This Peri Peri Chicken recipe gives you juicy, spicy chicken with a homemade sauce you'll want to spoon over everything. You control the heat, from gentle warmth to properly fiery. Bake it in the oven on a weeknight or throw it on the barbecue in summer. If you love Nando's, you'll love this even more.
Making it at home costs a fraction of the restaurant version. You also know exactly what goes into it, which makes it the healthier choice too.
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The spicy peri peri marinade is what makes this dish so special. I roast red onions, garlic, peppers, and chilies to add depth of flavor, then blend them with olive oil, vinegar, lemon juice, and seasoning. You can use the remaining sauce for dipping; it's truly delightful!
What is Peri Peri?
Peri peri, also spelled as "piri piri" or "pili pili," is a type of chili pepper, specifically the African Bird's Eye chili. It's also the name of a spicy sauce or marinade made from these peppers, commonly used in Portuguese and African cuisine.
Peri peri is a fiery and flavorful sauce that typically includes ingredients like chili peppers, garlic, vinegar, oil, and spices.
People carried this sauce across three continents. The bird's eye chili is native to the Americas. Portuguese traders took it to Africa in the 1500s, where it grew happily and picked up its name: piri piri means "pepper-pepper" in Swahili. Cooks in Mozambique and Angola blended the chili with garlic, vinegar, and paprika from the Portuguese pantry. That blend became the famous sauce.
Portugal fell for it too. Frango piri piri became an institution in the Algarve in the 1970s, with the small town of Guia as its famous home. Nando's, founded in Johannesburg in 1987, then took peri peri chicken to the rest of the world. The chili itself sits between 50,000 and 175,000 Scoville units, several times hotter than a jalapeño, so a little goes a long way.
Why This Recipe Works?
- The method is two simple steps. You blend the sauce, then the oven does the work.
- Every ingredient comes from a regular supermarket, with no specialty shopping needed.
- Roasted red onions, peppers, and chilies give the sauce a sweetness and depth that bottled versions never manage.
- You are in charge of the heat. The same recipe goes from family-mild to properly fiery with a small change in the chilies.
- Both the sauce and the marinated chicken can be prepared a day ahead, so it suits meal prep and busy weeks.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Peri Peri Sauce
- Red peppers - I usually use romano peppers but red bell peppers or any sweet type of red pepper works great with this recipe.
- Red chilies - The sauce is originally made with peri peri chilies, also known as the 'African Bird’s Eye Chilli'. However, you can also use Thai red chilies. If you don't want too much heat, opt for a milder version to adjust it to your taste.
- Garlic - Use freshly peeled garlic cloves, and make sure to remove green bits in the center if there are any.
- Red onion - Roasting the onions enhances their natural sweetness, which balances the spiciness of red chilies.
- Vinegar - I use white vine vinegar or apple cider vinegar to add some acidity to the sauce.
- Olive oil - It helps tenderize the chicken pieces as well as add flavor. I use mild-tasting cooking olive oil but you can use extra virgin olive oil for a stronger flavor.
- Lemon juice - As always, use freshly squeezed lemon juice, not the bottled ones.
- Brown sugar - It balances the acidity from the vinegar, the sourness from the lemon, and the heat from the chilies.
Peri Peri Chicken
- Chicken legs - I choose bone-in, skin-on chicken leg quarters for extra flavor. Pat them dry with a paper towel, no need to rinse. Drumsticks, thighs, or a mix of both are also great options.
- Scallion - Or green onions - spring onions are perfect for garnishing piri piri chicken.
- Corn on the cob - It is entirely optional. I enjoy serving this Portuguese chicken dish with corn on the cob on the side as it was one of our favorite side dishes when we used to eat at Nando's.
How to Make Nando's Peri Peri Chicken at Home?
Prepare the Piri Piri Sauce
Preheat the oven to 400°F (200°C). Place the red onion, red chilies, red peppers, and peeled garlic cloves on a baking sheet. Drizzle with a little olive oil.
Roast in the oven for about 18-20 minutes or until the vegetables are lightly charred and tender.
In a blender, combine the roasted vegetables with smoked paprika, salt, lemon juice, olive oil, white wine vinegar (or apple cider vinegar), brown sugar, and dried thyme or oregano.
Blend until smooth. Adjust the seasoning to taste.
Bake Piri Piri Chicken
Reduce the oven temperature to 375°F (190°C). Pat the chicken leg quarters dry with a paper towel and place them in a baking dish.
Season the chicken with ¼ teaspoon of freshly ground black pepper and ½ teaspoon of salt.
Pour a generous amount of the prepared Piri Piri Sauce over the chicken, ensuring it's well-coated.
Marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
Put the marinated chicken leg quarters on a baking dish and bake in the preheated oven for about 45-50 minutes, or until the chicken's internal temperature reaches 165°F (74°C) and it has a golden-brown color.
Wrap the corn on the cobs in aluminum foil and place them on a separate baking sheet to cook while the chicken legs are in the oven. Once done, garnish the peri peri chicken with scallions, lemon slices, and chopped parsley.
Recipe Tips From the Chef
- If you have time, marinate the chicken for a minimum of two hours, ideally overnight to let the flavors soak into the meat. Don't go much past 24 hours though, as the acidic marinade starts to break down the texture of the meat.
- Set aside a few spoonfuls of the peri peri sauce before it touches the raw chicken. That clean batch is safe for basting during cooking and for serving at the table. If you do baste with used marinade, boil it thoroughly first.
- Taste the peri peri sauce before marinating the chicken and adjust the amount of chili to your preference for heat.
- Pat the chicken dry before it goes into the marinade. The sauce clings better to dry skin.
- Watch the chicken while baking to avoid drying it out. Use a cooking thermometer to check if it's done, ensuring the internal temperature reaches 165°F (74°C).
- You can store extra peri peri sauce for up to a week for later use as a marinade or dipping sauce for other dishes.
- Try grilling the chicken for a more authentic Nando's flavor instead of baking it.
- Use a rimmed metal baking sheet or roasting tin rather than a glass dish. Metal runs hotter, so the skin crisps instead of stewing.
- If you want that chargrilled Nando's look, finish the baked chicken under a hot broiler for a few minutes. Watch it closely.
- Rest the chicken for 5 to 10 minutes before serving so the juices settle back into the meat.
- Work some of the marinade underneath the skin with your fingers. That is how the flavor reaches the meat itself instead of sitting on the surface.
- Wear kitchen gloves when handling hot chilies, and keep your hands away from your eyes while you work.
Other Cooking Methods
On the barbecue: The barbecue gives the most authentic result. Grill the chicken over medium heat, skin side down first, then turn and baste with the reserved sauce until cooked through. Keep it away from fierce direct flames, as the sugars in the marinade burn easily.
In the air fryer: The air fryer does a wonderful job with the skin. Cook the marinated chicken at 400°F (200°C), skin side up, for about 20 to 25 minutes. Timing varies with the size of the pieces, so use a thermometer to confirm 165°F (74°C) at the thickest point.
Storage Instructions
Allow the peri peri chicken to cool completely before storing. Store leftover Peri Peri chicken in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
To reheat peri peri chicken, preheat the oven to 350°F (175°C). Place the chicken on a baking sheet and cover it loosely with aluminum foil to prevent drying. Heat the chicken in the oven for about 15-20 minutes or until warmed through.
Alternatively, you can reheat individual portions in the microwave for 2-3 minutes, checking now and then that it heats evenly.
Serving Suggestions
At Nando's, this delightful chicken dish is typically served with corn, slaw, and a choice of rice or fries. Some side dish options you can make at home are:
Crispy Sauté Potatoes with Garlic
The leftover sauce is wonderful on shrimp, roasted vegetables, fries, and eggs. For a lovely finishing touch, roast a few lemon halves alongside the chicken for squeezing over at the table.
Make Ahead
Both parts of this recipe are happy to wait. The peri peri sauce keeps in a jar in the fridge for up to 3 days, so you can make it well ahead of cooking day. The chicken can sit in the marinade overnight, which deepens the flavor. On the day itself, all that is left to do is bake.
Recipe FAQs
You can use boneless chicken thighs or breasts if you prefer. Just adjust cooking times to avoid overcooking.
You can use store-bought peri peri sauce for convenience. But making your own allows you to adjust flavors and spice levels to your liking.
Yes. Spatchcock it first: cut out the backbone with kitchen scissors and press the bird flat. It cooks evenly this way and takes about 45 to 55 minutes at the same temperature. Check that the thickest part reaches 165°F (74°C) before serving.
As spicy as you make it. The heat comes from the chilies in the homemade sauce, so use fewer chilies, or swap in milder ones, for a gentle version. Take the seeds out for less fire without losing the flavor. For a Nando's extra-hot experience, add an extra bird's eye chili or two.
Related Recipes
For more delicious chicken recipes perfect for weeknight dinners, why not try:
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I hope you enjoy the process of making this Easy Homemade Peri Peri Chicken as much as you enjoy eating it! 🙂
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Peri Peri Chicken Recipe
Ingredients
For Piri Piri Sauce
- 1 small red onion (about 4 oz/120 g)
- 2 red chilies
- 2 red peppers (sweet Romano peppers) (about 9 oz/250 g)
- 4 cloves garlic (peeled)
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ lemon (juiced)
- ⅓ cup good quality olive oil
- ¼ cup white wine vinegar or apple cider vinegar
- 1 teaspoon brown sugar
- ½ teaspoon dried thyme or oregano
For the Piri Piri Chicken
- 4 chicken leg quarters
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon salt
- 4 pieces corn on the cobs
- 4 sliced scallions (to garnish)
- lemon slices (to garnish)
- chopped parsley (to garnish)
Instructions
Prepare the Piri Piri Sauce
- Preheat the oven to 400°F (200°C).
- Place the red onion, red chilies, red peppers, and peeled garlic cloves on a baking sheet. Drizzle with a little olive oil.
- Roast in the oven for about 18-20 minutes or until the vegetables are lightly charred and tender.
- In a blender, combine the roasted vegetables with smoked paprika, salt, lemon juice, olive oil, white wine vinegar (or apple cider vinegar), brown sugar, and dried thyme or oregano.
- Blend until smooth. Adjust the seasoning to taste.
Bake the Marinated Chicken
- Reduce the oven temperature to 375°F (190°C).
- Pat the chicken leg quarters dry with a paper towel and place them in a baking dish.
- Season the chicken with ¼ teaspoon of freshly ground black pepper and ½ teaspoon of salt.
- Pour a generous amount of the prepared Piri Piri Sauce over the chicken, ensuring it's well-coated.
- Marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
- Put the marinated chicken leg quarters on a baking dish and bake in the preheated oven for about 45-50 minutes, or until the chicken's internal temperature reaches 165°F (74°C) and it has a golden-brown color.
- Wrap the corn on the cobs in aluminum foil and place them on a separate baking sheet to cook while the chicken legs are in the oven.
- Once done, garnish the peri peri chicken with scallions, lemon slices, and chopped parsley.
Notes
- Marinate the chicken for at least 2 hours, ideally overnight. The longer it sits, the deeper the flavor, but stop at 24 hours, as the acid starts to break down the meat.
- Set aside a few spoonfuls of sauce before it touches the raw chicken, so you have a clean batch for basting and serving.
- Taste the sauce before marinating and adjust the chilies to your heat preference. Removing the seeds tames the fire without losing flavor.
- Pat the chicken dry before marinating so the sauce clings well.
- Bake on a rimmed metal baking sheet rather than a glass dish for crispier skin. Check doneness with a thermometer: 165°F (74°C) at the thickest part.
- For a chargrilled finish, give the baked chicken a few minutes under a hot broiler. On the barbecue, cook skin side down first over medium heat and keep it away from fierce flames, as the marinade burns easily.
- Substitutions: boneless thighs or breasts work with shorter cooking times. A whole spatchcocked chicken takes 45 to 55 minutes. Store-bought peri peri sauce saves time, though homemade lets you control the heat.
- Make ahead: the sauce keeps in a jar in the fridge for up to 3 days. The chicken can marinate overnight.
- Storage: keep leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months and thaw overnight in the fridge. Reheat in the oven, covered, until piping hot.
- Rest the cooked chicken for 5 to 10 minutes before serving.
Jemma says
This peri peri chicken was spicy, smoky, and really delicious. Perfect for grilling or roasting.