African Peri Peri Chicken


African Peri Peri Chicken

  • Servings: 6
  • Difficulty: moderate
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Perfect Peri Peri


  • chicken 6 legs
  • Peri Peri spice (make your own) See below
  • 1 Onion cut into quarters
  • 2 tbsp. vinegar
  • 4 potatoes cut into quarters
  • 4 carrots cut into halves
  •  2 cups long grain rice
  • 2 tsps corn starch


  1. Cut chicken legs into thighs and legs
  2. Fill medium pot half full of water and add peri peri spice, 2 tbsp vinegar and onion cut into quarters.
  3. Bring to a full boil and add the chicken legs
  4. Parboil until just precooked enough to grill.
  5. Remove from pot and set aside for grilling. Sprinkle with extra peri peri spice for grilling.
  6. Add carrots cut into halves, then after 5 minutes add potatoes cut into quarters
  7. Boil until tender and remove all vegetables. Reserve some liquid for sauce.
  8. Start grilling chicken, flipping over 2 times for perfect grill marks.
  9. Bring the peri peri water back to a full boil and add the 2 cups of rice for a very tasty rice mixture. Or boil 4 cups of water (salted to taste) and add the rice and cook until tender. Drain water and set rice aside (and keep warm).
  10. Pour the reserved liquid into a small pot and add 2 tsps corn starch (mixed with 1/4 cup cold water) and stir until thickened.
Peri Peri Spice Ingredients
  • 1 teaspoon Salt
  • ½ teaspoon Cinnamon powder
  • ½ teaspoon Cardamon powder
  • ½ teaspoon Powdered Sugar
  • ½ teaspoon Ground dry Ginger
  • 2 teaspoons Paprika
  • 2 teaspoons ground Cayenne Pepper or Piri Piri Pepper
  • 1 teaspoon Hot Pepper Flakes (Chilli flakes)
  • 2 teaspoons Garlic powder
  • 2 teaspoons Oregano
  • 2 teaspoons Basil


  • You can adjust any spice amounts to suit your taste
  1. Just add all the powders to a mixing bowl or mortar bowl
  2. Mix  or grind extremely well to form a smooth powder
  3. Store in air tight jar (I use short mason jars)

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