If you're craving a dish that packs a punch, look no further than this Peppery Peri-Peri Chicken. It's a fiery blend of spices and tangy flavors that will make your taste buds dance. Perfect for a grilling night or a hearty family dinner!
Chicken thighs are the star of this dish, offering a juicy and flavorful base for the marinade. The dark meat holds up well to grilling and stays moist.
African bird's eye chilies bring the heat. These small but mighty chilies are essential for that authentic peri-peri flavor. Adjust the amount to control the spice level.
Garlic adds depth and aroma, complementing the heat with its pungent flavor.
Olive oil helps to bind the marinade and keep the chicken moist during grilling.
Fresh lemon juice brings brightness and a tangy kick, balancing the spicy and smoky elements.
Smoked paprika provides a subtle smokiness that enhances the grilled flavor of the chicken.
Salt and black pepper are the essential seasonings that enhance all the other flavors.
Vinegar adds a tangy sharpness, further complementing the lemon juice.
Brown sugar gives a hint of sweetness, balancing the heat and acidity.
This Peppery Peri-Peri Chicken pairs beautifully with a fresh salad or grilled vegetables for a light meal. If you're looking for something heartier, serve it with rice or roasted potatoes. A side of cooling yogurt or cucumber raita can help balance the heat.
Start by grabbing your food processor. Toss in the African bird's eye chilies, garlic, olive oil, lemon juice, smoked paprika, salt, black pepper, vinegar, and brown sugar. Blend these ingredients until you have a smooth, vibrant marinade.
Next, take your chicken thighs and place them in a large resealable bag. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag and pop it in the fridge for at least 4 hours. If you have the time, letting it marinate overnight will really let those flavors soak in.
When you're ready to cook, preheat your grill to medium-high heat. Take the chicken out of the fridge and remove it from the marinade, discarding the excess. Place the chicken on the grill and cook for about 6-8 minutes per side. You're aiming for an internal temperature of 165°F.
Once done, let the chicken rest for 5 minutes. This step is crucial as it allows the juices to redistribute, ensuring each bite is as juicy as the last.