Peri Peri Chicken Better Than Nandos

Need more easy chicken recipes? Try my lemon pepper chicken, saffron chicken, and Huli Huli chicken next. Chicken is, hands down, my go-to protein. I love working with it because of its versatility and all the different cooking methods you can use. When I need a chicken dinner to feed my family that’s restaurant-worthy, I have a few favorites up my sleeve. This time around, I’m the sweet and spicy piri piri chicken!

Why I love this recipe

Surprisingly easy. For how much flavor goes into this dish, it’s no more work than your basic grilled chicken. Easy to make ahead. Marinate as much chicken as you need up to two days in advance. The longer, the better! Authentic flavor. The marinade is made with simple ingredients, and when combined, it explodes with flavor. Trust me, it rivals some of the chicken I ate in Portugal! Healthier than the fast food version. There’s very little oil, and only a touch of sugar goes into the whole recipe. But I promise you, it tastes even BETTER than Nandos (and that is coming from a 20-year Nandos veteran!).

Ingredients needed

Chicken. I prefer boneless skinless chicken thighs, but you can use any combination of chicken or even an entire spatchcocked chicken! Olive oil. To build the marinade. Alternatively, use any neutral-flavored oil. Lemon. For acidity. I swear by freshly squeezed lemon juice for the best results, but you can also use vinegar. Garlic. I prefer fresh garlic cloves, but I’ve used garlic powder in a pinch. Red chili. For the much-needed spice. If you’re not a fan of spicy food, skip it, or use sliced red bell pepper for no heat. Brown sugar. Traditional peri peri is sweet and spicy. You can also use maple syrup or agave nectar if you’d like. Sweet paprika. For a sweet, slightly smoky flavor. Dried oregano. For aroma. Cayenne pepper. For extra heat. Again, feel free to reduce or omit this if you want it less spicy. Salt. To taste.

How to make peri peri chicken

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Also known as piri piri chicken, it’s a savory Portuguese dish prepared by coating whole chicken or chicken pieces in a traditional spicy African Bird’s eye chilies (pili pili) sauce and grilling it to perfection. It became widely popular as Nando’s signature dish, so I decided to make a healthier copycat version!

Arman’s recipe tips

Slice the chicken before marinating. So the flavor infuses into the meat. Slather on more sauce. Make extra peri peri sauce and baste it over the chicken before serving. Add more heat. Use serrano chilies and add more cayenne pepper, but keep in mind the dish will intensify once it’s cooked. Switch up the chicken. I’ve put this sauce on everything from chicken breasts to chicken wings. You can even add it to shrimp or tofu!

Storage instructions

To store: Leftover chicken should be stored in an airtight container in the fridge for 4-5 days. Yes! If you don’t want to grill the chicken, place the marinated chicken in a baking dish and bake at 375F for 15-20 minutes or until it reaches an internal temperature of 165F. To freeze: Let the chicken cool completely, then freeze in shallow containers for up to three months. To reheat: Microwave in 30-second intervals or in a preheated oven until warm.