Recipe by UKNO1CHEF
"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!"
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hot chili powder
fresh lemon juice
1 1/2 teaspoons
chopped fresh ginger
1 1/2 teaspoons
bone-in chicken breast halves
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 at 375 degrees for 40 min. and then popped it under the broiler for a few minutes to get a nice crusty skin. Thanks submitter.
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 baste it on the chicken while grilling, as the chicken can run dry. And that is where all the flavour is. I would recomend to leave the chicken in the marinade overnight for best results.
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 but pour honey over the chicken just before it is done
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 powder to half the amount & serve over cous-cous or rice.
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.
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 great presentation!
* Percent Daily Values are based on a 2,000 calorie diet.
Peri Peri African Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 120
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