Peri Peri Chicken You Must Try (Printable version)
Grilled chicken marinated in fiery peri peri with smoked paprika, garlic and lemon for a spicy, crowd-pleasing main.
# What you need:
→ Chicken
01 - 3.3 lbs chicken pieces, such as legs, thighs, or whole cut-up chicken
→ Peri Peri Marinade
02 - 4 fresh red chili peppers (bird’s eye preferred), stems removed
03 - 4 garlic cloves
04 - 1 red bell pepper, roughly chopped
05 - 1 small onion, roughly chopped
06 - 3 tablespoons olive oil
07 - 2 tablespoons red wine vinegar
08 - Juice of 1 lemon
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried oregano
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1 teaspoon sugar
→ Optional Garnish
14 - Chopped fresh coriander or parsley
15 - Lemon wedges
# How To:
01 - Combine chili peppers, garlic, red bell pepper, onion, olive oil, red wine vinegar, lemon juice, smoked paprika, oregano, salt, black pepper, and sugar in a blender or food processor and blend until smooth.
02 - Pat chicken pieces dry. Place them in a large bowl or resealable plastic bag, pour in the marinade, and coat thoroughly. Cover and refrigerate for at least 3 hours or overnight for optimal flavor.
03 - Preheat grill to medium-high heat or preheat oven to 400°F.
04 - Grill chicken over indirect heat, turning occasionally and basting with reserved marinade, for 35 to 40 minutes until cooked through and skin is crisp. If using the oven, arrange chicken on a rack over a baking tray and roast for 40 minutes, turning halfway through.
05 - Allow chicken to rest for 5 minutes. Garnish with chopped coriander or parsley and serve with lemon wedges.
# Expert Advice:
01 -
- You get that perfect harmony of smoky, tangy, spicy flavors—like a passport to two continents in one bite.
- This marinade transforms even everyday chicken into something truly crave-worthy, and it’s easier than it looks.
02 -
- Once I skipped patting the chicken dry and the marinade slid right off—don’t rush this simple step.
- Saving a bit of marinade (before using on raw chicken) to drizzle at the end makes a world of difference in flavor.
03 -
- Letting the chicken rest after grilling locks in juices and prevents dryness.
- Thread lemon wedges onto the grill for a smoky citrus burst when squeezed over at the end.