Peppery Peri-Peri Chicken

A tantalizingly spicy grilled chicken dish marinated in a blend of African bird's eye chilies, garlic, and fresh lemon juice, offering a fiery and exotic taste perfect for thrill-seeking spice lovers.

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

4 lbs chicken thighs

1/4 cup African bird's eye chilies, chopped

6 cloves garlic, minced

1/4 cup olive oil

1/4 cup fresh lemon juice

1 tbsp smoked paprika

1 tsp salt

1 tsp black pepper

1 tbsp vinegar

1 tbsp brown sugar

Instructions

1. In a food processor, blend African bird's eye chilies, garlic, olive oil, lemon juice, smoked paprika, salt, pepper, vinegar, and brown sugar until smooth.

2. Place chicken thighs in a large resealable bag and pour marinade over the chicken. Seal the bag and refrigerate for at least 4 hours, preferably overnight.

3. Preheat grill to medium-high heat. Remove chicken from marinade and discard the marinade.

4. Grill the chicken for 6-8 minutes on each side, or until the internal temperature reaches 165°F.

5. Let the chicken rest for 5 minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F for about 10 minutes until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.