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.
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.
