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My peri peri chicken drumsticks are loaded with flavor thanks to the mouthwatering marinade and spices that transform plain chicken drumsticks to a boldly flavored one! Peri peri drumsticks deliver crispy skin and juicy meat with every bite that is the perfect companion your grilling menu.
Zesty and Bold Peri Peri Chicken
I was inspired by a Portuguese restaurant (you may have heard of it, Nando’s Peri Peri) and their peri peri chicken. They’ve expanded a lot in the years I first had it in the DC area and I’ve always wanted to recreate it at home because well, for one, cost, and two, why not?
I decided instead of using chicken breasts or chicken thighs, I chose to do drumsticks because you don’t see that all too often and it’s a great way to show off how versatile drumsticks can be. These peri peri chicken drumsticks have the best spice mixture rubbed all over! It’s zesty, aromatic, and spicy. Best of all, if you like mouth-numbingly hot, you can easily adjust the spice level for this.
Piri Piri or Peri Peri?
Piri piri is the correct spelling in Portuguese, but here in the USA and other countries, we use peri peri. Both are searched across Google and render similar results, and because I was first introduced to Nando’s peri peri chicken, I have used peri peri in my title.
How To Make Peri Peri Chicken
Making peri peri chicken at home could not be any easier! All it entails is making the marinade for the chicken and marinading it for at least two hours then grilling it! Seriously, it’s that easy.
What To Serve Alongside
My favorite side dish to serve alongside this recipe is my street corn recipe. It’s a bit unconventional but it pairs so well with this chicken. It kind of takes down the heat a little bit. If you are not fond of street corn, you can serve this chicken with potato salad or roasted potatoes. Mashed sweet potatoes are a bit of a wild card, but equally tasty! Mexican rice is a great complement too!
Storage and Reheating Instructions
Allow any leftover drumsticks to cool then place into an airtight container and keep in the refrigerator for up to 4 days. To reheat, place drumsticks on a rimmed baking sheet and cover with foil. Bake in a 300 degree Fahrenheit oven for 20-30 minutes until warmed through.
Alternatively, you can shred the chicken drumsticks and use the meat to incorporate into a burrito bowl or salad!
Peri Peri Chicken Drumsticks
Equipment
Ingredients
- 4 large chicken drumsticks
- 1 tablespoon olive oil
- Juice of 1 lemon
- 1 teaspoon sweet paprika
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- In a large plastic bag, add the chicken, olive oil, and lemon juice.4 large chicken drumsticks, 1 tablespoon olive oil, Juice of 1 lemon
- Sprinkle all the seasonings on top then close the plastic bag and massage the chicken to distribute the liquid and spices. Make sure the chicken is well-coated.1 teaspoon sweet paprika, 1/2 teaspoon smoked paprika, 1/2 teaspoon cayenne powder, 1 teaspoon dried oregano, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground ginger, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper
- Place the plastic bag in the refrigerator and allow the chicken to marinade for at least two hours.
- Once you're ready to cook the chicken, heat your outdoor grill on high then place your chicken on the grill and cook thoroughly, about 12-17 minutes. The time it takes to cook will be dependent on how thick your drumsticks are. Drumsticks usually take a bit longer to cook because of the bone. Use a meat thermometer to ensure doneness.
Video
Notes
Nutrition
Photographs by Eat Love Eat
I made this the other day using bone-in skin-on chicken thighs following the recipe as written with the exception of ground ginger (I didn’t have any) using the same amount of cinnamon instead. I cheated and got some Mexican street corn from a nearby food truck on my way home from work.
One thing I did, which is probably why I gave it four instead of five stars, is I poured the sauce over the chicken thighs after letting the meat marinade as recommended, which punched up the heat considerably. Next time I’ll skip this step. Also, I roasted the chicken in the oven to 165º internal temperature. This was a delicious meal with the corn, and again as leftovers for lunch the next day!