Peri Peri Chicken
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My peri peri chicken recipe features chicken thighs marinated in a sweet-and-tangy spice blend (peri peri sauce!). It’s grilled until lightly blackened yet oh-so-juicy. No grill? Use the oven instead!
Why I love this recipe
When I need a chicken dinner to feed my family that’s restaurant-worthy, I have a few favorites up my sleeve. This time around, I’m the sweet and spicy piri piri chicken!
This Portuguese-inspired dish features chicken coated in a spicy, tangy chili sauce, then grilled until lightly charred and juicy. It’s famously associated with Nandos, so naturally, I made it at home. Here’s why I love it:
- Surprisingly easy. For how much flavor goes into this dish, it’s no more work than your basic grilled chicken.
- Easy to make ahead. Marinate as much chicken as you need up to two days in advance. The longer, the better!
- Authentic flavor. The marinade is made with simple ingredients, and when combined, it explodes with flavor. Trust me, it rivals some of the chicken I ate in Portugal!
- Healthier than the fast food version. There’s very little oil, and only a touch of sugar goes into the whole recipe. But I promise you, it tastes even BETTER than Nandos (and that is coming from a 20-year Nandos veteran!).
★★★★★ REVIEW
“Thanks for an awesome chicken dinner. I made it for my wife and me, and she just loved it as much as I did too. It was an awesome chicken dinner!“ – Timothy
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Chicken. I usually use boneless, skinless chicken thighs because they stay juicy on the grill, but you can pretty much use any cut of chicken. I’ve even made this with a whole spatchcocked chicken.
- Olive oil. To build the marinade. Alternatively, use any neutral-flavored oil.
- Lemon. For acidity. I swear by freshly squeezed lemon juice for the best results, but you can also use bottled juice.
- Garlic. I prefer fresh garlic cloves, but I’ve used garlic powder in a pinch.
- Red chili. For the much-needed spice. If you’re not a fan of spicy food, skip it, or use sliced red bell pepper for no heat.
- Brown sugar. Just a little sweetness helps balance the chili and acidity. You can also use maple syrup or agave if that’s what you have on hand.
- Spices. My go-to mix is sweet paprika, dried oregano, cayenne pepper, and salt. Again, feel free to reduce or omit the cayenne if you want it less spicy.
How to make peri peri chicken
Step 1- Make the marinade. In a food processor or blender, blend the marinade ingredients until smooth.
Step 2- Marinate the chicken. Add the chicken to a large bowl and cover in the marinade. Refrigerate for at least 10 minutes or overnight.
Step 3- Grill. Grease a grill pan or preheat a charcoal grill to medium heat. Once hot, add the chicken and cook for 12 minutes, turning regularly, until it reaches an internal temperature of 165F.
Step 4- Rest the chicken for a minute or two, then serve immediately with extra peri peri sauce.
Can I make this in the oven?
Yes! If you don’t want to grill the chicken, place the marinated chicken in a baking dish and bake at 375F for 15-20 minutes or until it reaches an internal temperature of 165F.
Arman’s recipe tips
- Slice the chicken before marinating. I like cutting the chicken into smaller pieces before adding the marinade so more of the flavor gets into the meat. It also makes it easier to serve once it’s cooked.
- Slather on more sauce. If you have extra peri peri sauce, brush it over the chicken just before serving. That extra hit of spicy, tangy flavor is so good.
- Add more heat. Swap the red chili for Serrano peppers and add a little more cayenne. Just remember that the heat can intensify as the chicken cooks, so I’d add it gradually.
Storage instructions
To store: Leftover chicken should be stored in an airtight container in the fridge for 4-5 days.
To freeze: Let the chicken cool completely, then freeze in shallow containers for up to three months.
To reheat: Microwave in 30-second intervals or in a preheated oven until warm. Add a little extra peri peri sauce before serving if the chicken needs some moisture.
Frequently asked questions
You can prepare the marinade in advance and refrigerate it for up to a couple of weeks in an airtight container.
Absolutely. I prefer making the sauce from scratch because I can adjust the spice level and know early what’s going into it, but store-bought peri peri sauce works well if you’re short on time. Follow the quantities recommended on the bottle for the amount of chicken you’re making.
Yes. Chicken breasts work well, although I prefer thighs because they stay juicier on the grill. If using breasts, keep an eye on the cooking time so they don’t dry out.
What to serve with peri peri chicken
Peri Peri Chicken
Video
Ingredients
- 6 bone-in chicken thighs
- 2 tablespoons olive oil
- 1/2 lemon juiced
- 3 cloves garlic minced
- 1 small red chili finely chopped
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
Instructions
- In a food processor, add the olive oil, lemon juice, garlic, red chili, brown sugar, dried oregano, sweet paprika, cayenne pepper, and satl, and blend until smooth.
- Add the chicken to a bowl and cover with the marinade. Refrigerate for at least 10 minutes or overnight.
- Grease a grill pan or preheat a charcoal grill to medium. Once hot, add the chicken and cook for 12 minutes, turning regularly, until it reaches an internal temperature of 165F.
Notes
Nutrition
Originally published May 2023
I would like to make this recipe but I find thighs very fatty. Could I substitute with Chicken Breast cut into smaller pieces?
Hi Jorge- you could use chicken breasts or even chicken tenderloins- Actually, go with chicken tenderloins if you can- cook for 3 minutes each side or until the chicken reaches 165°F. If you only have breasts, slice each one into 3-4 strips and cook the same.
How many pounds of tendeloins should I use for a six servings?
Hi Jorge- I’d use at least 3 pounds- 2 pounds wouldn’t really be sufficient.
Delicious and easy to make. I love all your recipes. ❤️
Thanks so much, Joanne- I’m so glad you enjoyed this Peri Peri chicken!
Good test nice
Thanks so much! Glad you enjoyed the recipe 🙂
Thank you for this wonderful recipe. I doubled the peri peri sauce and reduced it in a pan to add as a sauce. I also used chicken Marylands and roasted them for 40 min at 180 celsius. The dish was perfect and everyone LOVED it! Definitely going to be made a lot!
Thanks, Kassie!
one of the best chicken thigh piri piri recipes i have found and tried. perfect
thanks for a awesome chicken dinner i made it for me and my wife and she just loved it as much as i did too it it was a awesome chicken dinner !
Love that!!!!
A little to much lemon juice and I would also say to leave for more then an hour but very nice with some pasta
A little to much lemon juice and I would also say to leave for more then an hour
Hello Arman,
Thank you for sharing the recipe. I’ll be making this today, so marinating this overnight. I’ll be using a grill pan but am very worried if the chicken legs would stick to the pan. How to avoid this, please?
Would appreciate your reply.
Thank you.
Hi Sofia sorry for the late reply- Grill pans should be fine- just be sure to grease it well 🙂
Definitely a ‘keeper’!