Spice up your weeknight dinner routine with a peri peri chicken bowl loaded with bold, spicy chicken, fragrant yellow rice, and all your favorite fresh toppings. The chicken bowl is ideal for weekly meal prep or a quick weeknight dinner!
- What is Peri Peri Chicken?
- What’s the Origin of Peri Peri Chicken?
- What’s in a Peri Peri Chicken Bowl?
- Additions and Substitutions
- Tools You’ll Need
- Methods for Cooking the Chicken
- How to Make a Peri Peri Chicken Bowl
- Expert Tips
- Serving Suggestions
- Build Your Own Bowl
- Meal Prep the Peri Peri Chicken Bowls
- What To Do With Leftovers
- Peri Peri Chicken Bowl
What is Peri Peri Chicken?
Peri peri, also known as piri piri or pili pili, gets its name from the fiery African bird’s eye chili used to make the bold, flavorful sauce for the dish. As a marinade, the peri-peri sauce transforms everyday chicken into a delicious main dish. While the chicken is traditionally grilled or cooked over an open flame, you can easily pan-sear or roast the chicken as I do.
What’s the Origin of Peri Peri Chicken?
Peri peri chicken has roots in Mozambique, where the fiery African bird’s eye chili, native to South Africa, flavors the dish. The name “peri peri” comes from the Swahili word for “pepper pepper,” which is fitting since the tiny red pepper blended into the marinade packs some intense heat.
While the peri-peri pepper is native to Africa, Portuguese explorers are said to have played a significant role in popularizing the dish by spreading it along trade routes. These days, peri-peri chicken is commonly associated with the restaurant chain Nando’s, known for serving the chicken in varying levels of spiciness.
Today, I’ll show you how to make homemade peri peri chicken that’s even better than Nando’s and perfect for building your own customizable chicken rice bowl.
What’s in a Peri Peri Chicken Bowl?
Blend the sauce, marinate the chicken, prep the toppings, and cook the chicken—it’s as easy as that! This easy peri peri chicken bowl is perfect for a quick lunch or dinner. Here’s what you need to get started.
- Peri Peri Sauce: Use homemade or store-bought peri peri sauce, such as Nando’s or Trader Joe’s peri sauce, to marinate the chicken and top the finished bowls.
- If you’re making the sauce from scratch, you’ll need Bird’s Eye chili peppers and habaneros (or swap them with serrano, Fresno, or jalapeño peppers) to bring the heat. Mix them with minced garlic, white or red wine vinegar, extra-virgin olive oil, sweet paprika, and a little kosher salt.
- You’ll end up with some extra sauce. Store it in an airtight container or glass jar in the refrigerator for up to 6 months, or you can freeze the pepper sauce in an ice cube tray and transfer the cubes to a freezer-safe bag for easy, single-use portions.
- Chicken: I prefer using boneless chicken thighs or chicken breast for the bowls, as they are easier to cut into bite-sized pieces for marinating. If you enjoy bone-in chicken similar to what they serve at Nando’s, use the marinade in the recipe card below and follow my method for spatchcocked Peruvian chicken.
- Rice: A simple yellow rice made with long-grain basmati, chicken broth, turmeric powder, kosher salt, and butter is the perfect base for the chicken bowls. I recommend using low-sodium broth and unsalted butter to control the saltiness of the rice.
- Yogurt Garlic Sauce: Cool things down with a drizzle of homemade yogurt garlic sauce. It’s just plain Greek yogurt blended with fresh lemon juice, minced garlic, kosher salt, and a splash of extra-virgin olive oil or water to get a pourable consistency.
- Toppings: Load up your bowl with canned black beans, chopped romaine lettuce, and diced cucumber, tomato, and red onions for texture, color, and flavor.
Additions and Substitutions
This peri peri chicken bowl is a delicious meal all packed into one bowl. I love how versatile it is because you can mix and match the ingredients to suit your taste.
- Ferment the peppers. Stem and roughly chop the Bird’s Eye chili peppers and habaneros, then transfer them to a sterilized glass jar. Add kosher salt, seal the jar, and shake to combine. Refrigerate for 3 to 5 days before using the fermented chiles to make the homemade peri peri sauce with a boost of umami. I use the same method to make shatta sauce, a delicious North African fermented chili sauce.
- Swap the protein. Use shrimp, chickpeas, or halloumi instead of chicken to make the bowls.
- Experiment with rice mix-ins. For added flavor, consider adding brown sugar or raisins to balance the heat, or try savory mix-ins like curry powder, bloomed saffron threads, peas, or chopped red bell pepper.
- Switch out the base. Create the peri peri chicken bowls with a different base. Try regular basmati rice, jollof rice, saffron rice, or Nando’s spicy rice. If you want a lighter option, mixed greens or cauliflower rice are good choices.
Tools You’ll Need
You will need a handful of kitchen tools if you decide to make everything from scratch.
- Sharp Knife
- Small Blender or Food Processor
- Mixing Bowls
- Rimmed Baking Sheet
- Thin Metal Skewers or Wooden Skewers (soaked in water)
- Fine Mesh Strainer
- Saucepan
Methods for Cooking the Chicken
Grill: Preheat the grill by setting all the burners to high heat for 10 minutes. Then, use a wooden grill scraper to clean the grates. Arrange the marinated chicken onto the grates and cook over medium-high heat (400°F | 204°C) for 6-8 minutes per side, basting the chicken with the sauce as it cooks.
Pan-Fry: Warm oil in a preheated large skillet over medium heat. Sear the chicken pieces for 6-8 minutes, turning them occasionally to ensure even cooking on all sides.
Roast: Bake at 400°F (204°C) for 35-40 minutes, or until the internal temperature hits 165°F (74°C). Broil for the last few minutes for extra crispy pieces.
How to Make a Peri Peri Chicken Bowl
The full recipe with measurements is in the recipe card below.
Make the Peri Peri Sauce:
Step 1: Prepare the chiles and transfer them to a small blender or food processor along with the garlic, salt, paprika, and vinegar. Blend until smooth.
Step 2: Stir in the olive oil and pour the sauce into an airtight container or glass jar.
Roast the Chicken
Step 1: In a large mixing bowl, combine ½ cup of peri peri sauce with lemon juice, then add the chicken pieces. Cover and marinate in the fridge for at least 30 minutes, or let it sit for 6 to 24 hours for even more flavor.
Step 2: Remove the marinated chicken from the fridge one hour before you’re ready to cook, allowing it to come to room temperature.
Step 3: Preheat the oven to 500℉ (260℃) and prepare a rimmed baking sheet with foil. Thread the chicken pieces onto thin metal skewers (or pre-soaked wooden skewers) and arrange them in a single layer on the baking tray.
Step 4: Lower the oven temperature to 400°F (204°C) and bake for 15 minutes. Flip the skewers and brush more peri peri sauce onto the chicken for even more flavor. Cook for 15 minutes.
How do you know when the chicken is done?
The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C). Check the temperature by inserting a food thermometer into the thickest part of the chicken.
Step 5: Switch to broil for the final 3–5 minutes to get a nice char. Then, remove the chicken from the oven and let it rest for 5–10 minutes.
Cook the Yellow Rice
Step 1: Rinse the rice through a fine mesh strainer until the water runs clear. Transfer the rice to a large bowl and cover it with water. Let it soak for at least 30 minutes.
Step 2: Bring the chicken broth, salt, and turmeric to a boil in a saucepan over medium heat. Drain the soaked rice, add it to the pot, and reduce the heat to medium-low. Cover and cook for 10–15 minutes, or until the liquid is completely absorbed.
Step 3: Remove the rice from the heat and top it with the butter. Cover with the lid and set it aside to steam for 5-10 minutes.
Make the Yogurt Garlic Sauce
While the chicken cooks, blend yogurt, lemon juice, garlic, and salt in a small blender or food processor until smooth. Add olive oil or water, as needed, until the sauce has a pourable consistency. Transfer it to an airtight container or glass jar.
Assemble the Bowls
Start with a scoop of yellow rice, add your favorite toppings (black beans, romaine lettuce, cucumber, tomatoes, and onion), then top the bowl with a serving of peri-peri chicken. Finish with yogurt sauce and extra peri-peri sauce.
Expert Tips
- Marinate the chicken. Coat the chicken pieces in peri peri sauce and fresh lemon juice. For the best flavor, marinate for 6–24 hours (but at least 30 minutes).
- Start with room-temperature chicken. Remove the chicken from the fridge 30 minutes before cooking. Letting it come to room temperature helps it cook evenly.
- Prep the rice. Rinse the basmati rice under cold water until the water runs clear, removing excess starch to prevent the grains from sticking together as they cook. Soak the rice for 30 minutes to an hour to soften, separate, and lengthen the grains.
- Preheat the oven. Start with a hot oven so the chicken sears immediately, locking in the moisture and developing a nice char. Once the chicken goes in, reduce the heat so it cooks through without burning the outside.
- Use a thermometer. To ensure the chicken cooks through, insert a food thermometer into one of the chicken pieces. Cook until the internal temperature reaches 165°F (74°C).
- Rest the chicken. After roasting, let the chicken rest for 5-10 minutes to help the juices redistribute and keep the meat extra tender.
If you enjoy this peri peri chicken bowl, try one of these bowl recipes!
Serving Suggestions
Start with a base like fluffy yellow rice, mixed greens, or chopped avocado, cucumber, and tomato salad. Customize the bowl with your favorite toppings and spoon the peri peri chicken pieces on top. Finish with a drizzle of yogurt sauce to mellow the heat, and keep a little extra peri-peri sauce on the side for those who enjoy the additional heat. And don’t forget a warm pita, butter roti, or flatbread to complete the meal!
My favorite thing about bowl recipes is that you can easily switch up the ingredients to make them your own. Keep things simple with store-bought ingredients like Nando’s peri-peri sauce and instant yellow rice, or make all the ingredients from scratch.
Whatever you choose, here are some ideas to help you build a flavorful chicken bowl.
Build Your Own Bowl
Start with a Base
- Yellow Rice
- Nando’s Spicy Rice
- Jollof Rice
- Saffron rice
- Quinoa
- Cauliflower Rice
- Mixed Greens
Pick Your Toppings
- Black Beans
- Romaine Lettuce
- Cucumbers
- Tomatoes
- Red Onions
- Avocado
- Air-Fried Plantains
- Pineapples
- Shredded Cabbage
- Mango
- Roasted Corn
- Roasted Potatoes
Select a Sauce
- Peri Peri Sauce
- Serrano Crema
- Yogurt Garlic Sauce
- Tzatziki Sauce
- Yogurt Tahini Sauce
- Raita
Meal Prep the Peri Peri Chicken Bowls
For those who meal prep, the bowls are super easy to make ahead. Whip up a big batch of roasted peri-peri chicken and double up on the rice, toppings, and sauces to make quick, grab-and-go meals throughout the week.
What To Do With Leftovers
- Refrigerate: Store the leftover chicken in an airtight container. The peri-peri sauce will stay fresh in the refrigerator for up to 6 months, while the yogurt garlic sauce will keep for 3-5 days. The yogurt sauce may thicken once refrigerated, so bring it to room temperature and give it a good stir before serving. You can also save the rice and toppings, but store everything separately and assemble the bowls when you’re ready to eat.
- Reheat: Warm the chicken in the microwave, on the stovetop, or in the oven at 350°F (177 °C) for 5–10 minutes.
More African Recipes:
Peri Peri Chicken Bowl
- Thin Metal Skewers or Wooden Skewers
- 8-10 Bird's Eye peppers, stemmed and roughly chopped
- 5 habanero peppers, stemmed and roughly chopped
- 3 garlic cloves, roughly chopped
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 1 tablespoon red wine vinegar
- ½ cup extra-virgin olive oil
- 2 pounds chicken breast or thighs, boneless and skinless, cut into 2-inch pieces
- ½ cup peri peri sauce
- lemon juice, one lemon
- 2 cups basmati rice
- 2½ cups low-sodium chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon turmeric powder
- 3 tablespoons unsalted butter
- 1 cup Greek yogurt
- lemon juice, ½ lemon
- 3 garlic cloves, minced
- ⅓ teaspoon kosher salt
- extra-virgin olive oil or water, as need to thin out the sauce
- 2 cans (15 ounce) black beans, drained and rinsed
- 2 cups romaine lettuce, shredded
- 2 Persian cucumbers, diced
- 2 Roma tomatoes, diced
- ½ red onion, diced
- Prepare the chiles and transfer them to a small blender or food processor along with the garlic, salt, paprika, and vinegar. Blend until smooth.
- Stir in the olive oil and pour the sauce into an airtight container or glass jar.
- In a large mixing bowl, combine ½ cup of peri peri sauce with lemon juice, then add the chicken pieces. Cover and marinate in the fridge for at least 30 minutes, or let it sit for 6 to 24 hours for even more flavor.
- Remove the marinated chicken from the fridge one hour before you’re ready to cook, allowing it to come to room temperature.
- Preheat the oven to 500℉ (260℃) and prepare a rimmed baking sheet with foil. Thread the chicken pieces onto thin metal skewers (or pre-soaked wooden skewers) and arrange them in a single layer on the baking tray.
- Lower the oven temperature to 400°F (204°C) and bake for 15 minutes. Flip the skewers and brush more peri peri sauce onto the chicken for even more flavor. Cook for 15 minutes. Then, switch to broil for the final 3–5 minutes to get a nice char. Tip: The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C). Check the temperature by inserting a food thermometer into the thickest part of the chicken.
- Remove the chicken from the oven and let it rest for 5–10 minutes.
- Rinse the rice through a fine mesh strainer until the water runs clear. Transfer the rice to a large bowl and cover it with water. Let it soak for at least 30 minutes.
- Bring the chicken broth, salt, and turmeric to a boil in a saucepan over medium heat. Drain the soaked rice, add it to the pot, and reduce the heat to medium-low. Cover and cook for 10–15 minutes, or until the liquid is completely absorbed.
- Remove the rice from the heat and top it with the butter. Cover with the lid and set it aside to steam for 5-10 minutes.
- While the chicken cooks, blend yogurt, lemon juice, garlic, and salt in a small blender or food processor until smooth. Add olive oil or water, as needed, until the sauce has a pourable consistency. Transfer it to an airtight container or glass jar.
- Start with a scoop of yellow rice, add your favorite toppings (black beans, romaine lettuce, cucumber, tomatoes, and onion), then top the bowl with a serving of peri-peri chicken. Finish with yogurt sauce and extra peri-peri sauce.
- Marinate the chicken. Coat the chicken pieces in peri peri sauce and fresh lemon juice. For the best flavor, marinate for 6–24 hours (but at least 30 minutes).
- Start with room-temperature chicken. Remove the chicken from the fridge 30 minutes before cooking. Letting it come to room temperature helps it cook evenly.
- Prep the rice. Rinse the basmati rice under cold water until the water runs clear, removing excess starch to prevent the grains from sticking together as they cook. Soak the rice for 30 minutes to an hour to soften, separate, and lengthen the grains.
- Preheat the oven. Start with a hot oven so the chicken sears immediately, locking in the moisture and developing a nice char. Once the chicken goes in, reduce the heat so it cooks through without burning the outside.
- Use a thermometer. To ensure the chicken cooks through, insert a food thermometer into one of the chicken pieces. Cook until the internal temperature reaches 165°F (74°C).
- Rest the chicken. After roasting, let the chicken rest for 5-10 minutes to help the juices redistribute and keep the meat extra tender.