Peri-Peri Chicken

By Youcipe

7 months, 4 weeks ago

Description

Spicy, vibrant, and packed with bold African flavors, this Peri-Peri Chicken is a showstopper! Marinated in a fiery, tangy sauce made with fresh and dried chiles, garlic, and citrus, these juicy chicken quarters are grilled to perfection with a gorgeous, caramelized color. Perfect for a sizzling braai or a flavorful family dinner! 😋🌶️

Ingredients

For the Peri-Peri Marinade:

✅ 6 cloves garlic 🧄

✅ 4 red Fresno chili peppers, seeded 🌶️

✅ 1 habanero pepper, seeded 🌶️

✅ ½ cup diced red bell pepper (or other sweet pepper) 🫑

✅ 1 tablespoon smoked paprika 🌶️

✅ 1 tablespoon fresh thyme leaves 🌿

✅ 1½ teaspoons kosher salt 🧂

✅ 1 teaspoon freshly ground black pepper 🧂

✅ 1 teaspoon ground cayenne pepper 🌶️

✅ 1 teaspoon white sugar 🍬

✅ ½ teaspoon onion powder 🧅

✅ ½ cup mild olive oil (or vegetable oil) 🫒

✅ ⅓ cup sherry vinegar 🍎

✅ Juice of 2 lemons 🍋



For the Chicken:

✅ 4 chicken leg/thigh quarters 🍗

✅ Kosher salt, to taste (for seasoning chicken) 🧂

Equipment

✅ Blender

✅ Resealable plastic bag

✅ Outdoor charcoal grill (or gas grill)

✅ Tongs

✅ Basting brush

Quick Steps

1️⃣ Make the Marinade:
In a blender, combine 6 garlic cloves, 4 seeded Fresno chilis, 1 seeded habanero, ½ cup diced red bell pepper, 1 tbsp smoked paprika, 1 tbsp thyme, 1½ tsp kosher salt, 1 tsp black pepper, 1 tsp cayenne, 1 tsp sugar, ½ tsp onion powder, ½ cup olive oil, ⅓ cup sherry vinegar, and juice of 2 lemons. Blend until smooth.

2️⃣ Marinate the Chicken:
Reserve ¼ of the marinade for serving. Make 3–4 shallow cuts in the skin of 4 chicken leg/thigh quarters. Season with kosher salt. Place chicken in a resealable bag with ¾ of the marinade, seal, and massage to coat evenly. Marinate in the fridge for 8–24 hours.

3️⃣ Preheat Grill:
Preheat a charcoal grill to medium heat and lightly oil the grate.

4️⃣ Grill the Chicken:
Remove chicken from marinade and place skin-side down on the grill using indirect heat. Cover and cook for 5 minutes. Turn chicken, cover, and grill for 10–12 minutes. Continue turning and basting with reserved marinade, cooking for up to 1 hour until fully cooked (internal temp 165°F/74°C).

5️⃣ Serve:
Serve hot with the reserved peri-peri sauce on the side. Enjoy the fiery, flavorful kick! 😍

Tips

👉 Storage: Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat on the grill or in the oven at 180°C/350°F.

👉 Serving: Pair with pap, chakalaka, or a fresh salad to balance the heat.

👉 Substitutions: Use chicken breasts or drumsticks instead of leg quarters. Swap sherry vinegar for apple cider vinegar for a similar tang.

👉 Spice Tip: Adjust heat by reducing habanero or cayenne for a milder flavor, or add an extra chili for more fire.