Piri Piri Chicken

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This grilled Piri Piri chicken (aka Peri Peri chicken) is a spicy and savory chicken recipe made with a tiny pepper called African bird's eye. This chili pepper is very hot on its own, but we only use a few in this recipe to keep it mildly spicy.

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We like this chicken best when grilled, but it can also be roasted in the oven or the air fryer. For the best flavor, make the marinade about 12-24 hours in advance so it can fully absorb into the chicken.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Skillet or Deep pan

• Mixing Bowl

• Citrus Juicer

• Blender or Hand Blender

• Chicken

• Paprika

• Smoked paprika

• Crushed red pepper flakes

• Garlic powder

• African Bird’s Eye peppers

• Tomato paste

• Garlic

• Cilantro

• Thyme

• Red bell pepper

• Lemon

• Shallot

• Olive oil

• Butter

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DIRECTIONS

STEP 1: CHICKEN

• With a sharp knife, make a few shallow slits in the chicken skin and season with paprika, garlic powder, and salt.

  • I add the seasoning to a recycled shaker to make it easier to coat the chicken evenly.

STEP 2: MARINADE

• In a small pan over medium-low heat, toast the African Bird's Eye peppers just until fragrant, but be careful not to burn them. Then set aside.

• Add a little olive oil to the pan and cook the tomato paste for 1-2 minutes, then remove from heat.

• Add all the marinade ingredients to a blender, or use a hand blender, to blend until smooth.

• Set aside 1/2 C of the marinade for the sauce, then cover the chicken with the rest.

• Marinate in the refrigerator for 12-24 hours (or at least 4 hours).

STEP 3: COOK

• Grill the chicken over indirect medium heat for about 35 minutes, flipping occasionally.

• Alternatively, the chicken can be cooked at 400°F in the air fryer or the oven for about 35 minutes with a flip halfway through.

• The chicken is done when the internal temperature reaches 165°F.

STEP 4: SAUCE

• To a large skillet or deep pan, sauté the shallot in olive oil until softened.

• Add in the butter, both paprikas, red pepper flakes, the reserved 1/2 C of marinade, and salt to taste.

• Bring the sauce to a low simmer for a few minutes until everything is combined.

• Spoon the sauce over the chicken to fully coat it.

STEP 5: SERVE

• Top the chicken with fresh chopped cilantro or parsley and fresh squeezed lemon juice.

• Pour the sauce over the chicken or serve on the side.

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INGREDIENTS

Makes 4-5 servings

CHICKEN

• 4 lbs bone-in chicken or 2 lbs boneless

• 1 TBSP paprika

• 2 tsp garlic powder

• 2 tsp kosher salt

MARINADE

• 5 African Bird’s Eye peppers, dried (about 1g)

• 3 TBSP tomato paste

• 2 cloves garlic

• Handful of cilantro with stems (about 1/2 C)

• 2-3 sprigs thyme

• 1 Red bell pepper, chopped and deseeded

• 1 lemon, juiced

• 1/3 C olive oil

PIRI PIRI SAUCE

• 2 TBSP olive oil

• 1 medium shallot, diced

• 2 cloves garlic, minced

• 4 TBSP butter, unsalted

• 1/2 TBSP paprika

• 1/2 TBSP smoked paprika

• 1 tsp crushed red pepper flakes

• 1/2 C reserved marinade

• Salt to taste

SERVING

• 1 TBSP cilantro or parsley, chopped

• 3 lemons, halved

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