What is Peri Peri? Originated from the peppers of South Africa and later imported to Portugal—the word “peri peri” is referred to as “hot or spicy” sauce in Portugal. This “sauce” is popular in many foreign countries. Many people compare it the American BBQ sauce (a way different taste though!). A popular worldwide restaurant Nando’s (my first time seen: Karachi, Pakistan few summers back) serves the dish Peri Peri Chicken. Unfortunately for most of us, there aren’t too any Nando’s located in the US. So recipe you can try at home is the next best thing!
Give my recipe below a taste and let me know how it turns out for you—or if you add/remove anything in the recipe!
What Ya Need:
-About 2 lbs of boneless chicken breasts (cut into kabob sized cubes)
-Wooden Skewers (soak them in water for about 30 minutes to prevent them from burning when in the oven)
-Oven safe cooling rack + Baking tray (large enough to set cooling rack on top) Like this here (I have this) or here or even here (BUY these! Such a useful thing to have in your kitchen to make grilled meats and fish!)
Sauce: (Will be used as your marinade AND dipping/topping sauce after your chicken is cooked–can be stored in airtight container so make more if you’d like)
-3 red chili peppers (If you can handle a little more kick, try upping the amount of chili peppers)
-1 Red Bell Pepper
-1/2 – 1 teaspoon of red chilli powder
-2 tablespoon of Paprika
-1/2 – 1 teaspoon of black pepper
-1 teaspoon of salt
-1 tablespoon of Oregano
-2 and 1/2 teaspoon of minced garlic
-3 to 4 tablespoon of fresh lemon juice (one whole large lemon can work)
-4 tablespoon of balsamic vinegar (VINEGAR NOT VINAIGRETTE)
-1/4 teaspoon of red food coloring (I used liquid)
-1/2 cup of olive oil (a half cup was too much for me, so feel free to try 1/4 cup)
Let’s Get Cooking!
1) In a small chopper/food processor, blend all of your sauce ingredients together.
2) Pour SOME of the sauce over your cubed chicken and stir so the flavors can meld. Be sure not to use all your sauce as you’ll definitely be wanting some for dipping and garnish later.
3) Marinate in refrigerator for about 1-2 hours. If time allows, try doing this over night.
4) Simmer the leftover peri peri sauce that you made earlier in a sauce pan on medium to high heat and allow it to thicken. (You will use this as your dipping sauce or pour some on top of your cooked kabobs later)
5) Turn on oven to Broil.
6) Thread chicken kabobs on skewers.
7) Place cooling rack on top of large baking trey and lightly spray rack with coconut spray oil or a non-stick spray of your choice.
8) Place threaded chicken kabob skewers on rack.
9) Place trey in the oven about 3-4 inches from top (make sure broil is on) and set timer for 4 minutes. Flip skewers and put back in oven and place timer again for another 5 minutes.
10) Take cooked kabob trey out of the oven and pour some of that leftover sauce all over the kabobs (or use as dipping for individual serving)
*Bonus tip: I added two slices of pineapple over my kabobs before placing them to broil for extra flavor. Give it a shot, don’t worry it won’t burn.