We’re not just firing up the grill, we’re igniting your taste buds with this fiery, authentic Peri-Peri Chicken! Think juicy chicken marinated in a spicy blend of habanero peppers, smoked paprika, garlic, cilantro, and more. It’s got those African and Portuguese vibes that’ll make your mouth water. Yes – it’s here to hit the spicy spot!
I’ve never believed in coincidences simply because I think everything happens for a reason. Just over a week ago, my mum, Babul, passed away, and I’ve been reflecting on the beautiful memories we’ve shared. It was during this time that I realized how special food has always been in our lives.
Months ago, I planned my recipe calendar for The Morning Show Canada, each dish carefully chosen. As fate would have it, this week’s recipe is Peri Peri Chicken—the very dish that held a special place in my mum’s heart. In fact, it was one of her favourites, whether we were in the UK hitting Nando’s every Friday night after Jamat Khana or enjoying it here in Toronto during her visits. It’s more than just a recipe now; it’s a poignant reminder of the joyous moments we shared around the table.
Today, as I share this recipe with you, it’s not just about the flavours, techniques and nutrition—it’s about honouring Babul’s memory and celebrating the love and connection we experienced through food.
What is Peri Peri Chicken?
Peri Peri Chicken, also known as Piri Piri Chicken, originates from a fusion of African and Portuguese culinary traditions. The name “peri peri” or “piri piri” comes from the Swahili word for “pepper,” reflecting its fiery essence.
This dish features chicken marinated in a spicy sauce crafted from peri peri peppers, garlic, lemon juice or vinegar, and spices like paprika and oregano. Grilled or roasted to perfection, it delivers a robust flavour profile—bold, tangy, and delightfully spicy—that has garnered global popularity.
Despite debates around cultural appropriation, it continues to be celebrated for its rich history and its ability to bring people together through shared culinary enjoyment.
Nutrition highlights
This authentic Peri-Peri recipe is bursting with spicy goodness and nutritional benefits:
- Heart healthy, with the addition of olive oil and lean chicken.
- Rich in Vitamin C, thanks to the peppers and lemon juice.
- Anti-inflammatory, due to capsaicin in chili peppers.
How to make it
Alright, buckle up because making this is easier than you think! Let’s dive into how simple it is to grill up this spicy goodness at home — perfect for easy healthy meals.
Ingredients you need
Step 1: Grill the Bell Pepper
Step 2: Make the Grilled Chicken Marinade
Step 3: Marinate the Chicken
Step 4: Grill the Chicken
It’s time to prepare your grill for some serious spicy chicken action!
As you grill, be sure to check the internal temperature of your chicken to ensure it’s fully cooked through. The recommended internal temperature for chicken is 165°F (74°C). This ensures it’s safe to eat and perfectly juicy!
While the USDA recommends cooking chicken to an internal temperature of 165°F (74°C) to ensure safety, some prefer to cook it to 170°F (77°C) for added reassurance. It’s essential to use a meat thermometer to verify the temperature at the thickest part of the chicken to ensure thorough cooking.
Serve
I like to let the grilled leg quarters sit for 5 minutes to give a juice bite! Serve your chicken with salad, Garlic Bread, and your favourite vegetables for a balanced and delicious meal. It’s quite something!
For a complete list of ingredient measurements and detailed step-by-step instructions, you can find everything you need in the printable recipe card located at the bottom of this post
Tip for the Newbie Cook
Preheat your grill to medium-high heat thoroughly before adding the chicken. This not only helps achieve perfect char and lock-in juices but also prevents the chicken from sticking to the grill and tearing off parts of its flesh. Agreed, no one wants a chicken that looks like it’s been through a wrestling match with the grill
Food safe storage
Got leftovers? Here’s how to store your grilled chicken safely. First, cool before transferring it to an airtight container and refrigerate to prevent bacterial growth.
To reheat and enjoy your Chicken:
- Microwave: Place your leg quarters on a microwave-safe plate in a single layer, cover with a damp paper towel to retain moisture, and microwave on high in 30-second intervals until heated through.
- Oven: Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish, cover to prevent drying out and bake for about 15-20 minutes or until heated through.
- Grill: For a quick refresh of flavour, reheat the chicken on a preheated grill over medium heat, turning occasionally until warmed throughout.
If you try this high-protein recipe, I’d love to hear your feedback! Drop your rating, leave a comment, and be sure to tag me on Instagram @DesiliciousRD! Seeing your creations truly makes me smile!
How To Make Authentic Peri-Peri Chicken To Perfection
We’re not just firing up the grill, we’re igniting your taste buds with this fiery, authentic Peri-Peri Chicken! Think juicy chicken marinated in a spicy blend of habanero peppers, smoked paprika, garlic, cilantro, and more. It’s got those African and Portuguese vibes that’ll make your mouth water. Yes – it’s here to hit the spicy spot!
Servings 5 leg quarters
Calories 346kcal
Cost $25
Equipment
-
1 Compact blender
Ingredients
- 1.65 kg leg quarters skin off, fat removed 1 lemon, approximately 330 g per leg quarter – 5 extra large leg quarters
- 1 bell pepper red, washed, cut into medium chunks
- ¼ cup olive oil extra virgin
- 2 shallots peeled, ends removed
- 5 garlic large cloves, peeled
- 2 Habanero peppers medium, with seeds
- ½ cup cilantro washed, with stems
- 1½ tsp salt sea salt
- 1½ tsp smoked paprika
- 1 tsp cayenne pepper
- 1½ tsp oregano dried
- 1 lemon juice only
Instructions
-
Preheat your oven to broil.
-
Coat the red bell pepper chunks with 1 tsp of olive oil. Broil on the top middle shelf in the oven until charred and tender (not mushy).
-
In a compact blender, combine the broiled red bell pepper, salt, smoked paprika, cayenne pepper, oregano, remaining olive oil, shallots, lemon juice, garlic cloves, cilantro, and habanero peppers. Blend until smooth, ensuring there are no solid pieces left. Avoid over-blending to maintain some texture.
-
Use 2/3 of the marinade for this step, reserving 1/3 for basting. Take some of the marinade in your hands and massage it into each chicken leg quarter, making sure to coat all the nooks and crannies. Place the marinated chicken in an airtight container and refrigerate for at least 24 hours.
-
Prepare your outdoor grill for medium-high heat. Place the marinated chicken leg quarters on the preheated grill. Grill, turning and rotating each piece to prevent burning. Baste with the reserved marinade – once on each side of the chicken to pack in the flavour. Grill until the internal temperature of the chicken reaches 170°F (77°C) to ensure it is fully cooked through and juicy.
-
Once grilled, allow to sit for 5 minutes before serving.
To serve
-
Finish by serving your spicy chicken with garlic bread, a carrot raisin salad with chickpeas, or your favourite veggies to seal the meal. Enjoy!
Video
Notes
Food safe storage
- Got leftovers? Here’s how to store your grilled chicken safely. First, cool before transferring it to an airtight container and refrigerate to prevent bacterial growth.
- To reheat and enjoy your Chicken in the Microwave: Place your leg quarters on a microwave-safe plate in a single layer, cover with a damp paper towel to retain moisture, and microwave on high in 30-second intervals until heated through.
- To reheat and enjoy your Chicken in the Oven: Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish, cover to prevent drying out and bake for about 15-20 minutes or until heated through.
- To reheat and enjoy your Chicken in the Grill: For a quick refresh of flavour, reheat the chicken on a preheated grill over medium heat, turning occasionally until warmed throughout.
Nutrition
Calories: 346kcal | Carbohydrates: 7g | Protein: 33g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 702mg | Potassium: 163mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1.331IU | Vitamin C: 44mg | Calcium: 30mg | Iron: 1mg
Equipment
-
1 Compact blender
Ingredients
- 1.65 kg leg quarters skin off, fat removed 1 lemon, approximately 330 g per leg quarter – 5 extra large leg quarters
- 1 bell pepper red, washed, cut into medium chunks
- ¼ cup olive oil extra virgin
- 2 shallots peeled, ends removed
- 5 garlic large cloves, peeled
- 2 Habanero peppers medium, with seeds
- ½ cup cilantro washed, with stems
- 1½ tsp salt sea salt
- 1½ tsp smoked paprika
- 1 tsp cayenne pepper
- 1½ tsp oregano dried
- 1 lemon juice only
Instructions
-
Preheat your oven to broil.
-
Coat the red bell pepper chunks with 1 tsp of olive oil. Broil on the top middle shelf in the oven until charred and tender (not mushy).
-
In a compact blender, combine the broiled red bell pepper, salt, smoked paprika, cayenne pepper, oregano, remaining olive oil, shallots, lemon juice, garlic cloves, cilantro, and habanero peppers. Blend until smooth, ensuring there are no solid pieces left. Avoid over-blending to maintain some texture.
-
Use 2/3 of the marinade for this step, reserving 1/3 for basting. Take some of the marinade in your hands and massage it into each chicken leg quarter, making sure to coat all the nooks and crannies. Place the marinated chicken in an airtight container and refrigerate for at least 24 hours.
-
Prepare your outdoor grill for medium-high heat. Place the marinated chicken leg quarters on the preheated grill. Grill, turning and rotating each piece to prevent burning. Baste with the reserved marinade – once on each side of the chicken to pack in the flavour. Grill until the internal temperature of the chicken reaches 170°F (77°C) to ensure it is fully cooked through and juicy.
-
Once grilled, allow to sit for 5 minutes before serving.
To serve
-
Finish by serving your spicy chicken with garlic bread, a carrot raisin salad with chickpeas, or your favourite veggies to seal the meal. Enjoy!
Video
Notes
Food safe storage
- Got leftovers? Here’s how to store your grilled chicken safely. First, cool before transferring it to an airtight container and refrigerate to prevent bacterial growth.
- To reheat and enjoy your Chicken in the Microwave: Place your leg quarters on a microwave-safe plate in a single layer, cover with a damp paper towel to retain moisture, and microwave on high in 30-second intervals until heated through.
- To reheat and enjoy your Chicken in the Oven: Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish, cover to prevent drying out and bake for about 15-20 minutes or until heated through.
- To reheat and enjoy your Chicken in the Grill: For a quick refresh of flavour, reheat the chicken on a preheated grill over medium heat, turning occasionally until warmed throughout.
The post How To Make Authentic Peri-Peri Chicken To Perfection appeared first on Shahzadi Devje, Desi~licious RD.