Description
This Peri Peri Chicken recipe features tender, juicy chicken marinated in a vibrant blend of spices, garlic, red wine vinegar, lemon juice, and peri peri sauce, then grilled or oven-roasted to perfection. The dish is accompanied by a homemade peri peri dipping sauce, offering a perfect balance of smoky, spicy, and tangy flavors, making it a delightful meal for any occasion.
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 (for extra flavor and sweetness)
- ½ teaspoon salt
- ½ teaspoon black pepper
Peri Peri Sauce (Optional)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon peri-peri sauce or hot sauce
- 1 teaspoon smoked paprika
- 1 teaspoon honey (for balance)
- 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 until smooth to create a flavorful marinade.
- Marinate the Chicken: Thoroughly coat the chicken pieces with the prepared marinade, ensuring each piece is evenly covered. Cover and refrigerate the chicken for at least 1 to 2 hours, or ideally overnight, to allow the flavors to fully develop.
- Grill the Chicken: Preheat the grill to medium-high heat. Grill the marinated chicken for 6 to 8 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
- Roast the Chicken: Alternatively, preheat the oven to 400°F (200°C). Place the marinated chicken on a baking sheet and roast for 35 to 40 minutes, flipping halfway through cooking, until the chicken is golden and fully cooked through.
- Make the Peri Peri Sauce (Optional): While the chicken cooks, combine olive oil, red wine vinegar, peri peri sauce, smoked paprika, honey, salt, and pepper in a small saucepan. Cook over medium heat for 3 to 4 minutes, stirring occasionally, until heated through and flavors meld. Adjust seasoning to taste.
- Serve: Once the chicken is cooked, serve it hot with the peri peri sauce on the side for dipping. Garnish with fresh herbs such as parsley or cilantro for an added burst of color and freshness.
Notes
- For best flavor, marinate the chicken overnight.
- You can use either chicken thighs or breasts depending on preference.
- Adjust chili flakes and peri peri sauce amounts based on desired spice level.
- The peri peri sauce is optional but adds an extra kick if desired.
- Ensure the internal temperature of chicken reaches 165°F (74°C) for safe consumption.
- To enhance smoky flavor, grilling is preferred if available.
