Every trip to Nando’s left my son and me craving more of that Peri-Peri Chicken, so as a chef I had to work it out for myself. After growing a few fiery bird’s eye chillies in the garden, I put together a seasoning and sauce that gets us close to the real thing at home.
This Peri-Peri rub is good for marinating, grilling or baking, and it brings that bright, smoky South African flavour straight to your table. It is a proper barbecue favourite, which is why it earned a spot in my 10 Best Summer Recipes roundup.
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Pin itThe essence of Peri Peri
Piri Piri’s Journey to Africa
Ever wondered about Peri Peri Chicken’s origins? “Peri Peri”, or “Piri Piri”, is a fiery seasoning blend that first captivated Africa and then the world. Its name, derived from the Swahili term for “pepper pepper”, hints at its heat.
In the late 15th century, Portuguese explorers discovered the Bahian Sauce Chilli in Brazil. As they established trade routes and colonies, they introduced this chilli to their African colonies, like Mozambique and Angola. Quickly, it became a culinary staple, symbolizing a blend of cultures and the rich tapestry of global culinary exchanges.
Crafting the Perfect Peri Peri Seasoning Blend
At the heart of Peri Peri seasoning lies a medley of spices: Peri Peri chili peppers, paprika, garlic, lemon, and onion. While the precise mix might differ across regions or chefs, the outcome remains consistent - a spicy, savoury concoction with a citrusy zing from lemon and subtle sweetness from paprika.
Where Peri Peri Comes From
Peri peri, made with the little African bird\u0027s eye chilli, started life as a fiery marinade for grilled meat and travelled the world from there, with Nando\u0027s making it famous in the UK. That is where I first fell for it, and now I love mixing my own blend fresh and dialling the heat exactly to my taste.
Versatility in Every Sprinkle
One of Peri Peri’s sauces standout qualities is its adaptability. Whether you have a preference for mild flavours or crave a spicy kick, you can tailor the seasoning ingredients to your liking. Its dynamic nature allows it to complement a wide array of dishes, making it a much-loved ingredient in your kitchen kitchens.
Chef’s Journey in Cultivating Piri Piri
The vibrant Bahian Sauce Chilli, commonly known as Piri Piri, thrives effortlessly in home containers, reaching heights of just one metre. Cultivating Peri Peri Chicken’s star ingredient has never been easier! Each plant yields a bounty of chillies. Beware of their kick, though; with a Scoville rating between 60,000 to 100,000 SHU, they pack a punch. If the heat gets too intense, blend in some bell peppers to mellow it down. Interestingly, the smaller chillies are dubbed Malaguetinha or Piri Piri, while their larger counterparts are called Malagueta, each with its unique spice intensity. These variations arise from the same plant but at distinct maturity phases. Ready to start this spicy journey? Sow your seeds starting in January, you can get seeds from here!
Perfect Pairing: Crispy Baking Powder Wings & Peri Peri Sauce!
If you adore the fiery kick of our peri peri chicken, then you’ll be thrilled with this next recommendation. A fellow food blogger Kodi from Cooking to Entertain has mastered the art of achieving the crispiest chicken wings using a secret ingredient: baking powder! When these ultra-crispy wings meet our spicy peri peri sauce, it’s a flavour explosion that’s simply unbeatable. Get into this culinary fusion and experience the best of both worlds!
How to Make Peri Peri Seasoning
The heart of this recipe is a proper homemade peri peri seasoning - a dry spice blend you can shake over almost anything. Mine builds its warmth and depth from paprika, dried bird’s-eye chilli, ground coriander and oregano, with a little cardamom and a pinch of mace for that aromatic, Nando’s-style character, plus salt, pepper and a touch of sugar to balance the heat. The exact measurements are in the recipe card below.
Making it could not be simpler: tip everything into a bowl or jar and whisk or shake until evenly blended - no cooking needed. Toasting and grinding whole spices gives even deeper flavour if you have the time, but ready-ground works beautifully. Store it in an airtight jar somewhere cool and dark and it stays good for months (brightest in the first three).
It is a proper all-rounder, not just for chicken: rub it over wings, thighs or drumsticks, or sprinkle it on roast potatoes and chips, prawns, roasted veg, grilled corn or steak - even popcorn. To set the heat, the chilli does all the work, so dial the bird’s-eye chilli up for a fiery blend or down for something gentler.
Recipe Card for Peri Peri Chicken
Peri Peri Chicken: Seasoning & Sauce Recipe
Equipment:
- 1 Spice Blender For dried whole chilli
- 1 Food processor For the sauce
Ingredients:
Peri Peri Seasoning Ingredients:
- 3 tbsp Dried Birds Eye Chilli - (Adjust to preferred spice level)
- 2 tbsp Paprika
- 1 tbsp Dried Oregano
- 2 tbsp Ground Coriander
- 1 tbsp Salt
- 1 tsp Black Pepper
- ½ tsp Ground Cardamom
- 1 tsp Granulated Sugar - (Caster)
- 1 pinch Mace
Peri Peri Sauce Ingredients:
- 10 Bird's Eye Chilies - Dried or Fresh
- 5 Garlic Cloves - peeled
- 1 Onion, small - chopped
- 1 Red Bell Pepper - seeded and chopped
- ½ cup Red Wine Vinegar - (120ml)
- ½ cup Refined Olive Oil - (120ml)
- 1 Lemon, juice and zest
- 1 tsp Paprika
- 1 tsp Oregano
- 1 tbsp Sugar - Adjust to taste
- 1 tsp Salt - Adjust to taste
Peri Peri Chicken Ingredients:
- 4 Chicken breasts - cut in half
Instructions:
Peri Peri Seasoning Recipe:
- In a spice blender, combine all the dry ingredients. This seasoning can be used as a rub for marinating chicken. To best preserve its flavour, store the spice blend in a vacuum-sealed bag or a tightly sealed container.
Peri Peri Sauce Recipe:
- Fresh Chilies: If you want a milder sauce, you can deseed some or all of the fresh chilies. For a hotter sauce, leave all the seeds in.Dried Chilies: If using dried bird's eye chilies, you'll need to rehydrate them. Place the dried chilies in a bowl and pour hot water over them. Let them soak for about 30 minutes or until they become soft. Once rehydrated, you can deseed them if you prefer a milder sauce.Substitution: If you can't find bird's eye chilies, you can substitute with cayenne peppers or another hot chili variety. Adjust the quantity based on the heat level of the substitute and your preference.
- In a blender or food processor, combine the chilies, garlic, onion, red bell pepper, lemon juice, and red wine vinegar. Blend until everything is finely chopped.
- Add the paprika, oregano, sugar and salt. Blend again to mix well.
- While the blender or food processor is running, slowly drizzle in the oil until the sauce emulsifies and the ingredients are well combined.
- Pour the mixture into a saucepan and bring it to a simmer over medium heat. Let it simmer for about 10-15 minutes. This will meld the flavours together and mellow out the vinegar's sharpness.
- Allow the sauce to cool. Once cooled, transfer it to a sterilized glass jar or bottle. It can be stored in the refrigerator for up to a month. Enjoy!
Peri Peri Chicken Recipe:
- Score the chicken and thoroughly coat it with oil and Peri Peri seasoning blend. You can add a ladle of sauce to your marination instead of oil. For the best results, marinate the chicken overnight.
- Begin by preheating your grill or frying pan to a medium-high setting. When preparing to grill chicken breasts, it's essential to cook them thoroughly until their internal temperature registers at 72°C (162°F). Once you've finished grilling, allow the chicken pieces to rest for at least 5 minutes prior to serving.
- Serve and savor the robust, spicy taste of your peri peri chicken! For a well-rounded meal, consider pairing it with crispy French fries, a refreshing coleslaw or garden salad, some grilled vegetables, and perhaps a creamy garlic dip or tzatziki sauce. A chilled beverage like iced tea or a sparkling lemonade would complement the spiciness perfectly.
Notes:
- Usage: While peri-peri sauce is traditionally used for chicken, it’s versatile and can be used for other meats, seafood, or even as a spicy dressing for salads and veggies.
- Marinating: For best results when using as a marinade, allow your meat or seafood to marinate for at least 2 hours or, ideally, overnight in the refrigerator.
- Serving Suggestion: Peri-peri sauce pairs well with a side of fresh lemon wedges and a sprinkle of chopped cilantro or parsley for added freshness.
Nutrition:
FAQ for Peri Peri Chicken
What is peri peri?
Peri peri (piri piri) is a spicy sauce and marinade made from bird’s eye chillies, garlic, lemon and herbs, popular in Portuguese and Southern African cooking.
How spicy is peri peri chicken?
It can be as mild or as hot as you like - just adjust the number of chillies in the sauce.
Can I bake it instead of grilling?
Yes. Roast it in a hot oven, then finish under the grill or on a griddle for a few minutes to get those charred edges.
How long should I marinate the chicken?
At least 30 minutes, but a few hours or overnight in the fridge gives the best flavour.
What is peri peri seasoning made of?
It is a dry blend built around paprika and a hot chilli (African bird’s-eye / peri-peri chilli, or cayenne as an easy swap), plus garlic and aromatics. My version leans on paprika, dried bird’s-eye chilli, ground coriander, oregano, a little cardamom and mace, salt, pepper and a pinch of sugar. It is a dry seasoning, quite distinct from the wet peri peri sauce made from fresh chillies, garlic, lemon and oil.
Is peri peri the same as piri piri?
Yes - peri peri, piri piri and pili pili are all the same thing, just different spellings of a Bantu word meaning roughly “pepper-pepper”, after the African bird’s-eye chilli. “Piri piri” is the Portuguese/Mozambican spelling; “peri peri” came into English via South Africa. The flavour and the seasoning are identical whichever way you spell it.
What can I use peri peri seasoning on besides chicken?
Loads of things - it is a real all-rounder. Try it on roast potatoes and chips, prawns and other seafood, roasted vegetables, grilled corn, steak and burgers, or even popcorn. It is also lovely stirred into mayo, yoghurt or softened butter for a quick dip, sauce or compound butter. Use it as a dry rub before cooking or as a finishing sprinkle.
How long does homemade peri peri seasoning keep, and how should I store it?
Kept in an airtight jar somewhere cool, dark and dry, it stays good for up to a year. For the brightest flavour use it within about three to six months, as ground spices slowly lose their punch. It will not spoil like fresh food, but stale spices taste flat - so make it in small batches you will actually get through.
Is peri peri seasoning gluten-free?
A homemade blend of spices and dried herbs like this is naturally gluten-free, and usually vegan too. The only thing to watch is shop-bought blends, which can hide anti-caking agents or fillers - so check the label if you are strictly avoiding gluten. Making it yourself sidesteps that uncertainty completely.
How do I turn the dry blend into a peri peri sauce or marinade?
Easily - the dry blend is the flavour base. For a marinade or paste, mix a couple of tablespoons of the seasoning with olive oil (and a squeeze of lemon and a little crushed garlic if you like) into a loose paste and rub it into the meat. For a pourable peri peri sauce, blend the seasoning with oil plus lemon juice or a splash of vinegar until smooth. Adjust the liquid to get the thickness you want.
How much peri peri seasoning do I use per portion of chicken?
As a rough guide, about half a tablespoon to a tablespoon per chicken breast, or roughly 4-5 tablespoons for a kilo of chicken. Coat the meat lightly and evenly - mixing it with a little oil first helps it stick and stops it scorching. You can always add a final sprinkle after cooking, so start light and build up to taste.
Should I use smoked or sweet paprika for peri peri seasoning?
I reach for smoked paprika because it gives the blend that gentle, barbecued depth that peri peri is known for. Sweet paprika works too and keeps things milder and fruitier, so if you prefer a softer flavour, use that or split the two half and half. Whichever you choose, add the chilli separately so you can control the heat on its own.
Can I make peri peri seasoning without salt?
Yes, you can leave the salt out completely and the blend still tastes lovely, as the paprika, garlic and chilli carry it. I would just add a little salt to your dish at the table instead, so you can judge it by eye. The same goes for the pinch of sugar - skip it if you are watching either, though the flavour will be a touch sharper.
How do I make the seasoning milder or hotter?
The heat lives almost entirely in the chilli, so treat it as a dial. For a family-friendly, milder mix I cut the cayenne or bird’s-eye chilli right back and lean on the smoked paprika; for a proper kick I simply double it. Start low and taste as you go, because you can always stir in more, but you cannot take it out once it is in.
Serve them with a batch of crispy homemade onion rings for a proper Nando’s-style plate.
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A Few Words from the Chef
I first fell in love with peri peri at Nando’s, like so many people do, and now I love making it from time to time at home. The best part for me is mixing my own spices fresh and adjusting the ratios exactly to my liking. Once you have made your own blend, you will never look at the bottled stuff the same way again. Tell me how hot you like yours.
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I hope you enjoy this fantastic recipe for Peri Peri Seasoning & Sauce! Did you tweak it in any way? Did you end up growing you own chillies? What accompanied your delicious dipping sauce? I’d love to hear your insights in the comments. Don’t forget to hit the star button! Happy cooking!
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