South African Peri Peri Chicken Skewers

Name: South African Peri Peri Chicken Skewers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: South African
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, cut into 1.5-inch (4 cm) cubes; 3 fresh scotch bonnet or bird's eye chilis, stems removed, roughly chopped (wear gloves); 6 garlic cloves, peeled; 2 lemons, zest and juice; 1 tbsp (6 g) smoked paprika; 1 tsp (2 g) ground coriander; 1 tsp (1 g) dried oregano; ½ cup (120 ml) extra virgin olive oil; 1 tsp (6 g) fine sea salt; ½ tsp (1 g) freshly ground black pepper; 1 tbsp (21 g) raw honey (optional)

From the MyKitchenBank Kitchen

Fiery and vibrant grilled chicken skewers marinated in a homemade peri peri sauce made from scotch bonnet or bird's eye chilis, garlic, lemon, and warming spices. These skewers deliver authentic South African flavor with a perfect balance of heat, citrus brightness, and smoky char from the grill.

Prep: 20 min
Cook: 12 min
Wait: 2 hr
Total: 2 hr 32 min
Makes: 4 skewers (16 pieces of chicken)

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Steps

Before you start

Soak wooden skewers in water for at least 30 minutes before grilling
Chill the marinade ingredients so the paste cools quickly once blended
Preheat your grill to medium-high heat (around 400°F / 200°C) about 15 minutes before cooking

1
Blend the peri peri paste
- Place the chopped scotch bonnet chilis, peeled garlic cloves, lemon zest, smoked paprika, coriander, oregano, salt, and black pepper into a blender or food processor.
- Pulse until a coarse paste forms, about 20–30 seconds.
- Pour the olive oil into the blender while pulsing, then add the lemon juice.
- Blend until smooth and well combined, about 30 seconds more.
- If using honey, add it now and blend briefly to combine.
- The paste should be vibrant orange-red and pourable but thick.
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Ready when: Smooth, thick pourable paste with no large chunks
Tip: Wear kitchen gloves when handling the chilis; wash hands and surfaces thoroughly afterward to avoid chili oil transferring to your face
2
Cut and prep chicken
- Pat the chicken breasts dry with paper towels.
- Trim any excess fat or cartilage.
- Cut each breast into roughly 1.5-inch (4 cm) cubes, aiming for evenly sized pieces so they cook at the same rate.
- You should have about 16 pieces total.
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Ready when: Even-sized cubes with no excess fat
Tip: Keep chicken cold until you're ready to marinate; cold meat absorbs the marinade more effectively
3
Marinate the chicken
- Transfer the peri peri paste to a large bowl.
- Add the chicken cubes and fold gently with a metal spoon, turning each piece to coat evenly on all sides.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or up to 8 hours.
- The longer the marination, the deeper the flavor.
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Tip: Remove the chicken from the fridge 15 minutes before grilling so it reaches room temperature and cooks more evenly
4
Assemble the skewers
- Remove the marinated chicken from the refrigerator and let it sit at room temperature for 15 minutes.
- Thread 4 pieces of chicken onto each soaked wooden skewer, leaving about ½ inch (1 cm) between pieces so heat circulates.
- Leave about 2 inches (5 cm) on each end of the skewer so your hands don't get too close to the heat.
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Ready when: Chicken pieces evenly distributed on each skewer
Tip: If you're using wooden skewers, ensure they've soaked for at least 30 minutes so they don't splinter or burn on the grill
5
Grill the skewersOven 400°F / 205°C
- Preheat your grill to medium-high heat (around 400°F / 200°C).
- Once hot, lightly oil the grill grates with a folded paper towel dipped in neutral oil.
- Place the skewers on the grill with 2–3 inches (5–7 cm) of space between them.
- Grill for 5–6 minutes without moving them, allowing a charred crust to form on the first side.
- Rotate the skewers 90 degrees and grill for another 3–4 minutes to create cross-hatch marks.
- Finally, flip the skewers and grill the second side for another 3–4 minutes until the chicken is cooked through.
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Ready when: Internal temperature reaches 165°F (74°C); meat is opaque and golden-brown with charred edges
Tip: Use tongs to turn the skewers, not a fork, which will pierce the meat and release juices; avoid moving the skewers too early, as they need time to develop a crust
6
Rest and serve
- Transfer the cooked skewers to a clean plate or cutting board and let them rest for 3–4 minutes.
- This allows the juices to redistribute and keeps the chicken moist when you bite into it.
- Serve hot with lime wedges, rice, or grilled vegetables.
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Ready when: Chicken is still steaming and tender
Tip: Resting is essential even though it adds time; skip it and the chicken will lose moisture when cut into

Good to know

Tips

Peri peri chilis vary wildly in heat level—scotch bonnets are genuinely fiery, so start with 2 chilis and taste the paste before adding the third. You can always add more heat, but you can't remove it
For a creamy peri peri marinade, blend in 3–4 tablespoons (45–60 ml) of plain yogurt or sour cream after the oil; this clings better to the chicken and creates a silkier sauce
If you don't have a grill, use a grill pan or cast-iron skillet on medium-high heat for the same charred results; cook the same amount of time but watch more closely since the bottom sits directly on the heat
Leftover peri peri paste makes an excellent condiment for grilled fish, vegetables, eggs, or a dipping sauce for bread—store it covered in the fridge and use within a week

Make ahead

Marinate the chicken up to 8 hours in advance. You can also blend the peri peri paste 1 day ahead and store it in an airtight container in the refrigerator; combine with the chicken up to 2 hours before grilling.

Storage & reheating

Cooked skewers keep in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through, or enjoy cold as leftovers. Leftover cooked chicken can be shredded and added to salads, rice bowls, or wraps. The peri peri marinade paste (before adding chicken) keeps for 1 week refrigerated.

Substitutions

fresh scotch bonnet or bird's eye chilis → 1–2 habanero chilis or 2–3 red Thai bird's eye chilis. Habaneros are slightly milder and fruitier; Thai chilis are equally hot but grassier in flavor. Adjust quantity based on your heat tolerance
boneless, skinless chicken breasts → Chicken thighs (about 2 lb / 900 g, cut into chunks). Thighs are fattier and more forgiving on the grill, staying juicy even if slightly overdone. Reduce marinating time to 1 hour to keep texture tender
smoked paprika → 1 tbsp (6 g) hot Spanish pimentón or regular paprika. Pimentón adds deeper smokiness; regular paprika is less smoky but still adds color and mild flavor
raw honey → 1 tbsp (21 g) brown sugar or agave nectar. Sweetness balances the heat; omit entirely for a spicier, more savory sauce