Peri Peri Chicken Thighs Grilled to Juicy Perfection Recipe
This peri peri chicken recipe features juicy, bone-in chicken thighs marinated in a sweet and tangy peri peri spice blend. The chicken is grilled to perfection until lightly blackened, locking in bold, vibrant flavors. A quick and easy dish that's perfect for a flavorful weeknight dinner or a weekend cookout.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Portuguese
Ingredients
Chicken
- 6 bone-in chicken thighs
Marinade
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- 3 cloves garlic, minced
- 1 small red chili, finely chopped
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
Instructions
- Prepare the marinade: In a food processor, combine olive oil, lemon juice, garlic, red chili, brown sugar, dried oregano, sweet paprika, cayenne pepper, and salt. Blend until the mixture is smooth and well combined.
- Marinate the chicken: Place the chicken thighs in a bowl and pour the peri peri marinade over them. Make sure each piece is thoroughly coated. Cover and refrigerate for at least 10 minutes to allow the flavors to infuse, or marinate overnight for a deeper taste.
- Preheat the grill: Grease a grill pan or preheat a charcoal grill to medium heat, ensuring it’s hot before cooking.
- Grill the chicken: Place the marinated chicken thighs on the grill and cook for approximately 12 minutes, turning regularly to achieve even cooking and a lightly charred exterior. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
- Serve and enjoy: Once cooked, remove the chicken from the grill and let it rest briefly before serving. Enjoy with your favorite sides or a fresh salad.
Notes
- Oven option: Place the marinated chicken in a baking dish and bake at 375°F (190°C) for 15-20 minutes or until the internal temperature reaches 165°F (74°C).
- To store: Leftover chicken should be stored in an airtight container in the refrigerator for 4-5 days.
- To freeze: Allow the chicken to cool completely, then freeze in shallow, airtight containers for up to three months.
- To reheat: Reheat in the microwave in 30-second intervals or warm in a preheated oven until heated through.
