Introduction
Peri Peri Sauce, a fiery and flavorful marinade that hails from African and Portuguese cuisines, is known for its vibrant taste and versatility. This sauce is perfect for marinating chicken, adding a spicy kick to burgers, or simply as a dipping sauce. With its blend of bird’s eye chilies, garlic, and spices, it caters to both spice lovers and those who prefer a milder flavor. Let’s dive into how to make the perfect Peri Peri Sauce and assemble delicious chicken burgers.
Detailed Ingredients with measures
1–3 bird’s eye red chilies (1 for mild, 3 for mildly spicy)
1 medium red bell pepper, cut into 1.5 cm (1/2 inch) pieces
5 garlic cloves, peeled
3 tablespoons vegetable or canola oil
4 tablespoons malt vinegar
2 tablespoons smoked paprika (or regular/sweet paprika)
1 tablespoon dried oregano
2 teaspoons onion powder (or garlic powder)
1.5 teaspoons white sugar
1.5 teaspoons cooking/kosher salt
3 drops red food coloring (optional)
For Perinaise:
3 tablespoons Peri Peri Sauce (from above)
1/2 cup whole egg mayonnaise
1/4 cup sour cream (or yogurt)
For Burgers:
2 tablespoons olive oil
4 skinless, boneless chicken breasts or thigh fillets
4 soft rolls, split and lightly toasted
2 tomatoes, sliced
Lettuce of choice
Prep Time
3 hours to 24 hours for marination (plus additional prep time if needed)
Cook Time, Total Time, Yield
Cook Time: 12 minutes
Total Time: Approximately 3 hours to 24 hours (including marination)
Yield: 4 burgers
Instructions
1. Prepare Chicken:
– If using chicken breasts, pound them to an even thickness of about 1 cm (0.4 inches).
– Trim each piece so it’s slightly larger than the buns, accounting for about 20% shrinkage during cooking.
2. Make Peri Peri Sauce:
– Combine all Peri Peri Sauce ingredients in a blender or food processor.
– Blend until smooth.
3. Marinate Chicken:
– Pour 1/2 cup of the Peri Peri Sauce into a bowl or ziplock bag.
– Add the chicken, ensuring it’s well-coated.
– Marinate in the refrigerator for at least 3 hours, up to 24 hours.
4. Prepare Perinaise:
– Mix together 3 tablespoons of the Peri Peri Sauce, mayonnaise, and sour cream (or yogurt).
– Set aside.
5. Cook Chicken:
– Heat 1 tablespoon of olive oil in a frying pan over medium to medium-high heat, or brush a BBQ grill with oil and heat.
– Cook chicken breasts for 3 minutes on each side, or thighs for 4 minutes on each side.
– Adjust heat if they char too quickly.
6. Rest Chicken:
– Remove chicken from heat.
– Loosely cover with foil and let rest for 5 minutes.
7. Assemble Burgers:
– Spread Perinaise on the base of each roll.
– Add lettuce, tomato slices, and a piece of chicken.
– Top with more Perinaise and extra Peri Peri Sauce if desired.
Notes
– Spiciness: Using 1 bird’s eye chili results in a very mild sauce; 3 provides mild spiciness. For more heat, use up to 5 chilies. Taste the sauce after blending and adjust by adding more chilies if needed.
– Malt Vinegar: This brown vinegar, made from ale, has a nuttier and less sharp flavor. If unavailable, substitute with red wine vinegar or apple cider vinegar.
– Red Food Coloring: This is optional and used to achieve the characteristic red hue of Peri Peri Sauce.
– Leftovers: Cooked chicken can be refrigerated for 3–4 days. Peri Peri Sauce keeps for 3–4 days in the fridge or can be frozen for up to 3 months. Perinaise will last at least a week refrigerated.
Nutrition per Burger
Calories: 472
Carbohydrates: 30g
Protein: 32g
Fat: 24g
Saturated Fat: 4g
Cholesterol: 90mg
Sodium: 1326mg
Potassium: 711mg
Fiber: 3g
Sugar: 7g
Vitamin A: 2769IU
Vitamin C: 42mg
Calcium: 119mg
Iron: 3mg
Detailed Directions and Instructions
Prepare Chicken:
If using chicken breasts, pound them to an even thickness of about 1 cm (0.4 inches). Trim each piece so it’s slightly larger than the buns, accounting for about 20% shrinkage during cooking.
Make Peri Peri Sauce:
Combine all Peri Peri Sauce ingredients in a blender or food processor. Blend until smooth.
Marinate Chicken:
Pour 1/2 cup of the Peri Peri Sauce into a bowl or ziplock bag. Add the chicken, ensuring it’s well-coated. Marinate in the refrigerator for at least 3 hours, up to 24 hours.
Prepare Perinaise:
Mix together 3 tablespoons of the Peri Peri Sauce, mayonnaise, and sour cream (or yogurt). Set aside.
Cook Chicken:
Heat 1 tablespoon of olive oil in a frying pan over medium to medium-high heat, or brush a BBQ grill with oil and heat. Cook chicken breasts for 3 minutes on each side, or thighs for 4 minutes on each side. Adjust heat if they char too quickly.
Rest Chicken:
Remove chicken from heat. Loosely cover with foil and let rest for 5 minutes.
Assemble Burgers:
Spread Perinaise on the base of each roll. Add lettuce, tomato slices, and a piece of chicken. Top with more Perinaise and extra Peri Peri Sauce if desired.
Notes
Spiciness:
Using 1 bird’s eye chili results in a very mild sauce; 3 provides mild spiciness. For more heat, use up to 5 chilies. Taste the sauce after blending and adjust by adding more chilies if needed.
Malt Vinegar:
This brown vinegar, made from ale, has a nuttier and less sharp flavor. If unavailable, substitute with red wine vinegar or apple cider vinegar.
Red Food Coloring:
This is optional and used to achieve the characteristic red hue of Peri Peri Sauce.
Leftovers:
Cooked chicken can be refrigerated for 3–4 days. Peri Peri Sauce keeps for 3–4 days in the fridge or can be frozen for up to 3 months. Perinaise will last at least a week refrigerated.
Cook Techniques
Preparing Chicken
Pound chicken breasts to an even thickness of about 1 cm. Trim pieces so they’re slightly larger than the buns to account for shrinkage during cooking.
Making Peri Peri Sauce
Combine all ingredients for Peri Peri Sauce in a blender or food processor and blend until smooth.
Marinating Chicken
Pour 1/2 cup of Peri Peri Sauce into a bowl or ziplock bag, add chicken, and marinate in the refrigerator for at least 3 hours, up to 24 hours.
Preparing Perinaise
Mix together Peri Peri Sauce, mayonnaise, and sour cream or yogurt until well combined and set aside.
Cooking Chicken
Heat oil in a frying pan over medium to medium-high heat or brush a BBQ grill with oil. Cook chicken breasts for 3 minutes on each side and thighs for 4 minutes on each side.
Resting Chicken
Remove chicken from heat, loosely cover with foil, and let rest for 5 minutes before serving.
Assembling Burgers
Spread Perinaise on the base of each roll, add lettuce, tomato slices, and a piece of chicken. Top with additional Perinaise and Peri Peri Sauce if desired.
FAQ
How spicy is the Peri Peri Sauce?
Using 1 bird’s eye chili results in a very mild sauce; 3 provides mild spiciness. For more heat, up to 5 chilies can be used. Adjust according to your taste.
What can I substitute for malt vinegar?
If malt vinegar is unavailable, you can substitute it with red wine vinegar or apple cider vinegar.
How can I achieve the red hue in Peri Peri Sauce?
Red food coloring is optional and can be added to achieve the characteristic red color.
How long can I store the leftovers?
Cooked chicken can be refrigerated for 3–4 days, while Peri Peri Sauce keeps for 3–4 days in the fridge or can be frozen for up to 3 months. Perinaise lasts at least a week when refrigerated.
Conclusion
The Peri Peri Sauce serves as a versatile and flavorful marinade that elevates grilled chicken to a new level of deliciousness. With its balance of heat and smokiness, complemented by the creamy Perinaise, these burgers make for a satisfying meal. Enjoy the taste of fiery spices balanced with rich ingredients, perfect for any occasion.
Grilled Vegetable Skewers
Toss assorted vegetables like bell peppers, zucchini, and red onions with Peri Peri Sauce and grill for a flavorful vegan option.
Peri Peri Shrimp Tacos
Marinate shrimp in Peri Peri Sauce and grill or sauté. Serve in taco shells with cabbage slaw and a drizzle of Perinaise for a zesty twist.
Spicy Peri Peri Roasted Potatoes
Coat diced potatoes in Peri Peri Sauce and roast until crispy. Serve as a side dish or snack, garnished with fresh herbs.
Peri Peri Grilled Fish
Marinate white fish fillets in the sauce before grilling. Serve with a side of vegetables for a light, flavorful meal.
Stuffed Bell Peppers
Mix cooked rice, beans, and Peri Peri Sauce, then stuff into halved bell peppers. Bake until the peppers are tender and serve hot.
