Peri Peri Chicken Ultimate (Printable)

Spicy peri peri-marinated chicken, roasted or grilled to a crisp, finished with citrus and fresh herbs.

# What You’ll 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 balance)

→ Garnish

14 - Fresh cilantro or parsley, chopped
15 - Lemon wedges

# Directions:

01 - In a blender or food processor, combine the chili peppers, garlic cloves, red onion, lemon juice, apple cider vinegar, olive oil, smoked paprika, dried oregano, sea salt, black pepper, and brown sugar. Blend until a smooth, vibrant paste forms.
02 - Place the chicken thighs and drumsticks in a large bowl or resealable plastic bag. Pour the marinade over the chicken, massaging it into every piece to ensure thorough, even coating. Cover tightly and refrigerate for at least 2 hours, or preferably overnight for maximum flavor penetration.
03 - Preheat the oven to 400°F or prepare a 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 amount of marinade for basting. Arrange the chicken pieces on a foil-lined baking tray or place directly onto the preheated grill grate.
05 - Cook the chicken for 35 to 40 minutes, turning and basting once or twice with the reserved marinade, until the internal temperature reaches 165°F and the skin is deeply golden, crispy, and lightly charred in spots.
06 - Transfer the chicken to a platter and allow it to rest for 5 minutes so the juices redistribute. Garnish generously with chopped fresh cilantro or parsley and serve alongside lemon wedges.

# Expert Suggestions:

01 -
  • The marinade doubles as a dipping sauce if you make extra, which is basically getting two recipes for the price of one.
  • That crispy, slightly charred skin with juicy meat underneath will ruin takeout chicken for you forever.
02 -
  • If you double the marinade and want to serve the extra as a sauce, you must bring it to a full rolling boil first since it touched raw chicken.
  • Thai red chilies make a perfectly fine stand in for Birds Eye peppers if your grocery store plays hard to get.
03 -
  • Overnight marination is not optional in my kitchen anymore because the difference between two hours and twelve hours is the difference between good and unforgettable.
  • Pat the chicken skin slightly dry before it hits the grill or oven and you will be rewarded with a crackling crust that no amount of sauce can replicate.

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