Peri Peri Chicken Ultimate (Printable Version)
Spicy peri peri-marinated chicken, roasted or grilled to crisp skin and finished with lemon and fresh herbs.
# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks
→ Peri Peri Marinade
03 - 4 fresh red chili peppers (Bird's Eye or Peri Peri), chopped
04 - 4 garlic cloves, peeled
05 - 1 small red onion, chopped
06 - 1/4 cup fresh lemon juice
07 - 1/4 cup apple cider vinegar
08 - 1/4 cup olive oil
09 - 2 teaspoons smoked paprika
10 - 1 teaspoon dried oregano
11 - 1 teaspoon coarse sea salt
12 - 1/2 teaspoon black pepper
13 - 1 teaspoon brown sugar (optional, for flavor balance)
→ Garnish
14 - Fresh cilantro or parsley, chopped
15 - Lemon wedges
# Directions:
01 - In a blender or food processor, combine the fresh red chili peppers, garlic cloves, chopped red onion, lemon juice, apple cider vinegar, olive oil, smoked paprika, dried oregano, coarse sea salt, black pepper, and brown sugar. Blend until a smooth, vibrant paste forms.
02 - Place the chicken thighs and drumsticks in a large mixing bowl or a resealable plastic bag. Pour the marinade over the chicken pieces, ensuring each piece is thoroughly and evenly coated. Seal tightly and refrigerate for a minimum of 2 hours; overnight marinating yields the best flavor penetration.
03 - Preheat the oven to 400°F or prepare an outdoor grill for medium-high heat, ensuring the grates are clean and lightly oiled.
04 - Remove the chicken from the marinade, allowing any excess to drip off. Reserve a small portion of the marinade for basting during cooking. Arrange the chicken pieces on a foil-lined baking sheet or directly onto the preheated grill grates.
05 - Cook the chicken for 35 to 40 minutes, turning and basting once or twice with the reserved marinade. The chicken is done when the internal temperature reaches 165°F, the juices run clear, and the skin is crispy with a slight char.
06 - Transfer the cooked chicken to a platter and allow it to rest for 5 minutes so the juices redistribute. Garnish generously with freshly chopped cilantro or parsley and serve alongside lemon wedges.
# Expert Tips:
01 -
- The marinade doubles as a basting sauce and a dipping sauce once boiled, so nothing goes to waste and every bite is layered with flavor.
- Bone in, skin on pieces stay incredibly juicy even if you accidentally leave them a few minutes too long, which I have done more times than I care to admit.
02 -
- If you want to use leftover marinade as a dipping sauce, you must bring it to a full rolling boil for at least five minutes to make it safe since it touched raw chicken.
- Thai red chilies are a perfectly fine stand in for Birds Eye peppers if that is what your store carries, and the heat level will be nearly identical.
03 -
- Take five extra seconds to loosen the skin slightly and spoon marinade directly underneath it, because that is where the flavor gets trapped and the skin crisps unevenly if you skip this step.
- A chilled Sauvignon Blanc or a cold lager style beer sitting next to your plate is not just a pairing suggestion, it is practically a requirement for putting out the fire between bites.