Description
This Peri Peri Chicken recipe features juicy, flavorful bone-in chicken thighs and drumsticks marinated in a spicy, tangy peri peri sauce made from smoked paprika, cayenne, garlic, lemon juice, and roasted red peppers. The chicken is marinated for hours to absorb the bold flavors, then grilled or roasted until the skin is crispy and the meat is perfectly cooked. A classic Portuguese-African dish, it pairs wonderfully with fries, rice, or a fresh salad.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs and 4 drumsticks (about 2.5 lbs)
Peri Peri Marinade
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons white vinegar
- 4 garlic cloves, minced
- 2 tablespoons smoked paprika
- 1 tablespoon cayenne pepper (or to taste)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar
- 2 red chili peppers (like bird’s eye or fresno), chopped
- 1 roasted red bell pepper (jarred or homemade), chopped
Instructions
- Prepare the Marinade: Combine olive oil, lemon juice, white vinegar, minced garlic, smoked paprika, cayenne pepper, dried oregano, salt, black pepper, brown sugar, chopped red chilies, and roasted red bell pepper in a blender or food processor. Blend the ingredients until smooth to create a vibrant peri peri marinade.
- Marinate the Chicken: Place the chicken thighs and drumsticks into a large zip-top bag or bowl. Pour about three-quarters of the peri peri marinade over the chicken, reserving the rest for basting. Toss the chicken to evenly coat with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors infuse deeply.
- Preheat and Cook: Preheat your grill or oven to 400°F (200°C). If using a grill, cook the chicken over medium heat for 25–30 minutes, turning occasionally. During the last 10 minutes, baste the chicken with the reserved marinade to intensify the flavor and keep it moist. If baking, arrange the chicken on a lined baking sheet and roast in the oven for 35–40 minutes, basting halfway through cooking. The chicken is done when the skin is crispy and the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove the chicken from the heat and allow it to rest for 5 minutes before serving. This helps the juices redistribute for tender, juicy meat. Serve alongside fries, rice, or a crisp salad for a complete meal.
Notes
- Adjust the amount of cayenne pepper or red chilies to tailor the spiciness to your preference.
- Boneless chicken thighs or breasts can be used as alternatives, but reduce the cooking time to avoid drying out the meat.
- Leftover peri peri sauce can be stored in the refrigerator for up to one week, making it great for future meals or as a dipping sauce.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Portuguese-African
