Peri-Peri Chicken Skewer

The aroma of sizzling chicken skewers filled the air as I flipped them over on the grill, their edges crisp and caramelized. This Peri-Peri Chicken Skewer recipe is a vibrant and flavorful dish that takes just about an hour, making it perfect for weeknight dinners or weekend gatherings. The secret lies in the spicy, tangy peri-peri sauce that infuses each bite with an irresistible kick.

This recipe is ideal for anyone looking to impress their friends at barbecues or simply enjoy a tasty dinner at home. It’s perfect for summer nights or cozy meals in, and you can marinate the chicken ahead of time for added convenience.

Why You’ll Love This Recipe

• Juicy chicken thighs ensure a tender, satisfying bite.
• The homemade marinade enhances flavor and makes it easy to customize.
• Quick grilling gives a delicious char without overcooking the meat.
• Perfect for meal prep; simply marinate and grill when ready.

What You’ll Need

Gather these ingredients to create mouthwatering peri-peri chicken skewers.

For the Marinade

• 1 cup peri-peri sauce
• 1 tbsp olive oil
• 2 tsp sugar or honey
• 1 tsp salt
• ½ tsp black pepper

For the Chicken

• 750 g (1½ lbs) chicken thighs, boneless and skinless

For Skewering

• Large bamboo skewers or metal skewers

Note: Use homemade peri-peri sauce for a fresh twist.

Substitutions & Swaps

• Honey can replace sugar.
• Chicken breasts can be used instead of thighs.
• Olive oil may be substituted with any neutral oil.
• Use lemon juice instead of vinegar for a different acidity.

How to Make It

Start your cooking journey with this simple marination and grilling process.

Blend the Marinade

Combine the peri-peri sauce, olive oil, sugar or honey, salt, and pepper in a blender or use an immersion blender and blend until smooth and emulsified. This step is only necessary if the peri-peri sauce you are using is quite chunky.

Marinate the Chicken

Place the chicken thighs in a large bowl and pour over the marinade. Mix well to ensure the chicken is covered, then cover with plastic and allow to marinate for at least 30 minutes but up to 24 hours in the fridge.

Prepare the Skewers

Soak large bamboo skewers in boiling water for at least 30 minutes. Alternatively, use metal skewers.

Thread the Chicken

Thread the marinated chicken onto the soaked skewers, making sure to leave a little space between pieces for even cooking.

Preheat the Grill

Preheat a grill (or braai) on medium-high heat for 5-10 minutes.

Grill the Skewers

Place the chicken espetada on the grill and cook for 7-10 minutes per side until well-browned and cooked through. If your grill has a lid, closing it will allow the chicken to cook faster.

Rest Before Serving

Remove the chicken from the grill and allow it to rest for 5 minutes before serving.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, freeze for up to 2 months.
Reheat: Use a microwave or grill for 3-4 minutes until heated through.

Tips for Best Results

• Marinate overnight for deeper flavor penetration.
• Avoid overcrowding the skewers for even cooking.
• Use a meat thermometer to ensure chicken reaches 75°C (165°F).
• Experiment with additional spices in the marinade such as paprika or cumin.

Serving Suggestions

• Serve with a fresh salad for a complete meal.
• Pair with grilled vegetables for a summer barbecue.
• Accompany with rice or flatbreads to soak up the sauce.