Grilled Peri Peri Chicken

A mildly spicy, luscious chicken dish bursting with complex flavors from peri-peri sauce, Creole seasoning, lemon, and herbs. Grilled or baked to perfection until tender and juicy, it delivers an easy yet elegant chicken entree.

Course Main

Cuisine African

Diet Gluten Free

Prep Time 2 15

Cook Time 25

Total Time 2 40

Servings

Calories 393kcal

Author Imma

Ingredients

2½-3 pounds (1.2-1.5kg) chicken, cut into 8 pieces or 8 chicken legs
1 lemon or lime
salt to taste
½ teaspoon (2.5g) coarsely ground white pepper

Peri Peri Marinade

½ onion, sliced
6 cloves garlic, chopped
6 leaves basil
2 tablespoons (10g) oregano
½ red bell pepper
1 tablespoon (15g) peri peri sauce or more to taste
¼ cup (60ml) olive oil

Instructions

Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon and 2 teaspoons of Creole spice or salt and pepper.
Place the onions, garlic, basil, oregano, bell pepper, and peri peri sauce in a food processor or blender, then add olive oil. Pulse for about 30 seconds until well blended.
Put the chicken in a stainless steel or glass bowl and drench with the peri-peri marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
Preheat the grill to medium-high heat.
When ready to grill, remove the chicken from the peri-peri marinade with tongs and drain excess marinade. Reserve the marinade.
Grill the chicken for 10-15 minutes on each side. You may need to turn the chicken occasionally until it cooks through.
Simmer the reserved peri-peri marinade in a small saucepan for about 7 minutes. Serve with chicken and sides.

Notes

You can use any part of the chicken to grill. Feel free to use any meat you like – pork, beef, lamb, and fish. But be mindful of the cooking time since it varies depending on the size and meat used.
For best results, it is best to marinate your Peri Peri Chicken for at least 12 hours to fully absorb all the flavors.
Store the marinated chicken in an airtight container or ziplock bag. Refrigerate – can be stored in the fridge for up to 2 days maximum. Freezer – can be frozen for up to 2 months.
Baked Peri Peri Chicken – if not in the mood to grill, just bake them at 400℉ (205℃) for 35-40 minutes. Or until the internal temperature reaches 165℉ (75℃).
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition