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.

Equipment

• Charcoal grill with rotisserie (or gas BBQ with rotisserie, or oven)
• Drip tray (to sit under the rotisserie)
• Blender or food processor
• Large bowl (for marinating)
• Kitchen string
• Small saucepan
• Instant-read thermometer
• Chopping board and chef’s knife