Description
This Peri Peri Chicken recipe features tender, flavorful chicken marinated in a vibrant blend of garlic, smoked paprika, chili flakes, and red bell pepper, then grilled and oven-roasted to perfection. Served with a zesty, homemade peri peri sauce, this spicy Portuguese-African inspired dish is perfect for a satisfying, bold-flavored meal.
Ingredients
Chicken and Marinade
- 4 bone-in, skin-on chicken thighs or chicken breasts (or a whole chicken, cut into parts)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili flakes (adjust based on spice preference)
- 1 tablespoon peri-peri sauce (or substitute with hot sauce)
- 1 small red bell pepper, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
Peri Peri Sauce (Optional)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon peri-peri sauce or hot sauce
- 1 teaspoon smoked paprika
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Prepare the Marinade: In a blender or food processor, combine olive oil, garlic, red wine vinegar, lemon juice, smoked paprika, cumin, coriander, chili flakes, peri-peri sauce, chopped red bell pepper, salt, and black pepper. Blend until smooth to create a flavorful marinade.
- Marinate the Chicken: Coat each chicken piece thoroughly with the marinade. Cover and refrigerate for at least 1-2 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
- Grill the Chicken: Preheat the grill to medium-high heat. Grill each chicken piece for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the skin turns crispy and slightly charred, enhancing the smoky flavor.
- Roast the Chicken: Transfer the grilled chicken to a baking sheet and place it in a preheated oven at 375°F (190°C). Roast for 35-40 minutes, flipping halfway through to ensure even cooking and a golden, well-cooked finish.
- Make the Peri Peri Sauce (Optional): While the chicken roasts, combine olive oil, red wine vinegar, peri-peri sauce or hot sauce, smoked paprika, and honey in a small saucepan. Cook over medium heat for 3-4 minutes, stirring occasionally, until heated through. Season with salt and pepper to taste.
- Serve: Once the chicken is cooked thoroughly, serve it hot with the optional peri peri sauce on the side for dipping. Garnish with fresh herbs like parsley or cilantro for an added burst of color and freshness.
Notes
- Marinating overnight intensifies the flavor and tenderness of the chicken.
- Adjust chili flakes and peri peri sauce according to your spice tolerance.
- You can use skinless chicken pieces but cooking time may vary slightly.
- Grilling before roasting gives the chicken a smoky flavor and crispy skin.
- Peri peri sauce can be stored in the refrigerator for up to one week.
