When you take that first bite of Peri Peri chicken, you’ll be transported to the vibrant streets of Portugal and South Africa, where this dish originated. This homemade version captures the smoky, spicy flavors that have made it a favorite at Nando’s, and it takes only a little prep time while rewarding you with juicy, tender chicken that is bursting with flavor. The key to its success lies in the marinade, which infuses every piece with a delightful zest.
This recipe is perfect for anyone looking to spice up their weeknight dinners or impress guests at a backyard barbecue. Not only can you make it several hours in advance or marinate the chicken overnight for deeper flavor, but leftovers store well for tasty meals throughout the week.
Why You’ll Love This Recipe
- The marinade is both simple and packed with flavor.
- Grilling the chicken gives it a beautiful char and texture.
- The dish pairs well with a variety of sides for versatility.
- Cooking techniques ensure juicy, tender chicken every time.
What You’ll Need
Here’s what you’ll need to make this delicious Peri Peri chicken.
For the Marinade
- 1 large red capsicum / red bell pepper
- 6 red bird eye chillies, fresh
- 6 to 7 fat cloves garlic
- 2 tbsp red chilli powder / paprika
- 1 tsp black pepper powder
- 2 to 3 tbsp vinegar
- 1 tbsp oregano
- Salt to taste
- 1/2 cup oil
For the Chicken
- 5 to 6 chicken drumsticks
For the chicken drumsticks, you can use thighs or wings based on your preference.
Substitutions & Swaps
- Vinegar: lemon juice
- Red bird eye chillies: jalapeños for less heat
- Oregano: thyme or Italian seasoning
- Red bell pepper: green bell pepper for a different flavor
How to Make It
Follow these simple steps for a flavorful and tender Peri Peri chicken.
Blend ingredients
Take the ingredients given except chicken in a blender and make it into a puree.
Prepare the chicken
Make deep slashes on the chicken drumsticks to allow the marinade to penetrate.
Marinate
Pour the marinade over the chicken and mix well. Leave it for 3 to 4 hours or overnight; I left it for 2 days.
Preheat oven
Heat your oven to 250°C on grill mode.
Set up for grilling
Line a baking tray with foil, place a rack over it, and place the marinated chicken on the rack. Put this in the oven on the upper rack near the grill.
Grill chicken
Grill the chicken for 7 to 10 minutes.
Invert chicken
Invert the chicken and grill again for 7 to 10 more minutes until well seared on both sides.
Brush with sauce
Now place the chicken in the foil-lined tray and brush some more marinade over the chicken.
Bake
Change the oven temperature to 120°C and switch from grill mode to baking mode. Bake for 25 to 30 minutes until juicy and tender.
Cook leftover sauce
While the chicken is cooking, pour the leftover sauce into a pan and cook until the oil separates from it.
How to Store It
Fridge: store in an airtight container for up to 4 days.
Freezer: yes, for up to 3 months.
Reheat: oven at 180°C for 10-15 minutes or until heated through.
Tips for Best Results
- Allow the chicken to marinate as long as possible for the best flavor.
- Ensure to make slashes in the chicken for better marinade absorption.
- Monitor the grilling closely for a perfect char.
- Use a meat thermometer to check for doneness—165°F (75°C) is ideal.
Serving Suggestions
- Serve with a side of roasted vegetables for a complete meal.
- Pair with rice or a fresh salad for a lighter option.
- Enjoy with crusty bread to soak up the tasty sauce.
