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South African Peri Peri Chicken Inspired by Nando's

Izzah Khan
Bold, fiery and and juicy Peri Peri Chicken (Flame Grilled) that is perfect for any BBQ or game night.
Print Recipe

Ingredients
  

Peri Peri Marinade

  • 4-5 pieces chicken leg quarters roughly 2.5 lbs
  • 1 red pepper quartered
  • 1 onion quartered
  • 1 green serrano optional
  • 2-3 scotch bonnet African Bird’s eye chili if you can find it
  • 2-3 garlic cloves
  • juice of 1 lime with zest
  • 1 vinegar
  • 1 Worcestershire sauce
  • 1 salt
  • 2-3 thyme and rosemary
  • ¼ cup oil

Other Ingredients

  • 1 tablespoon oil
  • 1 tablespoon adobo seasoning or 1 ½ teaspoon celery salt, 2 teaspoon paprika, 1 ½ teaspoon black pepper

Instructions
 

  • Char the onion, red bell pepper, scotch bonnet and serrano in a hot pan until blistered
  • Then chuck them in a blender with the remaining ingredients listed under "Peri Peri Marinade. Puree until smooth
  • Pour the marinade in a pan and let it cook for 10 minutes to create a thick sauce. Reserve up to a ¼ cup of the sauce to baste the chicken when you grill it.
    *You can run the sauce through a fine mesh sieve to make it extra smooth. This is recommended if you plan to reserve the sauce to serve on the side
  • For marination, rub oil to the chicken and sprinkle adobo seasoning followed by the peri peri sauce. Massage really well and allow to marinate overnight.
  • When ready to cook, grill over charcoal or a gas grill preheated to 425F skin side down. After 7 mins, flip and let it cook for another 7 mins. Then baste the chicken with the reserved sauce every couple minutes and keep flipping. The total cooking time will be about 30 mins because we are using thighs and legs.