Description
This homemade Peri-Peri Chicken features a fiery, tangy, and smoky marinade. Perfect on the grill, oven, or air fryer for juicy, flavorful results every time.
Ingredients
- 2 lbs bone-in, skin-on chicken thighs (about 8 thighs)
- 4–6 African Bird’s Eye chilies or red Thai chilies, de-stemmed
- 1 red bell pepper, quartered
- ½ medium yellow onion, quartered
- 6 cloves garlic, peeled
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ¼ cup fresh lemon juice
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
Instructions
- Preheat oven to 400°F (200°C). Toss chilies, bell pepper, onion, and garlic with a drizzle of olive oil. Roast 15–20 minutes until softened and slightly charred.
- Transfer roasted vegetables to a blender. Add remaining olive oil, red wine vinegar, lemon juice, smoked paprika, oregano, and salt. Blend until smooth.
- Place chicken thighs in a large bowl or resealable bag. Pour over 2/3 of the peri-peri sauce, coating thoroughly. Reserve 1/3 for basting and serving. Refrigerate at least 4 hours or overnight.
- Grill Method: Preheat grill to medium-high. Grill chicken 6–8 minutes per side, basting with reserved sauce, until internal temp reaches 165°F (74°C).
- Oven Method: Preheat oven to 425°F (220°C). Bake chicken 25–35 minutes until cooked through. Broil 2–3 minutes for crispier skin.
- Rest chicken 5–10 minutes before serving. Serve with extra peri-peri sauce.
Notes
- For milder sauce, remove chili seeds before roasting; for extra heat, add more chilies.
- Leftover chicken can be stored in the fridge up to 4 days.
- The peri-peri sauce can be made up to a week in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Grilling / Baking / Air Frying
- Cuisine: Portuguese, South African