Peri Peri Chicken
You need to make this Peri Peri chicken at home! Smoky, spicy, and just the right amount of tang.
What is Peri Peri?
Peri peri chicken has its roots in Portugal but became iconic through the Portuguese communities of Mozambique and Angola, where the bird’s eye chilli is native. The name peri peri (or piri piri) comes from the Swahili word for pepper, and the combination of chargrilled chicken with a chilli, garlic, and vinegar marinade became a fiercely loved regional dish before spreading internationally.
This Version
We're making a marinade with capsicums and onion that are chargrilled first, which adds a smoky depth that raw-blended versions lack. The heat comes from birds eye chillies and smoked paprika, balanced by red wine vinegar and a little sugar.
The chicken cooks low and slow on a rotisserie over charcoal for close to an hour, rotating continuously so the skin renders evenly and stays crisp all over while the meat stays juicy. The potatoes sit in a tray below, catching the chicken drippings as it turns. While the chicken rests, the reserved marinade simmers into a bright, punchy finishing sauce. If you don’t have a charcoal rotisserie, the notes section covers gas BBQ and oven adaptations.
Ingredient Notes
Smoked paprika:
Smoked paprika (pimentón) is made from dried red peppers that have been smoke-dried, giving it a deep, earthy flavour that is central to the peri peri marinade. Do not substitute with sweet or hot paprika for this recipe: the smokiness is important to the overall flavour profile, especially when cooking on a gas BBQ or in the oven where you lose the charcoal smokiness. It is widely available in the spice aisle of supermarkets.
Red wine vinegar:
The vinegar provides the sharp, tangy backbone of the marinade that balances the richness of the olive oil and butter-basted chicken. Red wine vinegar works best here as its flavour complements the other ingredients. White wine vinegar is the closest substitute, or you could use a good quality sherry vinegar. Apple cider vinegar works in a pinch but adds a slightly fruity note. Avoid balsamic as it is too sweet and thick.
Birds eye chilies:
Birds eye chillies are small and very hot, with a clean, bright heat. The recipe calls for 2-3, which produces a medium-hot result. For a milder version, use 1 chilli or replace with a long red chilli, which has less heat but similar flavour. For more heat, increase to 4-5 or add a pinch of cayenne pepper. If using dried birds eye chillies, use half the quantity as they are more concentrated.
Ingredients
- 2 red capsicums (bell peppers), sliced into chunks
- 1 red onion, cut into wedges
- 60ml (¼ cup) olive oil
- sea salt, to season
- 6 cloves garlic
- 1½ tbsp smoked paprika
- 60ml (¼ cup) red wine vinegar
- 2 tsp dried oregano
- 2-3 birds eye chilies, chopped
- 1 tsp ground coriander
- 2 tsp caster sugar
- zest and juice of 1 lemon
- 2 tsp sea salt
- freshly ground black pepper
- 1.65 -1.8kg (3.65 - 3.95lbs) whole chicken
- 3 fresh bay leaves
- 1kg potatoes, cut into wedges
- salad, to serve
Equipment
-
Charcoal grill with rotisserie (or gas BBQ with rotisserie, or oven)
-
Drip tray (to sit under the rotisserie)
-
Blender or food processor
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Large bowl (for marinating)
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Kitchen string
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Small saucepan
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Instant-read thermometer
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Chopping board and chef’s knife
Directions
PREP THE MARINADE
MARINATE THE CHICKEN
COOK THE CHICKEN
FINISH AND SERVE
Notes
Chef Tips
Marinate overnight for the best result
The marinade penetrates deeper into the chicken with more time, and an overnight rest in the fridge also dries the skin slightly which helps it crisp more effectively on the rotisserie. Even 1 hour of marinating makes a significant difference compared to cooking straight away. If you’re short on time, score the chicken all over with a knife so the marinade gets into the flesh.
Position the potatoes directly below the chicken
The potatoes in the tray at the base of the BBQ catch the drippings from the rotating chicken: a mix of marinade, fat, and chicken juices. This is what makes them so good. Make sure the drip tray fits under the rotisserie and season the potatoes well with oil, salt, and pepper before adding them so they start caramelising from the beginning of the cook.
Gas BBQ method
You could cook this with a gas BBQ and rotisserie if you don’t have a charcoal one, but you will lose some smokiness to the dish. Turn the outer burners on but leave the inners off and place the drip try over the middle burner with the chicken rotating over it.
Oven method
To use an oven instead of BBQ, preheat the oven to 180°C fan forced (355°F) and line a large baking tray with baking paper.Place chicken on the tray and potatoes around it. Roast for 55-60 minutes until skin is well coloured and chicken juices run clear when tested at the thighs.
Storage
Leftover chicken can be carved off the frame and stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (356°F) covered with foil to retain moisture, or serve cold in wraps or rolls with salad. The peri peri sauce stores separately in the fridge for up to 5 days.
Serving ideas
You could serve this up in fresh rolls or wraps with salad or grill some corn cobs to serve with.
Spice level
This is medium-hot in spice level, which can be altered by the number of chillies you choose to add. Choose your spice journey.
Nutrition
Nutrition
- Serving Size
- 1 serving
- Calories
- per serving
- 1130
- Carbs
- 53 grams
- Protein
- 76 grams
- Fat
- 73 grams
- Saturated Fat
- 16 grams
- Fiber
- 8 grams
- Sugar
- 10 grams
- Sodium
- 1500 milligrams
- Cholesterol
- 250 milligrams
- Potassium
- 1700 milligrams
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