Fiery Peri-Peri Chicken
Bold heat. Bright citrus. Serious flavour.
Bring some fire to your table with this vibrant peri-peri chicken recipe. Chilli, garlic, lemon and paprika combine to create a tangy, spicy marinade that transforms everyday chicken into something special.
Inspired by the bold flavours enjoyed across Southern Africa, this recipe is perfect for the braai, the oven or a quick weekend feast.
Peri-peri chicken is known for its combination of chilli heat, garlic, citrus and smoky notes.
Recipe at a glance
- Preparation: 15 minutes
- Marinating: 1 hour
- Cooking: 35–45 minutes
- Serves: 4 people
- Difficulty: Easy
- Cooking method: Oven or braai
Ingredients
- 8 chicken thighs or drumsticks
- 2 tablespoons olive oil
- 2 tablespoons peri-peri seasoning
- 3 garlic cloves, crushed
- Juice of 1 lemon
- 2 tablespoons vinegar
- 1 teaspoon smoked paprika
- 1–2 fresh red chillies, finely chopped, optional
- Salt and black pepper, to taste
- Fresh coriander or parsley, for garnish
For extra heat: Add another chilli or a pinch of cayenne pepper.
For a milder flavour: Omit the fresh chillies and use a mild peri-peri seasoning.
Method
Step 1: Make the marinade
In a bowl, combine the olive oil, peri-peri seasoning, crushed garlic, lemon juice, vinegar and smoked paprika. Add the chopped chillies if you prefer extra heat.
Step 2: Marinate the chicken
Add the chicken and massage the marinade into every piece. Cover and refrigerate for at least one hour. For the best flavour, marinate overnight.
Step 3: Prepare for cooking
Preheat the oven to 200°C. Arrange the chicken on a baking tray or in a baking dish.
Step 4: Cook until tender
Roast for approximately 35–45 minutes, turning halfway through and basting with the marinade from the cooking dish.
If braaiing, cook over medium heat, turning regularly to achieve a lightly charred finish without burning the outside.
Step 5: Finish with freshness
Check that the thickest part of the chicken reaches 75°C. Finish with fresh coriander or parsley and serve with lemon wedges.
What to serve with it
This fiery favourite pairs beautifully with:
- Crispy potato chips
- Fluffy basmati rice
- Portuguese-style rolls
- Creamy coleslaw
- Grilled vegetables
- A fresh tomato and onion salad
Chef’s tip
Reserve a little marinade before adding the raw chicken if you want extra sauce for serving. Never serve marinade that has been in contact with raw chicken unless it has been thoroughly cooked.