Creamy Peri Peri Chicken Recipe
Today I am sharing a mouthwatering and incredibly delicious Creamy Peri Peri Chicken recipe. Just tender, mouthwatering chicken breast smothered with a deliciously bright, citrusy, and spicy sauce. This recipe is a hit every time we serve this flavorful chicken, a simple weeknight meal, yet fancy enough to wow your guests at any gathering. Plus, it’s so easy to make, but it will make you look like a rock star to your family or friends. Since I published the Easy Peri Peri Chicken Breasts recipe, the Peri-Peri (or Piri-Piri) sauce has become a family favorite. So, I decided to make a creamy and luscious version. The key to the most flavorful Peri-Peri chicken is marinating the chicken ahead of time. I usually leave it overnight, which is the ideal. But If you forget or do not have the time, allow at least 30 minutes for the chicken to absorb flavors. This Creamy Peri Peri Chicken is full of zesty, bright flavors that everyone will enjoy.
For the Peri Marinade:
Olive oil Lime juice: Lemon juice will also work well for this recipe. Red wine vinegar: You can also use apple cider vinegar or regular white vinegar if that is what you hand handy. Garlic: I recommend using fresh garlic for the best flavor! Ground Peri Peri: If you can’t find ground Peri-Peri you can substitute for smoked paprika and crushed red pepper flakes. See recipe notes for details. Kosher salt: Sea salt is also a good option. If you only have table salt handy, I recommend reducing the amount to half. Black pepper
Also:
Chicken breasts: I used skinless and boneless chicken breasts but feel free to substitute for chicken thighs if you prefer. Butter Olive oil Bell peppers
Veggies: Feel free to add more veggies if you like! Such as onion, mushrooms, zucchini, asparagus, etc. Spicyness: Adjust the level of spiciness by adding more or less ground peri-peri or red pepper flakes. Please keep in mind that ground peri-peri is hotter than the red pepper flakes, so if you are not used to the heat, I recommend adding 1 teaspoon, tasting, and adjusting if necessary. When using red pepper flakes, I add 2 teaspoons, and it is good to feel the heat, but not enough to leave you breathless.
Reheat. Warm leftovers on the stovetop in a skillet. Heat over low heat and turn it up as needed.
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This recipe was originally published in December 2017. The recipe remains the same, but more notes, tips, photos, and information were added to the post in May 2023 to make it as helpful as possible!
