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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’ve been making this for a couple of years now. Usually on a week night where I can prep the night before or the morning of and then it’s ready to grill in the evening. Just enough spice to keep everyone’s palate interested.
Without the use of African bird’s eye chillies, how can you call this Peri-Peri? MY FEELINGS are hurt for the true fans of this flavor/spice variety.
Directions please for using boneless skinless chick breasts. Thank you. This looks sooo yummy!
same thing as drumsticks but just cook a little longer or shorter depending on how thick your chicken breasts are.
Instead of salt and pepper i use Everglades seasoning gives it a little southern taste
Julie, I don’t have an outdoor grill, can I use the broiler on my oven, and if I can, for how long do I cook the dumstick and how far from the heating element should I place the chicken?.
i wouldn’t use the broiler to cook it. i would bake it for 25-30 minutes at 375 degrees. should be middle of baking rack
Will it be okay to marinate overnight?
Yes!
Looks yummy, I’m going to try it tonight. You mentioned how long to cook it in the oven…how long in a skillet? I’m so happy I found your site!
drumsticks are thiiiick because of the bone, too, so i don’t really recommend cooking it in the skillet. it’d take too long, especially since you want to sear the outside for that gorgeous brown color and flavor. if you cook it in the skillet after searing, i just feel it’d end up burning the exterior because of how long you’d have to cook it for. however, if you really do want to cook it in the skillet, i would say at least 30 minutes, if not longer, depending on how thick/large your drumsticks are!
If I want to brown the drumsticks over the stove and finish them off in the oven, what temp do you recommend? And how long should I leave them in for?
I would say 375 degrees Fahrenheit for about 20-25 minutes.
The salad looks good too. What’s in there ?
It’s this recipe for Mexican street corn off the cob: https://www.tablefortwoblog.com/mexican-street-corn-off-the-cob/
Go Dukes! I hated seeing all those chicken trucks on the highway by campus. But it sounds like this company is doing it right!
Yes, they really are! I’m 100% support SVO and their business model. It’s just so different from larger corporations out there and it’s really refreshing to see.