Fiery Portuguese-Mozambique grilled chicken marinated in peri peri peppers, garlic, and spices.
Peri peri chicken is a Portuguese-Mozambique classic that combines the heat of peri peri chilis with Portuguese spice traditions. The chicken is marinated in a bold mixture of bird's eye chilis, garlic, lemon, and piri piri sauce, then grilled until the skin chars and the meat stays tender. It's ubiquitous across Mozambique and has become a global favorite.
Serves 4
Mix peri peri sauce, lemon juice, garlic, olive oil, and paprika. Coat chicken thoroughly and marinate 2 hours or overnight.
Heat grill to high temperature, 200°C (400°F).
Grill chicken 6-7 minutes per side until charred and internal temperature reaches 75°C (165°F).
Rest 5 minutes. Serve with peri peri sauce and lemon wedges.
Don't skip the charring — it develops complex flavors.
Peri peri sauce intensity varies; adjust heat to taste.
Thighs stay juicier than breasts.
Make with shrimp or fish
Marinate pineapple chunks alongside chicken
Serve in pita with yogurt sauce
Refrigerate cooked chicken up to 4 days. Freezes for 3 months.
Peri peri chicken is a fusion of Portuguese colonial spice trading and Mozambique's indigenous chilis. After Portuguese settlement in the 16th century, the spice-loving Portuguese adapted local ingredients into this beloved dish.
Make your own: blend 5-6 red bird's eye chilis, 3 garlic cloves, juice of 1 lemon, 3 tbsp olive oil, 1 tsp paprika, and salt.
Yes. Bake at 200°C (400°F) for 20-25 minutes, then broil 3-4 minutes for char.
Per serving · 4 servings total
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