Peri Peri Chicken (Printable version)
Fiery South African-style peri peri chicken thighs, charred, juicy and citrus-bright.
# What you need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs (approximately 2.2 pounds)
→ Peri Peri Marinade
02 - 4 red chili peppers (bird’s eye or similar), chopped
03 - 4 garlic cloves, minced
04 - 2 tablespoons smoked paprika
05 - 1 tablespoon sweet paprika
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried thyme
08 - 1/4 cup olive oil
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 tablespoon red wine vinegar
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
→ Garnish (optional)
13 - Lemon wedges
14 - Chopped fresh cilantro or parsley
# How To:
01 - Combine chopped chilies, minced garlic, smoked paprika, sweet paprika, dried oregano, dried thyme, olive oil, lemon juice, red wine vinegar, salt, and black pepper in a food processor or blender. Process until a smooth marinade forms.
02 - Arrange chicken thighs in a large bowl or resealable bag and pour over the peri peri marinade. Rub to coat chicken thoroughly. Cover and refrigerate for at least 2 hours, or preferably overnight for optimal flavor penetration.
03 - Preheat grill to medium-high or oven to 400°F (200°C).
04 - Lift chicken from marinade, allowing excess to drip back. Reserve any remaining marinade for basting.
05 - Grill chicken thighs skin-side down for 6 to 7 minutes, then turn and grill the other side for an additional 6 to 7 minutes. Alternatively, roast in oven for 30 to 35 minutes until juices run clear and the internal temperature reaches 165°F (75°C).
06 - Brush chicken periodically with reserved marinade while cooking for enhanced flavor and moisture.
07 - Allow chicken to rest for 5 minutes before serving. Garnish with lemon wedges and fresh chopped herbs.
# Expert Advice:
01 -
- The marinade locks in spiciness and juiciness—trust me, it’s worth leaving it overnight if you can wait.
- This is chicken that turns even a regular weeknight into a taste adventure, which is why my friends keep requesting it for game nights.
02 -
- Once, I tried marinating just an hour and missed the intoxicating flavor punch—don’t rush it.
- Using bone-in thighs keeps everything juicy; I swapped them for boneless once and lost half the magic.
03 -
- Testing chicken doneness with a thermometer takes away any guesswork—aim for 75°C (165°F).
- Letting the chicken rest makes every bite juicier and more tender, even if you’re impatient to dig in.