Peri Peri Chicken

Our family loves Nando’s, and if you’ve ever been there, too, you know the powers of peri peri chicken. The South African flavors are almost mesmerizing, from the smoky and...

recipe
About Recipe
Peri Peri Chicken

Our family loves Nando’s, and if you’ve ever been there, too, you know the powers of peri peri chicken. The South African flavors are almost mesmerizing, from the smoky and bright chicken to the complex spicy sauce. But did you know it’s actually fairly easy to recreate at home?

Ingredients :
  • 8-10 chicken drumsticks
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon ground black pepper
  • 8-10 chicken drumsticks
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon ground black pepper
  • 5-6 small red chile peppers , such as serrano peppers, habanero or jalapeno peppers, seeded and roughly chopped
  • 1/2 cup red bell pepper , roughly chopped
  • 1/4 cup white onion , roughly chopped
  • 2-3 cloves fresh garlic , roughly chopped
  • 1/4 cup fresh basil , packed
  • 1 tablespoon fresh oregano
  • 1 teaspoon smoked paprika
  • 1/2 cup vegetable oil , or other neutral oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon sugar
Directions :

  1. Using a sharp knife, cut several 1/2 inch slits into the meaty parts of the chicken. Set aside.

  2. In a large mixing bowl or an airtight plastic bag, mix together the apple cider vinegar, water, paprika, garlic powder, onion powder, salt and pepper. Add the chicken to the marinade, tossing to coat well. Cover and marinate for 6-12 hours in the refrigerator.

  3. When ready to grill, remove from the marinade and discard remaining liquid.

  4. Heat the grill to medium-high heat and generously oil the grates.

  5. Grill the chicken for 30 minutes, rotating every 10 minutes, or until they reach an internal temperature 165°F. Remove and allow to rest for 10 minutes before topping with peri peri sauce and serving. The sauce can be made up to 2 days ahead of time.

  6. In a large food processor or blend, combine the seeded chiles, red bell pepper, white onion, garlic, basil, oregano, paprika and oil. Pulse until a coarse paste forms.

  7. Add the vinegar, lemon juice, lemon zest, salt and sugar, pulsing 2-3 more times to combine, but not to make a smooth paste. It should be chunky.

  8. Transfer to an airtight container and chill for up to 5 days. Stir when ready to use.

  9. Top the grilled chicken with peri peri sauce and freshly chopped parsley. Serve with fresh lime wedges.

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