Can I marinate the chicken overnight?

Absolutely. Marinating overnight allows the spices to penetrate the chicken even more, resulting in deeper flavor.

Can I freeze peri peri chicken?

Yes. Allow the chicken to cool completely, then freeze it in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

How spicy is peri peri chicken?

This recipe has a medium to hot spice level. You can easily adjust the heat by increasing or decreasing the African bird's eye pepper and habanero peppers.

What is the best chicken to use?

Bone-in, skin-on chicken thighs are my favorite because they stay juicy and flavorful. However, drumsticks, quarters, chicken breasts, and boneless thighs also work well.

Can I make this recipe in the oven?

Yes. Brown the chicken on the stovetop first to develop flavor. Then transfer it with the sauce to a 400°F oven until the chicken reaches an internal temperature of 165°F.

Can I make peri peri chicken in the air fryer?

Yes. Air fry the seasoned chicken until almost cooked through. Then toss it in warm peri peri sauce before serving, or brush the sauce on during the last few minutes of cooking to prevent it from burning.

How do I know when the chicken is done?

The safest way is to use an instant-read thermometer. The thickest part of the chicken should register 165°F (74°C). The juices should also run clear.

Authentic African Peri Peri Chicken (Easy Stovetop Recipe)

Name: Authentic African Peri Peri Chicken (Easy Stovetop Recipe)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: African
Ingredients: 8 bone-in, skin-on chicken thighs; 2 to 3 cups homemade peri peri sauce; 3 tablespoons to ¼ cup olive oil; 1 to 2 tablespoons paprika (smoked paprika works wonderfully); 1 tablespoon onion powder; 1 teaspoon garlic powder; 2 teaspoons dried thyme; 2 teaspoons Knorr bouillon powder; ½ to 1 teaspoon salt, or to taste; 1 teaspoon ground African bird’s eye pepper (peri peri pepper)

Description

Experience the bold flavors of Africa with this authentic peri peri chicken recipe. Juicy chicken thighs are seasoned, browned, and gently simmered in a rich homemade peri peri sauce for a comforting meal you’ll want to make again and again.

Ingredients

Scale

8 bone-in, skin-on chicken thighs
2 to 3 cups homemade peri peri sauce
3 tablespoons to ¼ cup olive oil
1 to 2 tablespoons paprika (smoked paprika works wonderfully)
1 tablespoon onion powder
1 teaspoon garlic powder
2 teaspoons dried thyme
2 teaspoons Knorr bouillon powder
½ to 1 teaspoon salt, or to taste
1 teaspoon ground African bird’s eye pepper (peri peri pepper)

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Instructions

Prepare the Chicken. Clean the chicken thighs as desired. I usually rinse mine with vinegar before cooking. Pat the chicken completely dry with paper towels. Dry chicken browns much better.
Season the Chicken. Place the chicken into a large bowl. Add the paprika, onion powder, garlic powder, thyme, Knorr bouillon powder, African bird’s eye pepper, and salt. Use clean hands or wear disposable gloves to coat every piece evenly.
Marinate the Chicken. Cover and refrigerate for up to 2 hours if time allows. You can also cook the chicken immediately. Both methods produce delicious results.
Brown the Chicken. Heat the olive oil in a large skillet or Dutch oven over medium heat. Arrange the chicken thighs in a single layer, skin-side down. Cook for 5 to 7 minutes, or until the skin is golden brown. Flip and cook the other side for another 5 to 7 minutes.
Add the Peri Peri Sauce. Pour the homemade peri peri sauce over the browned chicken and gently stir to coat each piece. Reduce the heat to low and cover the pan.
Simmer Until Tender. Simmer the chicken for 18 to 20 minutes, stirring occasionally to prevent the sauce from sticking. Cook until the chicken reaches an internal temperature of 165°F (74°C). As it simmers, the sauce will thicken slightly and beautifully coat every piece of chicken.
Garnish & Serve. Garnish as desired. Serve hot with your favorite side dishes. Some of my favorite pairings include: Basmati white rice, Nigerian coconut rice, mashed potatoes, Whole baked potatoes, roasted vegetables, or fufu.

Notes

Pat the chicken completely dry before seasoning for the best browning.

Marinating for 2 hours develops even more flavor.

Brown the chicken before adding the sauce. This creates a richer flavor.

Reduce the heat once you add the peri peri sauce. Gentle simmering keeps the chicken tender.

Taste the sauce before serving. Add more salt or peri peri pepper if needed.

Homemade peri peri sauce delivers the freshest flavor, but a good-quality store-bought version also works.