Sunday, 22 June 2014

Piri Piri Chicken

I've made peri peri chicken before which I think is a South African recipe- at least Nando's, which is famous for its peri peri chicken, is a South African restaurant chain. I wanted to make something to represent Portugal for Chris's Bloggers Around The World challenge and when I browsed for Portuguese recipes on the internet, I came across several piri piri chicken recipes. I'm not sure how much of a difference there is between peri peri and piri piri and wonder if anyone can enlighten me?

I wanted a simple recipe that I could make for a quick week night dinner and used this one from  and adapted it as this recipe was to marinade a whole chicken and I wanted to use breasts. To serve two, you need:

2 chicken breasts
1 clove garlic, crushed, or a squeeze of garlic paste
1cm piece fresh ginger, peeled and chopped or a squeeze of ginger paste (a great timesaver!)
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried chilli flakes
1 tbsp fresh parsley, chopped

Put all the ingredients other than the chicken in a bowl and mix well.

Marinade the chicken either for a few hours or overnight. If you don't have time to do that, you can even cook the chicken straight away and it will still have a lovely flavour. Bake in a preheated oven for about 25-30 minutes until the chicken is cooked, which will depend on how large the pieces are. I sliced my chicken breasts through the middle to have four thin pieces.

The cooked chicken

I served the chicken in buns to make a quick, spicy and importantly fairly low-fat chicken burger. It was really nice and definitely had a bit of a kick!

I'm sending this to Chris at Cooking Around the World for his World Cup blog challenge.

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