Description
Make authentic, flame-grilled style Peri Peri Chicken at home using this detailed recipe for the signature marinade and sauce.
Ingredients
Scale
- 2 lbs chicken pieces (thighs or drumsticks)
- 1/2 cup fresh lemon juice
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (adjust for heat)
- 1/2 teaspoon ground cumin
- 4 cloves garlic, minced
- 2 small red onions, roughly chopped
- 4 fresh red chilies (like Bird’s Eye or Serrano), stemmed
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh parsley leaves
- 1/4 cup water
Instructions
- Prepare the marinade: In a blender, combine the lemon juice, olive oil, red wine vinegar, smoked paprika, oregano, salt, pepper, cayenne pepper, cumin, and minced garlic. Blend until smooth.
- Place the chicken pieces in a large bowl or resealable bag. Pour half of the prepared marinade over the chicken, ensuring all pieces are coated. Reserve the remaining half for basting and the sauce.
- Marinate the chicken in the refrigerator for at least 4 hours, or preferably overnight for maximum flavor penetration.
- Prepare the Peri Peri Sauce: Place the chopped red onions, fresh chilies, cilantro, parsley, and the reserved half of the marinade into a small saucepan. Add 1/4 cup of water.
- Bring the mixture to a simmer over medium heat. Cook for 10 minutes, stirring occasionally, until the onions soften slightly.
- Carefully transfer the sauce mixture to a blender. Blend until completely smooth. Taste and add more salt or cayenne if needed. This is your basting sauce.
- Preheat your grill or grill pan to medium-high heat. Lightly oil the grates.
- Remove the chicken from the marinade, shaking off excess liquid. Discard the used marinade.
- Grill the chicken for 6 to 8 minutes per side, depending on the size of the pieces, until the internal temperature reaches 165°F (74°C).
- During the last 5 minutes of cooking, brush the chicken generously with the prepared Peri Peri Sauce every minute to build a flavorful crust.
- Remove the chicken from the grill and let it rest for 5 minutes before serving with extra sauce on the side.
Notes
- For a Lemon & Herb flavor, omit the fresh chilies and cayenne pepper from the sauce and marinade, and add the zest of one lemon.
- If you cannot find Bird’s Eye chilies, use a combination of jalapeños (for bulk) and a small amount of habanero (for heat) to substitute.
- Serve this chicken with thick-cut fries, corn on the cob, and a simple coleslaw for a complete meal experience.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Main Course
- Method: Grilling
- Cuisine: Portuguese/African Fusion
Nutrition
- Serving Size: 1 piece chicken
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 40
- Cholesterol: 110