Where was piri piri chicken invented? The Algarve…

Move over Nando’s. If you’re looking for authentic piri piri chicken, you need to head to Portugal – more specifically, to a sleepy village called Guia in the Algarve. Because, according to commonly accepted wisdom (and the restaurant in question), this is where the dish was first invented.

review visit*

The origin of piri piri chicken isn’t a straightforward one to follow – as the Portuguese were setting off on their voyages of discovery, it’s thought they discovered the essential ingredient, chilli pepper, in the Americas.

With explorers bringing it back to the country’s African colonies, it quickly became part of the global spice trade, sold on across Europe and Asia. Used to marinade meat across southern Africa for centuries, and popular especially in Mozambique and Cape Verde, the concept was then reintroduced to Portugal as people immigrated from Africa to settle across the Algarve.

All it needed was someone – or several people, most likely – to put their own signature on the dish. And so piri piri chicken as we know it, was born.

Frango assado or frango piri piri, to give it its Portuguese name, usually included garlic, vinegar, olive oil, salt, bay leaves and lemon juice among the ingredients, although even today, recipes are a closely guarded secret.

Today, you’ll find frangorias across the Algarve, with Marufos in Quarteira, and O Ribeirinho and O Teodosio in Albufeira, among the most popular. But if you’re still asking where did piri piri chicken originate, for many people there’s only one answer – and it’s Ramires restaurant in Guia, around 15 minutes from Albufeira.

Where was piri piri chicken invented?

Ramires restaurant started life as a small café back in 1964 until owner Jose Carlos Ramires came up with the spicy recipe, using piri piri chillis (otherwise known as bird’s eye chillis or peri peri chillis), oil, garlic and a few other secret ingredients – the original piri piri chicken.

Now it’s set over three floors, with tables galore, feeding as many locals as tourists, and busy even on a quiet Thursday in September. If you want a quieter table, the top floor seems the best bet.

You can order plain chicken if you really want (and there are a few other options if you ask), but basically the menu consists of the most famous dish, with either chips or rice, plus a tomato salad on the side.

Simple, yes, but when you’re known for doing one thing so well, why bother faffing around with extras?

And they live up to their billing. There are few frills – although the carafe of wine I had alongside was lovely – but if you’re after white linen tablecloths and attentive sommeliers, you’ve missed the point.

What you do get is a platter of piri piri chicken joints – we ended up ordering a second as the first vanished so quickly – great chips, salad and drinks, all for around 10-20 Euros per head.

The waiters were never too busy to wave at Minnie, who was having a great time destroying the paper tablecloths from her high chair contraption, which clipped onto the table, and for a sugar rush, there’s some great desserts including a supersweet cinnamon meringue.

To finish, a local almond liqueur – like a lighter version of Amaretto, served on ice.

Thankfully I had nothing more strenuous to do afterwards than a relaxed wander round the shady white streets of Guia.

Getting your hands on some Guia piri piri chicken…

The restaurant is open every day and there are no bookings taken in July and August.

There are three floors including a terrace with views out but if you want to make sure of a table, you can contact them via the website to book (for outside peak season). Takeaway is also an option.

On several of our trips to the Algarve, we’ve stayed in nearby Gale – check out my villa review – or find more tips in my guide to Portugal with kids

*First published 2013, last updated 2024*

Disclosure: Our meal was courtesy of the Algarve Tourist Board

Images: copyright MummyTravels

LIKED THIS? SIGN UP FOR MY EMAIL NEWSLETTER