Peri Peri Chicken

My peri peri chicken recipe features chicken thighs marinated in a sweet and tangy spice blend (peri peri sauce!). It’s grilled until lightly blackened yet oh-so juicy. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine portuguese

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 374kcal

Author Arman Liew

Ingredients

6 bone-in chicken thighs
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

In a food processor, add the olive oil, lemon juice, garlic, red chili, brown sugar, dried oregano, sweet paprika, cayenne pepper, and satl, and blend until smooth.
Add the chicken to a bowl and cover with the marinade. Refrigerate for at least 10 minutes or overnight.
Grease a grill pan or preheat a charcoal grill to medium. Once hot, add the chicken and cook for 12 minutes, turning regularly, until it reaches an internal temperature of 165F.

Video

Notes

Oven option: Place the marinated chicken in a baking dish and bake at 375F for 15-20 minutes or until it reaches an internal temperature of 165F.

TO STORE: Leftover chicken should be stored in an airtight container in the fridge for 4-5 days.

TO FREEZE: Let the chicken cool completely, then freeze in shallow containers for up to three months.

TO REHEAT: Microwave in 30-second intervals or in a preheated oven until warm.

Nutrition