Flavor-packed BBQ-style peri peri marinated chicken skewers with a spicy pepper, garlic, lemon, basil, and oregano sauce are finger-licking good. Prepare and marinate overnight, and you’ll have extra delicious skewers ready for grilling time and fun entertaining!
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Chicken skewers may not be the first thing that pops into your mind when you think of firing up the grill. There’s just so much competition in this field. We’re talking about chicken thighs, steak, ribs, shrimp, burgers, and hot dogs.
However, you might change your mind after giving these peri peri chicken skewers a go. Flavorful is an understatement when describing this beloved grilled chicken recipe that’s a cinch to make.
The Beauty of Peri Peri Chili Peppers
Peri peri (piri piri or pili pili) is a chili pepper that grew mostly in the wild, but has now been cultivated for commercial use. Though it’s often called Africa’s bird’s-eye chili, this spicy pepper is not that closely related to the Thai version. But don’t let its citrusy, peachy flavor fool you because it packs a punch, coming right behind habaneros on the Scoville scale.
Peri peri sauce creates a vibrant, spicy, and complex marinade that doubles up as a flavorful dipping sauce. Since the peppers are rather hard to find, I’ve subbed them with Thai bird’s-eye peppers, a red jalapeño, and red bell pepper. Onions, garlic, basil, oregano, lemon juice, and coconut milk calm the heat down.
How to Grill Peri Peri Chicken Skewers
- Puree the marinade, cut up the chicken, and marinate.
- Thread the chicken chunks onto the skewers and grill away. Feel free to baste them with more marinade halfway through.
Recipe Notes
- Make a double or triple batch of this deliciously spicy chicken to have on hand because it freezes well.
- I can’t find peri peri peppers where I live, so I made it with what I could find. If you can find fresh peri peri peppers, I highly recommend using them.
- A habanero combined with a red bell pepper also comes close to the peri peri pepper’s flavor profile.
- To transform this marinade into a dipping sauce, simmer it for 7-10 minutes to thicken it. Add more coconut milk if desired to balance out the heat.
Make Ahead and Storage Instructions
What I love most about this recipe is that you can prepare the skewers and marinate the chicken ahead of time. Then spend the day relaxing until ready to fire up the grill. Thread the chicken on skewers before or after marinating; it’s up to you.
If you leave out the chicken bouillon, peri peri marinade will last a good 2 weeks in the fridge or over a year in the freezer. With the bouillon, it will last for 4-5 days in the fridge or 6-12 months in the freezer.
The grilled chicken skewers will last in the fridge for 3-4 days for spicy meal prep. They go great in flatbread for an African twist on shawarma, or on top of your favorite veggies for a main-meal salad.
What to Serve With Peri Peri Chicken Skewers
You can serve these alongside some kachumbari (cucumber tomato relish), salad, and rice. Either way, everyone will gobble these up immediatley! I also love serving thet with jollof rice and coleslaw.
More Spicy Chicken Recipes to Enjoy
This recipe was first published in June 2017 and has been updated with more tips and tempting new photos.