Piri-Piri Marinade Recipe for Chicken and BBQ

Piri-piri marinade: recipe information

• Quantity: about 200 ml
• Preparation: 15 minutes
• Resting time: at least 30 minutes for the flavor to develop, longer is fine
• Heat level: spicy, easily adjustable
• Suitable for: chicken, pork, shrimp, fish, and vegetables

Ingredients for piri-piri marinade

• 6–8 fresh piri-piri peppers or bird’s eye chilies
• 4 cloves of garlic
• Juice and finely grated zest of 1 lemon
• 1 tablespoon red wine vinegar
• 2 teaspoons smoked paprika powder
• 1 teaspoon dried oregano
• 80 ml olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

For a milder marinade, use fewer chili peppers and remove some of the seeds and membranes. Wear gloves if necessary and do not touch your face while handling hot peppers.

Step-by-step preparation of piri-piri marinade

1. Wash the peppers, remove the stems, and chop them roughly.
2. Place peppers, garlic, lemon juice, lemon zest, vinegar, smoked paprika, oregano, salt, and black pepper in a blender or tall mixing cup.
3. Mix into a fine paste.
4. Slowly add the olive oil while mixing.
5. Taste carefully and adjust the marinade to your preference with extra lemon juice, vinegar, salt, or chili.
6. Let the marinade rest, covered, in the refrigerator for at least 30 minutes before use.

How long should you let the piri-piri marinade soak?

Marinate fish and shrimp only for a short time. The acid in lemon and vinegar will change their texture if marinated for too long.

Piri-piri chicken on the BBQ

1. Set aside a clean portion of the marinade to use as a sauce or for basting later.
2. Marinate the chicken, covered, in the refrigerator.
3. Remove excess marinade from the meat to reduce the risk of burning.
4. Cook thick pieces using the indirect method first, then brown them over direct heat.
5. Cook chicken to an internal temperature of at least 74°C in the thickest part.
6. Let the chicken rest briefly and serve with the reserved marinade.

Important regarding used marinade

Marinade that has come into contact with raw chicken, meat, fish, or shrimp must not be used directly as a sauce. Reserve a clean portion before marinating. If you still want to use the used marinade, boil it thoroughly first and ensure it does not come into contact with raw ingredients again.

Mild and extra spicy variations

Mild piri-piri marinade

Use 2–3 peppers and add half a roasted red bell pepper. This preserves the fresh, smoky flavor with less heat.

Extra spicy piri-piri marinade

Use 8–10 peppers and leave the seeds and membranes in. Only add extra chili after tasting; diluting is harder than building up the heat.

Extra smoky variation

Add a little more smoked paprika powder. Keep the balance fresh with lemon and vinegar so the marinade does not become too heavy.

How to store piri-piri marinade?

Store unused, clean marinade in a sealed jar in the refrigerator and use clean utensils. Preferably, make a quantity you will use within a few days. Discard the marinade if the smell, color, or texture changes.

Frequently asked questions about piri-piri marinade

Is piri-piri the same as peri-peri?

Yes. Both names are used for the pepper and the spicy marinade or sauce.

Can I use dried chili?

Yes. Replace the fresh peppers with about 2–3 teaspoons of chili flakes and adjust the quantity to your desired level of spiciness.

Can I use piri-piri marinade as a sauce?

Yes, as long as you set aside a clean portion before contact with raw meat. Do not use contaminated marinade unboiled.

Which dishes go well with piri-piri?

Piri-piri goes well with grilled chicken, pork, shrimp, fish, potatoes, and roasted vegetables.

Read more about Portuguese BBQ culture and how long to marinate chicken.