This is a beloved dish that originated in Portugal, where African bird’s eye chili peppers met Portuguese culinary tradition. The result is a spicy, tangy, flame grilled chicken that’s absolutely irresistible. This recipe brings those bold, zesty flavors right to your kitchen. It’s easy to make and packed with flavor. Whether you’re firing up the grill or using your oven, you’re in for a delicious meal.

Piri Piri Chicken

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Ingredients

For the Piri Piri Sauce:
6-8 piri piri chilies fresh preferably
6 garlic cloves
Zest and juice of 1 lemon
3 tbsp red wine vinegar
120 ml ½ cup olive oil
1 tsp smoked paprika
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
For the Chicken:
4-6 chicken thighs or drumsticks skin-on for best results
1 tsbp olive oil
1 tsp paprika
½ tsp dried thyme
½ tsp garlic powder
Salt and pepper
Fresh coriander for garnish
Lemon wedges for serving

Instructions

Make the Piri Piri Sauce:

1. If using dried chilies, soak them in hot water for 10 minutes, then drain and chop roughly.

2. In a small pan over medium heat, add a touch of oil and sauté the chilies and garlic for 1-2 minutes. Add lemon zest, spices, vinegar, and remaining olive oil. Simmer for 2-3 minutes, stirring constantly.

3. Remove from heat and blend with a hand blender until you have a chunky paste (pesto consistency, not soup-like). Let cool completely. Reserve ⅓ of the sauce for later.

Prepare the Chicken:

4. Mix 1 tablespoon olive oil, paprika, thyme, garlic powder, salt and pepper. Rub over chicken pieces.

5. Place chicken in a large ziplock bag with ⅔ of the cooled piri piri sauce. Marinate for at least 1 hour (or overnight for best flavor). Bring to room temperature before cooking.

Cook in the Frying Pan:

6. Heat a large frying pan (cast iron works great) over medium/high heat with a drizzle of oil. Place chicken skin side down. Cook for 5 minutes without moving to get crispy skin.

7. Flip chicken and cook another 2 minutes. Deglaze the pan with a splash of water or vinegar, scraping up any stuck bits (they’ll burn otherwise).

8. Reduce heat to medium/low, cover partially, and cook for 12-15 minutes until chicken reaches 165°F – 75°C internal temperature, turning occasionally.

9. Spoon over with reserved piri piri sauce to serve

Serve:

10. Garnish with fresh coriander and lemon wedges, fries, and a simple green salad.

Notes:

• The sauce is versatile and you can use it to roast a chicken, oven cookor bbq the chicken pieces too.

• If you can’t find piri piri chilies, bird’s eye or Thai red chilies work well

• The sauce keeps for up to 2 weeks in the fridge

• Goes perfectly with yellow rice or crispy fries, the Portuguese way!

Spice Level: Very spicy! Reduce chilies to 4-5 if you prefer milder heat.

Piri Piri Chicken