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finished peri peri chicken on cutting board with pineapple spears, peas and extra peri peri sauce.
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5 from 7 votes

Peri Peri Chicken (Grilled or Baked)

This succulent simplified peri peri chicken recipe, inspired by Portuguese-African cuisine, is elevated to a whole new level with its tangy-spicy sauce. It's a must-try if you love bold and unique flavors. Make it as mild or as spicy as you like.
Prep Time12 minutes
Cook Time13 minutes
Marinate/rest time4 hours 5 minutes
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: Portuguese, South african
Servings (change as needed): 4
Author: Cheryl Avrich
US Measures - Metric

Ingredients

  • 2 pounds chicken pieces, trimmed Note 1 bone-in skin-on

Peri peri sauce and marinade

  • 370 ml jar of fire-roasted red peppers, drained 12 ounces (~1 1/4 cups)
  • 4 Thai chili peppers, Note 2 seeds and ribs removed (with gloves!)
  • 6 green onions, chopped ~ 1 cup/11 grams
  • 1 large lemon, zest and juice
  • 1/3 cup red wine vinegar (or sherry vinegar, apple cider vinegar)
  • 4 cloves fresh garlic, minced 4 teaspoons (or more if you like)
  • 1/2 cup fresh cilantro optional (I use it)
  • 1 tablespoon dried oregano (or 1/2 tbsp ground oregano)
  • 2 teaspoons smoked paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/3 cup olive oil (add at the end)
US Measures - Metric

Instructions

  • MAKE PERI PERI SAUCE: Place all peri peri marinade/sauce ingredients in food processor except oil. Process on high for a minute or until well blended. Slowly add oil. Taste and adjust flavors, Note 3. If you don't have a processor, use a blender or immersion blender.
  • MARINATE CHICKEN: Place chicken in ziploc bag or container with 1/2 cup/118ml marinade/sauce. Set remaining marinade aside for later. Make sure chicken is coated all over with sauce. Marinate chicken in fridge for 4-24 hours (or up to 8 hours if using boneless or white meat chicken). Longer marinating will result in more flavor but too long can result in mushy stringy chicken because of the acid in the marinade.
  • PREPARE GRILL: Heat grill to medium-high heat ~ 425F/218C and grease grill by spraying with oil or using paper towel dipped in oil. Remove chicken from marinade. Discard marinade. Pat chicken with paper towels to remove excess moisture and spray it with cooking oil to further avoid sticking on grill.
  • GRILL CHICKEN: Place chicken, skin side down, on grill. Cook with lid closed: 5 minutes, turn chicken and baste with remaining sauce, then cook 5 minutes , turn again and cook another 2-3 minutes until meat thermometer shows an internal temperature of 160F/71C. Transfer chicken to plate and let it rest 5 minutes. Temperature will rise about 5 degrees f. Serve with remaining sauce. Note 4 for baking chicken instead.

Notes

  1. Chicken options: Bone-in thighs and legs are more flavorful and moist. Other options: boneless skinless chicken (marinate it and cook it for less time), wings, whole chicken (butterflied for quicker and more even cooking).
    • Brining chicken before marinating will make it juicier and more flavorful if you have the time. Add chicken to large sealed bag of salted water (6 cups/1.4 liters plus 6 tablespoons kosher salt). Brine in fridge for 2-4 hours. Remove chicken, rinse, pat dry. Discard brine.
  2. Chili pepper options:
    • For the approximate equivalent of 4 Thai chili peppers - sauce will be quite hot, but not crazy hot - substitute one of the following (seeds and rib removed). Start with less and add more as needed:
      • 1 Habañero pepper (extremely hot!)
      • 2 Bird's Eye Chili peppers
      • 6-8 Cayenne peppers
      • 2-4 teaspoons red chili flakes
      • 2-4 tablespoons chili garlic sauce
      • You would need a lot of milder chili peppers to equate to 4 Thai peppers so it might be better to use chili flakes. (unless you want very mild).
  3. Variations and substitutions for the peri peri sauce:
      • Less heat, use fewer peppers AND make sure to remove the seeds and white ribs inside (with gloves or bag over your hands)
      • More heat, add another chili pepper or red pepper flakes. 
      • More tangy - add extra vinegar or lemon juice. 
      • Add a touch of sweetness - add a teaspoon maple syrup or brown sugar. I do. 
      • Substitute fresh garlic with 1/2 teaspoon garlic powder or 1 teaspoon granulated garlic. 
      • Substitute smoked paprika with chipotle chili powder.
      • Substitute jarred roasted peppers with 2 fresh bell red peppers. Here's how to char red peppers using an oven or grill. 
      • Substitute cilantro with parsley or basil (use less basil). Or leave it out. 
      • Substitute dried oregano with 3 tablespoon chopped fresh oregano. 
  4. To bake piri piri chicken: Place chicken in a single layer, skin side up, on a baking sheet lined with parchment paper or aluminum foil (sprayed with oil). Spoon some sauce on top of chicken. Bake at 400F/204C for 35-45 minutes depending on the thickness of the chicken, adding more sauce part way through. Cook to internal temp of 160F/71C (temp will rise 5 degrees f on resting). For extra char, broil chicken for 2-3 minutes close to heat source.
  5. Make ahead: 
    • Make sauce up to a week ahead. Keep in fridge in airtight container or freezer bag. 
    • Freeze raw chicken in 1/2 cup/118 ml of the marinade/sauce for up to 3 months. Defrost in fridge overnight and cook as per recipe. 
    • Store leftover chicken in fridge for 3-4 days. Reheat in medium heat oven (350F/177C) for 10-15 minutes. Or in the microwave for a couple of minutes.
 
Nutrition values are estimates for about 2 pieces bone-in skin-on chicken dark meat per serving. 
    Calories: 628kcal | Carbohydrates: 11g | Protein: 33g | Fat: 51g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 1322mg | Potassium: 694mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2886IU | Vitamin C: 103mg | Calcium: 73mg | Iron: 3mg