Garlic first, questions later
Peri peri skewers are what I make when I want dinner to smell like I meant it. Garlic, chilli and lemon hit the pan and suddenly everyone wanders into the kitchen pretending they are just passing through. The flavour is sharp, punchy and properly savoury, not sweet and sticky, which makes it a nice change if you have been living on glaze.
Lemon keeps the heat tidy
Chilli without acid can taste a bit blunt. Lemon keeps peri peri lively, it lifts the garlic and stops the heat sitting heavy on your tongue. If you are building a skewer night and want a slightly rounder chilli profile, I often add chipotle lime skewers with smoky tang alongside these for contrast.
The edges are the best bit
I like these cooked hot enough to catch at the corners. Not scorched, just those darker specks where the marinade concentrates and turns almost jammy in a savoury way. If you love char with a different spice profile, harissa and lemon charred chicken skewers are a close cousin, just a bit warmer and fruitier.
A reliable centrepiece for a skewer spread
Peri peri plays well with sides, dips, salads, chips, rice, you name it. When I want a proper pick-and-mix plate, I use this recipe as the sharp, garlicky anchor, then add one sweeter option from the full spicy BBQ skewer round-up for busy cooks so the table feels varied without me overthinking it.
Ingredients (serves 4)
- 700 g chicken thighs, boneless and skinless, cut into 3 cm chunks
- 10 metal skewers, or 10 soaked wooden skewers
- 1 red onion, cut into chunky wedges (optional)
- Neutral oil, for the grill grates
Peri peri marinade
- 45 g peri peri sauce (medium, or hot if you like it)
- 30 ml lemon juice (about 1 large lemon)
- Zest of 1 lemon
- 35 ml olive oil
- 4 garlic cloves, finely grated
- 10 g smoked paprika
- 10 g tomato purée
- 8 g fine sea salt
- Black pepper, to taste
To finish
- 1 spring onion, finely sliced
- 10 g chopped flat-leaf parsley
- Lemon wedges, for serving
Peri peri sauces vary wildly, some are vinegary and thin, others are thicker and oilier. Taste yours first, then adjust with a bit more lemon juice if it needs lift, or a splash more olive oil if it feels aggressively sharp.
Chicken thighs are my default because they stay juicy and take high heat well. If you only have chicken breast, cut the pieces slightly larger, add 10 ml extra olive oil to the marinade and start checking a couple of minutes earlier.
Equipment
A grill pan, barbecue or oven grill will all do the job, but you need proper heat to get the speckled edges that make peri peri so satisfying. I preheat until the surface is properly hot, then oil lightly, too much oil and you lose that direct contact that builds colour.
You will also want a bowl for marinating, a fine grater for the garlic and lemon zest and decent tongs. Skewers have a talent for twisting at the exact moment you want control, so a confident grip makes the whole cook calmer.
Instructions
Prep the skewers
- If using wooden skewers, soak them in cold water for 30 minutes.
- Pat the chicken dry, then cut into even 3 cm chunks.
- If using onion, cut it into wedges that will sit neatly between chicken pieces.
Mix the peri peri marinade
- In a bowl, whisk peri peri sauce, lemon juice, lemon zest, olive oil, garlic, smoked paprika, tomato purée, salt and black pepper.
- Taste and adjust, you want tang, heat and garlic, with enough salt to season the chicken.
Marinate the chicken
- Add the chicken and mix until every piece is coated.
- Cover and marinate for 30 minutes at room temperature, or up to 12 hours in the fridge.
- If chilled, let it sit out for 20 minutes before cooking for more even browning.
Thread and cook
- Thread chicken onto skewers, adding onion if using, leaving small gaps so heat can reach the sides.
- Heat your grill pan or barbecue to medium-high and lightly oil the grates.
- Cook for 10 to 14 minutes total, turning every 2 to 3 minutes.
- Aim for browned, slightly charred edges and chicken cooked through.
Rest and finish
- Rest the skewers for 2 minutes so the juices settle.
- Scatter over spring onion and parsley.
- Serve with lemon wedges for squeezing.
Technique Notes
Peri peri is at its best when the chicken browns quickly, then finishes gently. Medium-high heat gives you the dark edges without drying the middle, and turning often stops the garlic from catching in one spot and tasting bitter.
Lemon zest is doing quiet work here. Juice gives tang, zest gives perfume. Add the zest to the marinade, not just at the end, so it has time to mingle with the oil, it makes the whole thing smell brighter the moment it hits heat.
Serving Suggestions
I like peri peri skewers with something cooling and crunchy. A quick salad of shredded lettuce, cucumber and a little lemon juice is enough, or a yoghurt bowl with grated garlic and a pinch of salt if you want something creamier.
If you are serving a mix of skewers, I love pairing these with jerk pineapple chicken skewers with salsa because the fruit cools the chilli and the flavours feel completely different on the same plate. For a tangy, dip-friendly option, buffalo chicken skewers with blue cheese bite bring that vinegary punch in a totally different direction.
Wine and Beer Pairings
For wine, I like a chilled Chenin Blanc, it has enough acidity to match the lemon and enough fruit to soften the chilli. A young Rioja works too if you want red, keep it lightly chilled, the bright cherry fruit stands up to garlic and paprika without turning harsh.
For beer, a crisp lager is a safe bet, it cools the heat and keeps the meal feeling fresh. If you want something with more character, go for a pale ale with a citrus edge, the hop bitterness cuts through the olive oil and the lemon plays nicely with the aroma.
Frequently asked questions
What makes peri peri sauce spicy?
It is usually built on African bird’s eye chillies, vinegar, garlic and spices. Heat levels depend on brand, so taste before marinating and adjust.
Can I use bottled peri peri marinade instead of sauce?
Yes, but check the salt level first. Some are already salty, so you might need to reduce the added salt in this recipe.
How do I keep peri peri skewers from drying out?
Use chicken thighs, cut evenly and avoid very high heat for the whole cook. Medium-high with frequent turning gives browning without overcooking.
Can I cook peri peri chicken skewers in the oven?
Yes. Grill on a rack over a tray under a hot oven grill for 12 to 16 minutes, turning halfway. You want colour on both sides.
Is it safe to brush on leftover marinade?
Only if you boil it first. If you want extra sauce, set a spoonful aside before adding raw chicken, or simmer the used marinade for a few minutes until piping hot.
What sides go with peri peri chicken skewers?
Anything cooling helps, yoghurt dips, crisp salads, rice or flatbreads. Lemon wedges at the table make everything taste brighter.
Tips for Success: peri peri BBQ chicken skewers
Keep the chicken pieces consistent. It sounds fussy, but it is the difference between skewers that are all juicy at once and skewers where someone ends up with a dry bit and looks mildly betrayed.
Do not rush the turn. Let the first side sear for a couple of minutes so it releases cleanly, then turn and build colour bit by bit. If your peri peri sauce contains sugar, keep the heat medium-high rather than nuclear, sugar catches fast and tastes sharp in a bad way.
Variations
For a creamier peri peri, stir 80 g Greek yoghurt into the marinade and add 10 ml extra lemon juice. It softens the heat and keeps the chicken extra juicy, the flavour becomes a little rounder and less fierce.
For an extra smoky version, add 5 g ground cumin and another 5 g smoked paprika, then finish with a pinch of flaky salt. It leans more towards warm spice and less towards straight chilli heat, which is brilliant with a crunchy salad.
Storage and Reheating: peri peri BBQ chicken skewers
Cool leftovers, then store in an airtight container in the fridge for up to 3 days. I usually slide the chicken off the skewers before storing because it saves space and the onion does not steam the chicken as much.
Reheat in a hot frying pan with a small splash of water and a lid for 2 minutes, then uncover for 1 minute to bring back a bit of browning. A squeeze of fresh lemon at the end perks everything up again.
Nutrition Information
These skewers are high in protein and satisfying, with lemon and garlic bringing big flavour so you do not need heavy sauces on the side. If you are watching sodium, pick a lower-salt peri peri sauce and reduce the added salt, then lean on extra lemon zest, black pepper and herbs for punch.
For dietary alternatives, this recipe is naturally dairy-free. To keep it gluten-free, check your peri peri sauce and tomato purée labels, then serve with rice or potatoes rather than bread if you are being cautious.
Peri Peri BBQ Chicken Skewers with Garlic and Lemon
Ingredients Â
- 700 g chicken thighs boneless and skinless, cut into 3 cm chunks
- 1 red onion cut into chunky wedges (optional)
- Neutral oil for the grill grates
Peri peri marinade
- 45 g peri peri sauce medium, or hot if you like it
- 30 ml lemon juice about 1 large lemon
- Zest of 1 lemon
- 35 ml olive oil
- 4 cloves garlic finely grated
- 10 g smoked paprika
- 10 g tomato purée
- 8 g fine sea salt
- Black pepper to taste
To finish
- 1 spring onion finely sliced
- 10 g flat-leaf parsley chopped
- Lemon wedges for serving
InstructionsÂ
Prep the skewers
- If using wooden skewers, soak them in cold water for 30 minutes. Pat the chicken dry, then cut into even 3 cm chunks. If using onion, cut it into wedges that will sit neatly between chicken pieces.
Mix the peri peri marinade
- In a bowl, whisk peri peri sauce, lemon juice, lemon zest, olive oil, garlic, smoked paprika, tomato purée, salt and black pepper. Taste and adjust, you want tang, heat and garlic, with enough salt to season the chicken.
Marinate the chicken
- Add the chicken and mix until every piece is coated. Cover and marinate for 30 minutes at room temperature, or up to 12 hours in the fridge. If chilled, let it sit out for 20 minutes before cooking for more even browning.
Thread and cook
- Thread chicken onto skewers, adding onion if using, leaving small gaps so heat can reach the sides. Heat your grill pan or barbecue to medium-high and lightly oil the grates. Cook for 10 to 14 minutes total, turning every 2 to 3 minutes. Aim for browned, slightly charred edges and chicken cooked through.
Rest and finish
- Rest the skewers for 2 minutes so the juices settle. Scatter over spring onion and parsley. Serve with lemon wedges for squeezing.