Peri Peri Chicken Ultimate (Print Page)
Grilled peri peri chicken with smoky, lemony marinade and crisp skin; serves 4 and is gluten-free.
# What You Need:
→ Chicken
01 - 3.3 pounds chicken pieces (legs, thighs, or whole cut-up chicken)
→ Peri Peri Marinade
02 - 4 fresh red chili peppers, stems removed
03 - 4 garlic cloves
04 - 1 red bell pepper, roughly chopped
05 - 1 small onion, roughly chopped
06 - 3 tablespoons olive oil
07 - 2 tablespoons red wine vinegar
08 - Juice of 1 lemon
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried oregano
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1 teaspoon sugar
→ Optional Garnish
14 - Fresh coriander or parsley, chopped
15 - Lemon wedges
# Directions:
01 - Combine chili peppers, garlic, red bell pepper, onion, olive oil, red wine vinegar, lemon juice, smoked paprika, oregano, salt, black pepper, and sugar in a blender or food processor. Blend until a smooth marinade forms.
02 - Pat chicken pieces dry. Place in a large bowl or resealable bag, pour over the marinade, and ensure all pieces are coated. Cover and refrigerate for at least 3 hours or preferably overnight.
03 - Preheat grill to medium-high heat or set oven to 400°F (200°C).
04 - Grill chicken over indirect heat, turning occasionally and basting with reserved marinade, for 35 to 40 minutes until skin is crisp and meat is cooked through. For oven preparation, arrange chicken on a rack over a baking tray and roast for 40 minutes, turning once halfway through.
05 - Allow chicken to rest for 5 minutes before serving. Top with chopped coriander or parsley and accompany with lemon wedges.
# Expert Tips:
01 -
- This marinade soaks deep into the chicken—the flavor all the way to the bone feels like a chef’s secret up your sleeve.
- The spicy kick and smoky aroma never fail to impress, whether it’s a weeknight meal or backyard cookout.
02 -
- I once rushed the marinating and ended up with bland chicken—give it time for the flavor to go deep.
- Saving some untouched marinade as a sauce on the side turned a good meal into something unforgettable.
03 -
- Always reserve some marinade before adding the raw chicken to use as a sauce at the table—never the stuff that touched raw meat.
- A quick scorch on high heat right at the end brings unbeatable crispiness to the skin.