs with Honey Butter Glaze
- Easy Huli Huli Chicken Recipe
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Get the Recipe: Peri Peri Chicken Recipe
Ingredients
- 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
Equipment
- 1 grill
- 1 blender
Instructions
- 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.)