chicken peri peri

Chicken peri peri

Piri Piri chicken, peri peri, or pil pil? Who cares! Don’t get caught up in the name, just make it.

Try this simple Piri Piri chicken, or the “I’ll grab the last skewer before my BBQ buddy can” recipe. The Piri Piri chicken skewers are delicious as a finger food or in a sandwich with a generous dollop of hummus and a handful of arugula. Quick to make? Not really. For better flavor, let the marinade infuse for three hours. But that gives you three hours to try another snack from BBQ Snack Attack. 

The ingredients:

(4 people) 

  • 800g boneless, skin-on chicken thighs
  • 2 lemons

Piri piri marinade:

  • 5 Thai red chilies
    2 red bell peppers
    4 garlic cloves
    1 tablespoon smoked paprika powder
    3 tablespoons chopped cilantro
    4 tablespoons chopped basil
    100ml olive oil
    Juice and zest of 1 lemon
    1 tablespoon honey
    Salt and freshly ground black pepper to taste

What you need:

  • Blender or immersion blender
  • Skewers
  • BBQ or grill Cast iron grill grate (optional)
  • Meat thermometer (optional)

Featured in:

BBQ Snack Attack - Jord Althuizen

Smokey Goodness

BBQ Snack Attack

How to make:

Preparation: 3 hours
Cooking: 20 minutes


Do you like it spicy? Then leave the seeds and membranes of the peppers in for extra heat. Find BBQ sauce to be too spicy? Make sure to remove the seeds from the pepper. Do you cringe at the thought of your tongue getting a fiery sensation? Then replace the Thai red chilies with very mild fresh red peppers (and remove their seeds too).

Furthermore, add all the ingredients to your blender or firmly grasp your immersion blender and puree everything together until you have a smooth mixture.

kip piri piri

Cut the chicken into cubes approximately 1.5 by 1.5 cm and mix it well with the marinade. Place it in the refrigerator and let it marinate for at least three hours.

Meanwhile, soak the skewers in water or use metal skewers and skip this step. Cut the lemons into quarters.

Next, prepare a BBQ for direct grilling and heat it to a temperature of 190°C.

Thread the marinated chicken cubes onto the skewers and grill them on both sides until the chicken reaches an internal temperature of 74°C. Grill the lemon quarters last until they are lightly charred.

Place the piri-piri skewers on a platter and serve them with the grilled lemons that you can squeeze over them before digging in.

Items used for this recipe

Smokey premium charcoal
Smokey’s Charcoal
Smokey Goodness Hickory Smoke Chunks
Hickory Smoke Chunks
Brand new BBQ boek cover
Brand New BBQ Boek
The Bastard One Minute Lighter
One Minute Lighter
BBQ Essentils - Smokey Goodness BBQ Butcher Paper
Butcher Paper
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