Peri Peri Chicken with Spicy Portuguese-African Marinade Recipe

Introduction

Peri Peri Chicken is a vibrant dish featuring a spicy Portuguese-African marinade that brings bold flavors to tender, juicy chicken. This recipe uses a blend of smoky paprika, fiery chili peppers, and zesty lemon to create an unforgettable meal perfect for grilling or baking.

Ingredients

• 4 bone-in, skin-on chicken thighs and 4 drumsticks (about 2.5 lbs)
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons white vinegar
• 4 garlic cloves, minced
• 2 tablespoons smoked paprika
• 1 tablespoon cayenne pepper (or to taste)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon brown sugar
• 2 red chili peppers (like bird’s eye or fresno), chopped
• 1 roasted red bell pepper (jarred or homemade), chopped

Instructions

1. Step 1: Prepare the marinade by combining olive oil, lemon juice, white vinegar, minced garlic, smoked paprika, cayenne pepper, dried oregano, salt, black pepper, brown sugar, chopped red chilies, and roasted red bell pepper in a blender or food processor. Blend until smooth.
2. Step 2: Place the chicken thighs and drumsticks into a large zip-top bag or bowl. Pour about three-quarters of the marinade over the chicken, reserving the rest for basting. Toss to coat evenly, cover, and refrigerate for at least 4 hours or preferably overnight to allow flavors to infuse.
3. Step 3: Preheat your grill or oven to 400°F (200°C). If grilling, cook the chicken over medium heat for 25–30 minutes, turning occasionally. During the last 10 minutes, baste with the reserved marinade to enhance flavor and moisture.
4. Step 4: If baking, arrange the chicken on a lined baking sheet and roast for 35–40 minutes, basting halfway through. The chicken is done when the skin is crispy and the internal temperature reaches 165°F (74°C).
5. Step 5: Remove the chicken from heat and let it rest for 5 minutes to allow juices to redistribute. Serve warm with fries, rice, or a crisp salad for a satisfying meal.

Tips & Variations

• Adjust the cayenne pepper according to your heat preference, or substitute with smoked chili powder for a different smoky flavor.
• For a milder version, remove the seeds from the red chili peppers before chopping.
• Add fresh herbs like cilantro or parsley just before serving for a fresh touch.
• Use chicken breasts if preferred, but reduce cooking time and watch carefully to keep them juicy.

Storage

Store leftover peri peri chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave on medium power to avoid drying out the meat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the marinade ahead of time?

Yes, the marinade can be prepared a day in advance and stored in the refrigerator. This can enhance the flavors even more when marinating the chicken.

What is the best way to tell when the chicken is cooked?

Using a meat thermometer is the most reliable method. The internal temperature should reach 165°F (74°C). The skin should also be crispy, and juices should run clear when pierced.

Peri Peri Chicken with Spicy Portuguese-African Marinade Recipe

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★★★★★

4.6 from 71 reviews

• Author: Naomi
• Total Time: 4 hours 50 minutes (including marinating time)
• Yield: 4 servings 1x

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Description

A flavorful Peri Peri Chicken recipe featuring a spicy Portuguese-African marinade made from smoked paprika, cayenne, garlic, and roasted red peppers. This dish uses bone-in chicken thighs and drumsticks marinated overnight for maximum flavor, then grilled or baked to crispy, juicy perfection, ideal for a vibrant and satisfying meal.

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Ingredients

Scale 1x2x3x

Chicken

• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on drumsticks (about 2.5 lbs total)

Marinade

• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons white vinegar
• 4 garlic cloves, minced
• 2 tablespoons smoked paprika
• 1 tablespoon cayenne pepper (or to taste)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon brown sugar
• 2 red chili peppers (bird’s eye or fresno), chopped
• 1 roasted red bell pepper (jarred or homemade), chopped

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Instructions

1. Prepare the Marinade: Combine the olive oil, lemon juice, white vinegar, minced garlic, smoked paprika, cayenne pepper, dried oregano, salt, black pepper, brown sugar, chopped red chilies, and roasted red bell pepper in a blender or food processor. Blend until smooth to create a vibrant peri peri marinade.
2. Marinate the Chicken: Place the chicken thighs and drumsticks into a large zip-top bag or bowl. Pour about three-quarters of the peri peri marinade over the chicken, reserving the rest for basting. Toss well to coat all pieces evenly. Cover and refrigerate for at least 4 hours, preferably overnight, allowing the flavors to deeply infuse.
3. Preheat and Cook: Preheat your grill or oven to 400°F (200°C). For grilling, cook the chicken over medium heat for 25–30 minutes, turning occasionally. During the last 10 minutes, baste the chicken with the reserved marinade to intensify flavor and maintain moisture. For baking, arrange chicken on a lined baking sheet and roast in the oven for 35–40 minutes, basting halfway through. Cook until skin is crispy and internal temperature reaches 165°F (74°C).
4. Rest and Serve: Remove the cooked chicken from heat and let it rest for 5 minutes to allow juices to redistribute, ensuring tender, juicy meat. Serve warm with fries, rice, or a crisp salad for a complete and satisfying meal.

Notes

• For extra heat, add more cayenne pepper or fresh chilies according to your spice preference.
• Marinating overnight enhances the flavor but a minimum of 4 hours will still yield tasty results.
• Using bone-in, skin-on chicken ensures juicy meat and crispy skin after cooking.
• Reserve marinade for basting only; discard any marinade that has been in contact with raw chicken to avoid cross-contamination.
• Check internal temperature with a meat thermometer to ensure food safety.

• Prep Time: 10 minutes
• Cook Time: 30-40 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Portuguese-African

Keywords: Peri Peri Chicken, Spicy Chicken, Portuguese Chicken, African Marinade, Grilled Chicken, Spicy Marinade