Savor the fiery zest of Piri-Piri Chicken! Juicy breasts marinated in a tangy, spiced lemon-onion blend, promising a delightful twist to your dinner routine.
Table of Contents
What is Piri-Piri Chicken?
Piri-Piri Chicken is a spicy culinary delight with its origins rooted in both Africa and Portugal. This flavorful dish was born in Angola and Mozambique when Portuguese settlers introduced chile peppers, known as “piri-piri” in Swahili, to the region. The fusion of African and Portuguese influences resulted in a tantalizing and fiery flavor. The term “Piri-Piri” refers to a type of chili, also known as African bird’s eye chili peppers, integral to the dish’s vibrant and fiery taste.
The chicken is typically marinated in a sauce made from these African bird’s eye chilies, but since those are hard to find, we are using ground black pepper and cayenne pepper for the heat.
Reasons to Love This Chicken
- Chicken Piri-Piri bursts with a spicy, tangy taste.
- Piri-Piri Chicken’s universally appealing taste makes it a hit among all age groups.
- I love that it is a versatile meal that suits various side dishes, from rice to veggies.
- Piri-Piri Chicken is easy to prepare. It’s actually quite similar to the Poulet Yassa recipe I wrote about here, and even easier to make!
Variations
To elevate your Piri-Piri Chicken, consider adding some fresh and vibrant garnishes like chopped cilantro, fresh parsley, or green onions.
For an extra zing, drizzle fresh lemon or lime juice over the chicken. And don’t forget to serve it with lemon wedges on the side, allowing you to squeeze some citrusy goodness over your dish.
Recipe Ingredients
- Lemon Juice: Provides a bright, citrusy flavor that balances the heat of the spices.
- Cayenne Pepper: Delivers the signature fiery kick characteristic of Piri-Piri sauce.
- Chili Powder: Adds depth and complexity to the heat, enhancing the overall spiciness.
- Paprika: Offers a smoky, slightly sweet flavor, contributing to the sauce’s rich taste profile.
See the recipe card for full information on ingredients and quantities.
How to Make Piri-Piri Chicken
Step #1: In a large bowl, whisk together everything except for the chicken. Add the chicken and toss with tongs to coat in the marinade. Cover with plastic wrap and refrigerate overnight, or for at least three hours.
Step #2: When ready to cook, preheat your oven to 350 degrees Fahrenheit (approximately 177 degrees Celsius). Heat an oven-safe cast-iron skillet over medium-high heat until very hot. Use tongs to transfer the chicken breasts out of the bowl and into the pan, reserving the marinade. Let cook for two or three minutes per side, until nice and browned.
Step #3: Pour the reserved marinade into the pan and spoon the sauce onto the chicken. Turn off the stove, and use oven mitts to transfer the pan to the preheated oven.
Step #4: Let cook in the oven for 15-20 minutes (depending on the thickness of the chicken breasts), or until cooked through.
Expert Tips
- Use a Meat Thermometer: Use an instant-read thermometer. Simply insert the thermometer into the thickest part of the chicken breast, and make sure it registers an internal temperature of 165°F (74°C).
- Sauce Consistency: Consider using a food processor to create the Piri-Piri sauce. It can help you achieve a smoother consistency and ensure that all the ingredients are thoroughly blended. You can also use a blender as an alternative to a food processor for creating the sauce. It can effectively blend the ingredients, although you may need to scrape down the sides to ensure everything is well combined.
Frequently Asked Questions
Yes, you can certainly use bone-in chicken thighs if you prefer. They will add extra flavor and tenderness to the dish, although you may need to adjust the cooking time to ensure they are fully cooked through.
Piri-Piri is Swahili for ‘pepper pepper’, reflecting the dish’s characteristic use of spicy chili red peppers.
Absolutely! Grilling is a fantastic option for Piri-Piri Chicken. Just make sure to preheat your grill and cook the chicken until it reaches the recommended internal temperature of 165°F (74°C) for safe and delicious results.
Storage Info
Store leftover Piri-Piri Chicken in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Ensure it’s cooled to room temperature before storing.
To reheat, thaw frozen chicken in the fridge if necessary, then warm it in the oven at 350°F (175°C) until heated through, which usually takes about 10-15 minutes. Avoid microwaving as it can dry out the chicken and unevenly heat it.
More Delicious Recipes That You Will Love
Piri-Piri Chicken Recipe
Ingredients
- Juice of two lemons
- 1 Tablespoon white vinegar
- 1/4 cup extra virgin olive oil
- 1/2 yellow onion - roughly chopped
- 1 1/2 teaspoon minced garlic cloves - peeled
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 Tablespoon chili powder
- 1 Tablespoon paprika
- 1 teaspoon ground oregano
- 1/2 teaspoon ground ginger
- 2 pounds boneless - skinless chicken breasts
Instructions
- In a large bowl, whisk together everything except for the chicken. Add the chicken and toss with tongs to coat in the marinade. Cover with plastic wrap and refrigerate overnight, or for at least three hours.
- When ready to cook, preheat your oven to 350 degrees Fahrenheit (approximately 177 degrees Celsius). Heat an oven-safe cast-iron skillet over medium-high heat until very hot. Use tongs to transfer the chicken breasts out of the bowl and into the pan, reserving the marinade. Let cook for two or three minutes per side, until nice and browned.
- Pour the reserved marinade into the pan and spoon the sauce onto the chicken. Turn off the stove, and use oven mitts to transfer the pan to the preheated oven.
- Let cook in the oven for 15-20 minutes (depending on the thickness of the chicken breasts), or until cooked through.
NOTES
Nutrition
OMGoodness, delicious!!! I tried this recipe, and both my husband and I loved it!
I found this recipe years ago and thought I should finally leave a comment cause this has been our favourite dish ever since. So easy and it tastes amazing. We usually toss everything in the slow cooker for 4 hours then serve the pulled chicken and sauce over rice. I also skip the chili powder to have less heat and add in some fresh coriander. Not sure how authentically South African, or even Portuguese this is cause it doesn’t taste anything like the peri peri chicken I’ve had in either country, but it’s delicious anyway!
Made this last night and everyone loved it! I decreased both the Salt and Cayenne from 1 tsp to rounded half tsps, still had nice heat, it was perfect for us. Thank you for sharing!
Hi Dyanne,
I’m glad everyone loved it. Thanks for sharing your changes.
– Linda