Peri Peri African Chicken

Peri Peri African Chicken


"This is a great spicy marinade recipe, a traditional African dish, great for BBQ. Nice with salad and fries, but I like adding it to a pita with salad and garlic Greek yogurt (3/4 cup Greek yogurt and 3 cloves of crushed garlic with finely chopped chives). Don't go on a date though, gives you wicked garlic breath!"


3 h 20 m servings 348 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 46.8 g
  • 94%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 1023 mg
  • 41%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
  2. Preheat a grill for medium heat.
  3. Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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  1. 45 Ratings


Pretty good recipe. I grew up eating and cooking the Piri-Piri chicken. As most who read the reviews advised, never get rid of the remaining marinade. It's the life of the chicken. You need to...

Extremely easy to make and ingredients you probably have on hand. I marinated it overnite so the lemon flavor was really infused in the chicken. Couldn't grill it - so I baked it in the oven a...

Delicious dish, I did not discard the marinade but rather baked the chicken in the oven with the marinade (emptied half. It was delicious and crispy.

Don't discard the marinade, pot it into a pot, and pour the juices from the cooked chicken into the same pot let it reduce add about 2 tsps honey and serve over rice also, don't use the ginger b...

I first tasted this dish at Springboks, a local South African retaurant, & went wild. This recipe duplicated the seasoning perfectly! For those whose palates prefer less fire, cut the chili powd...

I've played around w/ this recipe a couple times now--using less paprika,added black pepper, added honey, etc. It has potential but needs something and the paprika is just too overpowering.

This is the recipe I have been looking for, rather garlicy but it taste very yummy.I add a few drops of tabasco on the mixture for more tangy taste. Thank you.

What a moist chicken this made! I used boneless skinless and had to used powdered ginger, but this turned out better than I expected. I marinated for 24 hours in the fridge. Very fragrant and gr...

Delicious! I baked in the oven at 375 for 40 minutes as it was too chilly to grill outside. I used boneless, skinless chicken breasts that I should have pounded flat, but didn't. :) I ran a lit...