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This easy, Creamy Peri Peri Grilled Chicken is the kind of showstopper meal that everyone asks for seconds.
Spicy Twist: Crafting the Perfect Creamy Peri Peri Grilled Chicken
A Journey of Flavor: Peri-Peri’s Rise to Fame
Portuguese adventurers brought peri-peri from Africa, where it thrived and transformed. Now, this spicy marinade is a favorite around the globe. It’s all thanks to its fiery kick and zesty punch. When you pour it over grilled chicken, magic happens. The creamy peri-peri chicken is a feast that showcases how these bold spices can make even the simplest dish unforgettable. That’s why it’s a star in kitchens worldwide.
Preparing the Ultimate Peri Peri Marinade
For the perfect spicy grilled chicken, mix garlic, green chilies, ginger/garlic masala, black pepper, and the essential peri-peri spice. Stir in Rombo Rossi, Southern grill, Cajun spice, paprika, and crushed red chilies, ensuring heat meets zest. Aromat, soy sauce, Mexican chili, Nando’s Mozambique sauce, and a squeeze of lemon juice elevate the marinade. Let chicken pieces bathe in this mixture for hours, promising a depth of flavor. Bold, unique, and utterly delicious, this creamy peri-peri grilled chicken marinade starts your culinary journey.

Making Your Creamy Peri Peri Chicken Shine
Preheating the oven kick-starts the journey toward a flawless, Creamy Peri Peri Chicken. The right heat sets the groundwork. Marinated Chicken Fillets need this to cook evenly. Mastering temperature and timing transforms the Grilled Chicken Recipe into a delectable work of art. Flipping ensures the Spicy Grilled Chicken cooks uniformly, infused with the tantalizing tastes of Nando’s Mozambique Sauce and Aromat Spice. Finally, draping with Fresh Cream Sauce marks the delicious culmination.

Perfect Pairings for Your Chicken
Spice rice will be the star alongside your creamy peri-peri grilled chicken, making for a match made in heaven with its rich, spicy kick. Think about throwing in a vibrant salad or some smokey grilled veggies to keep things interesting. Getting creative with how you serve these dishes can turn your spicy chicken meal into a real showstopper.
Enjoying the Spicy Delight
A perfect mix of fiery spices, creamy sauce, and succulent chicken defines this Creamy Peri Peri Grilled Chicken. The blend of peri-peri spice, fresh cream sauce, and a hint of lemon juice marinade brings a unique taste. You’ll love how the Southern Grill Spice, Cajun Spice, and Aromat Spice elevate the flavors. It’s a nod to the beloved Portuguese chicken but with a creamy twist. Why not adjust the spices to match your taste? Sharing this meal with friends and family will surely turn dinner time into a vibrant feast.
Print
Creamy Peri Peri Grilled Chicken
- Prep Time: 40 minutes
- Marinate Time: 2 hours
- Cook Time: 50 minutes
- Total Time: 3 hours 30 minutes
- Yield: 6 servings depending on size 1x
- Category: Dinner
- Method: Easy
Description
A timeless recipe for modern tastes, Creamy Peri Peri Grilled Chicken.
Ingredients
- 1 chicken cut into 8 pieces
- 1kg chicken fillets
Marinade
- 1 Tbsp. Garlic
- 1 tsp green chilies
- 1 Tbsp. Ginger garlic masala
- 1 tsp black pepper
- 1 tsp Portuguese peri-peri spice
- 1 tsp Amina’s Rombo Rossi spice
- 1 tsp Southern grill spice
- 1/2 tsp Cajun spice
- Some paprika
- Some crushed red chilies
- Some Aromat
- 1 Tbsp. Soy sauce
- 2 Tbsp. Mexican chili sauce
- 2 Tbsp. Spar brand peri-peri sauce
- 2 Tbsp. Nando’s Mozambique paprika sauce
- Juice of 1 lemon
- 3 Tbsp. Oil
Creamy Sauce
- 250ml fresh cream
- 2 Tbsp. Mayonnaise
- 1/2 bottle Nando’s mild or garlic peri-peri sauce
- 1/4 bottle Nando’s Mozambique paprika sauce
Vagaar
- Small onion
- Butter or ghee
- 1/2 grated carrot
- 1/4 of each green, red & yellow pepper
- Sliced mushrooms
- 1 Tbsp. Garlic
- 2 tsp spice for rice
- 4 tsp Aromat
- 1/2 tsp black pepper
- 3 cups of Basmati rice
Instructions
- Wash & drain the chicken
- Mix the ingredients for the marinade, add the chicken, and let it sit for a few hours.
- Pack in an oven tray & add a few blobs of butter or ghee
- Bake in a hot 220°C/430°F oven for 20 minutes
- Turn the chicken over & bake for another 20 minutes
- Mix the sauce well & pour it over the chicken. Cover every inch
- Bake another 10 minutes
Spice Rice
- Parboil 3 cups of basmati in salted water till a bit soft but firm.
Vagaar
- Braise onion in Butter or ghee until transparent.
- Add carrot, green, red & yellow peppers cubed & some sliced mushrooms.
- Stir fry until the water evaporates.
- Add Garlic, rice spice, Aromat, and Black pepper
- Braise for a minute, then add
- Add the rice mix well, then add enough water to cover it.
- Bring to a boil, then lower it to low heat and steam until done but not too dry that the rice sticks to the pot, there must still be some moisture left.
Notes
Created, prepared, tried, and tested by Monowara Nouri Mohamed Bhamjee from SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1 serving
- Calories: 597
- Sugar: 3.8 g
- Sodium: 714.4 mg
- Fat: 27.1 g
- Saturated Fat: 8.3 g
- Trans Fat: 0.3 g
- Carbohydrates: 11.7 g
- Fiber: 1.9 g
- Protein: 75 g
- Cholesterol: 260.1 mg
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What is a Vagaar?
Vagaar means the captured aroma of selected spices (seeds) through a tempering that is a highly important and integral process of Indian cooking. A well-prepared dish should have not only the right flavor of spices, masalas, and herbs but also the warmth and aroma of spices such as cinnamon, cloves, cardamom, and cumin

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Esme, this sounds wonderful. I am sure the flavor is amazing. Thank you for sharing with us at The Crazy Little Lovebirds link party #73.
Hello Steph. Thanks for dropping in. Yes its flavorful and delicious. Enjoy
Hi Esme, saw this on Shabby Art Boutique and looks delicious. I’ll have to give it a try. Have a great week.
Lynne
Morning Lynne, Thanks for coming over and visiting. Hope you will enjoy the Creamy Peri Peri Grilled Chicken