Piri-Piri Marinade
Meet your new secret weapon - Piri-Piri marinade. Big flavor, simple ingredients, and a spicy kick in every drop.
What Makes a Great Marinade?
I’ve always believed that the right marinade can elevate even the simplest ingredients. And if you’re like me—someone who craves flavor that lingers on your tongue long after the last bite—then this Piri-Piri marinade recipe is about to become your new favorite kitchen essential. It’s bold, spicy, smoky, and zesty, all at once. But more than that, it’s a versatile, make-ahead magic sauce that turns chicken, fish, or even tofu into a restaurant-worthy dish.
Why Piri-Piri?
So what exactly is piri-piri? I used to think it was just a buzzword on spicy chicken menus—until I learned it’s rooted in tradition. Piri-piri, also known as peri-peri, originates from Africa and Portugal, made famous by its use of bird’s eye chilies and vibrant aromatics. What drew me in wasn’t just the heat, though, it was the complexity. Sweet smoked paprika, fresh herbs, garlic, and citrus bring a kind of balance that makes you keep coming back for another bite.
How Do I Make It?
I was surprised by how simple it is to make from scratch. With a few pantry staples and a food processor, the whole process takes less than 10 minutes. You just blend everything into a fiery, fragrant sauce, and that’s it. The hardest part is waiting for it to marinate. I always prep it the night before and let the flavors develop while I sleep. The next day, my kitchen smells like something incredible is about to happen, and it always does.
What Can I Use It On?
At first, I made this Piri-Piri Marinade Recipe just for chicken thighs. But soon enough, I found myself using it on everything: roasted vegetables, grilled prawns, even spooned over crispy potatoes. The marinade works as both a flavor-infuser and a finishing sauce when gently warmed and drizzled over whatever you’ve cooked. It’s my secret weapon when I want big flavor with very little effort.
Want to Make It Even Better?
Here’s a tip I picked up through trial and error: Don’t skip the chilling time. Letting your protein marinate for at least four hours, ideally overnight, makes all the difference. And if you’re heat-sensitive, start with fewer chilies and build up. You can always add spice, but you can’t take it away. Also, I like to freeze any extra marinade in ice cube trays. It’s a small act of preparation that makes weeknight cooking feel exciting again.
Piri-Piri Marinade
Equipment
Ingredients
- 3 Teaspoons Sweet smoked paprika
- 2 Teaspoons Kosher salt
- 1 Teaspoon Freshly ground black pepper
- 1 Teaspoon Caster sugar
- 2 Teaspoons Ground cumin
- 1 Teaspoon Dried thyme
- 6 Fresh basil leaves
- 8 Garlic cloves
- ½ Large White onion chopped
- ¼ Cup Fresh cilantro leaves
- 3 Dried African bird’s eye chili peppers
- ¼ Cup Extra virgin olive oil
- ¼ Cup Red wine vinegar
- 1 Lemon Juiced
Instructions
- Add all ingredients—paprika, salt, pepper, sugar, cumin, thyme, basil, garlic, onion, cilantro, chili peppers, olive oil, vinegar, and lemon juice—to a food processor or blender.3 Teaspoons Sweet smoked paprika, 2 Teaspoons Kosher salt, 1 Teaspoon Freshly ground black pepper, 1 Teaspoon Caster sugar, 2 Teaspoons Ground cumin, 1 Teaspoon Dried thyme, 6 Fresh basil leaves, 8 Garlic cloves, ½ Large White onion, ¼ Cup Fresh cilantro leaves, 3 Dried African bird’s eye chili peppers, ¼ Cup Extra virgin olive oil, ¼ Cup Red wine vinegar, 1 Lemon
- Blend for about 60 seconds, or until smooth and well combined.
- Pour the marinade into an airtight container and refrigerate until ready to use.
- To use, coat your protein of choice generously with the marinade and let it sit for at least 4 hours, preferably overnight, for deeper flavor.
- For serving, gently warm any reserved marinade in a saucepan over medium-low heat for about 3 minutes, stirring occasionally, until heated through.
Notes
- Spice Level: Adjust the heat by using fewer or milder chilies, or swap in fresh red chilies for a more vibrant kick.
- Best Proteins: This marinade works beautifully with chicken, shrimp, tofu, or even cauliflower steaks for a vegetarian twist.
- Marinade Shelf Life: Store in the fridge for up to 5 days or freeze in ice cube trays for easy future use.
- Grill Magic: For extra smoky flavor, marinate your meat overnight and grill it over charcoal or wood for a charred finish.
- Serving Suggestion: Brush extra warm marinade over roasted vegetables or drizzle over rice bowls to tie the meal together.
Nutrition
Once you’ve tried it, I have a feeling it’ll earn a permanent spot in your meal prep rotation. And when you do give it a go, be sure to check out our other bold-flavored recipes—from juicy chicken mains to spicy vegetarian sides, and follow us on social media for even more tips, tricks, and flavor-packed ideas.
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