Peri-Peri Grilled Chicken

Bring the heat to your grill with this zesty and smoky Peri-Peri chicken. Marinated in a blend of African bird's eye chili, garlic, lemon, and paprika, it's a dish that's sure to thrill anyone seeking a fiery feast.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 lbs chicken thighs

1/4 cup African bird's eye chili (finely chopped)

4 cloves garlic (minced)

1/4 cup lemon juice

1/4 cup olive oil

1 tbsp smoked paprika

1 tsp salt

1 tsp black pepper

2 tbsp vinegar

1 tbsp sugar

Instructions

1. In a bowl, combine the African bird's eye chili, garlic, lemon juice, olive oil, smoked paprika, salt, black pepper, vinegar, and sugar to create the marinade.

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

3. Preheat your grill to medium-high heat. Remove the chicken from the marinade and place it on the grill.

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

5. Remove the chicken from the grill and let it rest for 5 minutes before serving.

Storage

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

Reheating

Reheat the chicken by placing it in a preheated oven at 350°F for about 10-15 minutes or 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.