These Easy Peri Peri Chicken Breasts are a tasty, quick, and easy dinner that only leaves you with ONE pan to wash! Easy to make, easier to eat!
SUPER EASY PERI PERI CHICKEN
If you are tired of boring chicken breasts recipes then you are in for a treat. This Peri Peri chicken recipe is so flavorful, easy to make, and comes together so quickly, making it the perfect weeknight dinner. Plus, it’s made in one pot. Meals with easy clean-ups are the best.
With only a handful of pantry staples, you can have this flavorful Peri Peri chicken in no time. I used skinless and boneless chicken breasts, but you can use skin-on chicken, drumsticks, or thighs… It’s totally up to you.
To prevent chicken to end up dry I used a technique, I read about at The Kitchn, called “dry-poaching”. It sounds fancy but it’s not more than covering the chicken with a piece of parchment paper. It worked very well; my chicken breasts came out perfectly juicy and tender. Trust me, you’re going to want to make this chicken recipe tonight!
WHAT IS PERI PERI?
Around the world, Peri-Peri is best known as a chili-based sauce used as a seasoning or marinade for meat, especially chicken. It was originated in South Africa and was imported to Portugal from two Portuguese colonies, Angola and Mozambique. That is why many of us know this dish as “Portuguese Chicken”.
The sauce is just delish. Not too hot, thick enough to stick, and undeniably tasty. Even my husband, who doesn’t like chicken, likes it. It’s so easy to make… so I double LOVE LOVE it!
PERI PERI CHICKEN INGREDIENTS
Amounts are included in the printable recipe below (scroll down). You’ll need:
- Chicken breasts — skinless boneless
- Salt and pepper
- Olive oil
- Bell peppers — I used a combination of red, yellow, and orange bell peppers
- Lemon
- Fresh thyme
- Fresh rosemary
- Garlic
- Crushed red pepper flakes
- Smoked paprika
- Lime juice
- Red wine vinegar
HOW TO MAKE PERI PERI CHICKEN
Detailed instructions are included in the printable recipe below (scroll down). Here’s how to make Peri Peri Chicken.
1 – MAKE THE MARINADE
Place all the garlic, red peppers, smoked paprika, lime juice, olive oil, and red wine vinegar in the bowl of a small food processor and process until puréed.
Season chicken with salt and pepper to taste. Add the peri-peri marinade and seal. Rub the bag to coat the chicken in the marinade, then refrigerate for at least 30 minutes up to overnight.
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2 – PREPARE TO BAKE
Preheat the oven to 400° F.
Remove the chicken from the bag and drain off the excess marinade. Reserve marinade.
Heat oil in a skillet over medium-high heat. Place chicken in the skillet and brown each side until nice golden color. Turn off heat. Add reserved marinade, peppers, lemon slices, thyme, and rosemary, over the chicken. Cover the skillet with parchment paper.
3 – BAKE THE PERI PERI CHICKEN
Bake for 20 – 30 minutes, or until the chicken reaches an internal temperature of 165º F in the thickness part. NOTE: Cooking time will depend on the size of the chicken breasts. Remove from oven and allow to rest, covered, for 10 minutes.
Serve with lime wedges and pan juices.
QUICK RECIPE NOTES
- If you don’t have fresh herbs, you can use dried herbs. To convert them, one tablespoon of fresh herbs is approximately one teaspoon of dried herbs.
- This peri peri chicken is so saucy that I love serving it with rice since it soaks up the sauce!
- Want to go with a more low-carb option? Serve with lettuce wraps or cauliflower rice instead.
- It’s really important to use freshly squeezed lime juice. Bottled lime juice doesn’t have the same fresh bright flavor to it.
- The USDA recommends that chicken breasts be cooked to an internal temperature of 165°F. Use an instant read meat thermometer to check.
- The chicken breasts can be swapped for other cuts of chicken.
- If the chicken isn’t browned enough to your liking, put it under the broiler for 2 minutes.
STORING
If you like to meal prep or you like to make extra, so you’ll have a meal for the next day, here’s how to store your peri peri chicken.
LEFTOVERS
This baked chicken breast recipe keeps great in the fridge for up to 4 to 5 days, in an airtight container. When you’re ready to enjoy, heat it in the microwave until heated through. Be sure to keep the pan juices as it’ll help keep it moist when you reheat it.
FREEZER
You can freeze this after it has been cooked for another day! Simply transfer it to a freezer bag along with its pan juices once it has cooled. Freeze for up to 2 months. Thaw in the fridge overnight and reheat when you’re ready to eat.
MORE CHICKEN RECIPES YOU’LL LOVE
- Creamy Peri Peri Chicken
- Easy Chicken Piccata
- Instant Pot Mojo Chicken
- Sheet Pan Barbecue Bacon Chicken Fajitas
- Orange Ginger Chicken Breasts
- Easy Moroccan Chicken
Easy Peri Peri Chicken Breasts
Ingredients
- 4 chicken breasts (I used skinless and boneless)
- Salt and pepper to taste
- 2 tablespoons (30 ml) olive oil
- 2 cups bell peppers, chopped (I used red, yellow and orange)
- 4–6 thin slices of lemon
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Peri Peri Marinade:
- 3 cloves garlic peeled and roughly chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon smoked paprika
- 1/4 cup (60 ml) lime juice
- 1/4 cup (60 ml) olive oil
- 1 tablespoon (15 ml) red wine vinegar
Instructions
Make the Peri-Peri Marinade/Sauce:
- Place all the ingredients in the bowl of a small food processor and process until puréed.
Marinade the Chicken:
- Season chicken with salt and pepper to taste.
- Place the chicken in a large sealable plastic bag. Add the peri-peri marinade and seal. Rub the bag to coat the chicken in the marinade, then refrigerate for at least 30 minutes up to overnight.
Cook the Chicken:
- Preheat the oven to 400º F (200º C).
- Remove the chicken from the bag and drain off the excess marinade. Reserve marinade.
- Heat oil in a skillet over medium-high heat. Add the chicken to the skillet and brown each side until nice golden color, about 2 -3 minutes per side. Turn off heat. Add reserved marinade, chopped bell peppers, lemon slices, thyme, and rosemary, over the chicken. Cover the skillet with parchment paper.
- Bake for 20 – 30 minutes, or until the chicken reaches an internal temperature of 165º F in the thickness part. NOTE: Cooking time will depend on the size of the chicken breasts. Remove from oven and allow to rest, covered, for 10 minutes.
- Garnish with lime wedges. Serve with rice, potatoes, or cauliflower rice and pan juices, if desired.
- If you don’t have fresh herbs, you can use dried herbs. To convert them, one tablespoon of fresh herbs is approximately one teaspoon of dried herbs.
- This Peri Peri chicken is so saucy that I love serving it with rice since it soaks up the sauce!
- Want to go with a more low-carb option? Serve with lettuce wraps or cauliflower rice instead.
- It’s really important to use freshly squeezed lime juice. Bottled lime juice doesn’t have the same fresh bright flavor to it.
- The USDA recommends that chicken breasts be cooked to an internal temperature of 165°F. Use an instant-read meat thermometer to check.
- The chicken breasts can be swapped for other cuts of chicken.
- If the chicken isn’t browned enough to your liking, put it under the broiler for 2 minutes.
- Creamy Peri Peri Chicken
- Easy Chicken Piccata
- Instant Pot Mojo Chicken
- Sheet Pan Barbecue Bacon Chicken Fajitas
- Orange Ginger Chicken Breasts
- Easy Moroccan Chicken
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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- Mini Food Processor
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- Measuring Cup Set
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- Cast Iron Skillet
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- Kitchen Tongs
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The recipe was originally posted in January 2015, post content edited to add more helpful information, no change to the recipe in April 2021.
