Peri Peri Chicken Must Try (Print version)
Fiery grilled chicken with peri peri marinade, citrus, smoked paprika and crispy charred skin.
# What goes in:
→ 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
# Cooking steps:
01 - Combine chili peppers, garlic, onion, lemon juice, apple cider vinegar, olive oil, smoked paprika, oregano, salt, black pepper, and brown sugar in a blender or food processor. Blend until a smooth, vibrant paste forms.
02 - Place 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—overnight yields the deepest flavor penetration.
03 - Preheat the oven to 400°F or prepare a grill for medium-high heat, ensuring the grate is well-oiled to prevent sticking.
04 - Remove chicken from the marinade, allowing excess to drip off. Reserve a small amount of marinade for basting during cooking. Arrange the pieces on a foil-lined baking sheet or directly onto the preheated grill grate, skin-side up.
05 - Cook for 35 to 40 minutes, turning and basting once or twice with the reserved marinade. The chicken is done when the internal temperature reaches 165°F, the skin is deeply golden and crispy, and the edges show a desirable light char.
06 - Transfer the chicken to a platter and rest for 5 minutes to allow juices to redistribute. Garnish generously with chopped fresh cilantro or parsley and serve alongside lemon wedges for squeezing.
# Tips from flavorandfeast:
01 -
- The marinade doubles as a sauce if you boil it separately, so nothing goes to waste and every bite sings.
- Bone in, skin on pieces stay incredibly juicy even if you slightly overcook them, which makes this forgiving for a weeknight.
- You control the heat entirely by choosing milder or wilder chilies.
02 -
- Never use leftover marinade as a sauce without boiling it first for at least five minutes since it touched raw chicken.
- Overnight marination transforms this from good to unforgettable, but anything beyond 24 hours can make the texture mushy from the acid.
03 -
- Double the marinade and reserve half before it touches raw chicken so you have an instant dipping sauce ready to go.
- A final blast under the broiler for two minutes after roasting gives you grill quality char without stepping outside.