Peri Peri Chicken Ultimate (Printer-Friendly)
Fiery Peri Peri-marinated grilled chicken with smoky paprika, lemon, and garlic—spicy, juicy, and crowd-pleasing.
# What You'll Need:
→ Chicken
01 - 3.3 pounds 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 - Fresh coriander or parsley, chopped
15 - Lemon wedges
# How to Make It:
01 - Combine chili peppers, garlic, red bell pepper, onion, olive oil, red wine vinegar, lemon juice, smoked paprika, oregano, salt, black pepper, and sugar in a blender or food processor. Blend until the mixture is smooth.
02 - Pat chicken pieces dry. Place chicken in a large bowl or resealable plastic bag. Add the marinade and coat thoroughly. Cover and refrigerate for at least 3 hours, or preferably overnight for maximum flavor.
03 - Preheat grill to medium-high heat, or preheat oven to 400°F.
04 - Grill chicken over indirect heat, turning every few minutes and basting with reserved marinade, for 35–40 minutes until fully cooked and skin is crisp. For oven roasting, place chicken on a rack over a baking tray and cook for 40 minutes, turning halfway through.
05 - Let chicken rest for 5 minutes. Garnish with chopped coriander or parsley and serve with lemon wedges.
# Expert Advice:
01 -
- The zesty, spicy marinade clings to the chicken and leaves layers of flavor you can’t get from any bottled sauce.
- Even picky eaters have been known to reach for seconds – it’s always the plate that empties first at gatherings.
02 -
- If you skip patting the chicken dry, the skin won’t crisp up – my early attempts were delicious but always disappointingly soggy.
- Reserving some marinade before adding raw chicken gives you a safe, vibrant sauce for drizzling at the table.
03 -
- Marinate overnight for chicken so juicy and flavorful you’ll swear it’s restaurant-worthy.
- Keeping some marinade separate until the end guarantees a safe, tangy sauce for dipping fries or bread.