Peri Peri Chicken Sauce

Chef Donkey
Chef Donkey
Grew up in the Western Cape, South Africa and studied IT. Moved to the uk (south of England) and became a kitchen porter and fell in love with the environment and creating dishes as a young cook. Later moved to London where I worked in some prestigious Hotels and mainly restaurant. Studied culinary arts at college whilst working my way through the ranks and become the pastry chef at a Michelin star restaurant “Arbutus”. Now I’m self employed with my own small events business and focussing mainly on content creating (YouTube).
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Peri Peri chicken sauce, also known as piri-piri, is a fiery blend of chili peppers, garlic, and spices. This vibrant sauce, seasoning, and marinade add some heat and depth of flavor to dishes, particularly chicken.

What to Pair with Peri Peri Chicken?

Special fried rice packed with veggies, and eggs makes a hearty base to balance the fiery Peri Peri chicken.

Homemade oven chips that are crispy on the outside and fluffy on the inside are also perfect for soaking up those delicious Peri Peri sauces.

A simple crisp green salad provides a light, fresh accompaniment.

Lastly, creamy homemade coleslaw adds a cool, crunchy and tangy taste to enjoy your peri peri chicken.

How Does Peri Peri Chicken Sauce Taste?

Peri-Peri sauce has a complex and bold flavor. The primary taste is an intense, fiery heat from the African bird’s eye chili peppers.

However, it’s not just pure heat – there are layers of tangy citrus notes from lemon juice, a slight sweetness, and an earthy, smoky depth from spices like paprika, garlic, and bay leaves.

The sauce has a thick, almost paste-like texture that pairs well with protein like chicken or shrimp.

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Peri Peri Chicken Sauce

Avatar photoChef Donkey
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course chicken, Condiments
Cuisine African

Ingredients
  

For Sauce:

  • 1 large red bell pepper
  • 1 medium onion
  • 1 large tomato
  • 2 plump cloves garlic
  • 3 birds eye chilli (or something similar)
  • ¼ bunch coriander
  • 1 tbsp paprika
  • 15 grams brown sugar
  • 30 grams white wine vinegar
  • 1 lemon zest and juice
  • 100 grams cold water
  • 50 grams light olive oil ((DO NOT USE EXTRA VERGIN - IT WILL MAKE YOUR SAUCE BITTER)

For Seasoning:

  • 2 tsp sea salt
  • 1 tsp chilli powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp ground coriander seed

Instructions
 

For peri peri all purpose Season:

  • Mix all ingredients together.

For Sauce:

  • Dice tomato and set aside.
  • Roughly chop, pepper, onion, garlic & chilli.
  • Sweat in a medium high pan with a little till translucent.
  • Add coriander stalks, paprika and sugar and cook for 30 seconds.
  • Add tomatoes and took til very soft and start catching at bottom of pan.
  • Switch off heat and stir in vinegar.
  • Transfer to blender and add coriander leaves lemon and cold water.
  • Blend for 1 minute on high then reduce to medium speed and emulsify oil into sauce.
  • Transfer to sterilised jar, let cool to room temperature and store in fridge.

For Chicken:

  • Season chicken liberally with peri peri seasoning and let marinate for ten minutes.
  • In a medium high pan with a little oil, sear chicken till golden brown on both sides.
  • Transfer to a bowl and liberally coat chicken in peri peri sauce.
  • Transfer to lined roasting tray and roast at 190°C for 15 minutes turning the chicken halfway through. (Start with skin side down).
  • The chicken should be dark brown when it’s done.
  • Let rest for 2-3 minutes before serving.
  • Enjoy with extra peri peri sauce on the side.
Keyword Baked mustard chicken, Peri Peri Sauce
Tried this recipe?Let us know how it was!
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Chef Donkey
Chef Donkey
Grew up in the Western Cape, South Africa and studied IT. Moved to the uk (south of England) and became a kitchen porter and fell in love with the environment and creating dishes as a young cook. Later moved to London where I worked in some prestigious Hotels and mainly restaurant. Studied culinary arts at college whilst working my way through the ranks and become the pastry chef at a Michelin star restaurant “Arbutus”. Now I’m self employed with my own small events business and focussing mainly on content creating (YouTube).
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