Peri-Peri Grilled Chicken
If you're looking to spice up your grilling game, Peri-Peri Grilled Chicken is your ticket. This fiery, flavor-packed dish brings the bold, zesty tastes of African cuisine to your backyard grill.
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Ingredients for Peri-Peri Grilled Chicken
Chicken thighs are juicy and flavorful, perfect for grilling. African bird's eye chili brings the heat, while garlic adds a savory depth. Lemon juice brightens the marinade, and olive oil helps keep the chicken moist. Smoked paprika provides a hint of smokiness, complementing the grill. Salt and black pepper are your basic seasoning staples, with vinegar adding a tangy punch. Finally, a touch of sugar balances the flavors perfectly.
Peri-Peri Grilled Chicken Tips & Tricks
- Adjust the number of chilies based on your heat preference.
- For even cooking, let the chicken come to room temperature before grilling.
- If you don't have a grill, use a grill pan on the stove for similar results.
Serving Ideas for Peri-Peri Grilled Chicken
Serve your Peri-Peri Grilled Chicken with a side of cooling yogurt dip or a crisp cucumber salad to balance the heat. It pairs wonderfully with grilled vegetables, corn on the cob, or even a simple rice pilaf.
Frequently Asked Questions
- Can I use chicken breasts instead?
- Yes, but adjust grilling time as breast meat cooks faster.
- What's a good substitute for African bird's eye chili?
- You can use Thai bird chilies or cayenne peppers, though the flavor profile will differ slightly.
Peri-Peri Grilled Chicken Recipe Walkthrough
Start by making your marinade. In a medium-sized bowl, combine your finely chopped African bird's eye chili, minced garlic, lemon juice, olive oil, smoked paprika, salt, black pepper, vinegar, and sugar. Give it a good stir until everything is well mixed.
Next, place your chicken thighs in a resealable plastic bag. Pour the marinade over the chicken, seal the bag, and give it a gentle massage to coat the chicken evenly. Tuck it away in the fridge for at least 2 hours. If you can, let it marinate overnight for the best flavor infusion.
When you're ready to cook, preheat your grill to medium-high heat. Take the chicken out of the marinade and shake off any excess liquid. Place the thighs on the grill and let them cook for 6-8 minutes per side. You want to see a nice char and make sure they've reached an internal temperature of 165°F to ensure they're fully cooked.
Once done, remove the chicken from the grill and let it rest for about 5 minutes. This resting period allows the juices to redistribute, keeping your chicken tender and juicy.
Why This Peri-Peri Grilled Chicken Works
- Perfect balance of heat and tanginess.
- Quick to prepare, with marination doing most of the work.
- Great for summer barbecues and gatherings.
- Customizable heat level to suit your taste.
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
Step-by-step 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.