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A close-up shot of a juicy piece of Peri-Peri chicken thigh, showing the crispy skin and rich red marinade.

Peri-Peri Chicken: The Ultimate Recipe for Spicy, Juicy Perfection

This homemade Peri-Peri Chicken recipe features a fiery, tangy, and smoky marinade made from scratch. Learn how to make this Nando's copycat on the grill, in the oven, or air fryer for perfectly juicy results every time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Portuguese, South African
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs bone-in, skin-on chicken thighs about 8 thighs
For the Peri-Peri Sauce
  • 4 -6 African Bird's Eye Chilies or red Thai chilies, de-stemmed
  • 1 red bell pepper quartered
  • 1/2 medium yellow onion quartered
  • 6 cloves garlic peeled
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup lemon juice freshly squeezed
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt

Equipment

  • 1 Grill, Oven, or Air Fryer
  • 1 Blender
  • 1 Meat Thermometer

Method
 

Make the Peri-Peri Sauce
  1. Preheat oven to 400°F (200°C). On a small baking sheet, toss the chilies, red bell pepper, onion, and garlic with a drizzle of olive oil. Roast for 15-20 minutes until softened and slightly charred.
  2. Transfer the roasted vegetables to a blender. Add the remaining olive oil, red wine vinegar, lemon juice, smoked paprika, oregano, and salt. Blend until the sauce is completely smooth.
Marinate the Chicken
  1. Place the chicken thighs in a large bowl or resealable bag. Pour over about 2/3 of the peri-peri sauce, making sure to coat each piece thoroughly. Reserve the remaining 1/3 of the sauce for basting and serving.
  2. Seal or cover and refrigerate for at least 4 hours, or preferably overnight.
Cook the Chicken
  1. Grill Method: Preheat grill to medium-high heat. Grill chicken for 6-8 minutes per side, basting with reserved sauce during the final few minutes. Cook until internal temperature reaches 165°F (74°C).
  2. Oven Method: Preheat oven to 425°F (220°C). Place chicken on a baking sheet and bake for 25-35 minutes, or until cooked through. Broil for the last 2-3 minutes for crispier skin.
  3. Let the chicken rest for 5-10 minutes before serving. Serve with extra Peri-Peri sauce on the side.

Notes

Spice Level: For a milder sauce, remove the seeds from the chilies before roasting. For extra heat, add more chilies.
Storage: Leftover chicken can be stored in an airtight container in the fridge for up to 4 days.
Make Ahead: The Peri-Peri sauce can be made up to a week in advance and stored in the refrigerator.