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Grilled Peri Peri Chicken

An easy to make spicy chicken. Marinate for at least 4 hours or as long as overnight. Glaze can be made a day ahead. Best served with simple side dishes because the sauce is spicy!

Course Main Course
Cuisine South African
Keyword classic recipe, easy dinner recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Linda Spiker


For marinade:

  • 1- 4 lb whole chicken cut into 4 pieces (2-breasts with with wings, 2-thighs with legs)
  • 1/4 cup olive oil
  • 2 cloves garlic peeled and chopped
  • 1/4 cup peri peri sauce
  • 1/4 cup lemon juice
  • 1 tsp sea salt
  • 1 tsp black pepper

For glaze:

  • 4 Tablespoons butter
  • 1 small shallot chopped
  • 1 clove garlic minced
  • 2 Tablespoons fresh cilantro chopped
  • 2 Tablespoons peri peri sauce
  • 1 tablespoon lemon juice
  • 1 Tablespoon honey
  • zest of 1/2 a lemon


Marinade and chicken:

  1. Buy a 4 lb whole chicken and cut into four pieces. You can do this yourself or have the butcher do it.
  2. Whisk together marinade ingredients.
  3. Place in shallow dish and pour marinade over.
  4. Chill for at least four hours, covered.

Glaze Prep:

  1. Melt butter on med heat in a small pan.
  2. Add shallot and cook for 2 minutes.
  3. Add cilantro and garlic.
  4. Simmer for 2 more minutes.
  5. Add peri peri sauce, honey and lemon juice, simmer for 2 more minutes.
  6. Add zest.


  1. Clean grill and place heat on high.
  2. When grill reaches 425 degrees, remove chicken from marinade, place chicken skin side down and lower heat to 350. Close lid.
  3. Cook for 15 minutes. Turn chicken over.
  4. Cook for 15 more minutes or till juices run clear or insta-read thermometer reads 165 degrees.
  5. Remove from grill, brush glaze on chicken. Serve.