Spicy Grilled Peri Peri Chicken
A flavorful and spicy grilled chicken dish with authentic peri peri marinade.
Equipment
- 1 Grill preheated to medium-high heat
- 1 meat thermometer
- 1 large mixing bowl
Ingredients
Chicken
- 4 chicken thighs
- 4 chicken drumsticks
Peri Peri Marinade
- 4 African bird's eye chilies chopped
- 4 cloves garlic minced
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 tsp paprika
- 1 tsp dried oregano
- 1 tsp salt
Instructions
Preparation
- Combine chilies, garlic, lemon juice, olive oil, paprika, oregano, and salt in a bowl. Mix well. Add chicken to a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight.
- Preheat the grill to medium-high heat, about 375°F. Ensure the grates are clean and lightly oiled to prevent sticking.
- Place the marinated chicken on the grill, skin side down. Grill for 20 minutes, turning occasionally. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Serving
- Remove the chicken from the grill and let it rest for 5 minutes. Brush with additional peri peri sauce if desired, and serve hot.
Storage
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Notes
Pro Tips: Adjust chili quantity for desired heat level. Ensure grill is hot for perfect sear.
Ingredient Substitutions: Use jalapeños for a milder marinade.
How to Serve: Pair with a fresh salad or roasted vegetables.
Storage & Freshness: Store in an airtight container for up to 3 days in the fridge.
Make-Ahead Tips: Marinate the chicken overnight for deeper flavor.
Ingredient Substitutions: Use jalapeños for a milder marinade.
How to Serve: Pair with a fresh salad or roasted vegetables.
Storage & Freshness: Store in an airtight container for up to 3 days in the fridge.
Make-Ahead Tips: Marinate the chicken overnight for deeper flavor.