Peri-Peri Grilled Chicken

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
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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.

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.

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 Suggestions

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 You'll Love This Recipe

  • 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.

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