Description
This flavorful Peri Peri Chicken recipe features tender, marinated chicken thighs or breasts infused with a spicy, smoky peri-peri marinade. The dish can be grilled for a smoky char or roasted for crispy, golden skin. Served with an optional homemade peri-peri sauce for an extra kick, this recipe is perfect for a vibrant and zesty meal packed with bold flavors from garlic, smoked paprika, chili flakes, and fresh red bell pepper.
Ingredients
Scale
For the Marinade
- 4 bone-in, skin-on chicken thighs or chicken breasts (or a whole chicken, cut into parts)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili flakes (adjust based on spice preference)
- 1 tablespoon peri-peri sauce (or substitute with hot sauce)
- 1 small red bell pepper, chopped (for extra flavor and sweetness)
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Peri Peri Sauce (Optional)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon peri-peri sauce or hot sauce
- 1 teaspoon smoked paprika
- 1 teaspoon honey (for balance)
- Salt and pepper to taste
Instructions
- Prepare the Marinade: In a blender or food processor, combine olive oil, garlic, red wine vinegar, lemon juice, smoked paprika, cumin, coriander, chili flakes, peri-peri sauce, red bell pepper, salt, and pepper. Blend until smooth to make the marinade.
- Marinate the Chicken: Coat the chicken pieces with the marinade, making sure each piece is well-covered. Cover and refrigerate for at least 1-2 hours, preferably overnight for maximum flavor.
- For Grilling: Preheat your grill to medium-high heat. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and charred to your liking.
- For Roasting: Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet lined with foil or parchment paper. Roast for 35-40 minutes, flipping halfway through, until the chicken is golden brown and cooked through.
- Make the Peri Peri Sauce (Optional): While the chicken is cooking, combine the olive oil, red wine vinegar, peri-peri sauce, smoked paprika, honey, salt, and pepper in a small saucepan. Cook over medium heat for 3-4 minutes, stirring occasionally until heated through. Adjust seasoning as needed.
- Serve: Once the chicken is fully cooked, serve it hot with the optional peri-peri sauce on the side for dipping. Garnish with fresh herbs like parsley or cilantro for a burst of color and fresh aroma.
Notes
- Marinate overnight for deeper flavor and tender meat.
- Adjust chili flakes and peri-peri sauce quantity to control spiciness.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for food safety.
- For a smokier flavor, grill the chicken over charcoal.
- If roasting, lining your baking sheet with foil makes cleanup easier.
- The peri-peri sauce is optional but highly recommended for extra heat and flavor enhancement.
