The smell of chili and lemon hitting a hot grill is something you don’t forget. This Peri Peri Chicken gets marinated overnight in a fiery sauce, then grilled until the skin crisps up and the meat stays tender. I tried it for the first time at a Portuguese restaurant years ago and spent months trying to recreate it at home turns out it’s way easier than I thought, just a few ingredients and some patience.
If you’re in the mood for other bold dinners that come together without too much fuss, this Poor Man’s Husband Casserole Recipe (Feeds 6 for $15!) and this Hot and Sour Noodle Soup Recipe (Ready in 25 Minutes!) are both favorites around here.
Why You’ll Love This Peri Peri Chicken
This spicy Peri Peri Chicken is simple to make but tastes like you ordered it from your favorite restaurant. The marinade gets under the skin, so every bite is packed with flavor, not just the outside. Grilling the chicken flat means it cooks faster and more evenly, with crispy skin and juicy meat all the way through. It’s also really flexible you can marinate it for a few hours or up to two days, making it perfect for meal prep. Whether you’re feeding your family or hosting friends, this Portuguese peri peri chicken always impresses.
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Peri Peri Chicken Ingredients
Here’s what you’ll need to make this Peri Peri Chicken.
See recipe card below this post for ingredient quantitie
Whole roasting chicken: A 3½ to 4-pound chicken works perfectly for this recipe. Removing the backbone and flattening it helps it cook evenly and soak up the marinade.
Lemon juice: Fresh lemon juice adds bright citrus flavor and helps tenderize the meat. You’ll need about 2 to 3 tablespoons from one lemon.
Peri peri sauce: This bold chili sauce is the heart of the recipe. It’s made with African bird’s eye peppers, garlic, and spices, giving the chicken its signature heat and flavor.
Coarse salt: Seasons the chicken all over and helps the skin crisp up beautifully on the grill.
Water: Mixed with the leftover peri peri sauce to create a basting liquid that keeps the chicken moist and adds extra layers of flavor while grilling.
How To Make Peri Peri Chicken
Follow these steps to make the best homemade peri peri chicken.
Prepare the chicken: Remove the backbone using sharp kitchen shears, then flip the chicken over and press down firmly on the breast to flatten it completely. This technique, called spatchcocking, helps the chicken cook evenly.
Dry and season with lemon: Pat the chicken dry with paper towels, making sure to remove all moisture. Rub the lemon juice all over, including under the breast skin, to infuse citrus flavor deep into the meat.
Season with salt: Sprinkle coarse salt generously on both sides of the chicken and let it sit at room temperature while you prepare the sauce.
Divide the sauce: Make your peri peri sauce according to the recipe and split it evenly into two separate containers. One portion is for marinating, the other for basting.
Marinate the chicken: Use one portion of the sauce to coat the chicken completely, rubbing it on all sides and underneath the skin. This step is key for maximum flavor.
Refrigerate: Cover the chicken and refrigerate for at least 4 hours, but up to 48 hours if you want even deeper flavor. The longer it marinates, the better.
Make the basting sauce: Combine the second portion of peri peri sauce with ½ cup water in a small saucepan. Simmer over low to medium heat for 20 to 30 minutes until it thins out slightly, then set aside.
Preheat the grill: Heat your gas grill, charcoal grill, or smoker to high heat, around 500°F to 600°F.
Bring chicken to room temperature: Take the chicken out of the fridge about 30 minutes before grilling so it cooks more evenly.
Start grilling: Place the chicken skin-side down on the grill, then immediately reduce the heat to medium. Grill for 8 to 12 minutes, rotating it 90 degrees halfway through to get those beautiful charred grill marks.
Flip and continue cooking: Carefully flip the chicken over and grill for another 30 to 40 minutes, or until the thickest part of the thigh reaches 160°F to 162°F on a meat thermometer.
Baste regularly: Every 10 minutes, brush the chicken with the cooked peri peri basting sauce to keep it moist and build up layers of flavor.
Rest the chicken: Remove the chicken from the grill and let it rest for 5 to 7 minutes. If you like, grill some lemon halves during this time for a smoky citrus garnish.
Serve: Slice and serve the chicken with the grilled lemons and extra peri peri sauce on the side.
Substitutions & Variations
Here are a few ways to adapt this Peri Peri Chicken.
Use chicken pieces instead of a whole chicken: If you don’t want to spatchcock a whole bird, you can use chicken thighs, drumsticks, or breasts. Just adjust the cooking time-pieces will cook faster, usually 20 to 30 minutes total.
Try oven roasting: If you don’t have a grill, roast the marinated chicken in a 425°F oven for 45 to 55 minutes, flipping halfway through.
Make it milder: Use less chili in the peri peri sauce or mix in a little extra lemon juice and olive oil to tone down the heat without losing flavor.
Add vegetables: Grill bell peppers, zucchini, or red onions alongside the chicken for a complete meal.
Equipment For Peri Peri Chicken
Here’s what makes grilling this Peri Peri Chicken easier.
Sharp kitchen shears or knife: Essential for removing the backbone and flattening the chicken.
Large mixing bowl: For marinating the chicken and making sure the sauce coats everything evenly.
Paper towels: Helps dry the chicken before seasoning, which leads to crispier skin.
Grill: You can use a gas grill, charcoal grill, or smoker-any of them work great for this recipe.
Grill tongs: Makes flipping and moving the chicken around much easier.
Small saucepan: For simmering the basting sauce before grilling.
Meat thermometer: The most reliable way to make sure your chicken is cooked perfectly without drying it out.
Aluminum foil: Handy for covering the chicken while it rests or for reheating leftovers.
Storage, Make-Ahead & Reheating Tips
This Peri Peri Chicken keeps well and reheats beautifully.
Make-Ahead: You can grill the chicken up to 30 minutes before serving. Keep it covered in the oven or on the grill at temperatures below 200°F to stay warm without drying out.
Storage: Store leftover chicken in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw in the fridge for a full day before reheating.
Reheating: Place the chicken in a 13×9-inch casserole dish with ½ cup of water. Cover with foil and bake at 375°F for 10 to 12 minutes, or until heated through. The water keeps the meat juicy.
Expert Tips
Marinate under the skin: Don’t skip rubbing the sauce underneath the breast skin. It infuses flavor directly into the meat and keeps it extra juicy.
Save the backbone: Toss it in a freezer bag and save it for homemade chicken stock later.
Control flare-ups with ice cubes: If the grill flames up, toss a few ice cubes on the hot spots. It cools things down fast without losing too much heat.
Use a meat thermometer: Aim for 160°F to 162°F in the thickest part of the thigh. The chicken will reach 165°F as it rests.
Let it rest: Resting for 5 to 7 minutes after grilling locks in all the juices and makes slicing easier.
Serving Suggestions
Here are a few cozy ways to serve this bold flavored Peri Peri Chicken.
With rice and greens: Serve over fluffy white rice or yellow rice with a side of sautéed greens or a simple green salad.
In wraps or pitas: Shred the chicken and stuff it into warm pitas with lettuce, tomatoes, and a drizzle of yogurt or extra peri peri sauce.
With roasted vegetables: Pair with roasted potatoes, sweet potatoes, or grilled vegetables for a complete, colorful meal.
As part of a platter: Slice the chicken and serve it on a big platter with grilled corn, crusty bread, and dipping sauces for a family-style dinner.
If you’re craving more hearty comfort meals, try this Best Apple Cider Braised Pork Shoulder Recipe (3 Hours!) for a cozy weekend dinner..
FAQ
De quel pays provient le poulet Peri Peri Chicken ?
Peri peri chicken comes from Portuguese and African cuisine, especially popular in Mozambique, South Africa, and Portugal. The dish was created by Portuguese settlers in Africa using local African bird’s eye peppers.
Le poulet Peri Peri Chicken est-il bon pour la perte de poids ?
Yes, peri peri chicken can be part of a healthy diet. Grilled chicken is high in protein and relatively low in calories, especially if you remove the skin. The spicy marinade also has minimal added sugar or fat. Just watch portion sizes and pair it with vegetables or whole grains.
Quel est le menu du Rooster Peri-Peri & Fried Chicken ?
Rooster Peri-Peri & Fried Chicken is a restaurant, so their menu may vary by location. Typically, peri peri chicken spots serve grilled chicken with different spice levels, fries, rice, coleslaw, and sauces. Check their website or call for the most current menu.
Que mange-t-on avec du poulet Peri Peri Chicken ?
Peri peri chicken pairs beautifully with rice, fries, grilled vegetables, corn on the cob, coleslaw, or a fresh green salad. You can also serve it with crusty bread to soak up the sauce or wrap leftovers in pitas with fresh veggies. My family loves it with simple roasted potatoes and a cooling cucumber salad to balance the heat.
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Peri Peri Chicken
Peri Peri Chicken
Bold, smoky Peri Peri Chicken soaked in zesty chili-lemon flavor and finished juicy with every bite.
Ingredients
Method
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Remove the backbone from the chicken, then flip it breast-side up and firmly press down to flatten it evenly.
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Pat the chicken completely dry using paper towels, then rub the lemon juice over the skin and gently under the breast skin.
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Sprinkle salt generously over all surfaces of the chicken and allow it to sit uncovered at room temperature.
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Prepare the peri peri sauce and divide it evenly into two separate containers.
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Massage one portion of the sauce thoroughly over the chicken, coating all sides and sliding some beneath the skin.
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Cover the chicken and refrigerate for a minimum of 4 hours or up to 48 hours to deepen flavor.
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Combine the remaining peri peri sauce with water in a small saucepan and simmer gently until slightly thinned, about 20-30 minutes.
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Preheat the grill to high heat, aiming for a temperature between 500°F and 600°F.
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Remove the chicken from the refrigerator and allow it to rest at room temperature for about 30 minutes before grilling.
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Place the chicken skin-side down on the grill, then immediately reduce the heat to medium.
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Grill the skin side for 8-12 minutes total, rotating once halfway through to create crosshatch grill marks.
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Carefully flip the chicken over and continue grilling for 30-40 minutes until the thickest part reaches 160-162°F.
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Brush the chicken with the cooked peri peri sauce every 10 minutes while it finishes cooking.
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Transfer the chicken off the grill and let it rest for 5-7 minutes before serving, optionally grilling lemon halves alongside.
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Serve warm with extra peri peri sauce and grilled lemons if desired.
Nutrition
Notes
This chicken brings the kind of smoky heat that lingers long after dinner is done. The citrus, char, and slow basting create that unforgettable backyard-grill aroma everyone gathers around.
