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Chicken Peri Peri

This dish is not hard to make but is packed with flavour. Peri Peri Chicken originated in Mozambique and is popular in Portuguese cuisine.
Prep Time: 10 min
Cook Time: 40 min



3 oz butter, melted
1 tbsp Peri-Peri sauce, see recipe below
1 tbsp lemon juice, fresh
2 - 4 cloves garlic, minced
1 tsp paprika
4 - 5 chicken breast(s), cut into 1-inch strips

Peri Peri Sauce

4 fresh hot chile peppers, such as jalapeño, poblano, or similar, chopped
½ cup lemon juice
½ cup lime juice
1 tbsp cayenne pepper, or to taste
1 tbsp red pepper(s), or to taste
2 tsp garlic powder
2 tsp paprika
2 tsp kosher salt
2 tbsp oregano, dried

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Combine all the Peri Peri sauce ingredients in a blender and process to a smooth paste.

  2. Taste and adjust seasoning with salt, pepper, cayenne pepper and paprika. Refrigerate for at least 24 hours to allow flavours to develop.

  3. Combine the melted butter, Peri Peri sauce, lemon juice, garlic and paprika in a large bowl and mix well.

  4. Add the chicken strips to the bowl along with the marinade ingredients. Toss well to cover evenly, then place in resealable baggie and marinade for at least 2 hours in the refrigerator.

  5. Preheat grill to medium high. Once the grill has come to temperature grill the marinated chicken strips until golden brown.

  6. Transfer the chicken to a cooler spot on the grill and allow to cook through. Serve with rice, couscous or arugula salad.

Helpful Tip

If you have a two burner grill sear the chicken on the hot side and finish grilling on a cooler side. I call this the two tired heat approach or indirect heat. For a milder version of the Peri-Peri sauce, use less of the hot chilies. The quantities will yield about 500 ml (or 2 cups) of Peri Peri sauce.

Nutrition Info

Per 345 g serving Amount
Protein62 g
Fat22 g
Saturated Fat12 g
Carbohydrate8 g
Fibre2 g
Sugar2 g
Cholesterol200 mg
Sodium1230 mg
Per 345 g serving % Daily Value
Vitamin A45
Vitamin C45
Vitamin B696
Vitamin B1253