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Peri Peri Chicken Thermomix Recipe
Peri Peri Chicken
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skinnymixer’s Peri Peri Chicken Thermomix

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Skinnymixer's Peri Peri Chicken Thermomix

The admin girls have been begging me to do a Peri Peri Chicken Thermomix recipe for years now, and the suggestion finally made itself to the top of my list!

I am so glad it did… I truly believe this is one of the best tasting recipes I have ever developed. It is perfect for those who are wanting to lose a little holiday season weight: its low carb, gluten free, preservative free, dairy free, sugar free – and with a hint of chilli it’ll get your metabolism working!

Peri Peri Chicken on the BBQ

We served it with some fresh lemon and a summer salad but it would also be amazing paired with my chipotle chips and aioli or even my Pita Bread Wraps.

Peri Peri Chicken Wraps

I hope everyone takes the time to marinate it for at least 8 hours, the piri piri flavour develops significantly !

This recipe could easily be made in a blender or food processor if you don’t own a Thermomix.

Love Nik xx 

skinnymixer's Peri Peri Chicken

5 from 2 votes
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Course: Chicken, Thermomix
Cuisine: BBQ, Portugese
Prep Time: 2 minutes
Cook Time: 5 minutes
Marinating time: 8 hours
Total Time: 7 minutes
Servings: 6
Calories: 239kcal

Ingredients

  • 1 - 1.5 kg chicken thighs - or whatever chicken you want
  • 4 cloves garlic
  • 1 large brown onion - peeled, quartered
  • 50 g lemon juice
  • 20 g olive oil
  • 15 g sweet paprika
  • 10 g fresh ginger - cut into coins
  • 1/4 tsp chilli powder - this is mild, increase for spicer peri peri
  • 3/4 - 1 tbsp salt
  • 1 pinch pepper
  • fresh lemon & parsley for serving

Instructions

  • Please note. this recipe requires 8 hours marinating time.
  • Add all ingredients, except chicken, and blend for 1 min/speed 5/MC on.
  • Coat chicken well and marinate in the fridge for a recommended 8 hours.
  • You can then fry, grill, bake or BBQ your chicken until cooked. Garnish with chopped parsley and a squeeze of fresh lemon juice.

Video

Notes

Thank you to Nae Jackson for this fantastic Peri Peri making video.
Perinaise Tip - Leave 1 Tbsp of marinade in the Thermomix mixer bowl and go on to make my Mayonaise recipe without washing the bowl. Let the Perinaise chill in the fridge while your chicken marinates.
Super Skinny Adaptation: Remove the oil, replacing with 15 g or 0.5 oz water. Use chicken breast.
FODMAP Friendly: Take out garlic and swap the plain oil with garlic-infused olive oil and use the green part of spring onions instead of 1 large onion.
Bellini Users

Use your sharp blade for this recipe.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!

Nutrition

Serving: 150g | Calories: 239kcal | Carbohydrates: 2.5g | Protein: 30.2g | Fat: 11.6g | Saturated Fat: 3g | Sodium: 992mg | Sugar: 1.8g

To Make Perinaise

Perinaise in the Thermomix

  1. Make the marinade & keep 1 Tbsp of peri peri marinade in the Thermomix mixer bowl.
  2. Without washing the bowl, make the Skinnymixers Mayonnaise recipe.
  3. Keep in the fridge for up to 3 days. The flavour should be developed when the chicken has finished marinating.

FREE MEAL PLANNER DOWNLOAD: Are you on our Skinnymixers Newsletter? Have all of our latest Thermomix recipes delivered to your Inbox – http://bit.ly/SkinnyNews

If you think my Peri Peri Chicken is good…. have you tried my Middle Eastern Lamb Cutlets? Found in The Healthy Mix Cookbook!

 

Middle Eastern Lamb Cutlets from The Healthy Mix

Peri Peri Chicken Thermomix Recipe
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110 Comments

  2. Yum! I just chucked the chicken in the oven on 180 for 40 mins and created the easiest most delish dinner. Will definitely be chucking these bad boys on the bbq one day soon.

    Reply

  3. Thank you for an awesome recipe! I also cooked your Mexican Red Rice for the first time to go with this and the kids were actually hugging and kissing me for the best dinner they’ve ever had!!!! Now to give all your other recipes a try…

    Reply

  4. What a delicious recipe! I had been concerned that amount of meat would be too much for just my husband and I but there wasn’t any left overs lol. YUM.

    Reply

    1. “Piri-piri, peri-peri or peli-peli is the name used in Portuguese and a number of African languages to describe the African bird’s-eye chili. The variations in spelling derive from the various pronunciations of the word in parts of Africa, although ‘piri-piri’ is the correct spelling in Portuguese.”

      If it tastes half as good as everyone says, I wouldn’t worry about the spelling.

      Reply

    2. Quality salt should be used and it is very important for the flavour. 1 tablespoon across 1kg of chicken is not a lot. Using less it lacks the depth of flavour. Reduce or omit if you are unable to consume it.

      Reply

  7. Made this 2 nights ago! Didnt have time to take a photo! The famiky demolished it. Had with Mashed Potato and sweet corn. Yes did serve with Parsly and lemone slices. Its definately a keeper. Thanks Nik!

    Reply

  8. Made this 2 dsys ago, BBQ the chicken , served with salad, and had some left for dinner tonight. It had improved in flavour so much. Served tonight with sweet potato mash and steamed greens. Delicious. Thank you Nik, definitely a winner

    Reply

    1. I feel your pain, mine too 😔

      It’s equivalent to three level teaspoons

      Hope this helps 😃💕

      Reply

      1. My scales also dont do well on small weights. So reading this realised i used way too much paprika. How much of a problem will that be?

        Reply

  10. I made this last night for my tea. I marinated it from the night before and used tenderloins as that’s what I had in the freezer and it’s been way to hot to go out. Cooked as someone else did their’s in a frypan on the stove. Used about 600gm chicken so halved the ingredients. Had it with some flat breads with sour cream, avo, lettuce and cucumber. Delish and I couldn’t believe how juicy it was. Lucky it’s only me as I ate all but two pieces which I had cold for breakfast. Thought it would go perfectly in a lovely crusty French baquette with some Vietnamese pickled carrot and daikon to make a Portuguese Banh Mi. Off to find a pickle recipe.
    Thanks Nik, will be making this a lot and also plan to do it with Chipotle.

    Reply

  12. I made this tonight and everyone loved it! Marinated for 8 hours and served with Skinnymixers Mexican red rice and braised banana capsicums. So good!

    Reply
  13. Pingback: T4B129: Thermomix Chicken Marinade Recipes - The 4 Blades

  14. I really enjoyed this recipe tonight. I used thigh fillets and bbq’d them. I also upped the chilli powder to 1/2 tsp and added a whole long red chilli with seeds. Very nice and one I will be making again. Thanks Nik you are a star!

    Reply

  16. There was a time that I would try thermomix recipes from the web and they were either bland or mushy ! But every dish you make is just beautiful and this is amazing so glad I found skinnymixers 😊.
    I loved this chicken hot but it is also so yummy cold. Thanks Nic you are a legend

    Reply

  17. Just made this on a whim, just subbed fresh ginger for powder. Was a huge hit with fussy hubby and I absolutely loved the fresh flavours and zing! Served with sweet potato fries and fresh greens along with the parsley and squeeze of lemon, new weekly fav, thanks Nik!

    Reply

  19. Hi there! I’ve always heard that marinating in lemon starts to cook the meat. I tried it once and the chicken consistency was wierd, almost gelatinous Has everyone used the exact amount of lemon in the recipe and had no issues with chicken texture?

    Reply

    1. I have made it 5 times with no issues with the texture… I have made it with thighs, breast and drumsticks…. Thighs were the best and breast is still good, the chicken remains moist

      Reply

  20. I baked the chicken in the oven last night and it was a pleasant meal but I wasn’t wowed. I had some left overs so decided to pop them in the frypan for lunch today. I don’t say awesome very much but WOW …That was AWESOME!!! The oven baking made the thighs tender and the frying added that much needed crispness (I don’t own a bbq). A new favorite for sure.

    Reply

    1. I am going to try crisping my leftovers in a frypan tomorrow! I oven baked them tonight & also found they were pretty lack luster. I think this might be one for BBQ!

      Reply

    1. The normal one usually classifies as the sweet variety 🙂 Otherwise you could always add a pinch of sugar but it’s probably not necessary!

      Reply

  22. Absolutely delilsh. Haven’t found a SM recipe we haven’t loved! I cooked mine in butter in a cast iron pan, so just subbed the oil for water as I knew there would be plenty of fats in my cooking. Had in wraps with sour cream, avo, lettuce, cheese, cucumber and tomato! Amazing. 10/10 would eat again.

    Reply

  24. Super easy to make and soooooooo yummy! This will become a regular meal for us. I increased the chilli powder to 1tsp as we like spicy food.

    Reply

  25. Hey everyone

    Do you think this could be cooked in slow cooker?

    Also when baking in oven, is 180* for 20mins okay?

    Reply

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