This peri peri chicken marinade is quick and easy to make. Just a few common ingredients stirred together and the ability to hold up well in the freezer make this delicious chicken ready to cook any day of the week.
Peri Peri chicken marinade, or piri piri as it’s called in Portuguese, has many variations but they are all rooted in chili peppers, lemon, and vinegar. The two different ways of spelling peri peri reflect the dish’s origins which are rooted in Africa and Portugal.
The dish became more popular across the world thanks to Nando’s chain of restaurants. As the restaurant became more popular so did their famous peri peri sauce which you can now purchase at many grocery stores.
Though I do love Nando’s, I took a slightly simpler approach to this recipe. There is no peeling or blending. Just some simple spices and lemon juice stirred to perfection. Even the level of spice can easily be adjusted to suit everyone’s taste.
Preparing Peri Peri Chicken Marinade
Ingredients
Paprika: I use sweet paprika for this recipe. It is not sweet in the sugary sense, but it is definitely the sweetest of them all compared to its spicy and smoked siblings.
Apple Cider Vinegar: Apple cider vinegar is made from fermented apple juice and is milder in taste than white vinegar. It adds acidity to this recipe.
Red Pepper Flakes: Red pepper flakes are made from dried and crushed peppers of multiple varieties, like bell, cayenne, jalapeno, chili.
Lemon: Lemons are a citrus fruit loaded with vitamin C. These somewhat oval, yellow fruit are packed with flavour. They are sour and sometimes tart and add freshness to recipes.
Olive Oil: I use olive oil for this recipe because of its mild flavour. Olive oil is the fat extracted from olives. The least processed is extra virgin olive oil, which I use in this recipe.
How to Make Peri Peri Marinade
Juice the lemon and prepare all of the ingredients. Combine all of the marinade ingredients in a small bowl or measuring cup.
If you like spicy food I recommend adding 3 teaspoons of red pepper flakes.
If you’re not a fan of heat you should still try 1 teaspoon as it does enhance the flavours. Who knows, maybe you can work your way up to 3 teaspoons over time.
Once the marinade is well combined, place the chicken in a sealable bag. Use a freezer-safe bag if you plan on freezing the chicken.
Pour the marinade over the chicken and seal the bag. Try to eliminate as much air as you can. Once sealed, move the chicken and marinade around to make sure the marinade is well distributed.
Substitutions
Smoked Paprika: If you don’t have smoked paprika just replace it with more sweet paprika. It will change the taste slightly but it will still taste delicious.
Chicken Thighs: You can easily use other cuts of chicken in this marinade. The only downfall is that you will miss out on delicious crispy skin if you
use a skinless cut like chicken breasts.Freezing Chicken in Peri Peri Marinade
I like to freeze only two portions of chicken per bag to always have an easy-to-grab dinner serving ready to go. You can always defrost more if you have guests.
I freeze four thighs for our family. My kids aren’t into chicken too much so I usually share one of my thighs with them.
After making sure the chicken is well coated in the marinade, label the bag. Include the name of the recipe, the date, number of servings and spice level.
The spice level is important to note because if you plan on serving it to little ones you want to make sure it’s edible for them. I often make multiple batches to freeze with different spice levels to accommodate the kids.
Keep in the freezer for up to 3 months although it has never lasted longer than a month in our house. This is a go-to meal any night of the week because all you have to do is defrost and bake. No mess, no fuss.
Thaw in the refrigerator overnight and bake in the oven per the instructions below.
Oven-Baked Peri Peri Chicken
Preheat the oven to 400°F.
Place the chicken on a lined cookie sheet or the wire rack of a roasting pan. You can use aluminum foil or a silicone baking mat to line the cookie sheet. If there is any excess liquid left in the freezer bag you can discard it.
Bake in the oven for 35 minutes or until the internal temperature reaches 165°F as measured by a meat thermometer.
Serving Peri Peri Chicken
People often wonder what to serve with peri peri chicken but it’s very versatile. Potato wedges or fries are a favourite side at our house.
I also love serving peri peri chicken with our macaroni and cheese, rice, Caesar salad, brussels sprouts and almost any other side you can think of.
If you enjoyed this recipe make sure to leave us a five-star review by clicking on the stars in the recipe card below. Let us know in the comments at the end if you have any questions.
Check out some other marinade ideas:
Peri Peri Chicken Marinade Recipe
Equipment
- Juicer
- Sealable bag or container (freezer safe if freezing)
- Roasting pan or cookie sheet (if cooking right away)
Ingredients
Instructions
- Start with the lemon. Wash and juice one-half of a lemon.2 tbsp lemon juice
- In a small bowl or measuring cup, combine all of the ingredients except the chicken. Stir well to make sure everything is mixed well.¼ cup apple cider vinegar, 2 tbsp olive oil, 1 ½ tbsp paprika, ½ tbsp smoked paprika, 2-3 tsp red pepper flakes, 2 tbsp lemon juice, ¼ tsp salt
- Place the chicken in a sealable bag and seal letting out as much air as you can. Massage the marinade into the chicken to make sure all parts of the chicken are covered. Marinate in the refrigerator for at least 30 minutes, up to 24 hours.8 chicken thighs
Baking the chicken:
- Preheat the oven to 400°F.
- Take the chicken out of the bag and place it on a lined cookie sheet skin side up. You can also use a roasting pan with a wire rack in if you have one.
- Bake the chicken in the oven for 35 minutes or until the thickest part of the chicken measures 165°F on a meat thermometer.
If you are freezing the chicken:
- I like to freeze two separate portions (that’s two dinners for two) but this is up to you. Seal the bag(s) letting as much air out as possible. Label the bag and freeze for up to three months.
- To thaw, move the chicken to the fridge overnight. Once thawed cook at 400°F for 35 minutes or until the thickest part of the chicken measures 165°F on a meat thermometer.
I love this recipe!!!! It is so delicious and easy to make!! A big hit with my family!!!
I’ll be serving this at least once a week! The potato wedges area great compliment!!
I ordered peri peri chicken from Good Food and it was no comparison to this. Do yourself a favour and try it!