Peri Chicken with Creamy Homemade Coleslaw

Peri chicken pairs juicy grilled chicken in a chili, garlic, and lemon marinade with cool, crunchy homemade coleslaw. Inspired by the peri-peri flavors associated with Southern Africa and Portuguese cooking, this practical version balances smoky heat with a creamy, tangy slaw; the exact chili and seasoning vary from cook to cook.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs
2 red jalapeño peppers, about 1 oz (30 g), stemmed and roughly chopped; for more traditional, sharper heat, use 3 African bird’s-eye chilies, about ¼ oz (7 g)
4 garlic cloves, about ½ oz (14 g), peeled
3 tbsp (45 ml) fresh lemon juice
1 tbsp (15 ml) red wine vinegar
2 tbsp (30 ml) olive oil
1 tsp (2 g) smoked paprika
1 tsp (1 g) dried oregano
1 tsp (6 g) fine salt, divided
1 tsp (7 g) honey
¼ tsp (0.5 g) ground black pepper, plus more to taste
4 cups (280 g) finely shredded green cabbage
1 cup (110 g) grated carrot
¼ cup (30 g) thinly sliced red onion
⅓ cup (80 g) mayonnaise
¼ cup (60 g) plain yogurt
1 tbsp (15 ml) fresh lemon juice, for the slaw
1 tsp (5 ml) apple cider vinegar
1 tsp (4 g) granulated sugar
¼ tsp (1.5 g) fine salt, for the slaw
⅛ tsp (0.25 g) ground black pepper, for the slaw
1 tsp (5 ml) neutral oil, for greasing the grill grates if needed

Instructions

Make the peri marinade. Add the jalapeños, garlic, 3 tablespoons lemon juice, red wine vinegar, olive oil, smoked paprika, oregano, ½ teaspoon of the salt, honey, and ¼ teaspoon black pepper to a blender or small food processor. Blend until the peppers and garlic are finely chopped and the mixture looks spoonable. Scrape the sides once if needed. If you do not have a blender, mince the peppers and garlic very finely, then whisk everything together in a bowl. Taste a little of the sauce before it touches raw chicken; add a pinch of salt or a small squeeze of lemon if you want it sharper. Keep the sauce fairly thick so it clings to the chicken rather than running off the grill.
Coat and marinate the chicken. Put the thighs in a shallow dish or food-safe resealable bag and pour over about two-thirds of the marinade. Turn the pieces to coat all sides. Cover and refrigerate for 20 minutes. Keep the remaining marinade separate and untouched by raw chicken; it will be a finishing sauce. Do not leave the chicken at room temperature to marinate. If the thighs vary greatly in thickness, open them out slightly so they cook more evenly, but do not cut them into small pieces that could dry out quickly.
Mix the coleslaw. While the chicken marinates, whisk the mayonnaise, yogurt, 1 tablespoon lemon juice, apple cider vinegar, sugar, ¼ teaspoon salt, and ⅛ teaspoon pepper in a large bowl. Add the cabbage, carrot, and red onion, then toss until evenly coated. Taste and adjust with a little more salt, pepper, or lemon if you like. Cover and refrigerate the slaw while the grill heats. It can be served after a short rest, but chilling it gives the cabbage time to soften slightly and the flavors time to mingle.
Heat the grill. About 10 minutes before cooking, heat a gas grill to medium-high, or prepare a charcoal grill for medium-high direct heat. The grate should be hot enough to sear the chicken but not so hot that the marinade scorches immediately. Clean the grate and lightly oil it with the neutral oil, using tongs and a folded paper towel. Take the chicken from the refrigerator just before grilling, letting excess marinade drip back into its dish. Discard the marinade that held the raw chicken.
Grill the thighs. Arrange the chicken over direct heat and grill for about 7–9 minutes per side, turning once, until browned and cooked through. Exact time depends on the thickness of the thighs and the grill, so use temperature rather than color alone to judge doneness. Check the thickest part of each piece with a food thermometer, avoiding contact with the grill or bone if using bone-in chicken. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C), checked with a food thermometer. If the outside is browning too fast, move the pieces to a cooler part of the grill and finish cooking there.
Rest and serve. Transfer the chicken to a clean plate and rest for 5 minutes so the juices settle. Brush or spoon over the reserved, clean marinade, or serve it on the side; if you prefer to use it warm, bring it to a full boil in a small pan first. Slice the chicken across the grain or serve the thighs whole. Toss the slaw again, taste it once more, and serve both while the chicken is warm and the cabbage is crisp.

Tips

Choose your chili level deliberately. Red jalapeños give a moderate, rounded heat and are generally easier to find. African bird’s-eye chilies are smaller and usually much hotter, so start with two if you are unsure and add more next time. Wear gloves when handling hot chilies, and wash your hands, knife, and board before touching your face or other food.
Use thighs for forgiving results. Boneless thighs stay juicy and are less likely to dry out than thin chicken breasts on a hot grill. If you substitute breasts, choose pieces of similar thickness and begin checking them early; they still need to reach 165°F (74°C). Do not rely on a browned exterior or clear-looking juices as a safety check.
Keep raw and ready-to-eat foods apart. Make the slaw with clean utensils before handling the chicken, or wash the cutting board, knife, and hands thoroughly afterward. Never use marinade that touched raw chicken as a table sauce unless it has been boiled. Reserve a portion before coating the chicken, as this recipe directs.
Dress the slaw to suit your serving time. For a crisp, fresh texture, combine the dressing and vegetables shortly before eating. If you prefer softer cabbage, mix it up to a few hours ahead and refrigerate it. If it releases a little liquid, toss it again and drain off only the excess rather than adding more mayonnaise automatically.

Serving Suggestions

Serve the grilled chicken beside a generous scoop of coleslaw so each bite can combine hot, spicy meat with cool, creamy crunch. Warm rice, grilled corn, roasted potatoes, or crusty bread make useful additions when you want a more filling plate. Rice is especially handy for catching the chicken juices and any extra clean peri sauce; bread can be used to make a simple chicken sandwich with slaw tucked inside.

For a casual cookout, set the chicken out whole with the slaw in a separate chilled bowl, then let people assemble plates or sandwiches themselves. Add lemon wedges and a small bowl of extra sauce so diners can adjust the acidity and heat. A simple green salad or sliced tomatoes can round out the meal without competing with the bold chili-garlic seasoning. If serving outside on a warm day, keep the slaw cold and return it to the refrigerator within two hours.

Variations

Make it hotter or milder: Add another red jalapeño or a pinch of cayenne to the marinade for more heat. For a gentler version, remove the chili seeds and inner ribs, use one jalapeño, or replace the peppers with 1 tablespoon (15 g) mild red pepper paste. The substitute will give color and flavor but less fresh, sharp chili character. Taste the blended sauce before marinating, since peppers vary in heat.

Adjust the slaw dressing: For a lighter-tasting, less rich dressing, replace half the mayonnaise with extra plain yogurt. The slaw will be tangier and a little less creamy. For a dairy-free version, use a plant-based plain yogurt and mayonnaise that suit your needs. You can also omit the red onion or use thinly sliced scallions for a softer onion flavor.

Cook indoors: Use a ridged grill pan or a heavy skillet over medium-high heat. Cook in batches if necessary so the chicken sears instead of steaming in a crowded pan, and turn on the kitchen extractor because chili and garlic can produce strong cooking aromas. A small amount of oil on the pan helps prevent sticking. Follow the same thermometer check and resting time as for outdoor grilling.

Try different cuts: Bone-in thighs can be used, but they take longer than boneless pieces and need more careful temperature checking near the bone. Chicken drumsticks also work, though their uneven shape makes the cooking time less predictable. Whichever cut you choose, cook it to the poultry safety temperature rather than using the boneless-thigh timing as a guarantee.

Storage and Reheating

Refrigerate cooked chicken and leftover slaw within 2 hours of serving, storing them in separate airtight containers. The chicken keeps for 3–4 days in the refrigerator; for best slaw texture, eat it within about 2 days, though its safe storage also depends on keeping it cold and handling it cleanly. If the slaw becomes watery, pour off the excess liquid and toss it before serving. Do not leave either dish at room temperature for longer than 2 hours, or 1 hour when the surroundings are above 90°F (32°C).

Reheat chicken in a covered skillet over low heat with a spoonful of water, or in a microwave in short intervals, turning or rearranging pieces so they warm evenly. Add a little sauce or water to reduce drying. Leftovers should reach 165°F (74°C) throughout when reheated, checked with a food thermometer. Keep the slaw cold and do not heat it with the chicken. Freezing is possible for the cooked chicken for up to about 2–3 months for best quality, but the cabbage slaw does not freeze well because it becomes limp and watery after thawing. Thaw frozen chicken in the refrigerator before reheating.

Frequently Asked Questions

Is peri chicken the same as peri-peri chicken?
Yes, the names are commonly used for chicken flavored with peri-peri or piri-piri chili sauce. The sauce often combines chilies, garlic, citrus, oil, and seasonings, but recipes vary across Southern African and Portuguese-influenced cooking. This version uses red jalapeños for an accessible, moderate heat; bird’s-eye chilies make it sharper and hotter.

Can I marinate the chicken overnight?
You can refrigerate it for longer, but 20 minutes gives the chicken a clear chili-garlic flavor without requiring much planning. If marinating overnight, keep it covered and refrigerated, and avoid adding extra lemon or vinegar: extended contact with acidic ingredients can affect the surface texture. Reserve the portion of sauce for serving before it touches raw chicken.

Can I make the coleslaw ahead?
Yes. Shred the cabbage and carrot and mix the dressing up to a day ahead, keeping them in separate covered containers in the refrigerator. Toss them together a few hours before serving for a crisper slaw, or mix them earlier if you prefer a softer texture. Stir before serving and adjust the seasoning after chilling, since cold food can taste less salty.

What if I do not have a grill?
A grill pan or heavy skillet works well. Heat it over medium-high, lightly oil it, and cook the thighs in batches for roughly the same 7–9 minutes per side, adjusting as needed for thickness and pan heat. Use a thermometer to confirm 165°F (74°C) in the thickest part; if a piece browns before it is done inside, lower the heat and continue cooking.

Can I use chicken breast instead of thighs?
Yes. Use similarly sized breasts, and if they are very thick, gently flatten the thick end so the pieces cook more evenly. Start checking the internal temperature before the thigh timing is up, since lean breast meat can dry out if overcooked. Every piece still needs to reach 165°F (74°C), and it should rest briefly before slicing.

How do I keep the chicken from sticking to the grill?
Preheat and clean the grate, oil it lightly, and let the chicken sear before trying to turn it. If it resists, give it another minute rather than pulling it away and tearing the surface. Too much wet marinade can also cause sticking or flare-ups, so let excess drip off before the chicken goes onto the grate.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).