Description
This Grilled Peri Peri Chicken is spicy, smoky, and packed with bold flavor. It’s marinated in a zesty Peri Peri sauce, then grilled to juicy perfection. Whether you use leg quarters or chicken breasts, this dish is a surefire way to bring a little heat and excitement to your dinner table.
Ingredients
Units
Scale
Chicken:
- 4 chicken leg quarters (or chicken breasts)
Marinade:
- 1/2 cup Peri Peri sauce (store-bought or homemade)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Garnish:
- Fresh cilantro or parsley, for garnish (optional)
- Lemon wedges, for serving (optional)
Instructions
- Prepare the Marinade: In a bowl, mix the Peri Peri sauce, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Marinate the Chicken: Add chicken to a zip-top bag or shallow dish. Pour in the marinade and coat the chicken well. Seal and refrigerate for at least 30 minutes, or overnight for stronger flavor.
- Preheat the Grill: Heat your grill to medium-high, about 400°F (200°C).
- Grill the Chicken: Remove chicken from the marinade and let the excess drip off. Place chicken skin-side down on the grill. Cook for 10–12 minutes.
- Flip and Finish Cooking: Flip the chicken and cook another 10–12 minutes, or until internal temperature reaches 165°F (75°C).
- Rest the Chicken: Remove from the grill and let rest for 5 minutes.
- Garnish and Serve: Sprinkle with fresh herbs if desired, and serve with lemon wedges for an extra burst of flavor.
Notes
- For spicier chicken, choose a hotter Peri Peri sauce or add a pinch of cayenne pepper to the marinade.
- Chicken thighs or drumsticks also work well for this recipe.
- Leftovers make great wraps, salads, or rice bowls.
Nutrition
- Serving Size: 1 chicken leg quarter
- Calories: 420
- Sugar: 1g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 140mg
