Ingredients
For the Peri Peri Chicken, you’ll need:
- 4 chicken thighs, bone-in and skin-on
- 4 chicken drumsticks, bone-in and skin-on
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 2-3 red chilies, chopped (adjust according to your spice preference)
- 1 red bell pepper, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 cup white vinegar
- Juice of 1 lemon
- Salt and pepper to taste
Recipe Directions
- In a blender or food processor, combine the olive oil, garlic, onion, red chilies, red bell pepper, smoked paprika, oregano, cumin, vinegar, lemon juice, salt, and pepper. Blend until smooth.
- Place the chicken thighs and drumsticks in a large mixing bowl and pour the peri peri sauce over them. Use your hands to ensure the chicken is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- Preheat your grill, oven, or stovetop to medium-high heat. If using a grill, oil the grates to prevent sticking.
- Remove the chicken from the marinade and shake off any excess. Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear. If using an oven, preheat to 400°F (200°C) and bake for 25-30 minutes, or until done. If using a stovetop, heat a large skillet over medium-high heat and cook the chicken for about 6-8 minutes per side, or until cooked through.
- Remove the chicken from the heat and let it rest for a few minutes before serving. Serve the Peri Peri Chicken hot with your favorite sides.
