Fast & Flavorful Peri Peri Chicken Recipe!

There’s something electrifying about cooking Peri Peri Chicken from scratch—the kind of buzz that only comes when you know you’re about to serve a flavor-packed dish that hits every craving at once.

With its roots in Portuguese-African cuisine, this recipe has found global fame for good reason: it brings heat, depth, and character to the table, all without requiring a mile-long ingredient list or hours in the kitchen.

The vibrant marinade—blending fresh chilies, garlic, smoked paprika, and citrus—is the heart of this recipe. Letting the chicken soak in that fiery, tangy mix transforms ordinary leg quarters into juicy, smoky perfection. If you’re aiming for high-flavor, low-carb meals that support your weight management goals, this dish checks every box.

For a fresh, crunchy contrast, I often pair it with Jicama Slaw and a chilled White Christmas Mojito on the side. It’s hard to believe something this bold could also be this healthy—but it is. And that’s what makes it a repeat favorite in my kitchen.

This spicy classic is trending not just for its taste, but because chili-based dishes like this can actually boost your metabolism—a small, flavorful win for anyone focused on weight goals.

Give it a try, and share your own take—whether you grilled, baked, or pan-seared it to perfection.

What Makes This Recipe a Keeper?

• It started with a backyard grill night: I tried it once for a casual gathering, and it’s been a weekend favorite ever since—the bold flavor always gets compliments.
• It fits my busy lifestyle: When I need something quick, delicious, and satisfying without that heavy post-meal slump, this chicken hits the spot.
• I’ve customized it endlessly: From swapping in Thai bird chilies for extra heat to using skinless breasts when that’s what I have—this recipe is super forgiving and always turns out great.
• The flavor balance is next level: That zingy combo of lemon juice and sherry vinegar with smoky paprika creates a flavor that sticks with you in the best way.
• It keeps my low-carb goals in check: I never feel like I’m missing out—this dish is full of flavor and naturally fits into a clean, satisfying eating plan.

Peri Peri Chicken Recipe

Juicy, spicy, and irresistibly smoky—this Peri Peri Chicken is packed with bold flavor. Marinated in fresh chilies, garlic, and citrus, it’s a fiery favorite perfect for low-carb, high-flavor meals.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Marinating Time 2 hours hrs

Total Time 2 hours hrs 50 minutes mins

Course Main Course

Cuisine American, Portuguese-African Fusion

Servings 4

Calories 501 kcal

Equipment

• Blender or food processor
• Mixing bowl
• Measuring spoons
• Grill or oven
• Tongs
• Basting brush (optional)

Ingredients

  

• 6 cloves garlic
• 4 red Fresno chili peppers seeded
• 1 habanero pepper seeded
• 1/2 cup diced red bell pepper or other sweet pepper
• 1 tablespoon smoked paprika
• 1 tablespoon fresh thyme leaves
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cayenne pepper
• 1 teaspoon white sugar
• 1/2 teaspoon onion powder
• 1/2 cup mild olive oil or vegetable oil
• 1/3 cup sherry vinegar
• 2 lemons juiced
• 4 chicken leg/thigh quarters
• kosher salt to taste to season chicken

Instructions

 

• Blend garlic, chilies, bell pepper, spices, lemon juice, vinegar, and oil until smooth.
  
• Taste and adjust seasoning—spicy and tangy is the goal.
  
• Place chicken in a bowl, season lightly with salt, and pour the marinade over.
  
• Cover and marinate in the fridge for at least 2 hours (overnight is best).
• Preheat grill or oven to 400°F (200°C).
  
• Grill chicken for 25–30 minutes, turning halfway through and basting with leftover marinade if desired.
  
• Cook until the chicken is golden, slightly charred, and juices run clear.
• Let it rest for 5 minutes before serving.
  

Nutrition Info:

Smart Variations For Peri Peri Chicken!

• Roast with Veggies in One Pan: Instead of grilling, roast the chicken over a bed of chopped zucchini, bell peppers, and sweet potatoes. The veggies soak up the marinade drippings—so flavorful it feels like cheating.
• Swap in Duck or Turkey Thighs: For a deeper, richer twist, try the same marinade on duck legs or turkey thighs. They pair beautifully with the bold heat and tang of peri peri.
• Fermented Chili Boost: If you’ve got fermented chili paste (like sambal or even gochujang), mix a teaspoon into the marinade. It brings a whole new level of umami and complexity.
• Coconut Cream Finish: After grilling, brush on a glaze made from reduced coconut cream and a splash of lime. It balances the spice with subtle sweetness and creaminess.
• Charcoal-Smoked Touch: If using a gas grill or oven, toss a small piece of charcoal in a foil cup with a bit of oil, set it next to the chicken, and cover briefly—instant smoky magic.
• Frozen Marinade Cubes: Freeze the peri peri marinade in silicone cubes and pop one into hot skillet dishes, soups, or leftover roast chicken to revive that fire-kissed flavor anytime.

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Chicken and Dumplings Recipe: Classic and Delicious! Baked Parmesan Crusted Chicken Recipe: Crispy and Flavorful! Best Creamy Chicken Alfredo with a Simple Twist! Melt-in-Your-Mouth Best Crockpot Chicken Recipe!