Peri-Peri Chicken Recipe
Portuguese-African · Main course · 55 min total
This fiery, tangy Peri-Peri Chicken is marinated in a homemade African bird's eye chili sauce and grilled to perfection. A bold, flavorful dish that's perfect for spice lovers.
20
min prep
min prep
35
min cook
min cook
4
servings
servings
580
kcal/serving
kcal/serving
Ingredients
- 4 chicken leg quarters (about 2 lbs total)
- 1/4 cup fresh lemon juice
- 2 tablespoons red wine vinegar
- 6-8 bird's eye chilies (or other hot red chilies), stems removed
- 4 cloves garlic, peeled
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil
- 1 tablespoon fresh cilantro, chopped (for garnish)
Instructions
- Combine lemon juice, vinegar, chilies, garlic, smoked paprika, oregano, salt, and pepper in a blender. Blend until smooth. With blender running, slowly add olive oil until emulsified.
- Place chicken in a large bowl or resealable bag. Pour marinade over chicken, turning to coat. Cover and refrigerate for at least 4 hours, preferably overnight.
- Preheat grill to medium-high heat (about 400°F/200°C). Remove chicken from marinade, letting excess drip off. Reserve remaining marinade.
- Grill chicken skin-side down for 5-7 minutes until skin is charred and crisp. Flip and grill for another 10-12 minutes, basting with reserved marinade occasionally, until internal temperature reaches 165°F (74°C) in thickest part.
- Transfer chicken to a platter, let rest 5 minutes. Garnish with cilantro and serve.
Tips
- Adjust number of chilies based on heat preference; remove seeds for less heat.
- Leftover marinade can be boiled and used as a dipping sauce.
- Chicken can also be baked at 425°F (220°C) for 35-40 minutes, basting halfway.
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