Peri Peri Chicken (Print View)

Smoky, citrus-forward peri peri chicken: chili, smoked paprika and lemon on grilled, skin-on thighs.

# What You Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (approximately 2.2 pounds)

→ Peri Peri Marinade

02 - 4 red chili peppers, chopped
03 - 4 garlic cloves, minced
04 - 2 tablespoons smoked paprika
05 - 1 tablespoon sweet paprika
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried thyme
08 - 1/4 cup olive oil
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 tablespoon red wine vinegar
11 - 1 teaspoon salt
12 - 1/2 teaspoon ground black pepper

→ Garnish

13 - Lemon wedges
14 - Fresh cilantro or parsley, chopped

# How-To Steps:

01 - Combine chilies, garlic, smoked paprika, sweet paprika, oregano, thyme, olive oil, lemon juice, red wine vinegar, salt, and black pepper in a food processor or blender. Blend until a smooth paste forms.
02 - Place chicken thighs in a large bowl or resealable bag. Pour the marinade over the chicken and rub thoroughly to coat all surfaces. Cover or seal and refrigerate for at least 2 hours, ideally overnight for enhanced flavor development.
03 - Preheat a grill or oven to 400°F (200°C) to ensure it reaches the required temperature before cooking.
04 - Take the chicken thighs from the marinade, allowing any surplus liquid to drip off. Reserve the remaining marinade for basting during cooking.
05 - Arrange the chicken thighs skin-side down on a preheated grill over medium-high heat. Grill for 6 to 7 minutes per side, turning once, and periodically brush with reserved marinade. Alternatively, roast the chicken thighs in the oven for 30 to 35 minutes, basting occasionally until juices run clear and the internal temperature reaches 165°F (75°C).
06 - Remove chicken from heat and allow to rest for 5 minutes. Garnish with lemon wedges and freshly chopped cilantro or parsley before serving.

# Expert Hints:

01 -
  • The marinade sneaks complex flavors into every bite so it tastes like you spent hours on it.
  • No fancy tricks: just bold spice and a grill, meaning even a weekday can feel epic.
02 -
  • Once, I forgot to pat my chicken dry before marinating, and the skin never crisped properly—never again.
  • Testing a smaller batch of marinade first helped me land on just the right amount of chili without going overboard.
03 -
  • Let the marinade come close to room temperature before adding the chicken, so the fat in the oil isn’t too stiff to coat evenly.
  • If your grill grates tend to stick, oil them well or lay down a foil sheet during the first minutes to keep that gorgeous skin intact.

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