Peri peri chicken is a vibrant, flame-grilled dish that originated in Portuguese Africa and has become a global sensation for its bold, complex flavors and addictive heat. This recipe features tender chicken pieces marinated in a fiery blend of African bird’s eye chilies, garlic, citrus, and aromatic herbs, then grilled to perfection with a beautifully charred exterior and juicy interior. The peri peri sauce, with its perfect balance of heat, tang, and smokiness, penetrates deep into the meat, creating layers of flavor that build with each bite. Whether you’re firing up the grill for a summer barbecue or looking to spice up your weeknight dinner routine, this peri peri chicken delivers restaurant-quality results with an irresistible combination of Portuguese tradition and African fire that will leave everyone craving more.
Serves: 4-6 people
Preparation Time: 20 minutes (plus 4 hours marinating time)
Cooking Time: 25 minutes
Total Time: 4 hours 45 minutes
Ingredients for the Peri Peri Sauce
- 10-12 dried bird’s eye chilies (or 6-8 fresh red chilies)
- 4 cloves garlic, peeled
- 1 large red bell pepper, roasted and peeled
- 1/4 cup fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon smoked paprika
- 1 teaspoon sweet paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground bay leaves
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar
Ingredients for the Chicken
- 2 whole chickens (3-4 pounds each), spatchcocked or cut into pieces
- 2 teaspoons coarse salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh cilantro for garnish
- Lemon wedges for serving
Creating the Authentic Peri Peri Sauce
The heart of great peri peri chicken lies in the sauce, which should balance fiery heat with complex flavors. If using dried chilies, soak them in warm water for 15 minutes until softened, then remove stems and seeds. For fresh chilies, remove stems but keep some seeds for heat.
To roast the red bell pepper, place it directly over an open flame or under a broiler, turning frequently until the skin is charred and blistered all over. Place in a paper bag for 10 minutes to steam, then peel off the charred skin and remove seeds.
In a food processor, combine the chilies, garlic, roasted red pepper, lemon juice, red wine vinegar, both paprikas, oregano, bay leaves, salt, black pepper, and brown sugar. Pulse until roughly chopped, then slowly drizzle in the olive oil while processing until you achieve a smooth, thick sauce.
The sauce should be vibrant red with a consistency similar to hot sauce. Taste and adjust seasoning, adding more lemon juice for tang, salt for depth, or chilies for heat. The sauce can be made up to one week ahead and stored in the refrigerator.
Preparing the Chicken
Spatchcocking the chicken ensures even cooking and maximum surface area for the marinade to penetrate. Place the chicken breast-side down and use kitchen shears to cut along both sides of the backbone, removing it completely. Flip the chicken and press down firmly to flatten it.
If you prefer, you can cut the chicken into pieces instead. Remove the backbone and cut into quarters, or separate into individual pieces like thighs, drumsticks, and breasts. Pat the chicken completely dry with paper towels, as moisture prevents proper browning and crisping.
Season the chicken all over with coarse salt and black pepper, then rub with olive oil. This initial seasoning creates a flavorful base and helps the marinade adhere better to the skin.
Marinating for Maximum Flavor
Reserve about 1/4 cup of the peri peri sauce for basting during cooking. Place the chicken in a large dish or ziplock bag and pour the remaining sauce over it, making sure to coat all surfaces thoroughly. Work the marinade under the skin where possible, as this creates the most flavorful results.
Marinate the chicken for at least 4 hours, but preferably overnight. The acids in the lemon juice and vinegar help tenderize the meat while the spices penetrate deep into the flesh. Turn the chicken occasionally to ensure even marination.
Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature, which ensures more even cooking throughout.
Grilling to Perfection
Preheat your grill to medium-high heat, creating zones of direct and indirect heat. Clean and oil the grates thoroughly to prevent sticking. The ideal temperature is around 400-450°F for the perfect balance of searing and cooking through.
Place the chicken skin-side down over direct heat and grill for 5-6 minutes until the skin is golden and crispy. The marinade may cause some flare-ups, so keep a spray bottle of water nearby to control flames.
Flip the chicken and move it to the indirect heat zone. Continue cooking for 15-20 minutes, basting every 5 minutes with the reserved peri peri sauce. The chicken is done when the internal temperature reaches 165°F in the thickest part of the thigh.
Achieving the Perfect Char
During the last few minutes of cooking, move the chicken back over direct heat to achieve those characteristic charred edges that make peri peri chicken so appealing. Watch carefully to prevent burning, as the sugars in the marinade can caramelize quickly.
The finished chicken should have a beautiful mahogany color with darker charred spots, crispy skin, and juicy meat that pulls away from the bone easily. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Alternative Cooking Methods
If you don’t have access to a grill, you can achieve excellent results using other cooking methods. For oven cooking, preheat to 425°F and roast the marinated chicken on a wire rack set over a baking sheet for 25-30 minutes, basting occasionally.
For a stovetop method, sear the chicken skin-side down in a hot cast-iron skillet until crispy, then flip and finish in a 400°F oven. You can also use a grill pan to achieve some of those coveted grill marks indoors.
Serving Suggestions
Serve the peri peri chicken immediately while the skin is at its crispiest. Garnish with fresh cilantro and provide lemon wedges for squeezing over the hot chicken. The bright acidity of fresh lemon juice helps balance the heat and enhances all the flavors.
Traditional accompaniments include Portuguese rice, grilled vegetables, or simple roasted potatoes. A fresh salad with cucumber and tomatoes provides a cooling contrast to the spicy chicken. Don’t forget to have plenty of napkins available, as this is definitely finger food at its finest.
Heat Level Customization
The beauty of homemade peri peri sauce is that you can adjust the heat level to your preference. For a milder version, reduce the number of chilies or remove all the seeds. For extra heat, add a few drops of hot sauce or include some of the chili seeds in the marinade.
Remember that the heat will develop and intensify during marination, so start conservatively if you’re unsure about your heat tolerance. You can always add more spice, but you can’t take it away once it’s in the marinade.
Storage and Leftovers
Leftover peri peri chicken keeps well in the refrigerator for up to 4 days and makes excellent additions to salads, wraps, or sandwiches. The flavors actually improve after a day, as the spices continue to meld and develop.
To reheat, place in a 350°F oven for 10-15 minutes until heated through, or remove the meat from the bones and add to stir-fries or pasta dishes for a spicy protein boost that transforms simple meals into something special.
