Happy Birthday To Me – Part 3 – Peri Peri Chicken

I am working my way through my birthday menu. I’ve given you the olives, Olives and Oranges and one of the main dishes, the steak and olive empanadas Happy Birthday To Me – Part 2- Steak and Olive Empanadas. Today, I am bringing you my Peri Peri chicken. This was another HUGE hit that received rave reviews.

Peri Peri chicken is another very old traditional dish, with roots dating back to the 15th or 16th century. Peri-peri chicken originated from a fusion of cultures in Southern Africa (specifically Mozambique) when Portuguese settlers combined African bird’s-eye chilies with European ingredients like garlic, vinegar, and oil. The name, Peri Peri chicken is from the Swahili, meaning pepper pepper and defines this grilled tangy dish perfectly. In Portugal, the dish is known as Frango Assado or Frango Piri-Piri, becoming a staple after settlers returned from Africa following decolonization. Peri-peri is considered a symbol of the Afro-Portuguese cultural blend, representing a history of colonization and exchange. You may be asking why am I featuring Portuguese dishes at a Spanish tapas dinner, but there are many similarities and crossovers between Spain and Portugal, their cultures and their foods. And both have a shared ancestry with the Moors of Africa as well, which again is reflected in lot of their foods. Plus, as an added bonus, we are off to Portugal next month too, so I am getting us ready for our upcoming trip as well. 🙂

Traditional Peri Peri peppers. NO, I didn’t use these. I used jalapenos instead, which are much more readily available here. 🙂

Peri Peri Chicken

I made my sauce ahead of time because I used some of the sauce as part of the marinade for my chicken too.

3 jalapenos, seeded

1 cup cilantro

3-4 green onions

5-7 garlic cloves, sliced thin

1/2 cup mayonnaise

1/4 cup yogurt or creamy avocado dressing, which I used instead

1 TBSP lime juice

salt & pepper to taste

2 TBSP olive oil

Put everything into the food processor and blend until smooth and creamy. Refrigerate until ready to use. Heat before serving.

I thought I had yogurt, and I was already getting everything prepared, but of course, I did not. I did have some creamy avocado dressing, which I used instead, and I think I will continue to use from here on out because it got such rave reviews.

I used a little of this sauce, then added more things to it for the chicken marinade.

Peri Peri Chicken Marinade

1 cup prepared Peri Peri sauce

5 cloves garlic, 1/3 cup soy sauce

2 TBSP lime juice

1 TBSP olive oil

2 tsp cumin

1 tsp paprika

1/2 tsp dried oregano or 1 TBSP fresh oregano

Mix together well. Generously coat the chicken with the marinade, cover and refrigerate for at least 2-3 hours before cooking. Grill the chicken until it is completely cooked, serve and enjoy.

I served my Peri Peri chicken as part of my large, extensive tapas menu, but traditionally it is served with rice, French fries and salad. Because we had such a variety of foods, and everyone wanted to try everything, I cut the chicken into strips.

I have lots more delicious recipes to share. They will be coming your way soon. 🙂 Have a great day and make everyday great. Life is what you make it, so make it fantastic. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.