Peri Peri Chicken Ultimate (Print Page)
Zesty peri-peri chicken, charred and citrus-bright with smoked paprika and garlic—bold, spicy, satisfying.
# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks
→ Peri Peri Marinade
03 - 4 fresh red chili peppers (Bird's Eye or Peri Peri), chopped
04 - 4 garlic cloves, peeled
05 - 1 small red onion, chopped
06 - 1/4 cup fresh lemon juice
07 - 1/4 cup apple cider vinegar
08 - 1/4 cup olive oil
09 - 2 teaspoons smoked paprika
10 - 1 teaspoon dried oregano
11 - 1 teaspoon coarse sea salt
12 - 1/2 teaspoon black pepper
13 - 1 teaspoon brown sugar (optional, for balance)
→ Garnish
14 - Fresh cilantro or parsley, chopped
15 - Lemon wedges
# Directions:
01 - In a blender or food processor, combine the chili peppers, garlic cloves, red onion, lemon juice, apple cider vinegar, olive oil, smoked paprika, dried oregano, coarse sea salt, black pepper, and brown sugar. Blend until a smooth, vibrant paste forms.
02 - Place the chicken thighs and drumsticks in a large bowl or resealable plastic bag. Pour the marinade over the chicken, massaging it into every piece to ensure thorough, even coating. Cover tightly and refrigerate for at least 2 hours, or ideally overnight for maximum flavor penetration.
03 - Preheat the oven to 400°F or prepare a grill for medium-high heat, ensuring the grates are clean and lightly oiled.
04 - Remove the chicken from the marinade, allowing any excess to drip off. Reserve a small portion of the marinade for basting during cooking. Arrange the pieces on a foil-lined baking tray or directly onto the preheated grill grate.
05 - Cook the chicken for 35 to 40 minutes, turning and basting once or twice with the reserved marinade, until the internal temperature reaches 165°F and the skin is deeply golden, crispy, and lightly charred in spots.
06 - Transfer the chicken to a platter and let it rest for 5 minutes to allow the juices to redistribute. Garnish generously with chopped fresh cilantro or parsley and serve alongside lemon wedges.
# Expert Tips:
01 -
- The marinade doubles as a dipping sauce if you make extra, so nothing goes to waste and every bite sings.
- That charred, crispy skin with juicy meat underneath will make you question ever ordering takeout again.
02 -
- If you want to use leftover marinade as a sauce, you must bring it to a full rolling boil for at least one minute to make it safe.
- Thai red chilies make a worthy substitute when Birds Eye peppers are out of season.
03 -
- Marinating overnight in the fridge makes a difference you can actually taste, so plan ahead when possible.
- Sliding some of the marinade directly under the skin instead of just on top ensures every bite is seasoned through.