This Peri-Peri Chicken Has More Flavor Than Any Dish I've Ever Made

Real recipes? every single video you have ever uploaded is 🔥🔥🔥🔥. Looks amazing!

I'm from South Africa and grew up eating Nandos and homemade peri-peri chicken. I did it on the grill over a wood fire and the results were spectacular. This was even better than anything I had before in Africa. We live in North Carolina now and I made this for some local friends. They said I ruined KFC and Popeyes for them. They only want chicken like this now.

I appreciate what you do, I've been a Chef for 20ys and I'm being honest with you. You brought back my passion in cooking again and make it fun, I was losing my love for it and I wanna thank you for that. I was about to just quit and now I'm better

As a chef who used to work in a Portuguese restaurant...I approve of this recipe . Great work

"The most important thing is that you're cooking and you're having fun right? Not that you're doing it perfectly." This is awesome 👌

This Peri Peri Chicken was on a whole different level and I really want you to make it like RIGHT NOW!! I know Nandos is South African I just lived and worked in the UK for many years so that is why I associate Nandos with England.

Made the marinade for this earlier tonight. I'll update this comment after I eat tomorrow, but I did change a few things. Had to work with the ingredients I have! So sub scallions for the shallots. Instead of Fresnos I used 1.5 "yellow 7-pot lava" peppers and a hatch Chile, since they're in season. The 7-pot is sweet heat, like a Caribbean jerk pepper but way spicier than fresnos. I used unsmoked paprika, and replaced the thyme with a bunch of tarragon! It smelled amazing. I saved just enough to lightly sauce some broccoli, which I roasted, charred, then ate. SUPER TASTY. Thank you so much for your education! I use it for inspiration all the time! Really grateful for you :)

I used a blender but the sauce came together fine (though I left out all of those ingredients and used marshmallows and Hershey's syrup instead) Also, instead of chicken I poured it over bananas. Delicious! I highly recommend along with a big glass of milk and maybe some chocolate cake. Keep the great recipes coming!

Sonny, your teaching ability is second to none - fantastic pointers that people will remember. I'm married to a chef & I'm a trained chef/home cook and we both love watching you from Ireland. Great job mate & of course, I'm going to try this recipe. Thanks 😍

Can verify this recipe is bomb. I used a food processor and a different chilli of the Thai variety. Results were outstanding. Tip: If you add in the olive oil at the end and mix it in without using the food processor, the marinade will keep its red vibrancy 🙂

I made this yesterday, I added the oregano with the thyme and blended it. I used lime, didn't have lemon, and to minimize the acidity I used some honey, with the exception of these tweaks, I LOVED THIS. It's definitely going to be a stable of my diet now. ps in my anxiousness to get this going, I missed the step in the video where it seared the chicken in the frying pan first and I placed it in the oven. upon realizing my mistake I just placed it back on top of the stove, and because I didn't let the pan heat properly I ruined the chicken skin. Ah, live and learn, I will do better next time. it was as he said extremely flavourful and delish.

I worked in Tete Mozambique for a year. There was a little hole in the wall restaurant that served Peri Peri chicken. Since then I have tried many recipes at home to duplicate it and have come very close now. This method looks bang on the only thing it is missing is this has to be done over a charcoal fire. It is simply not the same without the smoke flavour as well. It would take this dish from an 8 to a 10 for sure.

“Don’t let not having one ingredient stop you from cooking” Yes, thank you! I think this message is severely understated. Honestly, unless you cook a ton, you’re probably not going to have a ton of ingredients, so missing one or two is normal. First up, search up some alternates, or in some cases ways to make it at home. You could also try thinking about the flavors and putting in what you think could replace it best. I always have a lot of fun doing either, and it also made me a better cook, as I got more familiar with ingredients. So experiment away!

imma need this ASAP

Trust me, people this bright and caring are a blessing and you should take as much as you can from this guys videos to apply to your own life. Guys like this are one of a kind, you'll find cooks in a workplace to not have the same panache and positivity.

Made this today - let the marinade sit overnight and it was SUPERB! The only thing I did different was not cook it in the pan first - but boy was this fantastic - so much so, my dad polished his plate off - and he doesn't even like chicken! Definitely one for a regular rotation!

I don’t know who said do you have any real recipes…….. I have been in the industry for like 30 years. Every single thing this guy says is legit. His recipes are on point. I bet you money…..this chicken is MONEY! Keep doing your thing👊🏻

Dear Dude, On behalf of all South Africans, thank you! You 110% nailed this recipe, it looks insane the chicken moist and tasty. Im going to try make this next weekend! High five!!

Wow! I just made this chicken and it is AMAZING! I marinade it for 2 days. Really moist, the salt in meat is perfect. Thank you sir, I enjoy your channel and love the food you introduce.

Finally made this recipe. It was a long time coming because I had to wait to harvest the birds eye chilis that I grew after watching this video. Fantastic! Grilled the chicken over charcoal with a big hunk of pecan wood providing just the right amount of smoke. Did not disappoint. The only chicken recipe in my experience that rivals this one would be the NY Times Peruvian chicken recipe with the green sauce. Not too dissimilar. Also incredibly tasty. Sonny, I really appreciate your videos. You are so generous with your knowledge. I am shocked to report that after a 30 year career in music, I now cook for a living. I find your passion for excellent food very inspiring. Just wanted to say thanks. I have learned a great deal from you.