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Peri Peri Chicken
This bold and fiery Peri Peri Chicken features incredibly juicy meat infused with a tangy, garlicky, and deeply spicy chili marinade. Whether you are firing up the barbecue for summer grilling season or simply craving one of the best spicy chicken recipes to make indoors, this vibrant dish delivers mouthwatering, restaurant-quality flavor with an irresistible char.
Origin Peri Peri Chicken
The story of this iconic dish is a beautiful blend of cultures. Portuguese explorers in Southern Africa encountered the fiery African Bird’s Eye chili, locally known as “piri-piri.” The fusion of this potent pepper with European ingredients like garlic, red wine vinegar, and olive oil created the legendary marinade. Today, thanks to the widespread history of peri peri and popular restaurant chains like Nando’s, this African-Portuguese culinary masterpiece is celebrated globally.
Why I Love This Recipe
I love that the marinade does all the heavy lifting for you—just toss the ingredients into a blender, pour it over the chicken, and let the flavors meld. The resulting sauce strikes the perfect balance between bright citrus, earthy paprika, and intense chili heat. It is a brilliant centerpiece that pairs flawlessly with a simple salad, warm flatbreads, or a side of perfectly roasted potato wedges to soak up all the extra sauce.
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Peri Peri Chicken
Course: Main CourseCuisine: African-PortugueseDifficulty: Medium2
servings15
minutes45
minutes386
kcalIngredients
1 whole chicken (approx. 3.5 lbs), cut into pieces or spatchcocked (or 4 large bone-in, skin-on chicken legs)
For the Peri Peri Marinade:
3-5 fresh African Bird’s Eye chilies (or red Thai chilies), stems removed
1 medium red bell pepper, roughly chopped (seeds removed)
1 small red onion, roughly chopped
6 cloves garlic, peeled
¼ cup fresh lemon juice
3 tbsp red wine vinegar
⅓ cup olive oil
1 tbsp smoked paprika
1 tsp dried oregano
1 ½ tsp kosher salt
½ tsp black pepper
Directions
- In a food processor or high-speed blender, combine the chilies, red bell pepper, red onion, garlic, lemon juice, red wine vinegar, olive oil, smoked paprika, oregano, salt, and black pepper. Blend on high until the mixture forms a smooth, vibrant puree.
- Reserve about ½ cup of the marinade in a small bowl and set it aside in the fridge (this will be used for basting and serving later).
- Place the chicken pieces into a large, resealable plastic bag or a glass dish. Pour the remaining marinade over the chicken, massaging it well so every piece is generously coated. Cover and refrigerate for at least 2 hours, or ideally overnight for the best flavor.
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil.
- Remove the chicken from the marinade (letting the excess drip off) and place the pieces skin-side up on the prepared baking sheet. Discard the bag with the used marinade.
- Roast the chicken in the oven for 40–45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is starting to crisp.
- During the last 10 minutes of roasting, brush the chicken with the reserved, untouched ½ cup of marinade. For an extra charred finish, switch the oven to broil for the final 2–3 minutes, keeping a close eye on it so it doesn’t burn.
- Let the chicken rest for 10 minutes before serving.
Notes
- Heat Level: Bird’s eye chilies pack a serious punch. Use 2-3 for a mild/medium heat, or up to 6 if you love intense spice. If you can’t find them, red jalapeños or serrano peppers work as substitutes.
- Grilling Option: To cook on an outdoor grill, preheat to medium-high. Grill the chicken pieces for 35-40 minutes, turning occasionally and basting with the reserved sauce during the final 10 minutes.
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or air fryer to keep the skin crispy.
