Description
This vibrant Peri-Peri Chicken recipe features succulent bone-in, skin-on chicken thighs marinated in a spicy, tangy peri-peri sauce made from red bell peppers, garlic, chili, and lemon. The chicken is either grilled or oven-roasted to achieve a crispy skin and juicy interior, delivering a flavorful Portuguese and African-inspired main course that’s perfect for a satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 4 bone-in, skin-on chicken thighs (or 2 lbs chicken pieces of choice)
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper (adjust to heat preference)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 4 cloves garlic, minced
- 1 red chili or 1–2 teaspoons chili flakes
- Juice of 1 lemon
- 2 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Peri-Peri Sauce
- 1/2 red bell pepper, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon white vinegar
- 2 garlic cloves
- 1 red chili (or more, to taste)
- 1/2 teaspoon paprika
- Pinch of salt
Instructions
- Prepare the Peri-Peri Sauce: In a blender, combine the chopped red bell pepper, olive oil, lemon juice, white vinegar, garlic cloves, red chili, paprika, and a pinch of salt. Blend until smooth. Reserve 2 tablespoons of this sauce for basting or serving later.
- Marinate the Chicken: Place the chicken pieces in a large bowl or zip-top bag. Add olive oil, smoked paprika, cayenne pepper, dried oregano, ground cumin, minced garlic, red chili or chili flakes, lemon juice, vinegar, salt, black pepper, and most of the prepared peri-peri sauce. Toss to coat the chicken evenly. Cover and refrigerate to marinate for at least 1 hour, preferably overnight for maximum flavor.
- Preheat Cooking Equipment: Preheat your oven to 400°F (200°C) or heat a grill to medium-high.
- Cook the Chicken: Remove the chicken from the marinade, shaking off excess. Arrange the pieces on a baking sheet if roasting or directly on the grill grates. Roast or grill for 35 to 40 minutes, turning once during cooking. During the last 10 minutes, baste the chicken with the reserved peri-peri sauce to enhance flavor and glaze the skin.
- Rest and Serve: Once cooked through and skin is crisp, remove the chicken and let rest for 5 minutes. Serve hot with complementary sides like rice, grilled vegetables, or a fresh salad.
Notes
- You can double the peri-peri sauce recipe and store leftovers in an airtight container in the fridge for up to one week; it works great as a dipping sauce or sandwich spread.
- Adjust cayenne and fresh chili quantities to control the heat level based on your preference.
- For a smoky flavor, grilling is recommended; oven roasting is a convenient alternative.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Portuguese, African-Inspired
