Peri Peri Chicken Incredible (Print View)

Zesty peri peri chicken marinated in chilies, garlic and smoked paprika, grilled to a crispy, charred finish.

# What You Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks

→ Peri Peri Marinade

03 - 4 fresh red chili peppers (Bird's Eye or Peri Peri), chopped
04 - 4 garlic cloves, peeled
05 - 1 small red onion, chopped
06 - 1/4 cup fresh lemon juice
07 - 1/4 cup apple cider vinegar
08 - 1/4 cup olive oil
09 - 2 teaspoons smoked paprika
10 - 1 teaspoon dried oregano
11 - 1 teaspoon coarse sea salt
12 - 1/2 teaspoon black pepper
13 - 1 teaspoon brown sugar (optional, for balance)

→ Garnish

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

# How-To Steps:

01 - In a blender or food processor, combine the chili peppers, garlic cloves, red onion, lemon juice, apple cider vinegar, olive oil, smoked paprika, dried oregano, sea salt, black pepper, and brown sugar. Blend until a smooth, vibrant paste forms.
02 - Place the chicken thighs and drumsticks in a large bowl or resealable plastic bag. Pour the marinade over the chicken, turning each piece to ensure thorough, even coating. Cover tightly and refrigerate for at least 2 hours, or preferably overnight for maximum flavor penetration.
03 - Preheat the oven to 400°F or prepare a grill for medium-high heat, ensuring the grate is clean and lightly oiled to prevent sticking.
04 - Remove the chicken from the marinade, allowing any excess to drip off. Reserve a small amount of marinade for basting during cooking. Arrange the chicken pieces on a foil-lined baking tray or directly onto the preheated grill grate.
05 - Cook the chicken for 35 to 40 minutes, turning and basting once or twice with the reserved marinade. The chicken is done when the internal temperature reaches 165°F, the skin is crispy, and the edges are lightly charred.
06 - Transfer the chicken to a platter and let it rest for 5 minutes to allow the juices to redistribute. Garnish generously with chopped fresh cilantro or parsley and serve alongside lemon wedges.

# Expert Hints:

01 -
  • The marinade pulls double duty as both a soak and a basting sauce, so every layer of flavor builds on the last.
  • It hits every note: smoky, citrusy, sweet at the edges, and deeply spicy without numbing your palate.
  • Bone in skin on pieces stay incredibly juicy even if you accidentally overcook them by a few minutes, which I have done more times than I care to admit.
02 -
  • If you want to use extra marinade as a dipping sauce you must bring it to a full rolling boil first since it has been in contact with raw chicken.
  • Thai red chilies are a perfectly fine stand in for Birds Eye peppers if that is what your store carries.
  • Resting the chicken is not optional because cutting into it immediately will leave you with dry meat and a wet plate.
03 -
  • Doubling the marinade and setting half aside before it touches the raw chicken gives you a ready made sauce with zero food safety worries.
  • Letting the chicken come to room temperature for 20 minutes before cooking ensures more even browning and avoids the cold center problem.

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