Peri Peri Chicken
Spice up your palate with this Peri Peri Chicken recipe. Each bite is a medley of flavors that will have you going for seconds. It's juicy, fiery, and totally addictive!
This peppered chicken features juicy grilled chicken infused with zesty African-inspired spices. It has a burst of heat and tang, perfectly balanced to excite your palate. It will pair perfectly with this Ivorian Attieke, jollof rice accompanied by my hibiscus drink.
Jump to:
💖Reasons to Love this Recipe
- Piri piri sauce elevates the flavor of grilled chicken and can be used as a sauce or dip for many dishes, such as this meat pie, steak and rice bowl, or our favorite air-fried chicken wings.
- It is a must-try if you like bold, adventurous flavors, like my sweet-and-spicy habanero sauce.
- Whether grilled, roasted, or fried, these chicken quarters are incredibly versatile and always delicious.
- It is marinated perfectly, ensuring each bite is moist, tender, and flavorful.
- Like my honey-soy chicken recipe, these peppered chicken quarters will be cooked in the air fryer, yielding crispy, tender, and juicy chicken.
- Ideal for gatherings and parties, this dish is sure to impress and satisfy all taste buds.
If you like this recipe, consider my hot honey chicken tenders; you'll be glad you did!
What is Peri Peri Sauce
The Peri Peri sauce, or Piri Piri sauce, is a hot and spicy chili-based sauce originating in Southern Africa, particularly in Mozambique and Angola. The name "Peri Peri" or "Piri Piri" comes from the Swahili word "pili pili," meaning "chili pepper."
The sauce is made primarily from fiery red chilies, garlic, vinegar, oil, and various spices. The level of spiciness can vary depending on the type of chilies used and the overall recipe. Some sauce variations may include additional ingredients such as lemon or lime juice, herbs, and spices to enhance flavor.
It is widely used as a marinade or condiment for grilled meats, particularly chicken. Still, it can be used with seafood, vegetables, and other dishes to add a spicy, flavorful punch. I first had this at Nandos in the UK, and I've been hooked ever since.
📃Ingredients Notes
Here is a breakdown of some of the ingredients you'll need to make the piri piri sauce:
Red Chilies: The heart of Peri Peri sauce, these fiery red chilies provide its signature heat and spiciness. I used a mix of African bird's eye (affiliate link), scotch bonnet, and bell pepper. See the substitute list below for reference.
Garlic: Adds a pungent and aromatic flavor that complements the chilies, giving the sauce depth and richness.
Oil: Helps create a smooth, consistent texture in the sauce and carries flavors throughout. Olive oil or any neutral-tasting oil works for this recipe.
Spices (such as paprika and cayenne pepper): These spices contribute to the sauce's unique flavor profile, adding layers of complexity.
Acid: Some recipes include acid, such as vinegar or citrus juice, which imparts a zesty, refreshing twist to the sauce. My choice is lemon juice and white vinegar. The acid also helps preserve the sauce, extending its shelf life.
Herbs: Oregano or thyme are occasionally added to the sauce for added flavor. I used fresh basil to add a sweet and spicy undertone.
Substitution
Pepper: Use serrano peppers, red bell peppers, sweet peppers, or add a tablespoon of dried, smoked paprika
Dried red chilies can be substituted for fresh ones. Soak it in water for 30 minutes to an hour before blending it.
Tomato: You can add tomato paste for more depth and color.
Acid: Red wine vinegar, lime juice, or citric acid can be used instead of lemon. (Please note that this might alter the final taste of the sauce.)
📝Step-by-Step Instructions
Here are some easy-to-follow instructions on how to make the sauce:
Step 1: Blend or process all the sauce ingredients, along with a pinch of salt, in a food processor.
Divide in half and set aside.
Step 2: Blend until you achieve a smooth, well-combined sauce consistency. Adjust the quantity of olive oil and vinegar to reach your preferred thickness and taste.
Step 3: Pat the chicken quarters dry, then place them in a large, wide bowl. Drizzle over some olive oil and season with a little salt.
Step 4: Pour half the blended mix over the chicken and massage it properly. Gently add the marinade between the skin and meat. Cover the bowl with plastic wrap or transfer everything to a resealable plastic bag. Marinate in the refrigerator.
Step 5: Heat oil in a saucepan, add the blended mix, and cook on medium-low heat.
Step 6: The sauce is cooked when the oil settles at the top. Remove from the heat and set aside to cool, or place in an airtight jar.
Step 7: Heat up the airfryer and spray it with an oil spray. Place the chicken thighs in a single layer in the air fryer basket, skin side down, and cook at 400°F (200°C).
Step 8: Flip the chicken thighs, skin side up. Spray with cooking spray, then continue air-frying until the chicken is cooked through and the skin is crispy and slightly charred. Let it rest for a few minutes before serving to allow the juices to redistribute. Garnish with fresh herbs, if desired, and serve hot.
👩🏽🍳Maur's Tips
- Add liquids first before blending for a smooth consistency.
- Let the marinade soak into the chicken quarters for 4 hours or overnight for the best flavor.
- Wear gloves while massaging the chicken with the piri piri sauce.
- Simmer the sauce on the stove for about 15 minutes over medium-low heat to balance the flavors. The sauce is ready when the oil lingers at the top. Add a pinch of chicken seasoning and curry powder for the ultimate flavor.
- Ensure good ventilation when cooking with hot chilies as concentrated as this one.
- Add about half a teaspoon of Citric acid to prolong shelf life in the refrigerator.
🍽What to Serve with Peri Peri Chicken
When serving this flavorful dish, you'll want some sides that complement the spicy goodness. Here are some tasty options:
- Coleslaw: A cool and creamy coleslaw can provide a refreshing contrast to the heat of peppered chicken. It's like a match made in flavor heaven. Try this coleslaw from downshiftology.
- Garlic Bread: A hunk of warm, garlic-infused bread is always a hit. It's great for mopping up any extra sauce and taming the heat.
- Roasted Vegetables: Roasted vegetables, such as carrots, bell peppers, and broccoli, add color and nutrition to your plate and nicely balance out the spice.
- Corn on the Cob: Grilled or boiled corn on the cob, sprinkled with salt and squeezed with lime, can be a simple yet delicious side dish.
- Rice or Fries: For something hearty, consider serving this dish with a side of rice or crispy French fries.
- Green Salad: A fresh green salad with a zesty vinaigrette offers a light, healthy contrast to the richness of the chicken.
- Mashed Potatoes: Creamy mashed potatoes are like a cozy blanket for your taste buds. Their buttery goodness complements the chicken's spiciness.
✅Recipe FAQS
Marinate the chicken in the sauce for up to 24 hours before cooking. Alternatively, you can cook the chicken ahead of time and reheat it when you're ready to serve. Store the cooked chicken in an airtight container in the refrigerator and reheat it thoroughly before serving (preferably in the air fryer).
Peri-peri sauce has a distinctive spicy, tangy flavor from its marinade, made with peri-peri peppers, garlic, lemon juice, and spices. Grilling or roasting the chicken adds a smoky flavor that complements the spiciness. It's a satisfying dish for anyone who loves bold, spicy flavors.
It can be used as a marinade, dipping sauce, sandwich spread, salad dressing, or pizza topping. It adds a spicy and tangy flavor to any dish.
Love Chicken? Here are some chicken-related recipes to Try:
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
📖 Recipe
Peri peri chicken
Equipment
- Food processor or blender
Ingredients
For the sauce:
- Olive oil ¾ cup (or neutral-tasting oil) plus 2 tbs
- 6 Scotch bonnet stems removed adjust to your preferred spice level
- ¼ cup African bird eye Chilies adjust the quantity based on the desired spiciness
- 1 large red onion
- 7 Garlic cloves peeled
- 1 tablespoon Smoked paprika
- 2 tablespoons White distilled vinegar
- 1 tablespoon dried oregano
- 1 tablespoon freeze-dried thyme
- 1 large lemon juiced and zested (about 2 tbs)
- Kosher salt ½ tbs
- ⅓ cup fresh basil with stems
For the chicken
- 2 chicken leg quarters about 2lbs
- 2 tablespoons olive oil
- Salt and ground black pepper to taste about 1 tsp
Instructions
- Blend the Ingredients:
- Add all the ingredients for the sauce in a blender or food processor.Olive oil, 6 Scotch bonnet stems removed, ¼ cup African bird eye Chilies, 1 large red onion, 7 Garlic cloves, 1 tablespoon Smoked paprika, 2 tablespoons White distilled vinegar, 1 tablespoon dried oregano, 1 tablespoon freeze-dried thyme, 1 large lemon, Kosher salt, ⅓ cup fresh basil with stems
- Blend until you achieve a smooth and well-combined sauce consistency (I like mine roughly blended). Divide into two equal parts and set aside in a bowl or jar.
- Marinate the Chicken:
- Pat dry the chicken quarters with a paper towel. Place it in a large bowl, and drizzle with olive oil and a sprinkle of kosher salt and ground black pepper.(please put on gloves for this part.)2 chicken leg quarters, 2 tablespoons olive oil, Salt and ground black pepper to taste
- Pour half of the piri piri sauce into the bowl with the chicken and massage it, making sure to add the marinade between the skin and meat.
- Cover the bowl with plastic wrap or transfer everything to a resealable plastic bag. Marinate in the refrigerator for up to 4 hours (or overnight for maximum flavor).
- Prepare the Piri Piri Sauce
- Heat vegetable oil in a saucepan, add the remainder of the blended pepper mix, and cook on medium-low heat for 15 minutes, stirring frequently to avoid burning.(The sauce is cooked once the oil settles at the top.) remove from heat and set aside.
- Preheat your air fryer to 400°F (200°C) for about 8 minutes.
- Prepare the Air Fryer Basket:
- Remove the marinated chicken from the refrigerator and let it come to room temperature for about 10 minutes. Lightly brush or spray the air fryer basket with cooking spray to prevent sticking.
- Lightly tap the chicken quarters on the side of the bowl to release any excess juice.
- Place the chicken thighs in a single layer in the air fryer basket, skin side down.
- Air fry the chicken at 400°F (200°C) for 10 minutes.
- After 10 minutes, flip the chicken thighs, skin side up. Spray with cooking spray, then continue air frying at 400°F (200°C) for 10-14 minutes, until the chicken is cooked and the skin is crispy and slightly charred (deep brown). The total cooking time may vary depending on the size of the chicken pieces and the specific air fryer model.
- To ensure the chicken is fully cooked, use a meat thermometer to check the internal temperature. It should reach 165°F (74°C) at the thickest part of the chicken.
- Once the chicken is cooked and crispy, remove it from the air fryer.
- Let it rest for a few minutes before serving to allow the juices to redistribute. Spread the cooked peri peri sauce over the chicken. Garnish with fresh herbs, if desired, and serve hot.
- Store leftover chicken in an airtight container for up to 2 days. Reheat in the airfryer.
- There should be at least a cup of sauce left. Store in an airtight container and refrigerate for up to 5 days or freeze for a month.(please see the body of the post for serving options, substitutions, and step photos).
Video
Notes
- If you don't have an air fryer, you can roast it in the oven; please check the internal temperature before consuming it.
- Wear disposable gloves when working with chili peppers.
Tuck the marinade in between the skin and meat for all-around flavor. - If using a blender, add liquids before blending for a smooth consistency.
Let the marinate sip through the chicken quarters for 4 hours or overnight for the best result. - Add a pinch of chicken seasoning and curry powder for the ultimate flavor while simmering the sauce.
- When cooking with highly concentrated hot chilies like this one, it's essential to have good ventilation.
Hi, i don,
I don't usually leave review but i had to for your recipe. We tried this for my family party last week and it was a hit. We had some sauce left and used it for plantains. It was yummy. Thank you! I'll try your meat pie recipe next
Hi Rajabi, thanks for taking the time to leave one here, I appreciate you. I am happy to hear the recipe turned out well for your guest. Do let me know how the meat pie recipe goes.