Peri Peri Chicken (Printable Version)
Marinated peri peri chicken thighs grilled until smoky and juicy, finished with lemon and chopped herbs.
# Ingredient List:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs (about 2.2 pounds)
→ Peri Peri Marinade
02 - 4 red chili peppers, 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 - Fresh cilantro or parsley, chopped
# How to Make:
01 - Combine chili peppers, garlic, smoked paprika, sweet paprika, oregano, thyme, olive oil, lemon juice, red wine vinegar, salt, and black pepper in a food processor or blender. Process until you achieve a smooth sauce.
02 - Arrange the chicken thighs in a large bowl or resealable plastic bag. Pour the marinade over, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight for optimal flavor development.
03 - Preheat your grill or oven to 400°F. Prepare grilling surface or roasting pan as needed.
04 - Remove chicken thighs from marinade, allowing excess to drip off. Reserve remaining marinade for basting during grilling or roasting.
05 - Grill chicken skin-side down over medium-high heat for 6 to 7 minutes, then turn and continue cooking for another 6 to 7 minutes. Alternatively, roast in the oven for 30 to 35 minutes, or until juices run clear and internal temperature reaches 165°F.
06 - Occasionally brush chicken with reserved marinade during cooking for enhanced flavor and moisture.
07 - Let chicken rest for 5 minutes after cooking. Finish with lemon wedges and freshly chopped herbs before serving.
# Expert Tips:
01 -
- The marinade’s fiery kick feels like a secret handshake for your tastebuds and you can adjust it for any audience.
- If you love making dinner an event, the vivid colors and aromas of this chicken are half the fun before you even take a bite.
02 -
- If you skip marinating overnight, the flavors won’t infuse as deeply — the difference is dramatic.
- Basting with leftover marinade while cooking creates a sticky, spicy crust you’ll want to eat straight off the grill.
03 -
- Always let your grilled chicken rest before serving—it keeps all those spicy juices inside.
- Sneak a pinch of cayenne or a drop of liquid smoke into the marinade for an even deeper flavor punch.