I still remember the first time I tasted real peri peri chicken. It was on a trip to Portugal. The smell of smoke and chilies hit me before I even saw the grill. One bite and I was hooked on that fiery and tangy flavor.
Since then I have spent years perfecting my own version. This spicy peri peri grilled chicken is the result of that journey. It is bold and vibrant. It brings the heat but also has a deep savory flavor from garlic and herbs.
The secret is the African Bird’s Eye Chili. This small pepper packs a big punch. When you blend it with fresh lemon and spices you get a sauce that is truly addictive. You do not need to go to a restaurant to enjoy this. You can make it right in your backyard.
Why You’ll Love This Recipe:
- Better Than Takeout: The homemade sauce is fresher and more flavorful than any bottle.
- Adjustable Heat: You control the spice level by adding or removing seeds.
- Crowd Pleaser: It is perfect for summer barbecues and family gatherings.
- Simple Ingredients: You can find almost everything at your local grocery store.
- Juicy Results: The acidity in the marinade makes the meat incredibly tender.
The Secret Ingredients for an Unforgettable Sauce
The sauce is the heart of this dish. It is what transforms plain poultry into spicy peri peri grilled chicken. Here is what you need.
- African Bird’s Eye Chilies: These are traditional. If you cannot find them you can use Thai red chilies or habaneros for a similar kick.
- Red Bell Pepper: This adds body and sweetness to the sauce. It balances the intense heat of the chilies.
- Garlic and Onion: Fresh is always best. They provide the savory base that grounds the spicy flavors.
- Lemon Juice and Vinegar: The acid brightens the sauce. It also helps tenderize the meat fibers.
- Smoked Paprika: This enhances the grilled flavor. It gives the sauce a beautiful deep red color.
- Oregano: Dried oregano adds an earthy herbal note that is classic in Portuguese cooking.
Bringing Your Spicy Peri Peri Grilled Chicken to Life, Step by Step
Making this dish is easier than you think. It just takes a little patience to let the flavors soak in.
1. Blend the Marinade Roughly chop your peppers, onions, and garlic. Toss them into a food processor or blender. Add the lemon juice, vinegar, oil, and all the spices. Blend until smooth. It should look vibrant orange or red, just like you see in the ingredients photo.
2. Prepare the Meat I prefer using bone in chicken pieces. They stay juicier on the grill. Use a sharp knife to cut deep slashes into the meat.
- Pro Tip: Scoring the meat helps the marinade penetrate deep inside. It ensures every bite is flavorful.
3. Marinate for Flavor Place the chicken in a large bowl. Pour about three quarters of your sauce over it. Save the rest for basting later. Rub the sauce into the cuts you made. Cover and put it in the fridge.
4. Grill to Perfection Preheat your grill to medium heat. You want a steady heat, not a raging fire. Place the chicken on the grill. Cook for about 15 to 20 minutes per side.
5. Baste and Char During the last 5 minutes of cooking, brush the reserved sauce over the chicken. Let it get slightly charred. That char adds a smoky taste that mimics a coal fire.
6. Rest and Serve Take the chicken off the heat. Let it rest for 10 minutes. This creates the juiciest bite imaginable.
A Few Pro-Tips for a Perfect Result
I want you to succeed on your first try. Follow these tips for the best experience.
- Wear Gloves: The chilies are very hot. Wear kitchen gloves when handling them to avoid burning your skin or eyes.
- Room Temperature: Take the chicken out of the fridge 30 minutes before grilling. This helps it cook evenly.
- Don’t Burn the Sauce: The sauce has sugar from the peppers. If the heat is too high it will burn before the meat is cooked.
- Indirect Heat: If the chicken is browning too fast move it to a cooler part of the grill to finish cooking.
- Double the Batch: Make extra sauce. It keeps well in the fridge and tastes great on eggs or roasted potatoes.
- Check the Cuts: Use boneless thighs if you want a faster cooking time. They are very forgiving and stay moist.
- Safety First: Always check doneness. According to the USDA, poultry is safe to eat once it reaches an internal temperature of 165°F.
Spicy Peri Peri Grilled Chicken Variations to Try
You can easily adapt this recipe to fit your diet or taste buds. Cooking is about making it your own.
If the heat scares you try a Lemon and Herb version. Simply remove the chili seeds or use only one chili. Increase the lemon juice and add fresh parsley. It will still be zesty and delicious without the fire.
For a unique twist try Peri Peri Wings. Use the same marinade on chicken wings. They make an amazing appetizer for game day. They cook much faster and are fun to eat.
Vegetarians do not have to miss out. This marinade is wonderful on Grilled Tofu or Cauliflower Steaks. Press the tofu first to remove water. Then marinate it for an hour before grilling. The flavors soak in beautifully.
How to Store & Reheat Your Spicy Peri Peri Grilled Chicken
Leftovers are almost as good as the fresh meal. The flavors continue to meld together in the fridge.
Storage: Put the cooled chicken in an airtight container. It will stay good in the refrigerator for up to 4 days. You can also freeze the cooked chicken for up to 3 months.
Reheating: To reheat place the chicken on a baking sheet. Cover it with foil to keep it moist. Warm it in the oven at 350°F until it is hot. You can also sear it in a hot skillet to crisp up the skin again. Avoid the microwave as it makes the skin rubbery.
Perfect Pairings for Spicy Peri Peri Grilled Chicken
This dish has a lot of personality so you need sides that can stand up to it.
I love serving this with spicy yellow rice. The turmeric and spices in the rice complement the chicken perfectly. You can find our favorite recipe at Spicy Turmeric Rice Recipe. It soaks up any extra sauce on the plate.
To cool down the palate add a creamy side. A fresh coleslaw is ideal. The crunch of the cabbage and the creamy dressing balance the heat. Try our Creamy Homemade Coleslaw Recipe for the best results. Corn on the cob grilled alongside the chicken is another classic choice.
Frequently Asked Questions (FAQ)
Can I make this in the oven instead of a grill?
Yes you can. Bake the chicken at 400°F for about 40 to 45 minutes. For the last few minutes turn on the broiler. This gives you that charred look similar to grilling.
What is a good substitute for Bird’s Eye Chili?
If you cannot find them use Thai red chilies. Habanero peppers are also a good option but use less as they are very hot. For a milder version use red jalapeños.
How long should I marinate the chicken?
Try to marinate for at least 4 hours. If you have time let it sit overnight. This allows the flavor to reach the center of the meat.
Is peri peri chicken gluten free?
Yes this recipe is naturally gluten free. There is no wheat in the marinade. Just double check your store bought spices to ensure they are pure.
How do I make the skin crispy?
Pat the chicken skin dry before adding the marinade. Grill over medium high heat initially to render the fat. Finish over lower heat so it crisps without burning.
Can I freeze the marinade?
Absolutely. You can make a big batch of the sauce and freeze it. Pour it into an ice cube tray. Once frozen put the cubes in a bag. Thaw what you need for a quick dinner.
What does peri peri mean?
Peri Peri is another name for the African Bird’s Eye Chili. It comes from the Swahili word for pepper. It refers to both the chili itself and the sauce made from it.
My sauce is too spicy what can I do?
If the sauce is too hot add more red bell pepper or a little honey. The sweetness helps counteract the spice. You can also add more lemon juice to cut the heat.
Can I use breast meat?
Yes you can use chicken breasts. Be careful not to overcook them. They dry out faster than thighs. Pound them to an even thickness before marinating.
Is this recipe keto friendly?
Yes it is very keto friendly. There is almost no sugar and very few carbs in the peppers. It is high in healthy fats and protein.
Spicy Peri Peri Grilled Chicken
Equipment
- Blender or Food Processor
- Outdoor Grill (Gas or Charcoal)
- Kitchen Tongs
Ingredients
- 2 lbs Chicken Thighs or Drumsticks (bone-in, skin-on)
- 6-8 African Bird's Eye Chilies (adjust for heat)
- 1 Red Bell Pepper (chopped)
- 4 cloves Garlic (peeled)
- 1 small Onion (chopped)
- 1/4 cup Olive Oil
- 1/4 cup Lemon Juice
- 2 tbsp Red Wine Vinegar
- 1 tbsp Smoked Paprika
- 1 tbsp Dried Oregano
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions
- Place the chilies, red bell pepper, garlic, onion, olive oil, lemon juice, vinegar, paprika, oregano, salt, and pepper into a blender. Blend until smooth.
- Using a sharp knife, make 2 or 3 deep cuts into each piece of chicken. This helps the flavors penetrate.
- Place the chicken in a large bowl. Pour 3/4 of the marinade over the chicken. Massage it into the meat and cuts. Reserve the remaining sauce for serving.
- Cover and refrigerate for at least 4 hours. Overnight is best for maximum flavor.
- Preheat your grill to medium heat (approx 375°F / 190°C).
- Place the chicken on the grill. Cook for 15 to 20 minutes, turning occasionally to prevent burning.
- During the last 5 minutes, baste the chicken with a little extra marinade if desired to build a crust.
- Ensure the internal temperature reaches 165°F (74°C).
- Remove from the grill and let rest for 10 minutes before serving.
Notes
Conclusion
This spicy peri peri grilled chicken is more than just a meal. It is an experience of bold flavors and vibrant colors. Once you master the sauce you will never want store bought again.
Ready for your next kitchen adventure? Explore more delicious recipes here at SpoonnSpice!