Tulo

Peri Peri Chicken Recipe

Spicy, garlicky peri peri chicken marinated in a bird's eye chile sauce and grilled or baked until charred, a copycat of the Portuguese-African classic.
Photo by kandhi bharata on Pexels

A long marinade of chile, garlic, lemon, and smoked paprika penetrates the chicken rather than just coating the surface, so the heat and char flavor comes through in every bite, not just the skin.

Prep
20 min
Cook
35 min
Total
55 min
Servings
4

Ingredients

Servings4
  • 2 1/2 lb chicken thighs and drumsticks, bone-in
  • 3 whole red bird's eye chiles, chopped
  • 4 cloves garlic cloves
  • 1 tbsp smoked paprika
  • 3 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 tsp salt

Nutrition per serving

Calories
593
Protein
43g
Carbs
1g
Fat
44g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Blend the chiles, garlic, smoked paprika, lemon juice, olive oil, and salt into a smooth marinade.
  2. 2Coat the chicken pieces in the marinade, cover, and refrigerate at least 2 hours, ideally overnight.
  3. 3Preheat a grill (or oven to 425°F / 220°C).
  4. 4Grill over medium-high heat, turning occasionally, for 30-35 minutes until charred and the internal temperature reaches 165°F (74°C). If baking, roast on a sheet pan for the same time.USDA safe minimum for poultry: 165°F (74°C)
  5. 5Baste with any remaining marinade during the last 10 minutes of cooking.
  6. 6Rest for 5 minutes before serving.

Tips & variations

  • Adjust the heat by seeding the chiles for a milder version, or adding an extra chile for more fire.
  • Spatchcocking a whole chicken instead of using pieces cooks more evenly and gets more skin surface charred.

Storage & reheating

Refrigerate up to 3 days. Reheat in a 350°F oven to keep the skin from turning soggy; the microwave works but softens the char.

Tips from the Tulo kitchen

  • Score the chicken pieces lightly before marinating, it helps the sauce reach past the skin instead of just coating the surface.
  • Baste only with reserved marinade set aside before the raw chicken went in, not the liquid it marinated in, unless that liquid is brought to a boil first.

FAQ

What does peri peri mean?

"Peri peri" (or piri piri) refers to the African bird's eye chile pepper the sauce is built on, and by extension the sauce and dishes made with it, a Portuguese-African flavor tradition, not a specific restaurant brand.

Can I use a store-bought peri peri sauce instead?

Yes, swap the homemade marinade for about 1 cup of a bottled peri peri sauce and marinate the same way. Flavor intensity varies a lot by brand, so taste and adjust with extra lemon or chile if it's mild.

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