Peri Peri Chicken
This peri peri chicken is spicy, tangy, garlicky, and easy to cook on a grill pan, outdoor grill, or under the broiler. A quick blender marinade does most of the work, then the chicken cooks up juicy with lightly charred
- Total time
- 33 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 15mCook 18mPortuguese-AfricanMain Course
Peri peri chicken gets its lively flavor from fresh chiles, garlic, lemon, vinegar, paprika, and herbs. The sauce is bold, but you can control the heat by choosing milder or hotter peppers.
The chicken needs at least 30 minutes in the marinade, but a few hours is even better. Boneless, skinless chicken thighs are forgiving and stay juicy, especially when cooked over high heat.
Serve it with rice, roasted potatoes, a simple salad, or grilled vegetables. Keep a little sauce aside before marinating so you have a clean, bright drizzle for the finished chicken.
01What you'll need
Ingredients
12 items · 4 servings
- 2 pounds boneless, skinless chicken thighs, trimmed
- 1/4 cup fresh lemon juice
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 4 garlic cloves, peeled
- 2 red Fresno chiles, stemmed and roughly chopped, or 1 to 2 bird’s eye chiles for more heat
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper, optional, for extra heat
- 1 teaspoon honey or brown sugar
02How to make it
Step-by-step
1. Blend the peri peri sauce
Add the lemon juice, olive oil, red wine vinegar, garlic, chiles, smoked paprika, oregano, salt, black pepper, cayenne if using, and honey to a blender or food processor. Blend until mostly smooth. A few tiny chile or garlic bits are fine.
2. Reserve a clean spoonful
Pour about 3 tablespoons of the sauce into a small bowl, cover it, and refrigerate it for serving. This sauce has not touched raw chicken, so it is safe to use later as a drizzle.
3. Marinate the chicken
Place the chicken thighs in a large bowl or zip-top bag. Add the remaining sauce and turn the chicken until every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
4. Heat the cooking surface
Heat an outdoor grill, grill pan, or large cast-iron skillet over medium-high heat. If using a skillet or grill pan, lightly oil the surface. The pan should be hot enough that the chicken sizzles when it touches.
5. Cook the first side
Remove the chicken from the marinade and let excess marinade drip off. Place the chicken on the hot surface in a single layer. Cook for 5 to 7 minutes without moving it much, until the underside is browned and lightly charred in spots.
6. Flip and finish cooking
Turn the chicken over and cook for another 5 to 7 minutes, or until the thickest part reaches 165°F on an instant-read thermometer. If the outside browns too quickly, lower the heat to medium and keep cooking until done.
7. Rest the chicken
Transfer the chicken to a clean plate and let it rest for 5 minutes. Resting means leaving the meat alone after cooking so the juices settle back into the chicken instead of running out when you cut it.
8. Serve with reserved sauce
Slice or serve the chicken thighs whole. Spoon the reserved clean peri peri sauce over the top, or serve it on the side with lemon wedges, rice, potatoes, salad, or grilled vegetables.
03From our kitchen
Cook's tips
- Make-ahead: Blend the sauce up to 3 days ahead and refrigerate it in a covered jar. You can also marinate the chicken up to 8 hours ahead; longer than that can make the texture a little soft because of the lemon and vinegar.
- Storage: Refrigerate cooked chicken in an airtight container for up to 4 days. Reheat gently in a covered skillet over low heat, in a 325°F oven, or in the microwave at 50% power so it does not dry out.
- Freezer tip: Freeze cooked peri peri chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Pepper swaps: Fresno chiles make a medium-hot sauce. For mild chicken, use red bell pepper plus a pinch of cayenne. For hotter chicken, use bird’s eye chiles or add more cayenne.
- Chicken swaps: Boneless chicken breasts work, but they cook faster and can dry out. Pound them to an even thickness and pull them from the heat as soon as they reach 165°F.
- No blender: Finely grate the garlic, mince the chiles, and whisk everything together in a bowl. The sauce will be chunkier but still flavorful.
Cook's note
Peri peri, also spelled piri piri, refers to small hot chiles and the spicy sauces made with them. Heat levels vary a lot, so taste a tiny bit of chile before blending and adjust the amount to fit your table.
04Frequently asked
Questions & answers
Can I bake peri peri chicken instead of grilling it?
Yes. Heat the oven to 425°F. Place the marinated chicken on a foil-lined sheet pan and bake for 18 to 22 minutes, or until it reaches 165°F. For more browning, broil it for 1 to 2 minutes at the end, watching closely.
How spicy is this peri peri chicken?
With Fresno chiles, it is medium spicy. The lemon and garlic are just as noticeable as the heat. For a mild version, replace one or both chiles with red bell pepper. For a hotter version, use bird’s eye chiles or keep the cayenne.
Can I use bone-in chicken?
Yes, but it will take longer. Bone-in thighs or drumsticks usually need 30 to 40 minutes on a grill or in a 425°F oven. Cook to 165°F in the thickest part without touching the bone.
Do I have to reserve sauce before marinating?
Only if you want a fresh sauce for serving. Do not reuse marinade that touched raw chicken unless you boil it for at least 1 minute. Reserving some sauce first is easier and gives a brighter flavor.
What should I serve with peri peri chicken?
Good sides include rice, roasted potatoes, corn, cucumber salad, coleslaw, grilled zucchini, or warm flatbread. A cool yogurt sauce also helps balance the heat.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat26 g
- 33%
- Saturated Fat6 g
- 30%
- Cholesterol213 mg
- 71%
- Sodium772 mg
- 34%
- Total Carbohydrate6 g
- 2%
- Dietary Fiber1 g
- 4%
- Total Sugars2 g
- Protein45 g
- 90%
- Vitamin D0.2 mcg
- 1%
- Calcium27 mg
- 2%
- Iron2.5 mg
- 14%
- Potassium615 mg
- 13%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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