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Peri Peri Chicken
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
555 minutes
Spicy peri peri chicken marinated in a flavorful blend of fresh and dried chiles for a beautiful color and delicious taste.
Ingredients:
  • 4 red Fresno chili peppers, seeded
  • 1 habanero pepper, seeded
  • 1/2 cup diced red bell pepper, or other sweet pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cayenne pepper
  • 1/2 teaspoon onion powder
  • 6 cloves garlic
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon freshly ground black pepper
  • 2 lemons, juiced
  • 1/3 cup sherry vinegar
  • 1/2 cup mild olive oil, or vegetable oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon white sugar
  • 4 chicken leg/thigh quarters
  • salt to taste to season chicken
Instructions:
  • In a blender, mix garlic, Fresno chili peppers, habanero pepper, bell pepper, smoked paprika, thyme, salt, black pepper, cayenne, sugar, and onion powder. Add olive oil, sherry vinegar, and lemon juice. Blend until smooth.
  • Transfer 3/4 of the marinade into a resealable plastic bag placed in a bowl, saving the remaining amount for serving on the side.
  • Create shallow cuts in the skin side of the chicken quarters. Season both sides of the chicken with kosher salt, then place it in a bag. Seal the bag and evenly coat all pieces with the marinade by tossing and massaging. Refrigerate for 8 to 24 hours to marinate.
  • Prepare the charcoal grill outdoors and oil the grate lightly before cooking.
  • Place the marinated chicken skin-side down on the hot grill using indirect heat. Cover the grill to regulate the heat. Grill for about 5 minutes, then flip and grill for another 10 to 12 minutes, rotating and brushing with marinade as needed, until cooked through, which may take up to 1 hour depending on grill size and temperature.
  • Drizzle with the delicious reserved sauce before serving.

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