Peri peri sauce by Chef Ankit gaurav

Peri-Peri Chicken is a flavorful dish that is marinated with a special peri-peri chilli. It is said that peri-peri chilly produced by Portuguese explorers in Mozambique from the malagueta pepper and then spread to other Portuguese territories.

Traditionally Peri-peri is a spicy pepper that originated in South Africa and was imported to Portugal from Mozambique with the ships which contained spices. 

Piri-Piri, peri-peri, Peli-Peli, or African Bird’s Eye Chilli grows in the African soil, so the magic starts from the ground up. Peri-peri plays an important part in Mozambique’s history, as the sauce reflects the blend of cultures present in the country for centuries. The sauce eventually made its way across the border of South Africa but it all started in Mozambique.

Sauce made from peri-peri chilis is Portuguese-African in origin. Its recipes vary from region to region but the main ingredients are chili and garlic, oil, and lemon. 

It tastes amazing and rich in Vitamins A, B and C. Also help to increase the metabolic rate. Peri-peri chilli coarsely grinds with peppers, garlic, oil, lemon, and salt to prepare the sauce.

Prep time: 1 hr

Cooking time: 30 mins

Level: medium-hard



1. Whole Chicken (cut into pieces) – 1 no

2. Paprika powder (optional) – 1 tablespoon

3. Salt – to taste

4. Black pepper – to taste

5. Garlic (Chopped) – 2 teaspoon 

For peri- peri sauce

6. Onion (dice) – 1/2 cup

7. African bird’s eye chilli – 1 cup

8. Red bell pepper (diced) – 1/2 cup

9. Sugar – 1 tablespoon

10. Salt – to taste

11. Black pepper – to taste

12. Bay leaf – 2 nos

13. Oil – 4 tablespoon

14. Garlic cloves – 1/2 cup

15. Lemon juice – 3 teaspoon


1. Prepare the peri-peri sauce by combining all the ingredients in the food processor and coarsely grind the mixture.

Peri peri sauce by Chef Ankit gaurav2. Transfer the mixture in a saucepan over medium heat and cook for a few minutes, stirring continuously till thick consistency. Adjust the seasoning. Transfer the sauce in a bowl.

3. Wash and pat dry the chicken. Rub them with the paprika, garlic, salt, and pepper. Cover and set aside.

4. In a bowl marinate the chicken with half of the peri-peri sauce. Coat the sauce properly from all sides and keep it separate for a few hours to develop the flavors of spices.

5. Preheat the griller and grease it properly. Grill the chicken, turning them to prevent burning. Grill them till they are completely cooked.

6. Transfer the chicken to a serving plate. Garnished with fresh herbs.

7. Serve hot with stealth French fries, seasonal salad and remaining peri-peri sauce.

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