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by Mike Hultquist · · 30 Comments · Jump to Recipe
This peri peri chicken recipe smothers chicken in a homemade peri peri sauce then bakes or grills them and serves them with extra sauce. It's a quick and easy weeknight meal.
Peri Peri Chicken Recipe
We're cooking up a spicy food lovers' dream dish in the Chili Pepper Madness kitchen today, my friends. This is a recipe you're guaranteed to love.
It's Peri Peri Chicken, and it hits all the perfect notes that your taste buds have been craving.
What is Peri Peri Chicken?
Peri Peri Chicken is a flavorful dish of chicken served with spicy peri peri sauce.The chicken can be marinated or served with the sauce, though I like to do both.
If you've never enjoyed south African Peri Peri Chicken, it's definitely a treat, especially with bone-in chicken.
You can make this recipe with any cut of chicken, though - bone-in or boneless chicken breast, chicken thighs, wings, even a whole chicken.
It's an easy recipe, which I love. The sauce whips up in minutes. You can start it in the morning and marinate the chicken until later that evening, then bake or grill it up for an easy weeknight meal.
Let's talk about how to make peri peri chicken, shall we?
Peri Peri Chicken Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- FOR THE PERI PERI CHICKEN
- Chicken. I'm using bone-in chicken - leg and thigh quarters, with some wings tossed in. You can use skinless, boneless chicken if you'd like.
- Spices. Paprika (smoked is great), garlic powder, salt and pepper.
- FOR THE PERI PERI MARINADE
- Chili Peppers. African Bird’s Eye peppers are traditional, but you can sub with red peppers available to you. Choose them based on your preferred heat level. Red bells with a couple Fresno peppers or bird's eye peppers are a nice combination.
- Garlic.
- Smoked Paprika.
- Fresh Cilantro.
- Fresh Basil.
- Vegetable Oil.
- Lemon Juice.
- FOR SERVING: Chopped parsley, spicy chili flakes
How to Make Peri Peri Chicken - The Recipe Method
This is a recipe overview. The full recipe steps are in the recipe card at the bottom of the post.
First you'll make the spicy peri peri sauce by mixing the ingredients together - minus the oil - in a blender or food processor.
The sauce requires no cooking, so this can be done quickly and easily.
Then you'll drizzle in the olive oil while processing until the mixture thickens up. When it's nice and thick to your liking, stir in the lemon juice and adjust for salt.
Looks good, doesn't it? I love this sauce.
Coat the chicken in half the peri peri sauce, then cover and refrigerate for at least 30 minutes to 1 hour. You can marinate them for 24 hours for deeper flavor penetration.
You can either bake or grill the chicken, whichever you prefer. For baking, you'll need 35-40 minutes at 400 degrees F (204 C). For grilling, it's 35-40 minutes with some flipping and moving the chicken around.
Cooking times can vary, depending on the size of the chicken. Either way, cook the chicken all the way through. The chicken should measure 165 degrees F internally (74 C) when measured with a meat thermometer.
I like to use my ThermoPop meat thermometer from ThermoWorks (I'm an affiliate). Works great! Cooking time can vary, so be sure to check your temperatures.
Once cooked, toss the chicken with the remainder of the peri peri sauce and you're good to go!
Boom! Done! Your peri peri chicken is ready to serve. Garnish if you'd like and get to eating!
Here are some answers to other questions I've received about this recipe.
What Does Peri Peri Chicken Taste Like?
Peri Peri Chicken is highly flavorful and just a bit spicy from the peri peri sauce, though it is not an overpowering heat. You'll enjoy a blooming warmth along with touches of chilies, garlic and herbs.
Since we're using a homemade peri peri sauce, you can make it as mild or as spicy as you'd like.
About the Peri Peri Sauce
Peri Peri Sauce is a traditional African sauce made from African Bird’s Eye chili peppers. At it's core, it is a mix of chili peppers, garlic, and lemon processed with seasonings and olive oil.
It also goes by the names "Piri Piri Sauce"or "Pili Pili". Some people might call this recipe "piri piri chicken" or even "pili pili chicken".
I don't have access to African Bird's Eye chili peppers, you can use other chilies to achieve a wonderful sauce.
Use any red peppers of your choice. So yes, you CAN make this with bell peppers just as easily as you can with the hottest peppers in the world. Carolina Reaper peri peri sauce, anyone?
See my Homemade Peri Peri Sauce recipe for more information.
Serving Peri Peri Chicken
Serve Peri Peri Chicken with your favorite vegetable sides, or serve it over rice for a more complete meal. It pairs nicely with a big variety of side dishes.
Don't forget some extra sauce!
Try These Other Popular Recipes
- Peri Peri Chicken Wings
- Homemade Peri Peri Sauce
- Grilled Harissa Chicken Legs
- Paprika Chicken (Chicken Paprikash)
- Peruvian Chicken (Pollo a la Brasa)
- Nashville Hot Chicken
- Korean Chicken
- Chicken Vindaloo
- Quick and Easy Chipotle Chicken
- Mango-Habanero BBQ Chicken
- Salsa Chicken
- Cajun Baked Chicken Thighs
- Chicken Drumsticks with Pumpkin Seed Sauce (Pipian Rojo)
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Peri Peri Chicken Recipe
This peri peri chicken recipe smothers chicken in a homemade peri peri sauce then bakes or grills them and serves them with extra sauce. It's a quick and easy weeknight meal.
Course: Main Course
Cuisine: American
Keyword: chicken legs, peri peri, spicy
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Calories: 885kcal
Author: Mike Hultquist
Servings: 4 chicken leg and thigh combos
Tap or hover to scale
4.74 from 15 votes
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Ingredients
- 4 chicken leg and thigh quarters separated (you can also use chicken wings or a whole chicken)
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- Salt and pepper to taste
FOR THE PERI PERI SAUCE
- 1 pound red chilies chopped (I'm using 2 medium red bells, 2 Fresno chilies, and 4 African Bird’s Eye peppers. You can use other chilies if needed.)
- 4 cloves garlic chopped
- 1 teaspoon smoked paprika
- 1/2 cup chopped cilantro
- 1/4 cup chopped basil
- 1/2 cup olive oil or vegetable oil
- Juice from 1 lemon
- Salt to taste
- FOR SERVING: Chopped parsley, spicy chili flakes
Instructions
FOR THE PERI PERI SAUCE/MARINADE
For the peri peri sauce, add the peppers, garlic, paprika, cilantro and basil to a food processor. Process until well mixed.
Drizzle in the olive oil while continuing to process until the mixture thickens up.
Stir in the lemon juice and adjust for salt. Refrigerate until ready to use.
FOR THE PERI PERI CHICKEN
Pat the chicken pieces dry and rub them down with the paprika, garlic, and salt and pepper. Cover and set aside.
Cover the chicken with half of the peri peri sauce in a large bowl or baggie. Be sure to get the chicken nicely coated. Cover and refrigerate at least 1 hour to marinate.
FOR BAKING: Bake the chicken for 35-40 minutes at 400 degrees F (204 C), or until they are nicely cooked through. They should measure 165 degrees F (74 C) internally.
FOR GRILLING: Heat the grill to medium heat and lightly oil the grates. Grill the chicken for about 35-40 minutes, turning them every 5 minutes to keep from burning, until they are cooked through. They should measure 165 degrees F (74 C) internally.
Remove from the oven and toss in the remaining peri peri sauce.
Sprinkle with fresh herbs and spicy chili flakes. Serve!
Notes
For more developed peri peri flavor, cover the chicken and set it into the fridge once you’ve coated them with the first round of peri peri sauce. You can also marinate it this way overnight.
The peri peri sauce yields about 2 cups.
Heat Factor: Medium, though the heat and spice levels will vary based on the peppers you choose.
Nutrition Information
Calories: 885kcalCarbohydrates: 15gProtein: 46gFat: 72gSaturated Fat: 15gPolyunsaturated Fat: 12gMonounsaturated Fat: 39gTrans Fat: 0.2gCholesterol: 240mgSodium: 245mgPotassium: 1182mgFiber: 4gSugar: 7gVitamin A: 5561IUVitamin C: 174mgCalcium: 96mgIron: 5mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
NOTE: This recipe was updated on 4/8/20 to include new information. It was originally published on 9/21/18.
Reader Interactions
Comments
Raj says
Recipe says Chilly 1 pound. Is it not too much for 6 chicken legsReply
Mike Hultquist says
Raj, the peri peri sauce recipe makes about 2 cups sauce. If you'd like to use less sauce, you can cut those ingredients in half.Reply
Billie says
Hi,really want to try this, sound so good but I can not eat cilantro! Is substitute or just leave out?
Reply
Mike H. says
Hey Billie, I would just leave it out. Of course, it will influence the overall taste but if you can't eat cilantro, then you definitely don't want it in the dish. Enjoy!
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Tracy Lee says
Looks divine!! Just wondering if I do a double batch (or triple) of the peri peri sauce, would it be OK to freeze for future use?Reply
Mike Hultquist says
Thanks, Tracy. Yes, you can scale this up easily, and also freeze it. Enjoy.Reply
K Gorden says
Do you seed the peppers before chopping them?
Reply
Michael Hultquist - Chili Pepper Madness says
You can if you'd like. I usually don't, but some people do.
Reply
Kara says
Hi Mike-My mom gave me a 14oz bag of dried New Mexico chili peppers and would love to make this but do I need to reconstitute the peppers in water first? Also can I cook these in my air fryer? Thanks!
Reply
Michael Hultquist - Chili Pepper Madness says
Kara, yes, rehydrate the peppers first to soften them up. And yes, you can toast them in an air fryer. Just don't toast too long. Let me know how it goes for you. Enjoy!
Reply
Susan says
Made the chicken last night. Not sure what I did wrong but it was burning hot. And we like spicy food.Reply
Michael Hultquist - Chili Pepper Madness says
Susan, it's pretty obvious that you just used peppers that are too hot for you. This sauce uses a LOT of peppers. Next time you can balance out that heat by using a few hot peppers and filling in the rest with milder peppers, like bell peppers. Sorry that it was too hot for you, but that is very adjustable for future reference. Happy to help you figure out a balance of peppers to your personal preference. Best.Reply
Romario Bueno says
Hello Michael !
I am a cook from Brazil that loves international and fusion food like this. Since I am trying to sell this as a dish, I pre bake the chicken thighs at 300F (~145C) for 35-40 mins (Skin on Boneless) or 1 hour (skin on bone in) then let it sit and refrigerate, when I have an order come in, I just take the chicken to a preheated oven at about 425F or 210-220C for about 20mins, or until internal temp is correct. Never forgetting to brush the chicken on the second cook with the sauce so the flavours meet while it finishes. Your recipe is amazing and the hot sauce just about perfect, thank you for bringing different perspectives to us all over the world! Just one small question though, if you can answer, should I refrigerate the chicken already with the hot sauce or brush it when I finish the dish in the oven ? I, unfortunately, don't have a lot of ingredients at my disposal so I didn't have the opportunity yet to test it both ways, just went with what made sense for me. Thank you again !Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Romario. Great to hear. I appreciate it. Since you're marinating, you'll get a lot of flavor infusion that way. You don't have to add more sauce while refrigerating if you are trying to save on ingredients, but I think you'll get extra flavor if you do use some. Sounds like your method is already working, though. Let me know how it goes for you. Thanks!!!
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Noah Baudie says
I made this using red Fresno peppers, which are somewhere between jalapenos and cayenne peppers in terms of heat. It is wonderful and I'll have to do it again.After thinking about it a bit, I suppose that someone who did not like spicy food so much could make this using sweet red bell peppers, but I haven't done the experiment.
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Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Noah! Yes, so easy to switch up the peppers.
Reply
Selima says
Thanks for the recipe.Reply
Michael Hultquist - Chili Pepper Madness says
You're welcome!
Reply
D. L. Eurofly says
I liked how completely your recipe was presented and that it had the ingredients for the chicken prep and for the sauce alone. I already had
a commercial sauce so it was helpful to see someone's idea on the preparation prior to adding the sauce.I will be looking at some of your other recipes soon. Thank you for all your hard work in putting this web site together!
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Michael Hultquist - Chili Pepper Madness says
Thanks so much!!
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Jacks says
Incredibly delicious! Can I freeze the leftovers?Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Jacks. Yes, this freezes nicely.
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Syud says
Helli sir, at my place, the African birds eyes chilis called as Lada Burung or Cili Api or Cili Padi.Reply
Michael Hultquist - Chili Pepper Madness says
Thank you, Syud!
Reply
Syud says
Hello sir, I'd made the peri-peri sauce from your recipe. I really love the sauce. It's true that when we cook by ourselves, it would be suite our taste. Whenever i want to eat chicken peri, I just google your recipe. Thanks for sharing.Reply
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Syud. Appreciated.
Reply
Jeremie says
I found a bottle of homemade peri peri sauce I've totally forgot! So I decided to make, for the 2nd time, your peri peri chicken.
That's really something! Gorgeous flavor and kinky hotness... very few recipes for grilled chicken can be so hot! so it's a great success! thanks Mike!Reply
Michael Hultquist - Chili Pepper Madness says
Outstanding! Thanks so much, Jeremie! Glad you enjoyed it! Yep, this one can bring a good level of heat, that's for sure.
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Edward U. says
The peri peri sauce is great stuff. Nice little kick to it. You can add other peppers, right? If you wanted a bit more kick?Reply
Michael Hultquist - Chili Pepper Madness says
Edward, you can definitely try other peppers with this recipe. It's very versatile. Let me know how it turns out for you.Reply
