Dry vs Wet Peri-Peri Chicken

Name: Dry vs Wet Peri-Peri Chicken
Ingredients: Dry Rub*:2 tbsp smoked paprika1 tbsp paprika3 tsp oregano (or 2 tsp oregano + 1 tsp dried thyme)1 tsp bay leaf powder (optional)1 tsp cumin1 tsp coriander1 tsp garlic powder1 tsp onion powder1 tsp cayenne pepperZest of 1/2 lemon1 1/2 tsp salt1/2 tsp black pepperPinch of sugar1/2 to 1 tsp chili flakes (optional); Wet Marinade*:1 tsp salt1 tsp paprika1 tsp smoked paprika1 tsp oregano2 garlic cloves1/3 large onion1/2 large red or orange bell pepper1 whole habanero (adjust for spice level)2–3 tbsp olive oil, plus extra for charring vegetables2 tbsp lemon juice1 tsp lemon zest1/2 tsp vinegar (red or white; white gives more zing — add 1/4 tsp at a time)1 tsp chili flakes (optional)Fresh parsley; Chicken (Divided Between Both Styles)2 drumsticks2 thighs2 drumettes2 winglettes2 tendersChicken spice (for wet marinade chicken)Lemon pepper seasoning (for dry rub chicken)Butter (for dry rub chicken finish); Dry Rub*:2 tbsp smoked paprika1 tbsp paprika3 tsp oregano (or 2 tsp oregano + 1 tsp dried thyme)1 tsp bay leaf powder (optional)1 tsp cumin1 tsp coriander1 tsp garlic powder1 tsp onion powder1 tsp cayenne pepperZest of 1/2 lemon1 1/2 tsp salt1/2 tsp black pepperPinch of sugar1/2 to 1 tsp chili flakes (optional); Wet Marinade*:1 tsp salt1 tsp paprika1 tsp smoked paprika1 tsp oregano2 garlic cloves1/3 large onion1/2 large red or orange bell pepper1 whole habanero (adjust for spice level)2–3 tbsp olive oil, plus extra for charring vegetables2 tbsp lemon juice1 tsp lemon zest1/2 tsp vinegar (red or white; white gives more zing — add 1/4 tsp at a time)1 tsp chili flakes (optional)Fresh parsley; Chicken (Divided Between Both Styles)2 drumsticks2 thighs2 drumettes2 winglettes2 tendersChicken spice (for wet marinade chicken)Lemon pepper seasoning (for dry rub chicken)Butter (for dry rub chicken finish)

fromdontmissmyplate.com www.dontmissmyplate.com/how-to-cook/2026/2/25/dry-vs-wet-peri-peri-chicken-crispy-vs-juicy-recipes-to-try

Discover two irresistible ways to cook peri-peri chicken! Compare crispy dry rub vs juicy wet marinade, and learn the techniques, flavors, and tips to make both at home. Perfect for Afro-fusion flavor lovers.

Ingredients

Instructions

Dry Rub*:Mix all spices together and stir in the lemon zest.Pat the chicken dry. Lightly season with lemon pepper, drizzle with a little olive oil, then coat with the spice rub. Refrigerate for at least 1–2 hours for maximum flavor.Store any leftover rub in the fridge and use within 3 days.Before cooking, pat the chicken dry again to remove excess moisture.Sear on a grill pan for 3–4 minutes per side.Transfer to a wire rack over a baking tray and bake at 375°F for 18–22 minutes, flipping halfway and removing pieces as they reach temperature.Broil at 500°F for 2–3 minutes to crisp the skin. Watch carefully to avoid burning.Melt butter and stir in some remaining peri-peri (1 tbsp at a time). Brush or toss the chicken in this sauce. Reserve some for serving.
Wet Marinade*:Combine the dry spices. Set aside with the lemon juice, vinegar, and olive oil.In a lightly greased cast iron skillet (use high smoke point oil), char the bell pepper on both sides. Add onion and garlic to develop color and deepen flavor. Remove each ingredient once charred.In a small blender or food processor, blend the peppers, onion, garlic, lemon juice, spices, and olive oil until smooth.Add vinegar and lemon zest. Adjust salt, tang, and heat to taste.Lightly season the chicken with chicken spice. Coat with the marinade and refrigerate for at least 1–2 hours.Pat off excess marinade before cooking.Sear for 3–4 minutes per side, then transfer to a parchment-lined baking tray. Bake for 20–22 minutes at 375°F, flipping halfway and removing pieces as they reach temperature.Simmer the remaining sauce for at least 5 minutes. Add a splash of water if needed, plus fresh parsley, lemon zest, salt, or vinegar to adjust flavor. Brush over cooked chicken and serve extra on the side.
Dry Rub*:Mix all spices together and stir in the lemon zest.Pat the chicken dry. Lightly season with lemon pepper, drizzle with a little olive oil, then coat with the spice rub. Refrigerate for at least 1–2 hours for maximum flavor.Store any leftover rub in the fridge and use within 3 days.Before cooking, pat the chicken dry again to remove excess moisture.Sear on a grill pan for 3–4 minutes per side.Transfer to a wire rack over a baking tray and bake at 375°F for 18–22 minutes, flipping halfway and removing pieces as they reach temperature.Broil at 500°F for 2–3 minutes to crisp the skin. Watch carefully to avoid burning.Melt butter and stir in some remaining peri-peri (1 tbsp at a time). Brush or toss the chicken in this sauce. Reserve some for serving.
Wet Marinade*:Combine the dry spices. Set aside with the lemon juice, vinegar, and olive oil.In a lightly greased cast iron skillet (use high smoke point oil), char the bell pepper on both sides. Add onion and garlic to develop color and deepen flavor. Remove each ingredient once charred.In a small blender or food processor, blend the peppers, onion, garlic, lemon juice, spices, and olive oil until smooth.Add vinegar and lemon zest. Adjust salt, tang, and heat to taste.Lightly season the chicken with chicken spice. Coat with the marinade and refrigerate for at least 1–2 hours.Pat off excess marinade before cooking.Sear for 3–4 minutes per side, then transfer to a parchment-lined baking tray. Bake for 20–22 minutes at 375°F, flipping halfway and removing pieces as they reach temperature.Simmer the remaining sauce for at least 5 minutes. Add a splash of water if needed, plus fresh parsley, lemon zest, salt, or vinegar to adjust flavor. Brush over cooked chicken and serve extra on the side.