Peppery Peri-Peri Chicken

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 4
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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!

Ingredients for Peppery Peri-Peri Chicken

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.

Tips & Tricks

  • Marinate for at least 4 hours; overnight is best for maximum flavor.
  • Adjust the number of chilies to suit your heat preference.
  • Use a meat thermometer to ensure the chicken is cooked to perfection.
  • For an extra smoky flavor, add a handful of soaked wood chips to your grill.

Serving Suggestions

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.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, but keep in mind that breasts may dry out more easily. Adjust cooking time accordingly and consider marinating longer.
What if I can't find African bird's eye chilies?
You can substitute with another hot chili, but be mindful that the flavor might differ slightly.
Can I bake this instead of grilling?
Absolutely! Bake at 400°F for about 25-30 minutes, or until the internal temperature reaches 165°F.

Peppery Peri-Peri Chicken Recipe Walkthrough

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.

Why You'll Love This Recipe

  • Explosive flavor from a blend of African bird's eye chilies and smoked paprika.
  • Easy to prepare with a simple marinade that does all the work.
  • Perfectly grilled chicken that's juicy on the inside and crispy on the outside.
  • Customizable heat level to suit your spice tolerance.

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

Step-by-step 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.

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