Spicy Peri Peri Grilled Chicken
Bring the heat to your dinner table with this authentic spicy peri peri grilled chicken. Marinated in a homemade blend of bird's eye chilies, garlic, and lemon, this chicken is grilled to smoky perfection. It is juicy, tender, and better than any restaurant version.
Equipment
- Blender or Food Processor
- Outdoor Grill (Gas or Charcoal)
- Kitchen Tongs
Ingredients
- 2 lbs Chicken Thighs or Drumsticks (bone-in, skin-on)
- 6-8 African Bird's Eye Chilies (adjust for heat)
- 1 Red Bell Pepper (chopped)
- 4 cloves Garlic (peeled)
- 1 small Onion (chopped)
- 1/4 cup Olive Oil
- 1/4 cup Lemon Juice
- 2 tbsp Red Wine Vinegar
- 1 tbsp Smoked Paprika
- 1 tbsp Dried Oregano
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions
- Place the chilies, red bell pepper, garlic, onion, olive oil, lemon juice, vinegar, paprika, oregano, salt, and pepper into a blender. Blend until smooth.
- Using a sharp knife, make 2 or 3 deep cuts into each piece of chicken. This helps the flavors penetrate.
- Place the chicken in a large bowl. Pour 3/4 of the marinade over the chicken. Massage it into the meat and cuts. Reserve the remaining sauce for serving.
- Cover and refrigerate for at least 4 hours. Overnight is best for maximum flavor.
- Preheat your grill to medium heat (approx 375°F / 190°C).
- Place the chicken on the grill. Cook for 15 to 20 minutes, turning occasionally to prevent burning.
- During the last 5 minutes, baste the chicken with a little extra marinade if desired to build a crust.
- Ensure the internal temperature reaches 165°F (74°C).
- Remove from the grill and let rest for 10 minutes before serving.
Notes
Wear gloves when handling the chilies to prevent irritation. If you cannot find Bird's Eye Chilies, Thai red chilies are a great substitute.