Here chicken is marinated in a blend of unique spices, then roasted to perfection, resulting in tangy, spicy, sweet, and citrusy flavors. Made popular all over the world by Nando’s, I was eager to find out what all the excitement was all about. Whether you’ve tried it at Nando’s, or are about to cook this dish for the first time, my version of Peri Peri Chicken will make you a new fan of this famous dish. All it takes is 15 minutes of hands-on prep time on your part, and a great chicken dish is then roasted in your trusty oven. How cool… After trying Peruvian Roast Chicken (Pollo a la Brasa), I was amazed how good roast chicken could be with the right kind of flavorful marinade. We first tried Nando’s when we were in Liverpool last year, and remember digging into Peri Peri Chicken with gusto. Every bite had that perfect combo of tangy and sweet, with a good dose of heat. We are spice lovers, so then and there we became fans. Don’t worry if you’re a little heat intolerant. You can always tone down Peri Peri Chicken to the spice level you enjoy. There is a whole lot going on there besides just heat.
What is Peri Peri Chicken?
Peri Peri Chicken’s origin story begins with the African Bird’s Eye Chili, a key ingredient that gives the dish its signature heat.
The name “Peri Peri” itself is derived from the Swahili term “Pilipili,” meaning “Pepper-Pepper,” and refers specifically to the African Bird’s Eye Chili used in the dish.
When Portuguese explorers came to Africa in the 15th century, they fell in love with the local chilis. This inspired them to make Peri Peri Sauce for marinating chicken. Mixing Portuguese cooking with African flavors created Peri Peri Chicken.
The core of of it lies in its marination, where the chicken is infused with a blend of bird’s eye chili peppers, garlic, olive oil, lemon juice, vinegar, and herbs and spices like paprika and oregano.
The South African chain Nando’s played a big role in spreading Peri Peri Chicken’s fame. With over a thousand locations globally, Nando’s has brought this unique dish to the tables of many.
Today, Peri Peri Chicken continues to gain popularity and is cherished by many foodies worldwide.
A Note on Bird’s Eye Chilis
As mentioned, African bird’s eye chilis are traditional. If you can find those, use them. I often use Thai bird’s eye chilis as a substitute, since they’re easy to find at most local Asian grocery stores. If you can’t find either of these varieties, other hot red peppers can be used. Take note that my recipe uses Thai bird’s eye chilis. If you’re using other types of chili peppers, you’ll want to adjust the amounts based on their heat level. African bird’s eye peppers are 2-3 times hotter, so if that’s what you have, start with just 2 or 3 and taste before adding more. Most chili peppers you find in supermarkets will be less hot than the Thai variety.
What Cut of Chicken Can Be Used?
I make peri-peri chicken using any cut of chicken, from bone-in to boneless, chicken breasts, thighs, drumsticks, whole chicken or even wings. This is a great recipe for spatchcock whole chicken. Pick your favorite and follow the below chicken roasting time chart for the best cooking times for your cut. This can vary depending on the thickness of the chicken and your oven, use the table as a general guideline.
How Long to Roast Chicken
Remember, chicken is safe to eat when the internal temperature reaches 165°F when measured in the thickest part with an instant read thermometer. For dark meat (quarters, thighs and legs), I prefer cooking to an internal temperature of 180-185°F for fall off the bone tender meat.
Ingredients Needed
For Homemade Peri Peri Sauce – Shallots, garlic, red bell pepper, Thai red bird chilis, bay leaves, tomato paste, white wine vinegar, lemon, lemon rind, dried oregano smoked paprika, salt, olive oil. Chicken – Today I am using chicken leg quarters. To Season Chicken – Smoked paprika, salt and pepper.
How to Make Peri Peri Chicken
- Make Homemade Peri Peri Sauce: I start by placing all the ingredients, except for the olive oil, into a blender or food processor. I blend them until they reach a fine consistency. Then, I add in the olive oil and continue blending until the oil is fully incorporated and the sauce becomes smooth. See our complete post on Peri Peri Sauce.
- Marinate the Chicken: I pat the chicken quarters dry and rub them with salt, pepper, and smoked paprika. Then, I pour peri peri sauce over the chicken and make sure the marinade covers it well. With my fingers, I loosen the skin from the chicken to get the marinade underneath. I marinate the chicken for 4 to 24 hour. The longer, the better for developing deep flavors.
- Roast the Chicken: When I’m ready to roast, I preheat the oven to 400°F. I cover a sheet pan with aluminum foil for easy cleanup. Then, I place an oven-safe wire rack on the sheet pan and arrange the chicken quarters, well coated with peri peri sauce, on the rack, skin side up. I lightly brush olive oil all over them to help the skin crisp up nicely. I don’t throw away the remaining peri peri sauce marinade because I’ll use it later to baste the chicken and to make a peri peri dipping sauce. I bake the chicken for 30 minutes, then baste it with the reserved peri peri marinade and continue baking for another 30-40 minutes, depending on the size of the chicken pieces, or until the internal temperature reaches 180-185°F on an instant-read thermometer. I keep an eye on it towards the end of the cooking time. If it’s browning too quickly, I cover it loosely with foil. If needed, I also broil the chicken for a few minutes to get more brown and crispy skin. After removing the chicken from the oven, I let it rest for 10-15 minutes before serving. I serve it with the peri peri dipping sauce I made.
Peri Peri Sauce for Dipping (optional)
I heat 1 teaspoon of olive oil in a saucepan, then add all the remaining peri peri sauce marinade and let it simmer for 10-15 minutes. After that, I add 1 tablespoon of butter and cook it for another 5 minutes.
Grilling Method
When the weather is good for grilling, I marinate the chicken as described earlier. Then, I preheat the grill to medium-high heat, around 350-375°F. I place the chicken skin side down on the grill and close the lid, letting it cook for 6-8 minutes. I flip the chicken over and continue cooking, flipping every 6-8 minutes, until the internal temperature reaches 180-185°F. When the chicken is done, I remove it to a platter and let it rest for 10-15 minutes before serving.
Alpana’s Tips
Serving Suggestions:
Peri Peri Chicken goes with a huge variety of side dishes. Here are some of my top picks: Salads: Caesar Salad, Wedge Salad, Tomato Cucumber Salad, Mexican Street Corn Salad or Classic Coleslaw. Rice dishes: Cilantro Lime Rice, Saffron Rice, Lemon Rice or Coconut Rice with Peas. Potato dishes: Steak Fries, Sweet Potato Fries or Mashed Potatoes. Veggies: Grilled Zucchini, Creamed Spinach, Roasted Broccoli, Succotash or Chakalaka (which also hails from South Africa). Something sweet: Cool off your palate with Mango Salsa, Pineapple Salsa, Peach Salsa, or Watermelon Salad. The next time you’re planning a meal that needs to wow your guests, or simply something to spice up your dinner routine, give my version of Peri Peri Chicken a try. You are going to love it, because it’s the chicken that refuses to be ordinary.
Peri Peri Chicken, on our Gypsy Plate… enjoy!
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