Peri-Peri Chicken Recipe: Spicy Portuguese Grilled Chicken

Peri Peri chicken (also spelled piri-piri) is a fiery Portuguese-style chicken marinated in chili, garlic, lemon, and herbs. Popularized by restaurants like Nando’s, this dish is easy to grill or bake and is naturally gluten-free. A homemade peri-peri sauce brightens the chicken with fresh heat and tang.

Some call it Peri-Peri, others Piri-Piri — either way, this spicy Portuguese chicken is addictive. The sauce, typically made with bird’s eye chilies (or milder chilies if you prefer), garlic, lemon, olive oil, and aromatics like paprika and oregano, packs bold flavor and can be adjusted to taste.

The sauce originated in Portugal but is widely used across parts of Africa such as Angola, Mozambique, and South Africa. You can control the heat by varying the type and number of chilies: use fewer or milder peppers for a gentler kick or increase bird’s eye chilies for intense heat.

Grilling gives the best smoky finish, but baking works well when an outdoor grill isn’t available. I often bake in a hot oven and baste the chicken with extra sauce while it roasts to get caramelized, spicy skin. If you have a BBQ, grill the legs and baste frequently for the most authentic flavor.

Homemade Peri-Peri Sauce

The sauce takes only minutes to prepare in a blender. Make the sauce ahead and marinate the chicken for at least an hour—overnight is better for deeper flavor. If you like very spicy food, increase the number of bird’s eye chilies; if you prefer mild heat, mix in milder chilies or reduce the amount.

I sometimes blend two types of chilies to balance heat and flavor. For an extremely spicy sauce, use 10–15 bird’s eye chilies; for moderate heat, 4–6 is often enough depending on your tolerance.

Spicy Portuguese Chicken – Instructions

Place the peri-peri sauce ingredients in a blender and process until very smooth. The pureed sauce forms the marinade and extra basting sauce.

Score the chicken legs a few times with a knife so the marinade penetrates. Toss the legs with about 1/3 cup of the sauce, coating evenly. Sprinkle a little extra salt if desired. Marinate at least 1 hour, preferably longer or overnight for best flavor.

When ready to cook, arrange the legs on a foil-lined baking sheet (spray the foil with a little oil first). Bake in a preheated 425°F (220°C) oven for 15 minutes, turn the pieces, baste with more sauce, and roast another 10–15 minutes until the chicken is cooked through and nicely browned. If grilling, cook over medium-high heat and baste frequently with the extra sauce until juices run clear at the thickest part.

These chicken legs develop a lovely caramelized exterior and bright, zesty heat from the sauce. Serve with roasted potatoes, corn, or a simple salad. I like to drizzle extra peri-peri sauce on top to reinforce the heat and flavor.

My family enjoyed these with a potato and corn salad and a roasted pepper side—everyone finished every last bit. Cleanup is easy when you line the pan with foil, and leftovers (if any) reheat well.