South African Peri Peri Chicken (Nando's)

Have you had Nando's Peri Peri chicken? The South African restaurant chain hasn't expanded throughout the US but I was lucky to taste their flame-grilled Peri Peri chicken in Karachi when they had opened up shop in my city. If you're a fan of bold, fiery flavors and succulent, juicy chicken, then you must try this recipe! I won't claim this replaces Nando's. To be fair, none of the recipes on the internet do, but this is delicious nonetheless!

Where did Peri Peri Chicken Come From?

Peri Peri Chicken, also known as Piri Piri Chicken, traces its roots back to the heart of Africa, where it was born in the vibrant culinary landscape of Mozambique and Angola. The name "Peri Peri" comes from the Swahili word for "pepper," after the fiery chili peppers called Bird's eye chili that give this dish its signature heat.

Legend has it that Portuguese explorers introduced chili peppers to Africa, where they were embraced by locals and incorporated into traditional dishes. Over time, Peri Peri Chicken gained popularity and quickly became a culinary favorite for its bold flavors and tangy spiciness.

Watch how to make Nando's Inspired Peri Peri Chicken

Ingredients for Peri Peri Chicken:

The ingredients list can look intense but most of these are pantry staples that you chuck in the blender.

• Chicken Leg Quarters: Opt for skin-on chicken leg quarters for maximum flavor and juiciness. You can also just get legs and thighs separately if your butcher doesn't offer the entire leg quarter. You can also use bone-in breast with wing attached. This may be a harder preparation to find in the store but super popular in many countries. Use what you got.
• Red Pepper, Onion, and Chili Peppers: These aromatic vegetables form the base of the Peri Peri sauce, adding depth of flavor and a hint of sweetness. We will char this on the grill
• Garlic and Lime: Fresh garlic and zesty lime juice add brightness and acidity to the marinade, balancing out the spicy heat of the chili peppers.
• Vinegar and Worcestershire Sauce: These pantry staples help to tenderize the chicken and give the dish a savory umami flavor.
• Thyme and Rosemary: Fragrant herbs like thyme and rosemary infuse the chicken with an intense aroma and flavor boost.
• Oil: Every marinade needs a little fat so the spices can coat the chicken.

Can I substitute Bird's eye chili?

While the classic recipe uses Bird's eye chili, it is difficult to source this chili in the US. Here are some easy substitutes depending on your availability:

1. Scotch Bonnet Peppers: These fiery peppers are a popular choice for adding heat and flavor to Peri Peri Chicken. They have a similar heat level to Bird's eye chili and can be used as a substitute in equal amounts. In fact, I use these in this recipe.
2. Red or Green Jalapeños: Jalapeños are milder compared to Bird's eye chili, but they still add a nice kick to the dish. If you prefer a milder version of Peri Peri Chicken, you can use jalapeños instead and adjust the quantity accordingly.
3. Serrano Peppers: Serrano peppers are slightly hotter than jalapeños and can be used as a substitute for Bird's eye chili if you're looking for a spicier option. Be mindful of the heat level and adjust the quantity to suit your taste preferences.

Storage and Reheating Tips:

To store any leftover Peri Peri Chicken, allow it to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. Alternatively, Peri Peri Chicken can be frozen for longer-term storage. Place the cooled dish in a freezer-safe container or resealable freezer bag, removing as much air as possible. Freeze for up to 2-3 months. When ready to enjoy, thaw overnight in the refrigerator before reheating ideally on the grill. I avoid using the microwave for reheating chicken roast because it tends to get a slightly unpleasant smell.