Peri Peri Marinade
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 10 each red bird's eye chiles – stems removed (deseed some for less heat)
- 6 cloves garlic – peeled
- 1/4 cup lemon – juiced (fresh)
- 2 tbsp red wine vinegar
- 1 tsp paprika
- 1 tsp dried oregano – crumbled
- 1 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 cup olive oil
Instructions
1. Remove stems from the red bird's eye chiles; for a milder marinade, slit and scrape out some seeds. Peel the garlic.
2. Juice the lemons to yield 0.25 cup fresh lemon juice.
3. Add the chiles, garlic, lemon juice, red wine vinegar, paprika, dried oregano, kosher salt, and black pepper to a blender. Blend to a coarse puree, 30–45 seconds, scraping down the sides as needed.
4. With the blender running on low, slowly stream in the olive oil until emulsified and slightly thickened, 30–60 seconds.
5. Taste and adjust salt or acid to balance. The marinade should be bright, garlicky, and hot with a glossy body from the oil.
6. To use, reserve about 0.25 cup marinade for basting. Toss the remaining marinade with up to 2–3 lb of protein to coat evenly. Cover and refrigerate 2–24 hours, turning once. Brush with the reserved marinade during the last 5–10 minutes of cooking. Discard any marinade that has contacted raw meat.
7. Store unused marinade (kept separate from raw foods) in a clean jar in the refrigerator for up to 4 days. Shake before each use.
Peri Peri Marinade is a fiery, citrusy, and garlicky blend built around small, hot bird’s eye chiles. Emulsified with olive oil and brightened with lemon and a touch of vinegar, it clings beautifully to meat and seafood for grilling or roasting. The flavor lands hot first, then opens into savory garlic, gentle herbal notes, and a clean, zesty finish.
The sauce and marinade developed where Portuguese cooks met African bird’s eye chiles in former colonies like Mozambique and Angola. The term “piri piri” (or “peri peri”) traces to Bantu languages meaning “pepper-pepper,” and the condiment traveled back to Portugal, becoming a hallmark of churrasqueira-style chicken. Today, versions span the Lusophone world, from simple chile-garlic-lemon blends to thicker sauces, but the core heat-and-citrus profile remains the identity of the dish.