Peri-Peri Chicken

Peri Peri Chicken

Popularised by Nando's, peri peri chicken is a grilled dish featuring spiced chicken infused with the fiery flavours of red 'piri-piri' chillies. With its irresistible combination of spice, acidity, and juicy grilled perfection, peri peri chicken is a true winner. Join us as we reveal the secrets behind this mouthwatering delight that will leave you craving for more. Let's get started on our flavourful peri peri chicken recipe!
Prep Time 20 minutes
Cook Time 1 hour
Course Lunch, Main Course
Cuisine African, BBQ, Portuguese
Servings 5


  • Lidded BBQ


  • 2 skin on whole chickens, approx 1kg (spatchcocked and cut into two)

Dry rub

  • ½ tsp table salt per kg chicken (added before the paprika and kashmiri chilli powder)
  • 2 tbsp paprika powder (use smoked paprika, if you are cooking in the oven or pan)
  • 2 tbsp Kashmiri chilli powder (use chilli powder, if you want it hotter)

Peri-Peri paste

  • 6 garlic cloves, smashed and roughly chopped
  • 1 medium onion, roughly chopped
  • 5 red African birdseye chilli, roughly chopped (use thai red chillis, if you cant find the African birds eye chilli)
  • 1 tsp table salt
  • 1 tsp black pepper
  • 2 tbsp paprika powder (use smoked paprika, if you are cooking in the oven or pan)
  • 1 tbsp Kashmiri chilli paste, optional
  • 6 springs thyme leaves
  • 4 tbsp tomato paste
  • juice of a whole lemon
  • tbsp white wine vinegar
  • 150 ml oil

Peri-Peri Butter for garlic bread and corn on the cob

  • 3 tbsp Peri Peri paste
  • 100 g unsalted butter
  • salt to taste
  • handful parsley leaves, chopped finely

Peri-Peri sauce

  • the remaining Peri-Peri paste
  • 25 g unsalted butter, cut into small cubes. (kept at fridge temperature)
  • salt to taste


Dry brining the chicken

Peri-Peri paste

Peri-Peri Butter for garlic bread and corn on the cob

Setting up your BBQ

Peri-Peri Garlic Bread

  • Cut a french baguette in half horizontally. Spread the Peri-Peri butter over both sides. Add grated cheese (optional) Bake at 200°C for 10 mins and 5 mins under the grill, if necessary.

Peri-Peri Corn on the cob

  • ¾ fill a saucepan large enough to hold your corn with water. Place over the stove until the water starts to boil. Once boiled, turn off the heat. Place the corn on the cob to the saucepan and cover with the lid. Allow the corn to cook in the hot water for at least 10mins.
    Allow the corn to dry and then place over hot coals or under a hot grill.
    Slather generously with the Peri-Peri Butter.

Peri-Peri Sauce

  • Add the leftover Peri-Peri paste into a saucepan and heat until it starts to spit. Turn the heat down to low and stir in cold butter, whisk the cold butter into the paste until the butter emulifies into a sauce.
Keyword BBQ, Peri Peri, Thai BBQ Chicken

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