Peri Peri Chicken Recipe – Grilled & Baked Indian-Style

Last Updated on 2 months by Neha Deshmukh

Peri Peri Chicken Recipe – Grilled & Baked Indian-Style

Hey everyone! If you’re anything like me, you love a good flavorful chicken dish. And let me tell you, this Peri Peri Chicken is seriously addictive. I first stumbled upon Peri Peri seasoning on a trip to Goa, and I’ve been hooked ever since. It’s got this amazing smoky heat that’s just… wow. This recipe combines the best of both worlds – a vibrant marinade, a quick sear for those gorgeous grill marks, and then a gentle bake to ensure the chicken is fall-off-the-bone tender. Let’s get cooking!

Why You’ll Love This Recipe

This Peri Peri Chicken isn’t just about the incredible taste. It’s also surprisingly easy to make, even on a weeknight. The marinade does most of the work, infusing the chicken with tons of flavor. Plus, it’s a crowd-pleaser – perfect for family dinners, barbecues, or even a festive gathering. Honestly, once you try it, you’ll be making it again and again!

Ingredients

Here’s what you’ll need to create this Peri Peri magic:

• 2 lbs bone-in, skinless chicken (leg quarters, thighs, or whole chicken pieces)
• 1 small red bell pepper
• ½ cup freshly squeezed lemon juice (about 3-4 lemons)
• ½ cup apple cider vinegar
• ¼ cup neutral oil (sunflower, canola, or vegetable oil work well)
• 8 garlic cloves
• 1 tsp dried oregano
• 1 ½ tsp salt
• ½ tsp black pepper
• 1 tsp sugar
• 2 tbsp Peri Peri seasoning (or 1.5 tbsp paprika + ¼ tsp red chili flakes)

Ingredient Notes

Let’s talk ingredients! This is where things get interesting.

• Peri Peri Seasoning: This is the star of the show! It originated in Portugal and Mozambique, and is made from African bird’s eye chili peppers. It has a fantastic smoky, citrusy heat. You can usually find it in well-stocked supermarkets or online. If you can’t find it, a mix of paprika and red chili flakes works in a pinch, but it won’t be quite the same.
• Chicken Cuts: In India, we love using bone-in chicken for flavor. Leg quarters and thighs are fantastic because they stay juicy during cooking. But feel free to use whole chicken pieces too! Chicken breasts can be used (see FAQs), but they tend to dry out more easily.
• Apple Cider Vinegar: Don’t skip this! It tenderizes the chicken and adds a lovely tang to the marinade. It might seem unusual, but trust me, it works wonders.
• Neutral Oil: We want an oil that won’t compete with the Peri Peri flavor. Sunflower, canola, or vegetable oil are all great choices. You could even use a light olive oil if you prefer.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, char the red bell pepper. You can do this directly over a gas flame on your stovetop (carefully!), under the broiler, or even on a grill. Once it’s blackened all over, pop it into a bowl and cover it with plastic wrap for about 10 minutes. This makes peeling it super easy.
2. Peel the skin off the pepper and blend it with the lemon juice, apple cider vinegar, oil, garlic, oregano, salt, pepper, sugar, and Peri Peri seasoning. Blend until it’s completely smooth.
3. Now, reserve about ¼ cup of this beautiful Peri Peri sauce. This is for later! Marinate the chicken in the remaining sauce for at least 30 minutes, but ideally up to 24 hours in the fridge. The longer it marinates, the more flavorful it will be.
4. Heat a skillet (cast iron is best!) or grill to medium-high heat. Sear the chicken for 3-4 minutes per side, just to get some nice grill marks. Don’t worry about cooking it through at this stage.
5. Transfer the chicken to a roasting pan. Pour the reserved ¼ cup of Peri Peri sauce over the top. Cover the pan with foil and bake at 375°F (190°C) for 35-45 minutes, or until the chicken is tender and cooked through.

Expert Tips

• Don’t be afraid to get generous with the Peri Peri seasoning! It’s what gives this chicken its signature kick.
• For extra flavor, marinate the chicken overnight.
• Using a meat thermometer is the best way to ensure your chicken is cooked through. It should reach an internal temperature of 165°F (74°C).

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Variation: Swap the chicken for plant-based chicken pieces and use a dairy-free mayo in the PERinause (see below). It’s just as delicious! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Just double-check that your Peri Peri seasoning is gluten-free. Some brands add wheat flour as a filler.
• Spice Level Adjustment: If you’re sensitive to heat, reduce the amount of Peri Peri seasoning or red chili flakes. If you like it really spicy, add a pinch of cayenne pepper!
• Festival Adaptation: This Peri Peri Chicken is a star at celebrations! Serve it with a side of jeera rice (cumin rice) and some raita (yogurt dip) for a complete Indian feast.

Serving Suggestions

This Peri Peri Chicken is amazing on its own, but it’s even better with some sides!

• PERinause: Mix the reserved sauce with mayo (or dairy-free alternative) to make a creamy, spicy dipping sauce. It’s a game-changer!
• Roasted Vegetables: Broccoli, carrots, and potatoes all pair beautifully with the Peri Peri flavor.
• Salad: A simple green salad with a lemon vinaigrette provides a refreshing contrast.
• Rice or Naan: Perfect for soaking up all that delicious sauce.

Storage Instructions

Leftovers? Lucky you! Store any leftover Peri Peri Chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

FAQs

Let’s answer some common questions:

What is Peri Peri seasoning and where can I find it?

Peri Peri seasoning is a spice blend made from African bird’s eye chili peppers. You can find it in the spice aisle of many supermarkets, or online.

Can I use chicken breasts instead of leg quarters/thighs? How will cooking time be affected?

Yes, you can! But chicken breasts tend to dry out more easily. Reduce the baking time to 25-30 minutes and keep a close eye on them.

Can this Peri Peri Chicken be made entirely on the grill?

Absolutely! Sear the chicken on the grill, then move it to a cooler part of the grill, cover, and cook until cooked through.

What is a good substitute for apple cider vinegar in this recipe?

White wine vinegar or lemon juice can be used as a substitute, but the flavor won’t be quite the same.

How can I adjust the marinade time for convenience?

Even 30 minutes of marinating will make a difference. But for maximum flavor, aim for at least a few hours, or ideally overnight.

Enjoy! I really hope you love this Peri Peri Chicken as much as my family does. Let me know in the comments how it turns out for you!