Chicken doesn’t have to boring with these boldly flavored chicken marinades: honey sriracha chicken, harissa chicken, chicken shawarma, doner kebabs, buffalo chicken, chipotle chicken, spicy Korean chicken, jerk chicken, and Greek chicken.
HOW TO MAKE Peri Peri Chicken VIDEo
Peri Peri Chicken Ingredients
Peri Peri Chicken is extra easy to make because the Peri Peri Sauce doubles as both the marinade and the finishing sauce – winning! The ingredients are detailed below with some ingredient swaps in the next section in case you can’t get your hands on everything listed (full recipe measurements in the recipe card at the bottom of the post):
Habanero chili peppers: 100,000 to 350,000 SHU, which means they are 2-6 times hotter than Thai chili peppers, so use sparingly! You will need 1-2 for this recipe. Cayenne peppers: 30,000 to 50,000 SHU, which means they are, on average, half as spicy as Thai chili peppers – so use roughly double the amount. Serrano peppers: 10,000 to 23,000 SHU, which means they are, on average, ⅕ as spicy than Thai chili peppers – so use roughly 5 times the amount. Jalapeno pepper: 2,500 to 8,000 SHU, which means they are, on average, 1/15 as spicy as Thai chili peppers – so you’ll need a ton! Red pepper flakes or ground cayenne pepper: Can be added to taste. If possible, substitute the Thai red chilis with another fresh chili pepper rather than dried chili flakes.
How to Make Peri Peri Chicken
Making Peri Peri Chicken is as easy as preparing the sauce/marinade and then letting it work its magic on your favorite cut of chicken! Here’s an overview of how to make this Peri Peri Chicken recipe (full recipe in the printable recipe card at the bottom of the post):
Make the Peri Peri SAuce:
Roast the bell peppers. You can do this by either rotating them over the open flame of your gas stovetop or you can broil them in the oven.
Sauté the aromatics. Heat just 2 tablespoons of the oil in a large skillet, then sauté the onion, garlic and paprika until the onions are softened.
Blend up the sauce. Add all the ingredients to a blender, including the onion mixture and the roasted bell peppers. However, do NOT add the rest of the olive oil yet. Adding the oil at this stage would result in a bitter sauce.
Add the oil. Once the ingredients are blended, add the olive oil bit by bit until the sauce reaches your desired consistency (you can keep it chunkier or make it completely smooth).
Adjust to taste. The sauce should be well balanced with a good kick of spice and sourness from the lemon and vinegar.
Marinate the Chicken
Add the chicken to a freezer bag or shallow dish. Pour half of the sauce over the chicken and turn to coat. You want the chicken to be evenly covered in the Peri Peri Sauce. Marinate for at least 2 hours, but overnight is preferred.
Rice: Coconut Rice is hands down the favorite here. It’s sweet, rich and nutty. Peri Peri Chicken would also be delicious with plain white jasmine rice, Pineapple Rice, Cilantro Lime Rice, or Red Beans and Rice. You can also go with low carb cauliflower rice or quinoa. Fruit Salsas: Choose between Mango Salsa, Pineapple Salsa, Pineapple Mango Salsa or Strawberry Salsa. I especially love that salsa is bite size so you get spicy, fragrant chicken and refreshing, juicy sweet salsa in every bite. Potatoes: Serve with mashed potatoes, polenta, grits or alongside Smashed Potatoes, Roasted Red Potatoes, Twice Baked Potatoes, Scalloped Potatoes or Mashed Sweet Potatoes. Salad: Peri Peri Chicken is tasty served alongside salad or tossed right into salad. We love it with Cauliflower Salad, Garden Salad, Corn Salad, Cucumber Tomato Salad, Strawberry Broccoli Salad, Green Bean Salad. Strawberry Salad, or Beet Salad. Fruit: Caramelized Grilled Pineapple, Pina Colada Fruit Salad, Fruit Salad with Honey Lime Vinaigrette, Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette or Tropical Fruit Salad. Veggies: Grilled Corn on the Cob, Baked Asparagus, Roasted Broccoli, Roasted Cauliflower, Sautéed Lemon Brussels Sprouts, Roasted Brussels Sprouts or Roasted Butternut Squash.
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