The spicy and tangy flavors of Nando’s peri-peri chicken (also known as Piri Piri Chicken) make it a popular dish in England, where I lived with my husband for 15 years. But when we returned to the US, finding a spot that served it became quite the challenge. So, I decided to roll up my sleeves and learn how to make it myself, bringing a taste of our life in England to our American kitchen. It’s a tasty reminder of our time across the pond. This Peri Peri Chicken recipe is not just a meal; it’s an experience. The rich flavors and spicy kick of the homemade peri peri sauce and juicy chicken will liven up your dinner table, and the best part is, there are only minutes of prep!
Step By Step Instructions
Preparing the Roasted Vegetables
Preheat your oven to 400°F (200°C) Bell Pepper: Use fresh red bell peppers for roasting. If unavailable, you can use jarred roasted red peppers as a substitute. Jalapeño Pepper: Adjust the heat by removing the jalapeño seeds for a milder flavor. Substitute with a milder pepper like poblano if you prefer less heat. Garlic Cloves: Fresh garlic cloves are ideal. You can substitute with 1 teaspoon of garlic powder per clove. Lemon Zest and Juice: Fresh lemon zest and juice provide the best flavor. Bottled lemon juice and pre-packaged zest are acceptable alternatives. Smoked Paprika: Ensure you use smoked paprika for that unique smoky flavor. Regular paprika can be a substitute. Dried Oregano and Thyme: Dried herbs work perfectly, but you can use fresh if available. Use 1 tablespoon of fresh herbs for every teaspoon of dried. Olive Oil: Light olive oil is recommended for its high heat tolerance. You can substitute with any high smoke point. Vinegar: We use red wine vinegar, but you can substitute it with white wine vinegar or apple cider vinegar for a slightly different flavor profile. Honey or Brown Sugar: This is optional and can be omitted if you prefer a less sweet marinade. Fresh Parsley: Fresh parsley adds a burst of freshness. Substitute with cilantro if desired. Red Pepper Flakes: Adjust the quantity based on your heat tolerance. Substitute it with Sriracha sauce, Cayenne pepper, or hot sauce. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator. On a baking sheet, arrange the sliced red bell peppers, jalapeño pepper, peeled garlic cloves, and sliced red onion. Drizzle the vegetables with 1 tablespoon of olive oil, and season them with salt and black pepper to your taste. Roast them in the oven for about 25 to 30 minutes or until they become tender and slightly charred. Then, allow them to cool before transferring to a food processor. Place the marinated chicken (leaving some space between each piece) and bake for 40 minutes to an hour, basting every 15 minutes. If you want a crispier result, just pave the chicken under the broiler until you have the desired finish.
Making The Marinade
Add 4 tablespoons (15ml) of lemon juice, 1 tablespoon (15g) of lemon zest, 3 tablespoons (45g) of smoked paprika, 2 teaspoons (10g) of both dried oregano and dried thyme, 4 tablespoons (60ml) of olive oil, 3 tablespoons (45ml) of red wine vinegar, 2 tablespoons (30ml) of honey, a generous handful of roughly chopped fresh parsley, and 2 teaspoons (20g) of red pepper flakes to the roasted vegetables in the food processor. Blend the mixture until it becomes smooth. Divide the marinade into two equal portions.
Marinading The Chicken
Season the 2 lbs (about 6 thighs) of chicken thighs (skin-on and bone-in) on both sides with salt. Transfer the seasoned chicken to a ziplock bag or a bowl. Add one portion of the marinade to the chicken and toss them together until every piece is entirely and evenly coated with the marinade. Marinate the chicken thighs for at least an hour in the refrigerator, or preferably overnight for more flavor infusion.
Making The Sauce
Take the remaining half of the marinade and heat it in a saucepan over medium heat. Bring the mixture to a boil, then reduce the heat to low and let it simmer for approximately 10 minutes or until the sauce reduces to your desired thickness. Taste for seasoning and add more salt if needed.
Cooking The Chicken
Preheat your oven to 375°F (190°C) for baking, or prepare your grill for medium-high heat grilling. Cook the chicken until it reaches an internal temperature of 165°F (74°C), about 20-25 minutes in the oven or 5-7 minutes per side on the grill. Serve the cooked chicken with the vibrant Peri Peri sauce, and if desired, garnish with additional parsley for a fresh touch.
