As we move into March, and as the pandemic continues to rage, I have to admit that I am beginning to struggle with the total absence of international travel. By now, my wife and I would have liked to have visited at least one or two of the countries on our bucket list. Then I would have gone back to our Los Angeles apartment with dozens, if not hundreds, of pictures of the food we had eaten and recipes to try to make it at home.
Right now, of course, that is impossible. In order to lift my spirits during these hard times, I’m reading through some of my notes from the many wonderful places I have been. And, I have decided to make the dishes associated with them at home.
This month, I wanted to share one with you from a visit to South Africa, which is the origin of a chain of spiced roast chicken restaurants called Nando’s that have become hugely popular in Europe. Indeed, the people in my homeland, Great Britain, have become somewhat obsessed with those spiced roast chicken dishes. Ask anyone from London if they fancy a “cheeky Nando’s” and you will see a tear come to their eye.
The dish itself, Peri Peri Chicken, actually originated in Mozambique, I am told. The words “Peri Peri” is translated from “pepper pepper” in Swahili. The peppers, like most in Africa, arrived with the Portuguese, who had encountered them during their colonialization of the Americas. The “Peri Peri” pepper, if you can find them, is definitely a spice to seek out. It sits on the Scoville rating – the measurement of the heat of chilis – at about 175,000, which makes it hot, for sure, but not something that anyone with a fondness for a bit of spice will mind.
These peppers can be hard to find, so I have made substitutions in this dish in my attempt to recreate that most famous chicken dish. The Brits love it with a plate of chips – which are what Americans call fries – but I like it with a salad and steamed rice too.
Chicken peri peri, also known as piri piri chicken, is a mouthwatering dish that packs a punch of flavor and spice. This African-Portuguese inspired cuisine has become popular worldwide, but what exactly is chicken peri peri? Keep reading to learn all about the history, ingredients, variations, and FAQs regarding this aromatic grilled chicken.
The Origins of Peri Peri
Peri peri refers to the small, fiery African bird’s eye chili pepper, known by various names like pili pili or piri piri. Native to Africa, this chili likely originated in the areas now known as Zimbabwe and Mozambique. The name comes from the Swahili word “pilipili” meaning pepper.
Portuguese explorers sailing along the African coastlines encountered the peri peri chili in the 16th century. They brought the peppers back to Portugal, where the chilies became incorporated into Portuguese cuisine. Peri peri chicken as we know it today emerged from these early African-Portuguese culinary fusions.
From Portugal to Africa and Beyond
Peri-peri chicken was first made in Portugal, but it quickly became popular in Portuguese-speaking African countries like Mozambique, Angola, and Guinea-Bissau. Each area added its own flavor to the dish by creating its own recipes and ways of preparing it.
In the 20th century, peri-peri chicken moved from Africa to Europe and back again. People who came from Portugal opened restaurants in places like the UK, France, Germany, and more that served their famous peri-peri chicken.
The dish exploded in popularity internationally in the late 20th century. South African restaurant chain Nando’s is largely credited with taking peri peri chicken mainstream by standardizing recipes and mass marketing the spicy grilled chicken globally.
Today, chicken peri peri is loved all over the world as a symbol of African-Portuguese fusion cuisine. It is popular around the world with barbecued meats that have been spiced, like Jamaican jerk chicken.
Peri Peri Peppers Pack a Punch
At the heart of any chicken peri peri is its namesake chili pepper. Small, tapered, and usually red or orange, the peri peri chili makes up for its petite size with intense heat. On the Scoville scale of spiciness, peri peri chilies measure about 50,000 to 175,000 Scoville Heat Units (SHUs).
To put that into perspective, a jalapeño pepper scores around 2,500 to 8,000 SHUs. So peri peri chilies are many times spicier than commonplace peppers like jalapeños. They aren’t quite as hot as the infamous ghost pepper, but peri peri chilies do bring some serious heat.
When eaten, peri peri chilies impart a bright, fruity heat that builds slowly, eventually blossoming into an all-over spicy warmth. The small chilies pack a fast-acting endorphin rush. Beyond just burning your mouth, the capsaicin in peri peri peppers also kicks your metabolism into high gear.
It’s All About the Sauce
In chicken peri peri, peri peri chilies are usually cooked into a sauce, which is then used to marinate the meat. While the pepper remains the core ingredient, peri peri sauce has a complex flavor profile.
Common additions like garlic, onions, lemon, vinegar, oil, and herbs balance out the chili’s intensity. The bright, acidic tang of lemon and vinegar cuts through the heat. Garlic and onions lend an aromatic savoriness. Fresh herbs like oregano or parsley introduce herbal notes.
A touch of sweetness from sugar, honey, or other ingredients helps round everything out. No two peri peri sauce recipes are exactly alike, but they all aim to create layers of flavor beyond pure spiciness.
Marinating and Cooking for Maximum Flavor
Peri-peri sauce is mixed with chicken for a few hours to overnight so the flavors can soak into the meat. The acidic sauce also chemically tenderizes the protein.
Grilling over an open flame is the classic peri peri chicken cooking method, as the charcoal smoke adds extra flavor dimension. The high heat helps render the skin crispy. But roasting and broiling also work well.
Regardless of technique, the keys are ensuring even exposure of all surfaces to the heat source and cooking to an internal temperature of 165°F. This results in a peri peri chicken with spicy, slightly charred skin enveloping juicy, tender meat.
Serving up Peri Peri Chicken
There are endless possibilities when it comes to serving peri peri chicken. The most traditional approach is whole birds or bone-in chicken pieces with the sauce slathered on top. This allows diners to control the sauce dosage themselves.
Beyond whole birds, peri peri sauce can also be used to prepare chicken burgers, kebabs, wings, and more. For sides, starchy options like french fries, rice, or cornbread help temper the heat. Cool, creamy sides like coleslaw or potato salad provide contrast.
Peri peri chicken also adapts well to other cultures. It can be served in tacos with salsa and avocado or atop a pizza. You can even incorporate it into composed salads, grain bowls, and more.
Spice It Up or Cool It Down
Part of the appeal of peri peri chicken is the ability to customize spice levels. Most restaurants offer a range of options from mild to extra hot. At some establishments, the chicken itself contains just a hint of chili, while sauces on the side let diners control the burn.
If you’re making peri peri chicken at home, tone down the heat by removing chili seeds and veins, substituting milder peppers, or dialing back the amount of peppers in the sauce. For extra zing, use more or hotter chilies.
Peri Peri Goes Beyond Chicken
The addictive taste of peri peri isn’t limited just to chicken. The sauce pairs deliciously with other proteins like shrimp, steak, pork, fish, and tofu. Even starchy vegetables like potatoes or cauliflower shine when spiced up with peri peri flavor.
Experiment with marinating proteins or stirring up peri peri-spiced rubs and seasonings to use in all types of dishes, from breakfast scrambled eggs to veggie kabobs. Peri peri’s versatility helps explain its global appeal.
FAQs About Peri Peri Chicken
Here are answers to some frequently asked questions about this fiery African-Portuguese grilled chicken:
Where exactly does peri peri chicken come from?
While peri peri chilies originate from Africa, peri peri chicken as a dish was invented in Portugal after explorer’s introduced the peppers from Africa. It became firmly established in Southern African nations with Portuguese colonial ties before spreading worldwide.
What’s the difference between piri piri, peri peri, and pili pili?
These all refer to the same small, hot African bird’s eye chili pepper and are used interchangeably. Peri peri is the most common spelling in English.
Is peri peri chicken spicy?
Yes, it has noticeable heat from the peri peri chilies used. But it shouldn’t be face-meltingly hot if made properly. The complexity of the sauce balances the chili peppers.
What are good sides for peri peri chicken?
Starchy options like fries, rice, or bread help soak up the sauce. Cool sides like slaws or salads provide contrast. Virtually any side works well though.
How do you make peri peri chicken less spicy?
Use less or milder chilies in the sauce, or substitute some of the peri peri peppers with bell peppers. You can also control heat by how much sauce you use.
Can you make peri peri chicken extra spicy?
Yes! Use more peri peri chilies in the sauce, or opt for hotter varieties like Madame Jeanette or bird’s eye chilies. Letting the sauce simmer longer intensifies the heat too.
Is peri peri chicken healthy?
Like most meats, it can be part of a healthy diet in moderation. Opt for lean cuts cooked with minimal added oils. Pair with vegetable sides versus starchy ones.
How long does peri peri chicken last?
Cooked peri peri chicken keeps 3-4 days refrigerated. The sauce keeps 1-2 weeks refrigerated. Both can be frozen for 2-3 months in airtight containers.
Give Peri Peri Chicken a Try
If you love spice rubbed barbecue chicken but want to experience bolder, more unique flavors, peri peri chicken needs to be on your radar. The zip of hot African bird’s eye chilies blended with tangy citrus and herbs in the marinade makes for finger-licking good grilled chicken.
Whip up a batch using your preferred level of heat. Just be warned – once you get a taste, you may find yourself craving that peri peri flair again and again. A once exotic specialty, peri peri chicken now feels right at home wherever fiery food is loved.
More Recipes by Simon Majumdar
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