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 mins
Cook Time 1 hour hr
Course Lunch, Main Course
Cuisine African, BBQ, Portuguese
- 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
- 1½ 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
Peri-Peri paste
Make the Peri-Peri paste by blending the following ingredients in a food processor or a mortar and pestle;Garlic cloves, onion, red chillis, salt, black pepper, paprika, Kashmiri chilli paste, thyme leaves, tomato puree, lemon juice, white wine vinegar and oil. Using a sieve, dust the chicken with a mixture of paprika and Kashmiri chilli powder.
Both the paprika and Kashmiri chilli powder add colour to the peri-peri chicken. The Kashmiri chilli powder brings a fruity spice to the dish.
Peri-Peri Butter for garlic bread and corn on the cob
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.
Keyword BBQ, Peri Peri, Thai BBQ Chicken