Peri Peri Grilled Chicken

Some says Peri-Peri, and the others say Piri-Piri…

It goes well with Indian taste buds because we Indians love Mirchi … Hai Hai Mirchi!  Uff Uff Mirchi …

This spicy Portuguese Chicken is quite addictive. I first had the Peri-Peri Chicken at the South African franchise restaurant called “ Barcelos ” at Khan Market  and loved it.  I travelled to South Africa and  was in the town of Pretoria ,my mind was to have Barcelos Signature dish ” Peri Peri Grilled Flame Chicken ” .

The spicy peri-peri (or piri-piri) sauce made with bird’s eye chili, garlic, herbs, and lemon awakens your tongue and quickly salivates all over inside your mouth. Although the sauce itself has its origin marked at Portugal, it is widely used in African countries like Angola, Mozambique, and South Africa.

The spiciness of peri-peri sauce can be adjusted by the amount of chilies, or even using less spicy kind of chilies. The best way to cook the Peri-Peri Chicken is to GRILL them. For not having an out door grill in my high rise cosmopolitan kitchen, I baked it in the oven instead. It came out great but, of course, the smoky grilled flavor would have been even better. If you have a BBQ grill, use it!

Second thing , In India vegetable market  Bird Eye Chillis would be hard to find … so best way … Indian Fresh LAL MIRCHI , the slim one  ! Oh man ! You would understand once you de seed it .. Tears … Hands would burn Use Gloves … Donot de -seed it .. Just Break in 2 halfs and inside the blender …

The sauce can be made in less than 5 minutes, and all you need to do is to marinade chicken ahead of time. You will love this chicken IF you can bear the heat . Though  South African Joint recipe is secret … My version of Peri Peri Grill Flame chicken …


  • 4 tablespoon olive oil
  • 4-10 Red Fresh chillis of Medium size not dried the ones, depends on the heat level of your choice . Take off their green thing on the Top and break into halves …
  • 4 cloves garlic, or 1 1/2 tablespoon garlic powder or Fresh Garlic Paste for a thicker consistency
  • juice of 1 lemon (about 1/4 cup)
  • 1 tablespoon Kashmiri Mirch for color …
  • 1 bay leaf ( Tej Patta )
  • 1 teaspoon oregano
  • 1 teaspoon  salt
  • 1/2 teaspoon pepper
  • 4 chicken legs
  • extra  salt if you need it …


  1. In a blender combine spices and  chillies  blend until very smooth . I like a little course texture as it gives some texture to chicken … Add a a table spoon of Olive oil to mixture .
  2. Score chicken legs with a knife a few times.
  3. Pour 1/3 cup of the sauce over chicken and toss well. I sprinkle a few dashes of extra salt on top of chicken. Marinade the chicken at least 1 hour or overnight.
  4. Grill your chicken or bake.
  5. If you have grill then Medium flame  15 minutes , toss it up and down  few times … if you want then rub a sauce if not then donot bother  .  The moment grill marks come on skin  reduce the flame .. You want the ckicken to be cooked from inside .. If no grill  then  bake, preheat the oven to 425ºF .
  6. Place chicken on a baking pan lined with foil, spray with oil,and place chicken. Bake for 15 minutes, turn over, baste with extra sauce, and continue to bake for another 10 minutes or until chicken is cooked and browned.
  7. Serve with extra sauce on the side.

Serve it with on Bed of Rice and grilled Vegetables

The sauce if left … Put it in Refrigerator , can used with any other ingredient … Paneer / Vegetables / Fish / .. Excellent texture … Just mind how much heat or Mirchi one wants …  Keep this away from Kids hands …


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