Grilled or Baked Peri Peri Chicken with Sauce Recipe

Whether you bake it or fire up the grill, this homemade Peri Peri Chicken recipe is a crowd-pleaser that’s surprisingly easy to prepare.

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The spicy and tangy flavors of Nando’s peri-peri chicken (also known as Piri Piri Chicken) make it a popular dish in England, where I lived with my husband for 15 years. But when we returned to the US, finding a spot that served it became quite the challenge. So, I decided to roll up my sleeves and learn how to make it myself, bringing a taste of our life in England to our American kitchen. It’s a tasty reminder of our time across the pond.

This Peri Peri Chicken recipe is not just a meal; it’s an experience. The rich flavors and spicy kick of the homemade peri peri sauce and juicy chicken will liven up your dinner table, and the best part is, there are only minutes of prep!

What Is Peri Peri Chicken?

Peri Peri Chicken, also known as Piri Piri Chicken, is a popular and flavorful dish from Portuguese and African cuisines. It comprises tender chicken marinated in a hot and spicy sauce. The name “Peri Peri” refers to the fiery chili peppers used in the dish, particularly bird’s eye chili peppers known for their intense heat.  We use a combination of red pepper flakes and Jalapeño Pepper as bird’s eye are not commonly found in grocery stores.

Ingredient Notes

Chicken Thighs: We opt for bone-in and skin-on chicken thighs for maximum flavor and juiciness. You can substitute them with any chicken pieces you prefer. Breasts and wings also work, but the cooking time will vary.

Bell Pepper: Use fresh red bell peppers for roasting. If unavailable, you can use jarred roasted red peppers as a substitute.

Jalapeño Pepper: Adjust the heat by removing the jalapeño seeds for a milder flavor. Substitute with a milder pepper like poblano if you prefer less heat.

Garlic Cloves: Fresh garlic cloves are ideal. You can substitute with 1 teaspoon of garlic powder per clove.

Lemon Zest and Juice: Fresh lemon zest and juice provide the best flavor. Bottled lemon juice and pre-packaged zest are acceptable alternatives.

Smoked Paprika: Ensure you use smoked paprika for that unique smoky flavor. Regular paprika can be a substitute.

Dried Oregano and Thyme: Dried herbs work perfectly, but you can use fresh if available. Use 1 tablespoon of fresh herbs for every teaspoon of dried.

Olive Oil: Light olive oil is recommended for its high heat tolerance. You can substitute with any high smoke point.

Vinegar: We use red wine vinegar, but you can substitute it with white wine vinegar or apple cider vinegar for a slightly different flavor profile.

Honey or Brown Sugar: This is optional and can be omitted if you prefer a less sweet marinade.

Fresh Parsley: Fresh parsley adds a burst of freshness. Substitute with cilantro if desired.

Red Pepper Flakes: Adjust the quantity based on your heat tolerance. Substitute it with Sriracha sauce, Cayenne pepper, or hot sauce.

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Let’s Make Peri Peri Chicken with Sauce

Discover the irresistible flavors of Peri Peri Chicken with our grilled or baked recipe. Enjoy the spicy Peri Peri sauce that adds a fiery kick!

5 from 8 votes

Prep15 minutes minutes

Cook25 minutes minutes

Total40 minutes minutes

Serves: 6

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Ingredients

For the Roasted Vegetables:

• ▢ 3 red bell peppers sliced
• ▢ 1 jalapeño pepper sliced (remove seeds for less heat)
• ▢ 3 garlic cloves peeled
• ▢ 1 red onion sliced
• ▢ 1 tablespoon olive oil
• ▢ Salt and black pepper to taste

For the Marinade:

• ▢ 4 tablespoons lemon juice (about 2 lemons)
• ▢ 1 tablespoon lemon zest (about 2 lemons)
• ▢ 3 tablespoons smoked paprika
• ▢ 2 teaspoons dried oregano
• ▢ 2 teaspoons dried thyme
• ▢ 4 tablespoons olive oil
• ▢ 3 tablespoons red wine vinegar
• ▢ 2 tablespoons honey or brown sugar (optional)
• ▢ A generous handful of fresh parsley roughly chopped
• ▢ 2 teaspoons red pepper flakes adjust to taste
• ▢ 2 lbs chicken thighs (about 6 thighs) skin-on and bone-in

For the Sauce:

• ▢ Reserved half of the marinade
• ▢ 1 tablespoon butter optional

US Customary – Metric

Instructions

Roasting the Vegetables

• Preheat your oven to 400°F (200°C).
• On a baking sheet, place the sliced red bell peppers, jalapeño pepper, garlic cloves, and red onion. Drizzle with olive oil, season with salt and pepper, and roast until tender and slightly charred, about 25-30 minutes.
• After allowing the roasted vegetables to cool slightly, transfer them to a food processor.

Making The Marinade

• Add the lemon zest and juice, smoked paprika, oregano, thyme, olive oil, red wine vinegar, honey or brown sugar, fresh parsley, and red pepper flakes. Blend until the mixture becomes a smooth paste. Separate the mixture into two equal portions.

Marinating The Chicken

• Season chicken on both sides with salt, and transfer a zip lock bag or bowl. Add one portion of the marinade and toss it with the chicken until all pieces are entirely and evenly coated with the marinade. 
• Marinate the chicken thighs for at least an hour or preferably overnight in the refrigerator.

Making The Sauce

• Take the remaining marinade and heat it in a saucepan over medium heat. Add the chicken broth or water, and bring to a boil.
• Lower the heat to low and let it simmer for about 10 minutes or until the sauce reduces to your desired tickness, then whisk in the butter. Taste for seasoning and add more salt as needed.

To Bake

• Preheat your oven to 375°F (190°C).
• Remove chicken from marinade and transfer to a roasting pan about 2 inches part.
• Place the pan in the oven and bake the chicken until it reaches an internal temperature of 165°F (74°C), about 20 to 25 minutes.

To Grill

• Prepare your grill for medium-high heat grilling.
• Place the chicken thighs, skin-side down, on the preheated grill using indirect heat. Close the grill and cook for approximately 5 minutes, then flip the chicken and cook, brushing with the sauce until it reaches an internal temperature of 165°F (74°C), about 5 to 7 minutes (or longer depending on your grill).

Serve

• Serve the cooked chicken with the vibrant Peri Peri sauce, garnished with additional parsley if desired.

Tips + Notes

• It is important to mix the marinade ingredients well; don’t skip this step.
• The longer the chicken marinates in the fridge the better, the least amount of time would be 2 hours, and no longer than 8 hours.
• Spacing the chicken in the pan is essential, too little space will cause the chicken to steam instead of baking up crisp.

Nutrition Information:

Calories: 433 (22%)| Carbohydrates: 16g (5%)| Protein: 20g (40%)| Fat: 33g (51%)| Saturated Fat: 8g (50%)| Polyunsaturated Fat: 6g| Monounsaturated Fat: 17g| Trans Fat: 0.2g| Cholesterol: 116mg (39%)| Sodium: 120mg (5%)| Potassium: 519mg (15%)| Fiber: 4g (17%)| Sugar: 10g (11%)| Vitamin A: 3982IU (80%)| Vitamin C: 86mg (104%)| Calcium: 51mg (5%)| Iron: 3mg (17%)

Nutritional Data Disclaimer

Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Author:Erren Hart

Course:Main

Cuisine:Portugese

Keyword:Chicken Recipes, peri peri chicken, peri peri chicken recipe

Follow Me on SocialMention @ErrensKitchen or tag #ErrensKitchen on Instagram

Step By Step Instructions

Preparing the Roasted Vegetables

Preheat your oven to 400°F (200°C)

On a baking sheet, arrange the sliced red bell peppers, jalapeño pepper, peeled garlic cloves, and sliced red onion. Drizzle the vegetables with 1 tablespoon of olive oil, and season them with salt and black pepper to your taste.

Roast them in the oven for about 25 to 30 minutes or until they become tender and slightly charred. Then, allow them to cool before transferring to a food processor.

Place the marinated chicken (leaving some space between each piece) and bake for 40 minutes to an hour, basting every 15 minutes.
If you want a crispier result, just pave the chicken under the broiler until you have the desired finish.

Making The Marinade

Add 4 tablespoons (15ml) of lemon juice, 1 tablespoon (15g) of lemon zest, 3 tablespoons (45g) of smoked paprika, 2 teaspoons (10g) of both dried oregano and dried thyme, 4 tablespoons (60ml) of olive oil, 3 tablespoons (45ml) of red wine vinegar, 2 tablespoons (30ml) of honey, a generous handful of roughly chopped fresh parsley, and 2 teaspoons (20g) of red pepper flakes to the roasted vegetables in the food processor.

Blend the mixture until it becomes smooth.

Divide the marinade into two equal portions.

Marinading The Chicken

Season the 2 lbs (about 6 thighs) of chicken thighs (skin-on and bone-in) on both sides with salt. Transfer the seasoned chicken to a ziplock bag or a bowl. Add one portion of the marinade to the chicken and toss them together until every piece is entirely and evenly coated with the marinade.

Marinate the chicken thighs for at least an hour in the refrigerator, or preferably overnight for more flavor infusion.

Making The Sauce

Take the remaining half of the marinade and heat it in a saucepan over medium heat. Bring the mixture to a boil, then reduce the heat to low and let it simmer for approximately 10 minutes or until the sauce reduces to your desired thickness.

Taste for seasoning and add more salt if needed.

Cooking The Chicken

Preheat your oven to 375°F (190°C) for baking, or prepare your grill for medium-high heat grilling. Cook the chicken until it reaches an internal temperature of 165°F (74°C), about 20-25 minutes in the oven or 5-7 minutes per side on the grill.

Serve the cooked chicken with the vibrant Peri Peri sauce, and if desired, garnish with additional parsley for a fresh touch.