This is a great spicy marinade recipe, a traditional African dish, great for BBQ. Nice with salad and fries, but I like adding it to a pita with salad and garlic Greek yogurt (3/4 cup Greek yogurt and 3 cloves of crushed garlic with finely chopped chives). Don't go on a date though, gives you wicked garlic breath!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.

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  • Preheat a grill for medium heat.

  • Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

348 calories; 13.3 g total fat; 127 mg cholesterol; 1023 mg sodium. 12.1 g carbohydrates; 46.8 g protein; Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2005
Extremely easy to make and ingredients you probably have on hand. I marinated it overnite so the lemon flavor was really infused in the chicken. Couldn't grill it - so I baked it in the oven at 375 degrees for 40 min. and then popped it under the broiler for a few minutes to get a nice crusty skin. Thanks submitter. Read More
(67)

Most helpful critical review

Rating: 3 stars
05/03/2007
Pretty good recipe. I grew up eating and cooking the Piri-Piri chicken. As most who read the reviews advised never get rid of the remaining marinade. It's the life of the chicken. You need to baste it on the chicken while grilling as the chicken can run dry. And that is where all the flavour is. I would recomend to leave the chicken in the marinade overnight for best results. Read More
(92)
58 Ratings
  • 5 star values: 26
  • 4 star values: 16
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
02/03/2005
Extremely easy to make and ingredients you probably have on hand. I marinated it overnite so the lemon flavor was really infused in the chicken. Couldn't grill it - so I baked it in the oven at 375 degrees for 40 min. and then popped it under the broiler for a few minutes to get a nice crusty skin. Thanks submitter. Read More
(67)
Rating: 3 stars
05/03/2007
Pretty good recipe. I grew up eating and cooking the Piri-Piri chicken. As most who read the reviews advised never get rid of the remaining marinade. It's the life of the chicken. You need to baste it on the chicken while grilling as the chicken can run dry. And that is where all the flavour is. I would recomend to leave the chicken in the marinade overnight for best results. Read More
(92)
Rating: 5 stars
02/03/2005
Extremely easy to make and ingredients you probably have on hand. I marinated it overnite so the lemon flavor was really infused in the chicken. Couldn't grill it - so I baked it in the oven at 375 degrees for 40 min. and then popped it under the broiler for a few minutes to get a nice crusty skin. Thanks submitter. Read More
(67)
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Rating: 4 stars
02/09/2007
Delicious dish I did not discard the marinade but rather baked the chicken in the oven with the marinade (emptied half. It was delicious and crispy. Read More
(50)
Rating: 5 stars
12/29/2008
I first tasted this dish at Springboks a local South African retaurant & went wild. This recipe duplicated the seasoning perfectly! For those whose palates prefer less fire cut the chili powder to half the amount & serve over cous-cous or rice. Read More
(14)
Rating: 4 stars
07/27/2006
Don't discard the marinade pot it into a pot and pour the juices from the cooked chicken into the same pot let it reduce add about 2 tsps honey and serve over rice also don't use the ginger but pour honey over the chicken just before it is done Read More
(12)
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Rating: 3 stars
07/25/2004
I've played around w/ this recipe a couple times now--using less paprika added black pepper added honey etc. It has potential but needs something and the paprika is just too overpowering. Read More
(10)
Rating: 5 stars
07/06/2004
This is the recipe I have been looking for rather garlicy but it taste very yummy.I add a few drops of tabasco on the mixture for more tangy taste. Thank you. Read More
(9)
Rating: 5 stars
06/12/2008
What a moist chicken this made! I used boneless skinless and had to used powdered ginger but this turned out better than I expected. I marinated for 24 hours in the fridge. Very fragrant and great presentation! Read More
(8)
Rating: 4 stars
05/17/2010
Delicious! I baked in the oven at 375 for 40 minutes as it was too chilly to grill outside. I used boneless skinless chicken breasts that I should have pounded flat but didn't.:) I ran a little short of lemon juice so I didn't feel I had enough sauce on my chicken so next time I'm probably going to make double sauce if I use boneless skinless breasts again. This was wonderfully tasty and reminded me of naked hot wings in a way but so much better. The ginger and garlic give it a great flavor. You definitely need to appreciate spicy food to like this one! I served with oven roasted asparagus. Next time I think I'll try baking zucchini/squash maybe in the same pan. Also I'm going to pound out my chicken breasts or slice them into strips so the sauce really gets appreciated. Definitely a keeper for me and I can't wait to cook it for my fiance and friends. Read More
(8)