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Fire up the grill for this mouthwatering spicy, tangy, zesty chicken. This Peri Peri Chicken Breast recipe is a delicious and easy-to-make dish that brings bold, spicy flavors to your table. The marinade delivers tender, juicy chicken every time. Pair it with your favorite sides for a complete and satisfying meal.
Whether you’re just looking for a twist on a weeknight dinner or want to impress guests at a barbecue, this grilled Peri Peri Chicken breast hits the spot. It’s flavorful and unique, with a tangy spiciness everyone will love.
Table of Contents
- Why You’ll Love This Recipe
- Peri Peri Chicken Ingredients
- Ingredient Substitution and Variations
- How To Nando’s Peri Peri Chicken
- Tips To Perfect This Nandos Recipe
- What to Serve with Peri Peri Chicken
- Storing and Reheating
- Alternative Cooking Methods
- Frequently Asked Questions
- More Spicy Chicken Recipes
- Peri Peri Chicken Breast Recipe
Why You’ll Love This Recipe
- It’s flavorful. There are so many layers of flavor in the marinade, including sauteed vegetables, garlic, red wine vinegar, fresh lemon juice, and spices.
- It’s versatile. You can serve these chicken tenders over salad, as the main course with some delicious sides, or even on a sandwich.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is accessible to home cooks of all levels.
Peri Peri Chicken Ingredients
- Peppers and onion: Diced red bell peppers and red onion give the sauce a hint of sweetness. For a twist, you could use another color of pepper or type of onion.
- Thai red chilis: These are fresh, small red chilis that are sweet and spicy. If you can’t find them, substitute serrano peppers or ¼ cup chili garlic sauce.
- Marinade: A flavorful oil, like olive oil serves as the base of the marinade. Add garlic, red wine vinegar and lemon juice.
- Seasonings: A combination of paprika, dried oregano, salt, and ground black pepper are added to give the chicken color and flavor.
- Chicken: Use chicken tenders, or cut up boneless skinless chicken breasts into tenders. If you prefer dark meat, use boneless skinless thighs, just be sure to adjust the cooking time accordingly.
- Garnish: Top the finished chicken tenders with chopped parsley and lemon wedges.
Ingredient Substitution and Variations
- Chicken: Use chicken breasts, thighs, or drumsticks.
- Peri Peri Sauce: Substitute with a store-bought Peri Peri sauce if short on time.
- Spices: Adjust the level of heat by adding more or less chili peppers, or use milder peppers like bell peppers for less heat.
- Marinade: Add yogurt to the marinade for a tangy twist and to tenderize the chicken further.
- Lemon Juice: Substitute with lime juice for a different citrus flavor.
How To Nando’s Peri Peri Chicken
Tips To Perfect This Nandos Recipe
- Marinate Well: Let the chicken marinate for at least 2 hours, but for best results, marinate overnight to allow the flavors to fully penetrate the meat.
- Preheat the Grill: Ensure your grill is preheated to medium-high heat to achieve a perfect sear.
- Use a Meat Thermometer: Check the internal temperature of the chicken to ensure it reaches 165°F (74°C) for safe consumption.
- Baste with Sauce: Frequently baste the chicken with the Peri Peri sauce while grilling to keep it moist and flavorful.
- Rest the Chicken: Let the chicken rest for a few minutes after grilling to retain its juices before serving.
What to Serve with Peri Peri Chicken
- Roasted Vegetables: Complement the smoky flavors of the chicken with a medley of roasted vegetables like bell peppers, zucchini, and eggplant.
- Rice: A side of fluffy basmati rice or a flavorful pilaf pairs perfectly with the spicy chicken.
- Fresh Salad: Serve with a crisp, green salad dressed with a light vinaigrette to balance the rich flavors. My House Salad would be a perfect salad option.
- Filling Side Salad: This Turkish Bulgur Salad is a great option as a side dish since it’s very filling.
Storing and Reheating
Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat: Reheat the chicken in the microwave for 1-2 minutes or in a preheated 350 degree F oven for 10-15 minutes, until warmed through.
Freezing: Freeze marinated, raw chicken in a freezer safe bag for up to 3 months. Thaw overnight in the fridge before grilling. To freeze the cooked chicken, place cooled chicken tenders on a sheet pan and freeze overnight. Transfer to a freezer safe bag and store up to 3 months. Thaw in the fridge overnight before reheating.
Alternative Cooking Methods
Air Fryer: Cook the marinated chicken at 375 degrees F for 10-12 minutes, until cooked through.
Stove Top: Cook the chicken on a griddle pan over medium heat for 7-8 minutes, until cooked through.
Oven: Bake the marinated chicken at 400 degrees F for 20-25 minutes, until cooked through.
Frequently Asked Questions
Yes, prepare the peri peri sauce up to 3 days ahead of cooking. Store it in the refrigerator until ready to use. The chicken can soak in the marinade for up to 24 hours.
Yes, any sweet vinegar would work. Some great swaps would be apple cider vinegar or white wine vinegar.
Cooking the sauce helps the flavors come together and reduces the raw taste of the ingredients. But if you’re short on time, you could marinate it without cooking the sauce.
More Spicy Chicken Recipes
Spice up your dinner with this Grilled Peri Peri Chicken recipe. With the perfect blend of heat and zest, this dish is sure to be a favorite for any occasion. Whether you’re grilling outdoors or using a grill pan inside, it’s easy to make and packed with flavor.
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Peri Peri Chicken Breast
Ingredients
- 2 medium red bell peppers, diced
- 1 medium red onion, diced
- 8-10 Small Thai red chilis
- 4-5 garlic cloves
- ½ cup olive oil, divided
- ¼ cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 lb chicken tenders
- Chopped parsley, to garnish
- Lemon wedges, to serve
Instructions
- Heat a grill pan over medium heat and add a tablespoon of olive oil. Once the oil is heated, add the red bell peppers and onions. Cook until nice char marks are formed, about 4-5 minutes.
- Allow the peppers and onions to cool down, then transfer them to a food processor.
- To the food processor, add thai chilis, garlic cloves, the remaining olive oil, vinegar, lemon juice, paprika, oregano, salt, and pepper. Blend until pureed and no chunks remain.
- Transfer the pureed mixture to a saucepan and simmer the sauce for 10-12 minutes. Once done, allow the sauce to cool down.
- Pour the prepared peri-peri sauce over the chicken and massage it in well. Allow the chicken to marinate for at least 1 hour.
- Arrange the marinated chicken on the griddle, grill pan, or outdoor grill, and cook for 7-8 minutes, or until the chicken is cooked through and has grill marks.
- Once done, transfer the chicken to a serving plate, garnish with parsley, and serve with a wedge of lemon on the side.
Notes
- Marinate Well: Let the chicken marinate for at least 2 hours, but for best results, marinate overnight to allow the flavors to fully penetrate the meat.
- Preheat the Grill: Ensure your grill is preheated to medium-high heat to achieve a perfect sear.
- Baste with Sauce: Frequently baste the chicken with the Peri Peri sauce while grilling to keep it moist and flavorful.
- Rest the Chicken: Let the chicken rest for a few minutes after grilling to retain its juices before serving.
Yummy yummy recipe
Awesome awesome thank you 🙏
Awesome 👏
So delicious n I love it🥰😋👍🏻
Tastes Delish
Very well seasoned
Your recipes are greatly appreciated ! You’re awesome
Very delicious n super great dish I’d always love to try n share . Amazing👍🏻😋😍