Peri Peri Chicken
Juicy peri peri chicken thighs marinated for max 24 hours. Grill or bake to 165°F. Safety tips for basting and reusing marinade.
For best results, let this marinate overnight. The longer you let the chicken marinate, the more flavorful, tender, and succulent the meat will be.
Yield: 6 servings
- Marinate at least 1 hour, preferably overnight, but no longer than 24 hours for best texture.
- Combine Peri Peri spice, oil, lemon, and vinegar; grill over medium-high or bake at 375°F until 165°F.
- If reusing marinade, bring it to a full boil after contact with raw chicken to kill bacteria.
Spices
Featured in this Recipe
Preparation Instructions:
Combine spice blend, oil, lemon juice, and vinegar. Whisk until combined.
Place chicken in a large, resealable plastic bag. Pour marinade over chicken and work it around the bag until all pieces of meat are coated in the marinade.
Remove all excess air from the bag, seal it closed, and place in refrigerator for a minimum of 1 hour or up to 24 hours.
Grill over medium-high heat or bake in oven at 375 until internal temperature reached 165 degrees.
thespicehouse.com
More About This Recipe
Try saving any leftover marinade and use it to baste the chicken. Try adding some light beer or wine to the marinade to turn it into a basting liquid. Be sure to bring the marinade to a full boil once it has come in contact with raw chicken to avoid cross contamination.
Frequently Asked Questions
How long should I marinate the chicken?
Minimum 1 hour will add flavor. For best results let it sit overnight. Do not marinate longer than 24 hours for these thighs, otherwise the acid can start to break down the meat too much.
Can I reuse the leftover marinade as a sauce or baste?
Yes, but only after you bring it to a full boil for at least one minute if it touched raw chicken. That destroys harmful bacteria. Alternatively, reserve some marinade before it contacts raw meat to use as a fresh sauce.
Should I grill or bake this peri peri chicken and what are the temps/times?
Both work. Grill over medium-high heat about 6 to 8 minutes per side for boneless thighs. In the oven bake at 375°F (190°C) for about 20 to 25 minutes. Always confirm the internal temperature reaches 165°F (74°C).
Can I use chicken breasts or bone-in pieces instead of boneless thighs?
Yes. Boneless breasts cook faster so check earlier. Bone-in pieces need longer cooking time until they hit 165°F. Adjust cook time and always use a thermometer to check doneness.
Can I add beer or wine to the marinade?
Yes. Adding a splash of light beer or wine can make a good basting liquid. If that liquid has contacted raw chicken, boil it before using to baste or serve.
How can I adjust the spice level?
Peri Peri blends vary in heat. To lower heat, use less spice mix, remove seeds if using fresh chiles, or add a spoon of yogurt, oil, or a pinch of sugar to mellow the heat. To increase heat, add extra spice or chopped fresh chiles.
How should I store marinated chicken and leftovers?
Keep raw marinated chicken in the refrigerator up to 24 hours as recommended. Cooked leftovers will keep 3 to 4 days in the fridge. If you want longer storage, freeze raw or cooked chicken for up to 3 months.
How long should I marinate the chicken?
Minimum 1 hour will add flavor. For best results let it sit overnight. Do not marinate longer than 24 hours for these thighs, otherwise the acid can start to break down the meat too much.
Can I reuse the leftover marinade as a sauce or baste?
Yes, but only after you bring it to a full boil for at least one minute if it touched raw chicken. That destroys harmful bacteria. Alternatively, reserve some marinade before it contacts raw meat to use as a fresh sauce.
Should I grill or bake this peri peri chicken and what are the temps/times?
Both work. Grill over medium-high heat about 6 to 8 minutes per side for boneless thighs. In the oven bake at 375°F (190°C) for about 20 to 25 minutes. Always confirm the internal temperature reaches 165°F (74°C).
Can I use chicken breasts or bone-in pieces instead of boneless thighs?
Yes. Boneless breasts cook faster so check earlier. Bone-in pieces need longer cooking time until they hit 165°F. Adjust cook time and always use a thermometer to check doneness.
Can I add beer or wine to the marinade?
Yes. Adding a splash of light beer or wine can make a good basting liquid. If that liquid has contacted raw chicken, boil it before using to baste or serve.
How can I adjust the spice level?
Peri Peri blends vary in heat. To lower heat, use less spice mix, remove seeds if using fresh chiles, or add a spoon of yogurt, oil, or a pinch of sugar to mellow the heat. To increase heat, add extra spice or chopped fresh chiles.
How should I store marinated chicken and leftovers?
Keep raw marinated chicken in the refrigerator up to 24 hours as recommended. Cooked leftovers will keep 3 to 4 days in the fridge. If you want longer storage, freeze raw or cooked chicken for up to 3 months.
Excellent spice! I used chicken breasts and then sauteed in avocado oil. Served with rice. Spice is great, not overpowering.
We made this recipe this weekend and it was fantastic. We cooked it in our air fryer at 350 for 15 minutes, turned it over for another 5 minutes and it was perfect. Serviced on a bed or quinoa and a lemon vinaigrette romaine salad with kiwi slices, spring onions and avocado to offset the spiciness of the chicken really worked. This will become a go-to marinade our our household!