Peri peri chicken has its roots in the Portuguese colonisation of Southern Africa — specifically Mozambique and Angola — where Portuguese settlers encountered the African bird’s eye chilli and began using it in their cooking. The result was a style of spiced, citrus-forward chicken that became beloved across Southern Africa, was adopted by South African fast food culture, and eventually conquered the world through chains like Nando’s. This homemade version is significantly better.

The peri peri marinade is built around the bird’s eye chilli — small, intensely hot, and with a distinctive fruity quality that separates it from other fresh chillies. Combined with lemon, garlic, smoked paprika, and herbs it creates a marinade of extraordinary complexity that penetrates the chicken completely when left overnight. The high sugar content from the lemon and the chilli creates beautiful caramelisation on the griddle that is characteristic of great peri peri.

The charred corn salsa is the component that makes this burger genuinely special. Corn charred directly over flame or on a high griddle develops a smokiness and sweetness that raw or boiled corn cannot achieve. Combined with red onion, coriander, lime, and a touch of smoked paprika it provides the fresh, bright counterpoint that the intensity of the peri peri demands.

Nutrition (per serving)

Calories: 600 kcal   |   Protein: 46g   |   Carbs: 48g   |   Fat: 24g   |   Fiber: 4g

Peri Peri Chicken Burger

Recipe by By butter u0026 berriesCourse: Burgers

Servings

2

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

600

kcal

Ingredients

• Ingredients

• •t2 boneless chicken thighs, skin on

• •tFor peri peri marinade: 3 bird’s eye chillies (or 2 for medium heat)

• •tFor peri peri marinade: 4 garlic cloves

• •tFor peri peri marinade: juice and zest of 2 lemons

• •tFor peri peri marinade: 2 tbsp olive oil

• •tFor peri peri marinade: 1 tsp smoked paprika

• •tFor peri peri marinade: 1 tsp dried oregano

• •tFor peri peri marinade: 1 tbsp red wine vinegar

• •tFor peri peri marinade: salt and pepper

• •tFor charred corn salsa: 1 ear of corn, husks removed

• •tFor charred corn salsa: 1/4 red onion, finely diced

• •tFor charred corn salsa: small handful coriander, chopped

• •tFor charred corn salsa: juice of 1 lime

• •tFor charred corn salsa: 1/2 tsp smoked paprika

• •tFor lemon herb mayo: 3 tbsp mayonnaise

• •tFor lemon herb mayo: zest of 1 lemon

• •tFor lemon herb mayo: 1 tbsp fresh parsley, chopped

• •t2 brioche buns

• •tSliced pickled chillies

Directions

• Blend all peri peri marinade ingredients to a smooth paste. Score the chicken thighs 3-4 times on each side. Coat thoroughly in the marinade. Refrigerate for at least 2 hours, ideally overnight.
• Make charred corn salsa: char the corn cob directly over a gas flame or on a very hot griddle pan, turning regularly, until blackened in spots all over. Cut kernels from the cob. Combine with red onion, coriander, lime juice, and smoked paprika. Season and set aside.
• Make lemon herb mayo: combine mayonnaise with lemon zest and fresh parsley. Season and refrigerate.
• Cook marinated chicken on a hot griddle over medium-high heat for 6-7 minutes per side until deeply charred and cooked through to 75C internal temperature. Rest for 3 minutes.
• Spread lemon herb mayo on both sides of each toasted bun. Add a generous spoonful of charred corn salsa to the bottom bun. Place the chicken on top. Add sliced pickled chillies.
• Serve immediately.

Notes

• Marinating overnight transforms the chicken — the marinade penetrates completely and the flavour is incomparably deeper than a 2-hour marinate.
  Score the chicken deeply before marinating to allow the marinade to reach the interior of the thigh.
  Bird’s eye chillies are genuinely hot — adjust the quantity to your tolerance. The traditional peri peri is meant to have real heat.
  The charred corn salsa can be made with canned corn in a pinch — dry thoroughly and char in a dry hot pan — but fresh corn charred on the cob is dramatically better.

Storage

Peri peri marinade keeps in the fridge for 1 week and freezes well. Marinated uncooked chicken keeps for up to 48 hours refrigerated. Charred corn salsa keeps for 2 days. Cooked chicken keeps for 3 days and is excellent cold in salads and wraps.

Serving Tips

Serve with thin cut chips, spiced rice, or a simple tomato salad. A cold Sagres or Super Bock lager — Portuguese beers — are the authentic peri peri pairings. A Vinho Verde from the Minho region of Portugal, with its slight fizz and fresh acidity, also pairs beautifully with the heat and citrus of the peri peri.

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