The Best Takeout Style Peri Peri Chicken Recipe

This Peri Peri Chicken is a homemade twist on everyone’s favorite South African takeout! Tender chicken thighs are smothered in a tangy, zesty, and super flavorful marinade mixture infused with warm spices, then baked to golden perfection and basted in a creamy peri peri sauce. If you’re a spice lover, this Nando’s copycat Peri Peri Chicken recipe is for you! Enjoy it with a side of fluffy Peri Peri rice or roasted vegetables for a wholesome meal that hits all the right spots.

Peri Peri Chicken Recipe

PERi-PERi, also known as the African Bird’s Eye Chili, is the secret behind the signature flavors of PERi-PERi chicken. It’s grown in African soil, tastes fantastic, and the PERi-PERi chili seeds are rich in Vitamins A, B, and C. However, I have used seeded-soaked chilies for this recipe to keep the heat level tolerable.

You can make this recipe with any cut of chicken, though—bone-in or boneless chicken breast, thighs, wings, even a whole chicken—but bone-in chicken thighs always come out super juicy.

No need to wait for a special occasion to whip up this takeout favorite. Instead, you can start it in the morning and marinate the chicken until evening. Just throw together some simple spices and veggies in a blender to make the marinade, smother them over the chicken, pop it in the oven and that’s it. Homemade peri peri sauce whips up in minutes. The baking part can easily be done in under an hour, making it a restaurant-worthy yet budget-friendly weeknight meal your whole family will love.

I highly recommend serving this Peri Peri Chicken with Peri Peri Rice, and you’ll see how the rice soaks up the marinade flavors.

Peri Peri Chicken Ingredients

Chicken Thighs – Bone-in, skin-on thighs are my go-to because they stay juicy and tender after baking. Of course, you can use boneless thighs or switch to chicken breasts or wings.

Onion – Half a large onion adds a sweet and savory depth to the marinade.

Garlic – I have 5-9 cloves. You can use depending on how garlicky you want your marinade to be. It adds a robust, aromatic flavor that perfectly complements the chili heat.

Red Peppers – Red peppers bring sweetness and vibrant color to the marinade. They balance out the spiciness and add a fresh, crisp element to the mix.

Cilantro – Half a bunch of cilantro provides a fresh, herbal note that lightens the flavor profile. If you’re not a cilantro fan, you can substitute parsley, but cilantro truly enhances the authenticity of the dish.

Lemon – The juice of half a lemon adds a zesty brightness that cuts through the chicken and marinade richness. It also tenderizes the meat as it marinates.

Soaked Chilies – These chilies are the stars of the show, giving the dish its signature Peri Peri heat and flavor. Soaking and seeding them keeps the heat level manageable and makes this dish more approachable for those who can’t handle too much spice.

Avocado Oil – Avocado oil is a healthy fat that adds a smooth, rich texture to the marinade, helps blend all ingredients, and keeps the chicken moist during baking.

Spices – This recipe uses a spice blend of Chili Powder, Cumin, Oregano, and Kashmiri Chili Powder to replicate the mouthwatering flavors of African Bird’s Eye Chili.

Salt and Pepper – It combines all the flavors and enhances the overall dish.

Sour Cream—Half a cup of sour cream makes a creamy, tangy sauce that balances out the spice of the Peri Peri marinade.

How to Make Peri Peri Chicken

Prepare the Ingredients

Chop the onion, cilantro, and red peppers, and peel the garlic cloves and thyme.

Make the Marinade

In a food processor, add avocado oil, onion, garlic, red peppers, cilantro, thyme, lemon juice, soaked chilies, chili powder, cumin, oregano, and Kashmiri chili powder.

Blend until the mixture is smooth. Reserve ¼ of the marinade to marinate the chicken, leaving the remaining marinade for the sauce.

Marinate the Chicken

Marinate the chicken thighs thoroughly with the blended chicken marinade and let them sit for up to 24 hours in the refrigerator (a minimum of 2 hours if you are short on time).

Bake the Chicken

Preheat the oven to 400°F. Place the marinated chicken thighs in a baking dish and cover tightly with aluminum foil. Bake for 40 minutes.

Prepare the Peri Peri Sauce

While the chicken is baking, make the sauce by mixing the remaining marinade with ½ cup of sour cream and adding salt and pepper to taste.

Baste the Chicken

After 40 minutes of baking, uncover the chicken and baste it with the prepared sauce every 5 to 10 minutes for the next 20 minutes.

Continue baking until the chicken is beautifully golden and cooked through.

Rest and Serve

Remove the chicken from the oven and let it rest for a few minutes before serving.

Serve with Peri Peri Rice, and enjoy!

Peri Peri Chicken Recipe Tips

Marination Time: Marinate the chicken for as long as possible—up to 24 hours to let the spices penetrate deep into the meat. If you’re short on time, aim for at least 2 hours. The longer the chicken marinates, the more flavorful it will be.

Even Coating: Make sure the marinade coats the chicken evenly. Use your hands to massage the marinade into the chicken skin.

Blending Consistency: Blend the marinade until smooth without chunks or lumps to ensure that every bite of chicken is packed with flavor.

Covering the Chicken: Cover the chicken with aluminum foil for the first 40 minutes of baking. This traps moisture, making the chicken juicy and tender.

Storing Leftovers: Store leftover peri peri chicken in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat the chicken in the oven at 350°F until warmed through to retain its juicy texture.

Adjusting Heat Levels: If you prefer milder flavors, reduce chilies or use milder peppers.

Peri Peri Chicken Recipe FAQ’s

How spicy is this dish?

The signature Nando’s peri peri chicken is synonymous with its spice, but you can adjust the heat level in this homemade version to your preference. Using fewer chilies or removing the seeds will make the dish milder. If you crave an extra kick, leave the seeds in the chilies or add chili powder.

Can I make this recipe ahead of time?

Absolutely! You can marinate the chicken up to 24 hours in advance for maximum flavor. The peri peri sauce can also be prepared a day ahead and stored in the refrigerator until ready to use.

Can I grill the chicken instead of baking it?

Yes, you can grill marinated chicken instead of baking it. Preheat your grill to medium-high heat and cook the chicken until it reaches an internal temperature of 165°F, turning occasionally and basting it in the sauce for extra flavor.

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