- Combine all Prego Sauce ingredients (harissa paste, peri-peri sauce, tomato sauce, lemon juice, olive oil, sugar, salt, and minced garlic) in a bowl and mix well.
- Place chicken breasts between sheets of plastic wrap and pound with a meat mallet to achieve an even thickness.
- Reserve 1/4 cup of the sauce. Marinate chicken in the remaining sauce for at least 1 hour in the refrigerator.
- Heat oil in a griddle pan over medium-high heat. Cook chicken breasts for 2-3 minutes per side, until charred and cooked through, basting occasionally with the reserved sauce.
- Slice Portuguese rolls and layer with cooked chicken, fresh tomato slices, onion slices, and a drizzle of the reserved sauce. Serve immediately.
- Calories:350 kcal25%
- Energy:1464 kJ22%
- Protein:28 g28%
- Carbohydrates:30 mg40%
- Sugar:5 mg8%
- Salt:800 g25%
- Fat:12 g20%
Last Updated on 4 months by Neha Deshmukh
Spicy Peri-Peri Chicken Recipe – Harissa Marinated & Grilled
Hey everyone! If you’re anything like me, you love a bit of spice in your life. And let me tell you, this Peri-Peri Chicken recipe is seriously addictive. I first made this for a weekend barbecue with friends, and it was a total hit – everyone was asking for the recipe! It’s vibrant, flavorful, and surprisingly easy to whip up. Get ready to experience a taste of Portugal with an Indian spice twist!
Why You’ll Love This Recipe
This isn’t just another chicken recipe. The combination of harissa and peri-peri creates a unique, fiery flavor that’s incredibly satisfying. It’s perfect for a quick weeknight dinner, a weekend gathering, or even a festive celebration. Plus, it comes together in under 30 minutes – what’s not to love?
Ingredients
Here’s what you’ll need to make this Peri-Peri magic happen:
- 8 Portuguese Rolls
- 8 Chicken Breasts
- 1 Tomato
- 1 Onion
- 2 tbsp harissa paste
- ¼ cup peri-peri sauce (about 60ml)
- ½ cup tomato sauce/passata (about 120ml)
- 3 tbsp fresh lemon juice
- 3 tbsp olive oil
- 1 tsp sugar
- 1 tsp salt
- 3 cloves garlic
Ingredient Notes
Let’s talk ingredients! A few little tips can make all the difference:
Harissa Paste: Exploring Varieties & Heat Levels
Harissa paste is a North African chili paste, and the heat level can vary a lot. I usually go for a medium-heat harissa, but feel free to adjust based on your preference. You can find it in most well-stocked supermarkets or online.
Peri-Peri Sauce: Regional Differences & Flavor Profiles
Peri-peri sauce originates from Portugal and Mozambique. The flavor profile is tangy, spicy, and slightly fruity. Different brands will have slightly different levels of heat and tang, so experiment to find your favorite!
Portuguese Rolls: The Authentic Bread Choice
These rolls are key to the authentic experience! They’re crusty on the outside and soft on the inside, perfect for soaking up all those delicious juices. If you can’t find them, a crusty baguette or similar roll will work in a pinch.
Olive Oil: Selecting the Right Type for Grilling
For grilling, I recommend using a good quality olive oil with a high smoke point. This will prevent it from burning and adding a bitter taste to your chicken.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, let’s make the Peri-Peri marinade. In a bowl, combine the harissa paste, peri-peri sauce, tomato sauce/passata, lemon juice, olive oil, sugar, salt, and minced garlic. Mix everything together really well until it’s all nicely combined.
- Now, grab your chicken breasts. Place them between two sheets of plastic wrap and gently pound them with a meat mallet to an even thickness. This helps them cook evenly and become super tender.
- Reserve about ¼ cup (60ml) of the Peri-Peri sauce. Pour the remaining sauce over the chicken breasts and make sure they’re fully coated. Marinate in the refrigerator for at least an hour – longer is even better!
- Heat a little oil in a griddle pan over high heat. Add the chicken breasts and cook for about 1.5 minutes per side, basting occasionally with the reserved sauce. You want them nicely charred and cooked through.
- Slice your Portuguese rolls and layer each one with a cooked chicken breast, fresh tomato slices, onion slices, and a generous drizzle of that extra Peri-Peri sauce. Serve immediately and enjoy!
Expert Tips
- Don’t skip the marinating step! It’s crucial for infusing the chicken with flavor and keeping it tender.
- Basting the chicken with the reserved sauce while grilling adds extra flavor and keeps it moist.
- For a really authentic touch, lightly toast the Portuguese rolls before assembling the sandwiches.
Variations
This recipe is super versatile – here are a few ideas to spice things up:
Vegan Peri-Peri “Chicken” Adaptation
My friend, Priya, is vegan and absolutely loves this recipe with grilled portobello mushrooms instead of chicken! Marinate the mushrooms in the Peri-Peri sauce and grill them until tender.
Gluten-Free Roll Options
If you’re gluten-free, simply use your favorite gluten-free rolls. There are some fantastic options available these days!
Spice Level Adjustment: Mild to Extra Spicy
Adjust the amount of harissa paste and peri-peri sauce to control the heat. Start with less and add more to taste. A pinch of cayenne pepper can also kick things up a notch!
Festival Adaptation: Peri-Peri Chicken for Gatherings
For a party, you can grill the chicken ahead of time and keep it warm in the oven. Set up a sandwich-making station with all the toppings and let your guests assemble their own Peri-Peri creations.
Serving Suggestions
This Peri-Peri Chicken is fantastic on its own, but it also pairs well with:
- A simple side salad
- Crispy potato wedges
- Sweet potato fries
- A refreshing yogurt dip (to cool down the spice!)
Storage Instructions
Leftover cooked chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. The Peri-Peri sauce can be stored in the refrigerator for up to a week.
FAQs
What is the best way to tenderize the chicken for this recipe?
Pounding the chicken breasts to an even thickness is the best way to tenderize them. Marinating also helps to break down the fibers and make them more tender.
Can I make the Peri-Peri marinade ahead of time? If so, how long will it keep?
Yes, absolutely! You can make the marinade up to 3 days in advance and store it in an airtight container in the refrigerator.
What can I substitute for Portuguese rolls?
A crusty baguette, ciabatta rolls, or even brioche buns will work well as substitutes.
Is harissa paste naturally vegan?
Most harissa pastes are vegan, but it’s always a good idea to check the ingredients list to be sure. Some brands may add honey or other non-vegan ingredients.
How can I adjust the marinade for a smokier flavor?
Add a teaspoon of smoked paprika to the marinade for a delicious smoky flavor. You could also grill the chicken over charcoal for an extra smoky kick!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
