recipe for chicken piri piri

The Best recipe for chicken piri piri

Chicken Piri Piri with Spicy Sauce

4.7 from 1362 votes

A flavorful Portuguese dish featuring marinated chicken in a fiery piri piri sauce, perfect for a spicy and tangy meal. This recipe is a must-try for any occasion.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

• 4 boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika

For the Piri Piri Sauce

• 1 cup tomato sauce
• 1 red bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp red pepper flakes (adjust to taste)
• 1 tbsp honey or sugar (optional)
• Salt to taste

For the Dough (Optional)

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 packet active dry yeast
• 1 cup warm water

👨‍🍳Directions

1. 1
   Preheat oven to 400°F (200°C). Mix flour, salt, sugar, and yeast with warm water. Let it sit for 5-10 minutes until foamy.
2. 2
   In a separate bowl, mix olive oil, salt, black pepper, and paprika with the chicken thighs. Set aside.
3. 3
   In a food processor or blender, combine tomato sauce, red bell pepper, garlic, lemon juice, olive oil, oregano, red pepper flakes, and honey (if using). Blend until smooth.
4. 4
   If using dough, knead until smooth and let it rise for 30-45 minutes. Roll out the dough to desired thickness.
5. 5
   Place chicken thighs in a baking dish. Pour the piri piri sauce evenly over the chicken. Bake for 25-30 minutes or until chicken is cooked through.
6. 6
   For optional wrapping, roll the chicken in the dough and bake for another 10-15 minutes until golden.
7. 7
   Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley if desired.

🔧Equipment

• Mixing bowls
• Knife and cutting board
• Food processor or blender (for sauce)
• Oven
• Cooking pan
• Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18💛Saturated Fat: 3❤️Cholesterol: 100🧂Sodium: 750🌾Total Carbs: 35🥦Dietary Fiber: 4🍬Sugars: 8🥩Protein: 35

📝Notes

Tips

• For extra spice, add fresh piri piri peppers to the sauce.
• Adjust sweetness with more honey or sugar if preferred.
• Use chicken breasts instead of thighs for a lighter option.

Substitutions

• Substitute tomato sauce with crushed tomatoes for a thicker consistency.
• Replace all-purpose flour with whole wheat flour for a healthier dough.

❓ Frequently Asked Questions About Chicken Piri Piri with Spicy Sauce

What is the key difference between traditional Piri Piri chicken and other spicy chicken dishes?

The key difference lies in the Piri Piri sauce, which is made from fresh goat’s milk or water, garlic, red chili peppers, and citrus juice (often from a limes or oranges). Unlike other spicy dishes that rely on pre-made sauces or heavy spices, Piri Piri chicken emphasizes bright, tangy, and slightly sweet flavors with a fresh, zesty kick from the peppers and citrus. The use of goat’s milk (or water in some variations) also adds a creamy, slightly nutty depth that sets it apart.

—

Why do some recipes call for both garlic and onion in Piri Piri chicken, while others use just garlic?

Both ingredients serve different purposes—garlic provides a bold, aromatic punch, while onion adds a sweet, milder depth that balances the heat. Some traditional recipes use only garlic (especially in Portuguese-style versions) for a sharper, more intense flavor, while others include onion to soften the heat and enhance the dish’s complexity. If you prefer a stronger garlic taste, skip the onion. If you want a smoother, more layered flavor, include both.

—

How can I adjust the spice level in Piri Piri chicken if I’m sensitive to heat?

To reduce the spiciness, you can:
– Remove seeds and membranes from the chili peppers before grating them (this cuts the capsaicin, which causes heat).
– Use milder chili varieties like Thai bird’s eye peppers (smaller and less fiery) or substitute with a mix of chili and a pinch of sweet paprika for warmth without heat.
– Reduce the amount of chili—start with half the recommended amount and adjust to taste.
– Add more citrus or goat’s milk to counteract the heat by brightening the dish.
– Use a mild chili powder or smoked paprika in place of fresh peppers for a smoky, less intense flavor.

—

Can I make Piri Piri chicken without goat’s milk, and if so, what are the best substitutes?

Yes! Goat’s milk is traditional, but you can use these substitutes for a similar creamy texture:
– Whole milk (or any dairy milk) – Adds richness but may make the sauce slightly thinner.
– Coconut milk (full-fat) – Gives a tropical, slightly sweet note and a thicker consistency.
– Yogurt (Greek or regular) – Adds tanginess and a silky texture (great for a lighter version).
– Buttermilk or sour cream – Enhances acidity and creaminess (works well in a tangy twist).
– Cream cheese or mascarpone – For a richer, ultra-creamy result (best for a decadent version).

If using a non-dairy option, citrus juice will still be essential to balance the flavors.

—

How do I ensure the chicken stays moist and tender when cooking Piri Piri chicken?

To keep the chicken juicy and tender:
– Marinate the chicken for at least 30 minutes (or overnight) in the Piri Piri sauce to absorb flavors and moisture.
– Use a tenderizing marinade—add soy sauce, honey, or a splash of vinegar to help break down the meat fibers.
– Cook slowly—bake or poach at a low-medium temperature (350°F/175°C) for 20–25 minutes (or until internal temp reaches 165°F/74°C for safe doneness).
– Avoid overcrowding the pan—cook in batches if using a stovetop method to prevent steaming instead of browning.
– Rest the chicken for 5–10 minutes before slicing to redistribute juices.
– Brining option: Soak chicken in a saltwater brine (1 tbsp salt per cup of water) for 30 minutes before cooking to retain moisture.