Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Grilled Peri-Peri Chicken

photo: Scott Phillips

Servings: 4

Peri-peri sauce is a hot, spicy chile–pepper–based condiment that originated in the Portuguese colonies of Africa. Available at most supermarkets, it gives the chicken a tangy not-too-hot flavor. Look for it near the hot sauces.


  • 6 cloves garlic, finely chopped
  • 1/4 cup peri-peri sauce
  • 2 Tbs. vegetable oil
  • 2 Tbs. finely grated lemon zest
  • Kosher salt
  • 4 skin-on boneless chicken breast halves

Nutritional Information

  • Calories (kcal) : 230
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 80
  • Sodium (mg): 250
  • Carbohydrates (g): 2
  • Protein (g): 29


Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.

Combine the garlic, peri-peri sauce, oil, zest, and 1 tsp. salt in a medium bowl.

Using a meat mallet, pound each chicken breast between two sheets of plastic wrap until uniform in thickness. Add the chicken to the peri-peri mixture, tossing to coat, and marinate for about 10 minutes.

Starting skin side down, grill the chicken, flipping once, until cooked through (160°F), about 15 minutes total. Transfer to a cutting board and let rest for a few minutes. Slice the chicken, if you like, and serve.


Rate or Review

Reviews (3 reviews)

  • Krispie | 08/20/2019

    This was very easy and full of flavor. At the same time, not too spicy so the kids would eat it. I served it with the jicama, black bean and mango salad as well and that was a nice addition. I will definately make both again.

  • user-3786751 | 06/07/2017

    I couldn't find peri-peri at my local markets, so I had to order it online. The dish is hot, as advertised, but it was perfectly complemented with the "spicy black bean, jicama, and mango salad" (also found on the fine Cooking website). My wife and I really enjoyed both dishes--easy to make and tasty.

  • cab | 05/19/2017

    So easy to make and very tasty!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial