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!.
Chicken is, hands down, my go-to protein. I love working with it because of its versatility and all the different cooking methods you can use.
I have a few go-to chicken dinners that I can make for my family that would be great at a restaurant. This time around, I’m the sweet and spicy piri piri chicken!.
Also known as piri piri chicken, it’s a savory Portuguese dish prepared by coating whole chicken or chicken pieces in a traditional spicy African Bird’s eye chilies (pili pili) sauce and grilling it to perfection.
It became widely popular as Nando’s signature dish, so I decided to make a healthier copycat version!Table of Contents.
Piri piri chicken has exploded in popularity in recent years, captivating tastebuds around the world with its irresistible blend of heat and flavor. But what exactly is this dish that has people lining up for more? In this article, we’ll take an in-depth look at the origins, ingredients, preparation, and variations of piri piri chicken to understand why it has become such a phenomenon
A Spicy History
Piri piri chicken comes from southern African cuisines from Portugal and Mozambique. In Swahili, “piri piri” is the name for a small but very spicy chili pepper that gives the dish its unique heat. Portuguese colonists brought these peppers to Africa, where they were quickly used in local dishes. Chicken that was marinated and cooked with piri piri peppers became very popular and is now a common street food in places like Mozambique, Angola, and Portugal.
It’s All About the Piri Piri Peppers
The star of the show in piri piri chicken is the piri piri pepper itself. These small, bright red chili peppers pack a serious punch, with a Scoville rating between 50,000 to 175,000 units. That’s around the same spiciness as a habanero or scotch bonnet pepper. The capsaicin and other compounds in piri piri peppers give them their intense, burning heat that gradually builds on the palate. This sensation is what makes them so addictive in the right dish.
Crafting the Signature Piri Piri Sauce
While the peppers bring the spice, piri piri chicken gets its depth of flavor from the sauce. Traditional piri piri sauce combines the chili peppers with garlic, lemon juice, vinegar or wine, paprika, oil, and fresh herbs. The sauce marinates the chicken, allowing the acidic ingredients to tenderize it while infusing tons of flavor Piri piri sauce can also be used as a condiment for dipping or drizzling. Getting the sauce right is key to authentically delicious piri piri chicken
Succulent, Smoky, and Charred Perfection
Cooking is where piri piri chicken transforms from marinated meat to craveable cuisine. Traditionally, it’s grilled over an open wood or charcoal fire. This imparts a smoky essence while the high heat chars the exterior and locks in the chicken’s juices. The marinade caramelizes to a sticky glaze, providing sweet and spicy notes in every bite. Pan frying or baking can also yield delicious results. The goal is cooked through, succulent meat with a crispy exterior enveloped in piri piri flavor.
Fiery, But Not Always Tongue-Numbing
Even though piri piri chicken is known for being spicy, the level of heat can vary. For milder tastes, some cooks tone down the chilies, while people who like spicy food may turn up the heat. Part of the fun is changing the amount or type of chili to make it your own. So if the fiery taste doesn’t agree with your tongue, find a version with less heat to enjoy the flavors without getting sweaty.
Playing Well with Others: Delectable Side Dishes
A plate of piri piri chicken deserves some worthy sidekicks. Options like coconut rice, sautéed greens, or roasted vegetables balance out the heat. A cooling cucumber or tomato salad refreshes the palate between bites of smoky, spicy meat. And don’t forget the starchy accompaniments like fries, cornbread, or dipping bread to temper the flames.
Taking Flight Beyond Chicken
While chicken may be the OG protein, piri piri’s flavor profile translates deliciously to other meats. The sauce adds its addictive zing to juicy steak, fall-off-the-bone ribs, succulent shrimp, mild white fish, and more. Vegans and vegetarians can also get in on the fun with meatless alternatives like seitan “chicken” or grilled eggplant and mushrooms.
Global Appeal with Regional Roots
From its origins in Africa to popularity in Europe, piri piri chicken has expanded across borders to become a worldwide phenomenon. Nando’s restaurants have brought the dish to a mass audience with their signature peri peri chicken. But many chefs put their own spin on the classic, tweaking heat levels or adding new ingredients. At its core, piri piri chicken represents a celebration of global fusion cuisine while remaining faithful to its traditional roots.
Fiery Flavor for Every Palate
If you want to try piri piri chicken in all its smoky, spicy glory, go ahead and find a recipe that suits your tastes. This dish is easy to make and can be mild, wild, or anything in between. If you want juicy, flavorful chicken with a healthy dose of fiery African and Portuguese spirit in every bite, get ready for piri piri chicken.
How to make peri peri chicken
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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 an 10 minutes or overnight.
Step 3- Grill. Grease a grill pan or preheat a charcoal grill to medium heat. When it’s hot, add the chicken and cook for 12 minutes, turning it over every so often, until it reaches 165F inside.
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.
- Slice the chicken before marinating. So the flavor infuses into the meat.
- Slather on more sauce. Make more peri peri sauce and brush it on the chicken before serving.
- Add more heat. You can use serrano chilies and more cayenne pepper, but keep in mind that the dish will taste stronger after it’s cooked.
- Switch up the chicken. I’ve used this sauce on chicken wings and chicken breasts. You can even add it to shrimp or tofu!.
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.
This dish is known for its spiciness. However, because it is well-balanced with sweet and tart flavors, the heat doesn’t overpower the other flavors. Of course, if you don’t want things too spicy, you can use sweet red peppers and reduce or omit the cayenne pepper.
You can make the marinade ahead of time and store it in the fridge for up to two weeks in a container that won’t let air in.
I recommend making your sauce at home because it’s designed for this specific amount of chicmen. However, you can use the store-bought marinade and adjust the quantities as per the bottle recommendations.
Why I love this recipe
- Surprisingly easy. That being said, this dish doesn’t take any more work than a simple grilled chicken.
- Easy to make ahead. You can marinate as much chicken as you want up to two days ahead of time. The longer, the better!.
- Authentic flavor. Simple ingredients are used to make the marinade, and when they’re mixed together, the flavor explodes. Believe me, it’s just as good as some of the chicken I ate in Portugal!
- Healthier than the fast food version. The recipe has almost no oil and almost no sugar. But I promise you, it tastes even BETTER than Nandos, and I’ve been going to Nandos for 20 years!
- Chicken. I like to use boneless, skinless chicken thighs, but you can use any kind of chicken or even a whole chicken that has been spatchcocked!
- Olive oil. To build the marinade. Alternatively, use any neutral-flavored oil.
- Lemon. For acidity. Lemon juice that has just been squeezed is my favorite, but vinegar will also work.
- Garlic. I like garlic cloves that are still whole, but garlic powder has worked for me in a pinch.
- Red chili. For the much-needed spice. If you don’t like hot food, don’t eat it. Instead, use sliced red bell pepper for no heat.
- Brown sugar. Traditional peri peri is sweet and spicy. If you’d rather, you can also use maple syrup or agave nectar.
- Sweet paprika. For a sweet, slightly smoky flavor.
- Dried oregano. For aroma.
- Cayenne pepper. For extra heat. Again, you can leave this out or cut it down if you want it less spicy.
- Salt. To taste.
How To Make Piri Piri Chicken With Aaron Crowder of Cervo’s
FAQ
What is piri piri chicken?
Piri piri chicken is a dish made from chicken marinated in a spicy sauce that typically includes the African bird’s eye chili pepper, known as piri piri pepper. The marinade is made by blending these chilies with other ingredients such as garlic, lemon juice, vinegar, and various herbs and spices, creating a bold and tangy flavor profile.
How to make piri piri chicken sauce?
The lemon and salt combine to make a sweet, salty, and zesty marinade. Leave the chicken to soak in that for 30 to 60 minutes. Once they are done, start making the rest of the dish. Next, we are going to make up the Piri Piri chicken sauce recipe. For this, we are mixing together the following:
Where to eat piri piri chicken?
Piri Piri chicken is a traditional Portuguese food that isn’t very common in the United States. There is a chain of restaurants called Nando’s that serves Piri Piri chicken as its signature dish. You won’t find these restaurants all over the states, though. They are only located in Chicago and Washington, DC.
What goes well with piri piri chicken?
Piri piri chicken pairs well with a variety of sides. Traditional Portuguese accompaniments include crispy fries, rice, or a fresh salad. To go with piri piri chicken, you can grill vegetables, make cornbread, or even make a creamy coleslaw.
Is piri piri chicken gluten-free?
The main ingredients used in piri piri chicken, such as chili peppers, garlic, lemon juice, and vinegar, are naturally gluten-free. However, it is important to double-check the specific brands of ingredients and sauces used to ensure they don’t contain any additives or gluten-containing ingredients.
What is piri piri made of?
What Is Peri-Peri Sauce Made From? Recipes vary, but peri-peri sauce is typically made from crushed chiles, lemon, pepper, garlic, salt, onion, bay leaves, vinegar, and oil. To make peri-peri sauce, all of the ingredients are pureed together.
What is piri piri chicken made of?
In order to make the dish, chicken is usually marinated in a spicy mix of piri piri chili peppers, garlic, lemon juice, and other spices. The chicken is then grilled or roasted. Overall, piri piri chicken is a delicious and flavorful dish that has a fascinating history and cultural significance.
Is piri piri spicy hot?
Yes, peri-peri sauce is indeed spicy. The level of spiciness can vary depending on the type and quantity of chili peppers used, as well as individual tolerance for heat. Bird’s eye chili peppers, the hallmark ingredient of peri-peri sauce, are known for their fiery potency.
How hot is piri piri chicken?
Though they’re only about an inch long, piri piris register between 50,000 to 175,000 units on the Scoville heat scale, which puts them at roughly 10 times spicier than jalapeños, but only half as hot as habaneros.