Description
This Peri Peri Chicken recipe features tender and flavorful bone-in chicken pieces marinated in a vibrant blend of spices, garlic, and peri-peri sauce, then grilled and oven-roasted to crispy perfection. Served with a zesty homemade peri-peri dipping sauce, this dish offers a perfect balance of heat, smokiness, and tang, ideal for a delicious and satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 4 bone-in, skin-on chicken thighs or chicken breasts (or a whole chicken, cut into parts)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili flakes (adjust based on spice preference)
- 1 tablespoon peri-peri sauce (or substitute with hot sauce)
- 1 small red bell pepper, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Peri Peri Sauce
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon peri-peri sauce or hot sauce
- 1 teaspoon smoked paprika
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Prepare the Marinade: In a blender or food processor, combine olive oil, garlic, red wine vinegar, lemon juice, smoked paprika, ground cumin, ground coriander, chili flakes, peri-peri sauce, chopped red bell pepper, salt, and black pepper. Blend the mixture until it becomes a smooth marinade.
- Marinate the Chicken: Thoroughly coat the chicken pieces with the prepared marinade. Cover the coated chicken and refrigerate it for at least 1 to 2 hours, ideally overnight, to allow the flavors to fully develop.
- Grill the Chicken: Preheat a grill and cook the chicken for 6 to 8 minutes on each side. Ensure the internal temperature reaches 165°F (74°C) and the skin turns crispy and golden brown.
- Roast the Chicken: Transfer the grilled chicken to a baking sheet and roast it in a preheated oven at 375°F (190°C) for 35 to 40 minutes. Flip the chicken halfway through roasting for even cooking and a beautiful golden color.
- Make the Peri Peri Sauce (Optional): While the chicken roasts, combine olive oil, red wine vinegar, peri-peri sauce, smoked paprika, and honey in a small saucepan. Cook over medium heat for 3 to 4 minutes, stirring occasionally until heated through. Season with salt and pepper to taste.
- Serve: Once the chicken is fully cooked and golden, serve it hot with the optional peri-peri sauce on the side. Garnish with fresh parsley or cilantro for a vibrant and flavorful presentation.
Notes
- Marinating overnight enhances the depth of flavor but marinating for at least 1 hour works well too.
- Adjust chili flakes and peri-peri sauce quantity based on your heat preference.
- Use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F (74°C).
- You can substitute chicken thighs with breasts if you prefer leaner meat, but thighs remain juicier.
- The optional peri-peri sauce can be omitted if you prefer a milder dish or can be used as a spicy dip.
- Fresh herbs like parsley or cilantro add a fresh aroma and color contrast when serving.
