Peri Peri Chicken (Peri Peri Hot Sauce Recipe) | Food Wishes

Peri peri sauce is one of the most flavorful, and delicious hot sauces in the world, so it’s no surprise it can be used to make one of the most flavorful, and delicious chicken dishes in the world. Watch the video and learn how to make both. Enjoy!

[niconiconii]

man, I must've watched you for 12 years since I was in highschool. You taught me how to make roux, how to sear meat, how to bake a chicken. You made me a designated chef in my friend group every single time we camped. Thank you Chef John (and a lot of Food Network/Asian Food Channel on the TV) for you taught me how to live. When I lived alone, I had all the tools I need to not eat out. I can make any pasta, cook whatever meat I want. And you continue to be such a cheerful and bright personality on Youtube and teach other young people how to take care of themselves. Thank you Chef John.

[imightbebiased]

"Don't use the stuff from the marinade. That would not be safe. But don't let me tell you what to do. After all, you are the Magnum P.I. of determining whether or not you get E. Coli."

[leeroyjenkins]

I've got a bottle of Peri Peri from Trader Joe's in my fridge. It never even occurred to me to use it as a marinade. It's great as a standalone condiment.

[RochelletheRealtor]

This will save me a 2.5 hour trip to Nando’s. Thanks, Chef John!

[ItsJustLisa]

I was introduced to peri peri spice when Mom brought home a jar from South Africa after her first trip there (while dating my stepdad). Her not-yet sister-in-law had them over and made grilled chicken seasoned with peri peri spice. Now Mom didn’t help her prep said chicken, so she hadn’t seen how much Pam used or how, but she loved it.

Fast forward to Mom and I preparing to roast some cut up chicken using her new find. We sprinkled. It looks like Lawry’s seasoned salt. I asked if it was enough. Now this was almost 40 years ago, so no internet to consult.
“I don’t know. Maybe a bit more. What could it hurt?” I know for a fact that she went in for a third sprinkle before we put it in the oven because I caught her.

We dove into our chicken while watching TV, finding out that “liberally” was *not* the way to use this spice blend. It took several beverages, adult and non, to cool the fire in our mouths, but it was good. Then we heard my younger sister come home from wherever she’d been. (We were both in college.). We heard the pan rattle on the stove. We heard her walk to her room. I asked Mom if we should tell her.
“She’s an adult. She can ask.”
Then came the holler, her door opening fast and the stomps to where we were.
“What did you do to this chicken?!”
“Baked it?” And she said it with a straight face. “We tried my spice from R’s sister that I brought back.”
P was so mad. But it did serve her right. She had a bad habit of eating entire meals worth of leftovers planned for easy dinners as “snacks”, despite her petite size. She never just grabbed food without asking what it was after that. While Mom and I loved spicy, P was more “white bread”. Her tastes have evolved as we’ve gotten older, but not to the spicy experimentation of Mom and I.

I miss Mom.

[kingmatt]

My absolute favorite dish I ate when I lived in Portugal!

[____._____.]

I love chef johns food safety, other YouTubers stress me out watching them handle raw chicken 😂

[cstz]

I'm always so happy when I see Portuguese recipes on Food Wishes, and this is quite a good version of piri-piri, quite similar to the one I usually make with my father. My only remarks would be to loose the sugar, you don't need it at all, and to use dried oregano as well as thyme.

[AlteredCarbons]

i feel ya on the cheap grill. i bought an "old smokey" grill for 50 bucks and well hot damn, the thing just works well and still looking pretty good almost 2 years later. only thing i did was add a temp reader to the top and added 2 bricks to the bottom to raise the coals a little higher for a better sear. things really good tho. i want to get a new smoker but the little thing just aint dying

[denisegan]

Thanks for discussing cooked enough! Those cues about how the chicken comes apart are so useful, and not discussed much at all on YouTube

[Woodlawn]

I read about peri peri chicken in the No. 1 Ladies' Detective Agency books by Alexander McCall Smith where one of the husbands just absolutely adored the stuff but have never tried it! Thanks!

[sandralouth]

First time I had this was in Langham Scotland and I loved it. The innkeeper 's wife was an amazing chef. I haven't found another recipe that was as good until now. Thank you. Now if you would do clootie dumplings with custard sauce and Sussex pond pudding I could die content....after eating those of course.

[eilzed]

I love your channel chef John. Just the sound of your voice brings me joy. Going to try this recipe. Thank you. Big LOVE from Pueblo Colorado.

[SomePotato]

During my stay in Lisbon, I made it my mission to try as many different piri-piri places as possible. In case anybody is interested, PAK Grelha in Campo de Ourique was my favorite. Super affordable as well.

[Blueshirt]

Hey Mr. Chef John. I thought this was cool so I would share it with you. For Memorial Day our unit had a bbq we shared with the Brits on our base, and one of our people made your honey Sriracha wings. The Brits loved it so much that they asked for your recipe for it, so you at least got 1 new subscriber from that.

[laurameisenhelter]

I love that Chef John both uses the cheap grill and the fancy pants Le Creuset cookware.

[adamwelch]

I think chef john has the most chicken recipes of any foodtuber! 🤔 not complaining i like 🍗 chicken! 😎

[allenmercant]

For one of my favorite recipes of yours, the hot chicken thighs, you said to work the marinade into all the thigh crannies so thoroughly you'd be embarrassed if someone came into the kitchen and saw you. I never forgot that.

[cravensean]

It's probably impertinent of me to offer a suggestion but I can't help it. When I make marinated chicken thighs, instead of slashing through the skin, I separate the skin from the meat with my fingers and turn it inside-out, allowing a fringe or two to keep the skin attached to the thigh but opening up all the meat and both sides of the skin to the marinade. When I put them in the pan, I return the skin to its original configuration while keeping as much marinade as possible between the skin and the meat. I believe I prefer the results but now feel a side-by-side comparison may be in order and we've got some thighs in the freezer.

[JW-bewf]

One thing you can do with chicken is make slits as Chef John did and in addition, use a fork to poke holes in the chicken meat. This way the marinade penetrates deep in the chicken meat