Peri-peri (also known as piri-piri) is a spicy sauce made from African bird’s eye chili peppers. Nando’s Peri-Peri Chicken Restaurant brought this popular dish to the rest of the world when it opened its doors in 1987. The spicy sauce has irresistible citrus and garlic flavors. Slather it over a fire-grilled chicken, and you’re in for a delicious meal. Plus, you can enjoy it without leaving your house!
Our Nando’s Peri-Peri Chicken roasts the chicken, since this method saves a little time and effort. But if you prefer, just throw it on the grill instead for a more authentic taste. You can also adjust the heat of the recipe, so everyone can enjoy it. Just add or subtract chili peppers as much as you want. You won’t even know it didn’t come straight from the restaurant. Enjoy!
Yields: 4 servings | Serving Size: 1 chicken thigh | Calories: 288 | Total Fat: 12g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 181g | Sodium: 612g | Carbohydrates: 5g | Fiber: 2g | Sugar: 2g | Protein: 39g | SmartPoints: 6
- 1 tablespoon olive oil
- 1/4 cup lemon juice
- 2 tablespoons white vinegar
- 4 bird’s eye chilis or red Thai chilis (available in the International section of your supermarket)
- 1 red bell pepper, chopped
- 4 cloves of garlic, minced
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 skinless chicken thighs, bones in
- Add all the ingredients except for the chicken to a blender and blend until smooth. Place chicken and sauce into a bag and press out all the air. Marinate for at least 2 hours, up to 24 hours.
- Preheat your oven to 425 degrees fahrenheit. Place chicken on a rack on top of a baking sheet lined with aluminum foil, and make sure to save the marinade. Bake for 10 to 15 minutes, baste the chicken with the marinade, and flip. Cook for another 10 to 15 minutes, until chicken is brown and crispy.
Other recipes to try:
What are your favorite roast chicken marinades and flavors? Let us know in the comments section below!