Peri Peri Chicken (Print Page)

Spicy peri peri-marinated chicken thighs grilled until crisp, finished with lemon and herbs for a smoky, bright bite.

# What You Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (approximately 2.2 lb)

→ Peri Peri Marinade

02 - 4 red chili peppers (bird’s eye or similar), finely chopped
03 - 4 garlic cloves, minced
04 - 2 tablespoons smoked paprika
05 - 1 tablespoon sweet paprika
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried thyme
08 - 1/4 cup olive oil
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 tablespoon red wine vinegar
11 - 1 teaspoon kosher salt
12 - 1/2 teaspoon ground black pepper

→ Garnish (optional)

13 - Lemon wedges
14 - Fresh cilantro or parsley, chopped

# Directions:

01 - Combine chilies, garlic, smoked paprika, sweet paprika, oregano, thyme, olive oil, lemon juice, red wine vinegar, salt, and black pepper in a food processor or blender. Process until smooth.
02 - Place chicken thighs in a large bowl or resealable bag. Pour marinade over the chicken, massaging to coat thoroughly. Cover and refrigerate for a minimum of 2 hours, preferably overnight.
03 - Preheat grill or oven to 400°F (200°C).
04 - Remove chicken from the marinade, allowing excess to drip off. Set leftover marinade aside for basting during cooking.
05 - For grilling: Place chicken skin-side down over medium-high heat. Grill for 6–7 minutes per side, basting occasionally with reserved marinade. For oven method: Arrange on a rack and roast for 30–35 minutes, basting as needed, until juices run clear and a thermometer registers 165°F (75°C) at the thickest part.
06 - Allow the chicken to rest for 5 minutes. Garnish with lemon wedges and fresh herbs before serving.

# Expert Tips:

01 -
  • This peri peri marinade is a magic trick for bland chicken — you’ll want to smother everything with it.
  • It’s the kind of meal that brings chatter to the kitchen, from the fiery aroma to the gathered plates.
02 -
  • The first time I rushed marinating, the flavor never reached the bone — give it time or you’ll miss out.
  • Basting with reserved marinade mid-cook keeps the meat extra juicy — but never use sauce that touched raw chicken at the end.
03 -
  • Don’t skimp on marinating time; overnight rest brings out the deepest flavors.
  • Use two sets of tongs: one for raw, one for cooked — it’s easier than juggling and it’s safer.

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