Pili Pili Sauce
Bright, citrusy, smolderingly hot — the sauce that earns the bottle.
Place of Origin
Sub-Saharan & Southern Africa
Pili pili (also peri-peri) is built around the African Bird's Eye chile, brought to the continent by Portuguese traders and embraced from Mozambique to Angola to South Africa. Every cook keeps a version: chiles blitzed with garlic, lemon, vinegar, and herbs. Our take leans into the bright, citrus-forward side — bold heat that lingers without scorching.
Cook Tonight
Pili Pili Grilled Chicken
Serves
4
Time
30 min + marinate
Ingredients
- •2 lb bone-in chicken thighs
- •1/3 cup Pili Pili (more for serving)
- •2 tbsp olive oil
- •Juice of 1 lemon
- •3 garlic cloves, smashed
- •Salt & pepper
Method
- 1
Whisk Pili Pili, olive oil, lemon, and garlic. Coat chicken and marinate 1 hr (or overnight).
- 2
Heat grill or grill pan to medium-high.
- 3
Grill skin-side down 7-8 min until well charred, flip and cook another 8-10 min to 175°F internal.
- 4
Rest 5 min. Brush with more Pili Pili and serve with rice or crusty bread.
More Ways to Use It
Four ideas, zero rules.
Eggs, instantly upgraded
Spoon a little Pili Pili over fried eggs and avocado toast.
Pili Pili Chicken Pasta
Toss grilled chicken and pasta with Pili Pili for a creamy, fiery weeknight dinner.
Pizza finishing
Drizzle a little Pili Pili over a pepperoni or margherita slice.
Gambas Pili Pili Shrimps
Sizzle shrimp in a hot pan with a generous spoonful of Pili Pili until charred and glossy.
