Peri Peri Chicken Sticks

Ingredients

• 400 gboneless chicken, cut into strips
• 120 ml (½ cup)peri peri sauce, lemon and herb flavour
• to tasteginger garlic paste
• to tastesalt
• 1 teaspoonblack pepper
• 1 teaspoonpaprika
• 1 teaspoonsalt, for the optional brine
• 15 ml (1 tablespoon)vinegar
• 480 ml (2 cups)water
• as neededolive oil, for brushing
• as desiredlemon slices, for grilling
• as desiredgreen pepper, for grilling

Instructions

1. 1

   Brine the chicken

   For the optional moisture-retaining preparation, stir 1 teaspoon of salt and 1 tablespoon of vinegar into 2 cups (480 ml) of water. Soak the chicken fillet in the mixture for 30 minutes.

2. 2

   Cut the chicken

   Pat the chicken dry, then cut it into strips.

3. 3

   Marinate the strips

   Mix the chicken with the peri peri sauce, ginger garlic paste, salt, black pepper and paprika. Leave to marinate for 2–3 hours, or longer if possible.

4. 4

   Preheat the grill

   Preheat the grill for 15–20 minutes and brush it with olive oil.

5. 5

   Thread the skewers

   Arrange the chicken strips on skewers.

6. 6

   Grill the chicken

   Space the skewers apart on the grill and cook on both sides for 14–16 minutes in total, turning halfway through. Brush with olive oil midway through cooking and grill until golden brown, taking care not to overcook.

7. 7

   Grill the extras

   Grill lemon slices and green pepper too, if desired. Serve with sauce.

What are peri peri chicken sticks?

These are strips of marinated chicken threaded onto skewers and grilled. Peri peri is associated with Portuguese and southern African cooking, where chilli-based sauces bring heat and tang to grilled food.

This version uses lemon and herb peri peri sauce, with paprika, black pepper and ginger garlic paste adding more savoury depth. The chicken is cut into strips so it can be threaded onto skewers and cooked quickly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 25g protein, 6g carbs, 8g fat.

Chicken supplies most of the protein, while the sauce contributes some carbohydrates and may contain added sugar; olive oil used for brushing adds fat. Pair a serving with vegetables or salad, and add a modest portion of rice or bread if you want a more filling plate.

The sauce and seasoning

Peri peri sauce: the lemon and herb flavour is the main seasoning here, so taste it before adding extra salt if the sauce is already salty.

Supporting spices: paprika and black pepper round out the marinade, while ginger garlic paste contributes a pungent, savoury note. Mix them evenly through the chicken so the strips are coated.

Marinating and the optional brine

Brine: the method suggests soaking the fillet for 30 minutes in water with 1 teaspoon of salt and 1 tablespoon of vinegar, then patting it dry before cutting. This is an optional preparation step, separate from the salt added to the marinade.

Marinade: leave the seasoned strips for 2–3 hours, or longer if possible, so the sauce has time to coat them well. Keep the chicken refrigerated while it marinates.

Threading the skewers

Even strips: cut the chicken into strips of similar thickness so they cook at roughly the same rate. Thread them securely without packing them too tightly.

Room to grill: leave a little space between skewers on the grill. Crowding makes it harder for heat to reach each piece evenly.

Getting the grill right

Preheating: allow 15–20 minutes for the grill to heat, then brush it with olive oil as directed. A hot, lightly oiled surface helps the chicken brown rather than stick.

Turning: cook for 14–16 minutes in total, flipping halfway and brushing with olive oil midway through. The recipe advises looking for a golden-brown exterior and warns against cooking the chicken for too long.

What to serve alongside

Lemon and green pepper: grill slices of lemon and pieces of green pepper alongside the skewers if you like. Their fresh, sharp flavours complement the seasoned chicken.

Serving ideas: offer the skewers with extra sauce and a simple salad or vegetables. Add bread, rice or another filling side if you want a more substantial meal.

Recipe notes & tips

• Keep the chicken chilled during the 2–3 hour marinating period.
• If using the optional brine, pat the chicken thoroughly dry before cutting and seasoning.
• Cut the strips to a similar thickness to help them cook evenly.
• Leave space between the skewers on the grill.
• Turn the skewers halfway through the 14–16 minute grilling time.
• Grill lemon slices and green pepper alongside the chicken for an easy accompaniment.

Variations

• Try another sauce: use a different peri peri flavour if you prefer a variation on lemon and herb.
• Add grilled lemon: cook lemon slices with the skewers and serve them alongside.
• Include green pepper: thread or grill pieces of green pepper as an extra.
• Change the cooking method: cook the skewers on a stovetop grill pan or in the oven, as suggested in the method.
• Adjust the seasoning: use less black pepper or paprika for a milder-tasting marinade.

Common mistakes to avoid

• Skipping the drying step: pat the chicken dry after the optional brine so the marinade coats it properly.
• Crowding the grill: leave space between skewers so the chicken can brown evenly.
• Uneven strips: cut pieces to a similar thickness to help them finish cooking together.
• Forgetting to turn: flip the skewers halfway through the total grilling time.
• Overcooking: check the chicken as it approaches 14 minutes and avoid leaving it on the grill beyond the stated 14–16 minutes without checking.

How to store

Refrigerate leftover chicken in a covered container and use within 3–4 days. Reheat until piping hot throughout, using a pan or oven; avoid reheating repeatedly.

Frequently asked questions