Peri Peri Chicken Burgers

Craving a burger that packs bold flavor with every bite? These Peri Peri Chicken Burgers bring smoky heat, juicy grilled chicken, and creamy perinaise together in the ultimate handheld feast. Forget bland takeout—this recipe lets you create a restaurant-worthy burger right at home, tailored exactly to your spice level. Whether you’re cooking for a casual weeknight dinner, a BBQ with friends, or just treating yourself, these burgers deliver the perfect balance of comfort, heat, and satisfaction.

Table of Contents

Table of Contents

Why You’ll Love This Recipe (Peri Peri Chicken Burgers)

• Bold, fiery flavor – the homemade peri peri sauce delivers just the right balance of heat, smokiness, and tang.
• Customizable spice level – adjust the chilies to suit your taste, from mild to extra hot.
• Juicy, perfectly grilled chicken – marinating ensures every bite is tender and packed with flavor.
• Crowd-pleaser – whether for a casual family dinner, a backyard BBQ, or game day, these burgers always impress.
• Restaurant-style at home – skip the takeaway and enjoy a fresher, healthier, and more satisfying version right from your kitchen.

Unlike ordinary chicken burgers, this recipe shines because of its homemade peri peri sauce and creamy perinaise – the combination makes every bite unforgettable.

Ingredients Needed

For the Peri Peri Sauce/Marinade

• 1–3 bird’s eye red chilies (1 for mild, 3 for a gentle kick)
• 1 medium red bell pepper, roughly chopped
• 5 garlic cloves, peeled and left whole
• 3 tbsp neutral oil (such as vegetable or canola)
• 4 tbsp malt vinegar (apple cider vinegar works too)
• 2 tbsp smoked paprika (or sweet paprika if preferred)
• 1 tbsp dried oregano
• 2 tsp onion powder (or substitute garlic powder)
• 1 ½ tsp white sugar
• 1 ½ tsp kosher or cooking salt
• 3 drops red food coloring (optional, for a vibrant look)

For the Perinaise

• 3 tbsp prepared Peri Peri Sauce (from above)
• ½ cup whole-egg mayonnaise (or your favorite mayo)
• ¼ cup sour cream (or thick Greek yogurt)

For the Burgers

• 2 tbsp olive oil
• 4 skinless, boneless chicken breasts or thighs (thighs give extra juiciness)
• 4 soft burger buns, halved and lightly toasted
• 2 ripe tomatoes, sliced
• Fresh lettuce leaves of your choice

How to Make Peri Peri Chicken Burgers

1. Prepare the Chicken

If using chicken breasts, pound them to an even thickness of about 1 cm (0.4″). This helps them cook evenly and stay juicy. Trim the pieces slightly larger than your buns since they’ll shrink during cooking.

2. Blend the Peri Peri Sauce

Combine all sauce ingredients in a blender, food processor, or with a stick blender. Blend until smooth. The mixture should be vibrant and pourable. Taste and adjust spice if needed.

3. Marinate the Chicken

Transfer ½ cup of the sauce to a bowl or resealable bag. Add the chicken and coat thoroughly. Cover and refrigerate for at least 3 hours (or up to 24 hours) to let the flavors deeply infuse.

4. Make the Perinaise

In a small bowl, whisk together mayonnaise, sour cream, and a few spoonfuls of the Peri Peri Sauce. This creamy spread balances the heat and ties the burger together. Chill until ready to use.

5. Cook the Chicken

Heat 1 tbsp olive oil in a skillet over medium-high heat, or brush your BBQ grill with oil. Cook chicken breasts for about 3 minutes per side, or thighs for 4 minutes per side, until charred and fully cooked through. Adjust heat if it’s browning too quickly. Juicy char = perfect flavor.

6. Rest the Chicken

Remove from heat and loosely cover with foil. Let rest for 5 minutes to keep the juices locked in. Meanwhile, toast the buns for added texture.

7. Assemble the Burgers

Spread a generous layer of perinaise on the bottom bun. Add lettuce, tomato slices, then the hot chicken. Top with more perinaise and an extra drizzle of peri peri sauce if you want extra heat. Finish with the top bun and serve immediately.

Serving and Storage Tips

• Serving ideas: Pair these burgers with sweet potato fries, coleslaw, or corn on the cob for the ultimate meal.
• Make it a platter: Serve the chicken with extra perinaise and sauce on the side so guests can build their own burgers.
• Storage: Store leftover chicken in an airtight container in the fridge for up to 3 days.
• Reheating: Warm gently in a skillet or oven until heated through – avoid microwaving to keep the chicken from drying out.

Helpful Notes

• Chili swap: If bird’s eye chilies are too hot, substitute with long red chilies for milder spice.
• Marinade tip: The longer you marinate, the deeper the flavor – overnight is ideal.
• Bun choices: Brioche buns add a touch of sweetness, while ciabatta gives a rustic crunch.
• Extra smoky: Add a dash of chipotle powder or char the bell pepper before blending for a smoky kick.

Conclusion

These Peri Peri Chicken Burgers are everything you want in a burger – bold, juicy, satisfying, and endlessly customizable. From the smoky-spicy marinade to the creamy perinaise, every bite bursts with flavor. They’re perfect for impressing guests, elevating weeknight dinners, or just treating yourself to something unforgettable.

If you try this recipe, please leave a comment and star rating below – I’d love to hear how it turned out for you! Don’t forget to share your burger creations on Pinterest or Facebook.

👉 What toppings would you add to your peri peri chicken burger? Share your ideas in the comments!

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of breasts?

Yes! Thighs are slightly fattier and stay extra juicy, making them an excellent choice for these burgers.

How do I make this gluten-free?

Simply swap the burger buns for gluten-free rolls. Everything else in the recipe is naturally gluten-free.

Why did my peri peri sauce split?

This can happen if blended too long or if the oil separates. Just give it a quick whisk or re-blend to bring it back together.

Is this recipe freezer-friendly?

Cooked chicken can be frozen for up to 2 months. Wrap tightly and thaw in the fridge before reheating. Avoid freezing the sauce with mayo or sour cream, as it may split.

How thick should the peri peri sauce be?

It should be smooth and pourable, thick enough to coat the back of a spoon but not overly heavy.