Peri Peri Chicken & Rice

Homemade Peri Peri Chicken & Spicy Rice

This recipe recreates the iconic, zesty, and spicy flavors of Portuguese-African fusion. It features succulent grilled chicken marinated in a scratch-made Peri Peri sauce and served alongside a fragrant, colorful rice.

1. The Signature Peri Peri Sauce (Marinade)

Yields about 1.5 cups. Use half for marinating and half for basting/dipping.

Ingredients

Bird's Eye Chilies: 6–10 (adjust for heat)

Red Bell Pepper: 1 large, roasted and deseeded

Garlic: 4–6 cloves

Onion: 1 small red onion, chopped

Lemon: Juice and zest of 1 large lemon

Vinegar: 3 tbsp Red wine vinegar or Apple cider vinegar

Oil: 1/2 cup Olive oil

Herbs/Spices: 1 tbsp Smoked paprika, 1 tsp Dried oregano, 1 tsp Salt, 1/2 tsp Black pepper

Instructions

Char the Peppers: Briefly char the red bell pepper and onion in a pan or under a broiler for extra depth.

Blend: Combine all ingredients in a blender or food processor. Pulse until smooth but with a slight texture.

Simmer (Optional): To deepen the flavor, simmer the sauce in a small saucepan for 5 minutes. Let it cool before using as a marinade.

2. The Peri Peri Chicken

Ingredients

2 lbs (1kg) Chicken (Bone-in thighs or a butterflied whole chicken work best)

Salt and Pepper for initial seasoning

Instructions

Prep: Pat the chicken dry. Score the skin/flesh with a knife to allow the marinade to penetrate.

Marinate: Coat the chicken thoroughly in half of the Peri Peri sauce. Cover and refrigerate for at least 4 hours (overnight is best).

Cook:

Grill: Cook over medium-high heat for 25–30 minutes, turning and basting with fresh sauce every 10 minutes until charred and cooked through.

Oven: Bake at 400°F (200°C) for 35–45 minutes, finishing under the broiler for 3 minutes to crisp the skin.

3. The Spicy Rice

Ingredients

1.5 cups Long-grain or Basmati rice (rinsed)

3 cups Chicken stock

1 tbsp Butter or Olive oil

1 small Onion, finely diced

1/2 Red Bell Pepper, diced

1 tsp Turmeric (for color)

1 tsp Smoked Paprika

1/2 tsp Chili powder

1/2 cup Frozen peas or corn (optional)

Instructions

Sauté: In a pot, melt butter and sauté the onion and bell pepper until soft (5 mins).

Toast Rice: Add the rinsed rice and spices (turmeric, paprika, chili). Stir for 1–2 minutes until the grains are coated and fragrant.

Simmer: Pour in the chicken stock. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.

Finish: Stir in the peas/corn, cover again, and let sit off the heat for 5 minutes. Fluff with a fork.

Serving Suggestions

The Sides: Serve with a fresh coleslaw, grilled corn on the cob, or a simple green salad.

The Sauce: Always serve the remaining Peri Peri sauce on the side for dipping!

Garnish: Fresh cilantro or parsley and extra lemon wedges.