Master the Art of Homemade Peri Peri Chicken: Your Ultimate Nando’s Style Recipe (Grilled or Oven-Roasted)
Peri Peri Chicken enthusiasts, prepare for a culinary adventure! This iconic Portuguese BBQ chicken, renowned for its juicy texture, fiery kick, and incredibly bold flavor, can be mastered in your own kitchen. Whether you prefer the smoky char of the grill or the consistent tenderness of the oven, this recipe delivers an unforgettable dining experience. Each bite is a symphony of spice, tang, and savory goodness that’s simply impossible to resist.
Forget the takeout and bring the vibrant taste of Nando’s straight to your table with this remarkably easy peri peri chicken recipe. We’re elevating the experience with the delightful addition of perfectly charred corn cobs, wrapped in foil to lock in that irresistible barbecue sweetness. Whether you refer to it as BBQ peri peri chicken, Piri Piri, or authentic Portuguese BBQ, this dish is guaranteed to be the ultimate crowd-pleaser for your next family dinner, backyard celebration, or any occasion that calls for spectacular flavor.
Originating from the African bird’s eye chili, the “Piri Piri” pepper (Swahili for “pepper-pepper”) found its way to Portugal through its colonial history, giving birth to this legendary marinade. Our homemade version pays homage to this rich heritage, ensuring a balance of heat and flavor that can be customized to your preference, from mildly zesty to powerfully piquant.
What Makes This Homemade Peri Peri Chicken Recipe Truly Exceptional
The secret to this incredibly delicious Peri Peri Chicken lies in its exquisite balance: the tantalizing smoky char, the vibrant acidity, and the deeply infused, bold, tangy spice. This isn’t just a meal; it’s an experience built on layers of flavor. Regardless of whether you opt for the classic BBQ peri peri chicken cooked on the grill, allowing it to develop a beautiful crust, or roast it perfectly in the oven for consistent tenderness, the magic happens in the marinade.
Our carefully crafted Portuguese marinade permeates every fiber of the chicken, ensuring that each bite is bursting with rich, aromatic flavors that will have you reaching for seconds. This recipe offers an authentic Portuguese BBQ chicken experience right in the comfort of your home, allowing you to bypass the long lines and expense of takeout. It’s a remarkably flexible peri peri chicken recipe, straightforward enough for a bustling weeknight meal, yet impressive enough to be the centerpiece of any gathering. The addition of charred corn cobs, or your favorite complementary sides, truly elevates this dish to gourmet status without the fuss.
The use of a butterflied (spatchcocked) whole chicken is key here. By flattening the chicken, you expose more surface area to the marinade, allowing for deeper flavor penetration. Furthermore, it ensures more even cooking, meaning your chicken breasts won’t dry out while the thighs finish cooking. This small preparation step makes a huge difference in the final texture and juiciness of your peri peri chicken.
Key Ingredients for an Authentic Peri Peri Chicken Marinade
Crafting a truly exceptional peri peri chicken recipe begins with an intensely flavorful and punchy marinade. It requires a thoughtful balance of spice, smoke, tang, and savory notes to create that signature Portuguese flavor profile. Here’s a closer look at the essential components:
- Whole Chicken (3–4 pounds, Butterflied): Utilizing a butterflied (or spatchcocked) chicken is crucial for this recipe. This preparation method involves removing the backbone, allowing the chicken to lie flat. This not only significantly reduces cooking time but also ensures that the chicken cooks more evenly, preventing the breast meat from drying out while the dark meat reaches its ideal temperature. More importantly, it maximizes the surface area, allowing the vibrant peri peri marinade to deeply infuse every part of the chicken, from skin to bone.
- BBQ Sauce: This ingredient forms the foundational base of our marinade, contributing a wonderful smoky, tangy, and slightly sweet undertone. The BBQ sauce is essential for achieving that characteristic sticky glaze and depth of flavor that defines a great BBQ peri peri chicken. Choose a high-quality BBQ sauce that you enjoy, as its flavor will be prominent.
- Sriracha (or Peri Peri Chili Sauce): Sriracha serves as the fiery heart of this Portuguese BBQ chicken, adding a robust heat and a subtle garlic-chili complexity. While sriracha is widely accessible, if you can find authentic peri peri (or piri piri) chili sauce, it will provide an even more traditional flavor. The beauty of this recipe is that you can adjust the amount of sriracha to perfectly match your desired spice level – from a gentle warmth to an intense, thrilling inferno.
- Minced Garlic: Freshly minced garlic is indispensable. It introduces sharp, aromatic, and savory notes that beautifully balance the richness of the BBQ sauce and the heat of the sriracha. Using fresh garlic, rather than powdered, significantly deepens the overall flavor profile of the marinade, making it more vibrant and authentic.
- Vegetable Oil: The oil in the marinade serves multiple purposes. It helps to carry and distribute the fat-soluble flavors throughout the chicken, ensures even browning during cooking, and contributes to a beautifully crisp skin. It also prevents the chicken from sticking to the grill or pan.
- Worcestershire Sauce: This savory condiment adds an umami depth and a complex tangy note to the marinade. Its fermented ingredients bring a rich, robust flavor that enhances the overall savory profile of the chicken.
- Onion Powder: Providing a concentrated, savory onion flavor, onion powder complements the fresh garlic and adds another layer of aromatic complexity to the marinade.
- Fresh Squeezed Lemon Juice (Optional but Recommended): A squeeze of fresh lemon juice brightens the entire marinade. Its acidity helps to tenderize the chicken slightly and cuts through the richness, adding a zesty tang that is characteristic of Portuguese cuisine.
- Yellow Mustard: Just a touch of yellow mustard contributes a subtle pungency and acidity that rounds out the flavor profile of the marinade, enhancing the savory notes without overpowering them.
- Salt and Cracked Pepper: Essential seasonings that bring out all the other flavors in the marinade and season the chicken perfectly. Adjust to taste, but remember the marinade will be strong initially.
Note: Please see the detailed recipe card at the bottom for a full list of ingredients with precise measurements.
How To Make the Best Peri Peri Chicken: Step-by-Step Guide
Creating this flavorful Peri Peri Chicken is a straightforward process, whether you’re a grilling pro or prefer the convenience of your oven. Follow these detailed steps to achieve perfectly cooked, tender, and explosively flavorful chicken every time.
- Prepare the Marinade: In a medium-sized bowl, combine all the marinade ingredients except for the sriracha. Whisk them together thoroughly until you have a smooth and well-combined mixture. Now, it’s time to personalize your spice level! Start by stirring in 2-4 teaspoons of sriracha. Taste the marinade (it will be potent, but don’t worry, it mellows during cooking) and adjust the sriracha to your desired heat. You can make it as mild or as fiery as you like. Remember, you can always add more, but you can’t take it away!
- Marinate the Chicken: Take your butterflied whole chicken and generously coat it with about three-quarters of the prepared marinade. Make sure to rub the marinade all over the outside of the chicken, and crucially, try to get some under the skin, especially over the breast meat. This direct contact with the meat ensures maximum flavor absorption. Once fully coated, cover the chicken tightly with plastic wrap and refrigerate for at least 2 hours. For the absolute best flavor penetration and tenderness, marinating overnight (8-12 hours) is highly recommended. The longer the chicken soaks, the deeper and richer the flavors will be.
- Preheat the Oven or Grill: If you’re opting for the oven-roasting method, preheat your oven to a high temperature of 470°F (245°C) and ensure a rack is placed in the center. This initial high heat helps to achieve a beautiful sear. If you’re going the barbecue route, preheat your grill to medium heat. Once hot, lightly grease the grates to prevent sticking and ensure a perfect release.
- Bring Chicken to Room Temp: Approximately 20 minutes before you plan to start cooking, remove the marinated chicken from the refrigerator. Allowing it to sit at room temperature for this short period helps to take the chill off the meat. This crucial step promotes more even cooking throughout the chicken and helps prevent it from drying out, resulting in a juicier, more tender final product.
- Sear for Flavor (Oven Method Only): If you’re cooking in the oven, heat about 2 tablespoons of oil in a large, oven-safe pan or cast-iron skillet over medium-high heat. Once the oil shimmers, carefully place the chicken into the hot pan, breast-side down. Sear for a good 5-6 minutes until the skin turns a rich, golden brown and develops a delicious crisp. Flip the chicken and sear the other side for an additional 5 minutes to create extra crispness and depth of flavor on both sides.
- Cook the Chicken (Oven or Grill):
- Oven Method: After searing, pour half of the remaining marinade (mixed with 2 tbsp vegetable oil) over the chicken. Place the pan with the chicken in the preheated oven and roast at 470°F (245°C) for 20 minutes. Then, reduce the oven temperature to 400°F (200°C) and continue cooking for another 35-40 minutes, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the thigh, and the juices run clear.
- Grill Method: Place the chicken on the well-greased grill, skin-side down, over medium heat. Sear for 10-12 minutes until the skin develops a nice char. Add 2 more tablespoons of vegetable oil to the remaining marinade. Flip the chicken, baste lightly with a small amount of the sauce (avoid over-basting to prevent flare-ups), close the barbecue lid, and cook for 40-45 minutes. Flip the chicken once or twice during this time, ensuring it cooks thoroughly until it reaches an internal temperature of 165°F (74°C) and the juices run clear.
- Add the Corn (Optional but Recommended): For the delicious charred corn cobs, wrap each cob completely in foil. About halfway through the chicken’s cooking time (after approximately 30 minutes), place the foil-wrapped corn cobs alongside the chicken in the oven pan or directly on the grill. Let them roast or grill until they are tender and slightly caramelized, usually about 30-35 minutes. Turn them occasionally to ensure even cooking. Once done, for an extra touch of indulgence, finish with a small dollop of butter on each cob.
- Finish and Serve: Once your Peri Peri Chicken is perfectly cooked, meaning the juices run clear and an instant-read thermometer registers 165°F (74°C) in the thickest part of the thigh (avoiding the bone), remove it from the heat. Allow the chicken to rest for 5-10 minutes before carving; this allows the juices to redistribute, ensuring a tender and moist result. During resting, baste the chicken with the delicious pan drippings (if oven-roasted) or any remaining grill sauce. Serve your magnificent peri peri chicken hot, accompanied by the sweet and charred corn, and offer any untouched, reserved marinade as a flavorful dipping sauce for an extra kick!
The smoky spice of homemade Portuguese BBQ chicken is a versatile dish that pairs beautifully with a range of sides. For a comforting and robust accompaniment, serve it next to Honey Roasted Butternut Squash & Brussels Sprouts With Bacon. This side dish adds a delightful sweetness, a satisfying crunch, and a savory depth that complements the chicken’s bold flavors without overpowering it. The caramelized notes of the squash and the savory bacon create a harmonious balance with the peri peri heat.
Alternatively, for a brighter and lighter touch, consider pairing your peri peri chicken with Simple Lemon Garlic Asparagus. The crisp freshness of the asparagus, combined with its zesty lemon-garlic notes, offers a refreshing contrast that cuts through the richness and balances the heat of the chicken, making each bite even more invigorating.
To conclude your restaurant-worthy meal at home with a truly indulgent flourish, serve your BBQ peri peri chicken with a decadent Nutella Cookie Pie. This rich, gooey, and chocolatey dessert provides the perfect sweet ending, creating a memorable dining experience that feels both gourmet and wonderfully comforting.
Peri Peri Chicken Recipe FAQ’s: Your Questions Answered
Have questions about perfecting your homemade Peri Peri Chicken? We’ve got you covered with answers to some of the most common queries.
Absolutely! This recipe provides detailed instructions for both grilling and oven-roasting. You can easily roast it in your oven and still achieve incredibly juicy, flavorful, and tender results without needing a barbecue. The initial searing step in a pan before oven-roasting helps to replicate some of that delicious crust and depth of flavor you’d get from a grill.
The spice level of this peri peri chicken is entirely customizable to your preference. It primarily depends on the amount of chili (sriracha in this recipe, or actual peri peri chili sauce) you add to the marinade. You can start with a minimal amount for a mild, zesty flavor, or significantly increase the amount of sriracha to turn up the heat for an extra spicy kick. Always taste the marinade before coating the chicken and adjust to your liking.
For good flavor, a minimum of 2 hours of marinating time is recommended. However, for the deepest, most robust flavor and ultimate tenderness, marinating the chicken overnight (ideally 8-12 hours) in the refrigerator yields the best results. The longer the chicken soaks in the marinade, the more time the flavors have to penetrate the meat, resulting in a truly exceptional dish.
Yes, absolutely! While a whole butterflied chicken is recommended for even cooking and presentation, you can certainly use individual chicken pieces like thighs, drumsticks, or even breasts. Just be aware that cooking times will vary significantly. Ensure smaller pieces are fully cooked by checking their internal temperature with a meat thermometer. Marinating time should remain at least 2 hours for maximum flavor.
Peri Peri, also known as Piri Piri, is the African bird’s eye chili, a small and extremely potent chili pepper. It’s the namesake and core ingredient of authentic Peri Peri sauce. If you have access to fresh peri peri chilies or other similar hot chilies (like Thai bird’s eye chilies), you can finely mince them and add them to the marinade for an even fresher, more intense heat. Adjust the quantity carefully, as fresh chilies can be very powerful!
Leftover Peri Peri Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm it gently in the oven at 300°F (150°C) until heated through, which helps maintain moisture. You can also microwave individual portions, though the skin may lose some crispness. Ensure it’s piping hot before serving.
Pin
Portuguese BBQ Peri Peri Chicken (Homemade Nandos Recipe)
Ingredients
For The Marinade:
- 1/2 cup vegetable oil
- 1/3 cup BBQ sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons minced garlic
- 1 tablespoon onion powder
- 2 teaspoons lemon juice fresh squeezed, optional
- 2-4 teaspoons sriracha
- 1 teaspoon yellow mustard
- 2 teaspoons salt
- 1 pinch cracked pepper to taste, optional
Chicken:
- 3-4 pounds whole chicken Butterflied is preferred
- 1 pinch salt to season
- 1 pinch pepper to season
Corn (OPTIONAL):
- 6 corn cobs
- 3 teaspoons butter optional
Instructions
-
Mix all of the marinade ingredients (except for the Sriracha) together until well combined. Mix in 2-4 teaspoons of Sriracha, taste test, and work up from there until reaching your desired level of heat (or leave it out all together if you don’t want any spice at all).
-
Using 3/4 of the marinade, coat the chicken evenly on the outside, as well as under the skin where possible (the breast especially), until fully coated in sauce. Cover with plastic wrap and refrigerate over night if time allows. (I recommend a minimum marinade time of two hours for this chicken. The longer you leave it, the better the flavours.)
FOR THE OVEN:
-
When ready to cook, arrange oven shelf to the middle of the oven, and preheat to 470°F | 245°C.
-
Remove the chicken from the refrigerator and let it sit on a bench top for 20 minutes, or just enough time to take the chill out of the chicken. (I find 20 minutes plenty of time. Don’t leave it any longer than half an hour at room temperature.)
-
Heat 2 tablespoons of oil in an oven proof pan or well seasoned skillet over medium heat. When pan is hot, place the chicken, breast-side down into the pan, and sear for a good 5-6 minutes, until the skin becomes golden browned. Flip and sear on the other side for a further 5 minutes.
-
Add 2 more tablespoons of vegetable oil to the remaining marinade, and pour half of it over the chicken. Use a basting brush to coat evenly.
-
Place the chicken in the preheated oven, and cook for 20 minutes. Reduce heat down to 400°F (200°C) and roast for a further 35-40 minutes, or until cooked right through to the centre and juices run clear.
-
(If serving with the corn: completely wrap each cob in foil large enough to cover them, and add the corn foil packets to the same pan as the chicken, half way through cooking time (after 30 minutes). If your pan is too small, arrange them on another pan. They only need 30-35 minutes of cooking time.) Once corn is done, dollop with 1/2 teaspoon of butter per cob (optional).
-
Once the chicken is done, baste with the pan drippings and serve with any remaining UNTOUCHED marinade to use as a dipping sauce.
-
Serve with the corn!
FOR THE BBQ:
-
Place chicken on well-greased grill over medium heat, skin-side down, for 10-12 minutes, until the skin begins to have a nice char on it. Add 2 more tablespoons of vegetable oil to the remaining marinade. Flip and baste with a small amount of sauce (not too much or it will burn on your grill plates). Close barbecue lid and cook for 40-45 minutes, flipping once or twice while cooking, until chicken is completely cooked through and juices run clear.
-
Follow corn foil instructions above. Place corn foil packets on the grill halfway through chicken cook time (after 30 minutes), turning the corn every 5 minutes or so to ensure an even char.
Notes
2 teaspoons of Sriracha yields a very mild spicy result. So mild we could hardly taste it. Feel free to leave it out if you have doubts, but we love it in there for the flavour enhancement. For a good kick of spice, 1-2 tablespoons is a good start. I started with 2 teaspoons, taste tested, and added extra teaspoonfuls from there until reaching our desired spice level (we loved ours at 1 1/2 tablespoons of Sriracha). For an extremely HOT marinade, add in 3-4 tablespoons. When taste testing, the marinade will be strong. Don’t worry, and please don’t add any water to dilute it. It will dilute naturally in the oven when cooking through the pan drippings.
*COOK time does not include marinating time
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.