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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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).
- 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
