Peri Peri Chicken Ultimate (Printable Version)
Fiery Peri Peri marinated grilled chicken with lemon and smoked paprika, ideal for spice lovers and gatherings.
# Ingredient List:
→ Chicken
01 - 3.3 lbs chicken pieces (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 Make:
01 - Combine chili peppers, garlic, red bell pepper, onion, olive oil, red wine vinegar, lemon juice, smoked paprika, dried oregano, salt, black pepper, and sugar in a blender or food processor. Blend until thoroughly smooth and combined.
02 - Pat chicken pieces dry with paper towels. Place pieces in a large bowl or resealable bag. Pour the marinade over the chicken, ensuring even coating. Cover and refrigerate for at least 3 hours, ideally overnight for maximum flavor.
03 - Preheat grill to medium-high heat or set oven to 400°F (200°C) prior to cooking.
04 - Grill chicken over indirect heat, turning occasionally and basting with reserved marinade, for 35–40 minutes until cooked through and skin is crisp. If roasting, arrange chicken on a wire rack above a baking tray and roast for 40 minutes, turning once halfway for even cooking.
05 - Remove chicken from heat and let rest for 5 minutes. Garnish with chopped coriander or parsley and serve with lemon wedges.
# Expert Tips:
01 -
- The marinade has a secret addictive tang that leaves everyone guessing what’s inside.
- It’s the ultimate crowd-pleaser, but secretly couldn’t be easier—with room for tweaking heat just how you like it.
02 -
- Once I rushed the marinating time and regretted the lost depth—resist impatience for best results.
- Saving a bit of marinade (before touching any raw chicken) to drizzle or dip? Game changer, but only if you keep it uncontaminated!
03 -
- Blending the marinade till velvety smooth makes all the difference for flavor distribution and gorgeous color.
- Brushing the chicken with reserved marinade in the last few minutes of grilling packs in a final punch of aroma and shine.