Peri-Peri Chicken: The Ultimate Recipe for Spicy, Juicy Perfection
Peri-Peri Chicken – the ultimate recipe for spicy, juicy, and authentic Portuguese-style flame-grilled chicken! Made with African Bird’s Eye chilies, roasted peppers, garlic, and citrus, this homemade peri-peri sauce delivers bold, complex heat. Marinate overnight for the best flavor, then grill or bake to perfection.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes (plus marinating time)
- Yield: 4-6 servings
- Category: Main Dish
- Method: Grill, Bake, Roast
- Cuisine: Portuguese, African
Ingredients
- 2 lbs bone-in, skin-on chicken thighs (about 8 thighs)
- 4–6 African Bird’s Eye chilies or red Thai chilies, de-stemmed
- 1 red bell pepper, quartered
- ½ medium yellow onion, quartered
- 6 cloves garlic, peeled
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ¼ cup fresh lemon juice
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
Instructions
- Preheat oven to 400°F (200°C). Toss chilies, bell pepper, onion, and garlic with a drizzle of olive oil. Roast 15–20 minutes until softened and slightly charred.
- Transfer roasted vegetables to a blender. Add remaining olive oil, red wine vinegar, lemon juice, smoked paprika, oregano, and salt. Blend until smooth.
- Place chicken thighs in a large bowl or resealable bag. Pour over 2/3 of the peri-peri sauce, coating thoroughly. Reserve 1/3 for basting and serving. Refrigerate at least 4 hours or overnight.
- Grill Method: Preheat grill to medium-high. Grill chicken 6–8 minutes per side, basting with reserved sauce, until internal temp reaches 165°F (74°C).
- Oven Method: Preheat oven to 425°F (220°C). Bake chicken 25–35 minutes until cooked through. Broil 2–3 minutes for crispier skin.
- Rest chicken 5–10 minutes before serving. Serve with extra peri-peri sauce.
Notes
- African Bird’s Eye chilies are traditional for peri-peri – they’re very spicy! Adjust number of chilies to control heat level.
- Marinate for at least 4 hours, but overnight (12-24 hours) is best for deepest flavor penetration.
- For extra char and smokiness, grill over charcoal rather than gas.
- Make extra sauce and use as a marinade for shrimp, tofu, or vegetables.
- Leftover sauce can be refrigerated for up to 2 weeks or frozen for 3 months.
- Serve with Portuguese rice, roasted potatoes, grilled vegetables, or coleslaw.
- Garnish with fresh cilantro and serve with lemon wedges.
- Leftover chicken is excellent cold in sandwiches or salads.