Peri Peri Chicken Grilled (Printer-Friendly)
Smoky peri peri-marinated chicken thighs, grilled or roasted and finished with lemon and fresh herbs.
# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs (approximately 2.2 pounds)
→ Peri Peri Marinade
02 - 4 red chili peppers (such as bird’s eye), 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 ground black pepper
→ Garnish (optional)
13 - Lemon wedges
14 - Fresh cilantro or parsley, chopped
# How to Make It:
01 - Combine chopped chilies, minced 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 a smooth marinade forms.
02 - Place chicken thighs in a large bowl or resealable bag. Pour marinade over the chicken, ensuring every piece is coated thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for optimal flavor infusion.
03 - Preheat grill or oven to 400°F. Remove chicken thighs from the marinade, allowing excess marinade to drip off, and reserve leftover marinade.
04 - For grilling: Place chicken skin-side down over medium-high heat. Cook for 6 to 7 minutes, flip, then grill for another 6 to 7 minutes. For roasting: Arrange chicken on a baking tray and roast for 30 to 35 minutes, or until juices run clear and internal temperature reads 165°F.
05 - Brush the chicken occasionally with reserved marinade during cooking to enhance moisture and flavor.
06 - Allow chicken to rest for 5 minutes after cooking. Serve garnished with lemon wedges and chopped fresh cilantro or parsley.
# Expert Advice:
01 -
- If you adore bold, unapologetic flavors that linger long after the meal, this is your secret weapon.
- The juicy chicken with its crispy, saucy skin made this a regular request from my most unimpressed friends.
02 -
- Once, I tried to speed up marinating and learned that two hours is an absolute minimum—patience pays off in tender, flavor-packed chicken.
- Basting with marinade partway through grilling is non-negotiable; it keeps each piece juicy and vibrant.
03 -
- Wear kitchen gloves when handling chilies to avoid burning surprise later on.
- Brush marinade on only in the first half of grilling—save the rest for the table to avoid raw chicken cross-contamination.