How to Make Mouth-Watering Peri Peri Chicken at Home (Better Than Nando’s!)

Are you craving that spicy, tangy, absolutely addictive peri peri chicken but don’t want to leave your house? I’ve got great news! Making restaurant-quality peri peri chicken at home is totally doable and maybe even better than what you’d get at Nando’s Today I’m sharing my ultimate guide to creating this Portuguese-African flavor bomb in your own kitchen

As someone who’s obsessed with spicy food, I’ve spent years perfecting this recipe. Let me walk you through everything you need to know to make the most flavorful peri peri chicken ever!

What Exactly is Peri Peri Chicken?

Before diving into the cooking process, let’s understand what we’re making Peri peri chicken (also spelled piri piri or pili pili) is a dish featuring chicken marinated in a sauce made from African bird’s eye chilis The dish has Portuguese and African influences and has become super popular worldwide thanks to restaurant chains like Nando’s.

The name “peri peri” refers to the African bird’s eye chili peppers that give the dish its signature heat. These small but mighty peppers pack a serious punch!

The Secret to Amazing Peri Peri Chicken: Homemade Sauce

The absolute key to excellent peri peri chicken is making your own sauce. Trust me, once you try homemade, you’ll never go back to the bottled stuff. Here’s what you’ll need for an authentic peri peri sauce:

Peri Peri Sauce Ingredients:

• Red bell peppers
• Red Fresno chili peppers
• Bird’s eye chilis (dried or fresh)
• Habanero or serrano peppers (for extra heat)
• Red onions
• Garlic cloves
• Smoked paprika
• Regular paprika
• Cayenne pepper
• Fresh herbs (thyme or oregano)
• Lemon juice and zest
• Oil (olive or vegetable)
• Vinegar (sherry or red wine)
• Salt and pepper
• Optional: a bit of sugar to balance the heat

Two Methods for Perfect Peri Peri Sauce

I’m gonna share two different methods for making peri peri sauce, so you can choose which works best for your kitchen setup!

Method 1: Roasted Peri Peri Sauce (My Favorite)

This method creates a deeper, more complex flavor profile:

1. Preheat your oven to 350°F (180°C).
2. Place red peppers, red onions, and a drizzle of oil on a baking tray.
3. Sprinkle with paprika, smoked paprika, cayenne pepper, and salt.
4. Roast for about 20 minutes.
5. Add garlic and fresh chilis, then roast for another 10 minutes.
6. Transfer everything (including pan juices!) to a blender.
7. Add dried chilis, white pepper, lemon zest and juice, and dried herbs.
8. Blend until smooth.
9. Add remaining oil and vinegar, then blend again to your desired consistency.

Method 2: Blender Peri Peri Sauce (Quick Version)

If you’re short on time:

1. Add all sauce ingredients to a blender: chilis, bell peppers, garlic, onion, spices, herbs, citrus, oil, and vinegar.
2. Blend until completely smooth.
3. If you want to develop the flavors more, simmer the blended sauce in a small saucepan for 10-15 minutes.

Preparing Your Chicken: The Spatchcock Method

One of the tricks to amazing peri peri chicken is using the spatchcock method, which helps the chicken cook more evenly and quickly. Here’s how:

1. Place your chicken breast-side down on a sturdy cutting board.
2. Using poultry shears or sturdy kitchen scissors, cut along both sides of the backbone.
3. Remove the backbone (save it for stock if you want!).
4. Flip the chicken over and press down firmly on the breastbone to flatten it out.

Don’t worry if it looks a bit weird – this is exactly what we want! A flattened chicken cooks more evenly and allows the marinade to penetrate better.

Marinating: The Longer, The Better!

For the most flavorful peri peri chicken:

1. Place your spatchcocked chicken in a large dish or resealable bag.
2. Pour about 1/3 of your prepared sauce over the chicken, making sure to get it under the skin too.
3. Massage the marinade into the chicken thoroughly.
4. Cover and refrigerate for at least 4 hours, but preferably overnight (up to 24 hours).

Pro tip: Reserve the remaining sauce for basting during cooking and serving on the side!

Cooking Methods: Three Ways to Make Peri Peri Chicken

You can cook peri peri chicken using several methods depending on what equipment you have available:

Oven Method

1. Preheat your oven to 350°F (180°C).
2. Place the marinated chicken on a baking tray, breast-side up.
3. Bake for about 45 minutes.
4. Baste with additional sauce, then bake for another 10-15 minutes until fully cooked.
5. The chicken is done when a meat thermometer inserted into the thickest part reads 165°F (75°C).

BBQ/Grill Method (Extra Delicious!)

1. Heat your grill to medium-indirect heat.
2. Place chicken breast-side up over indirect heat.
3. Close the lid and cook for about 35 minutes.
4. Baste with sauce, flip the chicken, and cook over direct heat for about 10 minutes until the skin is crispy and slightly charred.
5. Check that the internal temperature reaches 165°F (75°C).

One-Pan Method

If you want a complete meal:

1. Preheat oven to 425°F (220°C).
2. Place marinated chicken pieces (thighs and drumsticks work great) in a roasting tin.
3. Add sliced potatoes and toss with some of the marinade.
4. Roast for 35-40 minutes.
5. Add sliced bell peppers and cherry tomatoes to the pan.
6. Baste chicken and continue roasting for 20-25 minutes until everything is cooked.

How to Tell When Your Chicken is Done

Nobody wants undercooked or overcooked chicken! Here’s how to know it’s perfect:

• Use a meat thermometer – it should read 165°F (75°C) at the thickest part
• Juices should run clear when pierced, not pink
• Let it rest for 10 minutes before cutting (super important for juicy chicken!)

Serving Suggestions: Complete Your Peri Peri Feast

Peri peri chicken is amazing, but the sides really complete the meal! Here are some perfect accompaniments:

• Fluffy flatbreads or Portuguese rolls
• Crispy oven fries or sweet potato wedges
• Greek yogurt or sour cream (to cool down the heat!)
• Creamy coleslaw
• Simple green salad
• Corn on the cob with butter
• Spicy rice

Adjusting the Heat Level

One of the best things about making peri peri chicken at home is that you can customize the spice level! Here’s how:

• Mild: Use just 1 fresh red chili and omit the bird’s eye chilis
• Medium: Use 2 fresh chilis and 4-5 dried bird’s eye chilis
• Hot: Use 2-3 fresh chilis and 10+ dried bird’s eye chilis
• Extra Hot: Add a habanero to the mix!

Frequently Asked Questions

Q: Can I use chicken pieces instead of a whole chicken?
A: Absolutely! Thighs and drumsticks work especially well. Just adjust cooking time accordingly.

Q: How long does homemade peri peri sauce keep?
A: Stored in an airtight container in the refrigerator, it will keep for about 2 weeks.

Q: Is peri peri sauce gluten-free?
A: Yes, the homemade version is naturally gluten-free.

Q: Can I freeze leftover peri peri sauce?
A: Yes! Freeze in ice cube trays, then transfer to freezer bags for easy portioning.

Q: What’s the difference between peri peri and piri piri?
A: They’re the same thing with different spellings. Piri-piri is the Portuguese spelling, while peri peri is more commonly used in English-speaking countries.

My Final Tips for Perfect Peri Peri Chicken

After making this dish countless times, here are my top tips:

1. Don’t skimp on marinating time – this is where the flavor develops
2. Spatchcock the chicken for more even cooking
3. Save some sauce for serving on the side
4. Let the chicken rest before cutting into it
5. Taste and adjust the sauce to your preference – make it your own!

I honestly think this homemade version blows Nando’s out of the water (don’t tell them I said that!). The depth of flavor you get from roasting those peppers and making sauce from scratch is just unbeatable.

What’s your favorite way to enjoy peri peri chicken? With rice? In a wrap? I’d love to hear your serving suggestions in the comments below!

Happy cooking!