Peri-Peri chicken drumsticks recipe

(145 ratings)

These marinated Peri-Peri chicken drumsticks are great for a quick and tasty family meal. Great served with potato wedges...

Peri-Peri chicken drumsticks
(Image credit: Future / Silvana Franco)
Preparation Time10 mins
Cooking Time40 mins
Total Time50 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories495 Kcal25%
Saturated Fat7 g35%
Fat31 g44%
Carbohydrates1 g0%

Recreate Nando's style, mouth-tingling Peri-Peri chicken drumsticks at home thanks to this recipe.

It’s really easy to make it at home and you can vary the heat according to how hot you like your food. This recipe gives a medium heat so up the chilies if you want to feel the burn or reduce them and remove the seeds if you just want a gentle glow of warmth. Use drumsticks, wings, thighs, breasts, or even a whole chicken, whatever takes your fancy. A fiery buffet food or BBQ favorite your guests will love.


  • 2-3 red chilies, deseeded if you prefer
  • 1 garlic clove, peeled
  • 1tsp sweet smoked paprika
  • 5tbsp olive oil
  • 1tbsp red wine vinegar
  • 1 lemon
  • 1kg chicken drumsticks




  1. Put the chillies, garlic, paprika, oil, vinegar, the juice of 1⁄2 lemon and some salt and pepper in a blender, or small food processor, and blend to make a loose paste. Cut the remaining lemon half into small wedges.
  2. Put the chicken drumsticks in a non-metallic dish and coat in the chilli paste. Cut a few slashes across the chicken if you want the  flavour to penetrate more. Leave to marinate in the fridge from 10 mins to 2 hrs.
  3. Heat the oven to 170C Fan/Gas 5. Transfer the chicken to a foil-lined baking tin and cook for 35- 40 mins, until completely cooked through. Serve with potato wedges, green salad mayo and lemon wedges.

Top tips for making peri peri chicken drumsticks

Coat the chicken generously in the chilli mixture and leave to marinade for the flavour to penetrate, it doesn’t have to be for long, even 10 mins will help. Large prawns are also delicious brushed with this spicy mixture before grilling or pan-frying. Why not try this peri-peri marinade with steak or pork chops? 

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Jess Meyer
Food Editor

Jess is the Group Food Editor at Future PLC, working across brands in the woman’s lifestyle group, including Woman and Home, Woman’s Weekly, Woman, Woman’s Own, Chat, and Hailing from the Antibodies, Jess has a background in media and video production, with many years of experience working on tv and commercial video projects. After relocating to the UK, Jess studied at Leiths School of Food and Wine in London, graduating with a diploma in culinary arts before gaining a scholarship to study at the Ecole Nationale Superieure de Patisserie (ENSP) in France, where she learned the fine art of French patisserie.