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 breast recipes, then you are in for a treat. This Peri Peri chicken recipe is so flavorful, easy to make, and comes together 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 the chicken from drying out, I used a technique I read about at The Kitchn called “dry-poaching.” It sounds fancy, but it’s nothing 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’ll 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 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. It’s 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 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 Step-by-Step
Detailed instructions are included in the printable recipe below (scroll down). Here’s how to make Peri Peri Chicken.
Step 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.
Step 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.
Step 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.
Recipe Tips
- 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.
- The USDA recommends cooking chicken breasts to an internal temperature of 165°F. To check, use an instant-read meat thermometer.
- The chicken breasts can be swapped for other cuts of chicken, such as chicken tight.
- If the chicken isn’t browned enough to your liking, put it under the broiler for 2 minutes.
Storing and Freezing Instructions
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.
Store: 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.
Freeze: 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.
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Recipe Card 📖
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
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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.
The recipe was originally posted in January 2015, post content edited to add more helpful information, no change to the recipe in April 2021.
Recipe looks delicious…..I was thinking grilling the chicken ….my question is should I fully cook the chicken on the grill to to sear it and then put it in the oven to finish cooking?
Thanks so much
Hello Katherine! No, at all…just grill the chicken! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
This was excellent! I really enjoyed the flavor of the chicken, but the way the peppers tasted after cooking in the marinade was my favorite part! Tangy and spicy with just a little heat. Thank you so much!
Hello Danielle! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
What are the lemon slices for? Is that supposed to be lime? Going to marinate tonight, bake tomorrow!! Can’t wait.
Disregard I see it now. 🙂
Hello Trish! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
FYI: The link for the Moroccan chicken recipe on this page is incorrect and shows a recipe for Easy Eggless Chocolate Tart.
Thanks so much for letting me know, Paul! =)
Have you ever tried grilling g it? My family isn’t a fan of peppers, so I was going to leave those out anyways
Hello Heather! It works great for the grill. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Yum! Id like to try this out and prepare some for Easter together with my lamb chops. Im sure my boys will love this and Im really looking forward to preparing it for them.
Hello Kit! This recipe is amazingly delicious. I am sure your family will enjoy it. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
So mouthwatering! I can’t wait to try this one! Thanks for sharing!
Hello Santini! Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
If i dont have a skillet, can I use a regular frying pan and then transfer le chicken on to a sheet pan and put it in the oven?
Hello Adrienne! Yes, totally fine. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
I had to read this recipe three times Its kind of confusing it says add all ingredients to the food processer. I thought the peppers and lemon were part of the marinade.Then it says add marinade over peppers chicken and lemon not ever mentioning when to put the peppers and lemon in with the chicken… Well I figured it out but just kind of hard to read… It never said where the marinade indigents started and where they ended.
Hello Rhoda! I apologize for the inconvenience… you are totally right! The recipe card was misconfigured. It’s fixed now. Thanks so much for letting me know. Have a great weekend =)
Have just made this, utterly delicious, definitely a keeper. Thank you!
Thanks for your feedback, Victoria!! =)
Such a simple and flavorful dish ! Love it! And I’m always happy to discover new ways to cook chicken!
Thanks Mira! I used leftover to make tacos… delish!!!
Casi no me gusta consumir pechuga por que son muy simples, pero preparadas de esta manera cero que quedaran muy deliciosas con todos esos ricos ingredientes. Me llevo la receta, gracias!
Estas pechugas te van a encantar Mayito!! Gracias por tu visita =)
This is gorgeous and if you didn’t tell me this was easy to make, I would’ve thought it was an all day process. It just looks so tender and saucy! Perfect!
Thanks Jessica… It was really easy an tasty! If you give this recipe a try, I hope you love it as much as we did.
I’m always looking for new ways to cook chicken! This looks so delicious and mouthwatering! Have to try soon!!
Thanks Savita! Please let me know how you liked the recipe.
The flavors look amazing! And just one pan to wash? I’m in.
Thanks Sarah… I also love one-pan recipes!!
ay que delicia me encanta esta receta =)
Gracias Adriana!!