Authentic Peri Peri Chicken

Name: Authentic Peri Peri Chicken
Prep time: 30 min
Cook time: 45 min
Total time: 9 h 15 min
Yield: 4 servings
Cuisine: African-Portuguese
Ingredients: 6 cloves garlic, minced; 4 red Fresno chili peppers, seeded and chopped (approx. 120g); 1 habanero pepper, seeded and chopped (approx. 15g); 1/2 cup diced red bell pepper (approx. 75g); 1 tablespoon smoked paprika (15g); 1 tablespoon fresh thyme leaves (3g); 1 1/2 teaspoons kosher salt (9g); 1 teaspoon freshly ground black pepper (2g); 1 teaspoon ground cayenne pepper (2g); 1 teaspoon white sugar (4g); 1/2 teaspoon onion powder (1g); 1/2 cup mild olive oil (120ml); 1/3 cup sherry vinegar (80ml); 2 lemons, juiced (approx. 60ml); 4 chicken leg/thigh quarters (approx. 1.5kg); kosher salt to taste for seasoning chicken

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A flavorful, spicy chicken dish marinated in a blend of African bird's eye chilies, garlic, and citrus, grilled to perfection.

9 hr 15 min

cook 45 min

4 servings

African-Portuguese

Ingredients

Instructions

Step 1: Combine garlic, Fresno chilies, habanero, bell pepper, smoked paprika, thyme, kosher salt, black pepper, cayenne, sugar, and onion powder in a blender.
Step 2: Add olive oil, sherry vinegar, and lemon juice to the blender; blend on high until smooth.
Step 3: Pour 3/4 of the marinade into a resealable bag; reserve the rest for serving.
Step 4: Make shallow cuts in the skin side of chicken quarters; season with salt and place in the bag with marinade.
Step 5: Seal the bag and massage to coat chicken evenly; marinate in refrigerator for 8-24 hours.
Step 6: Preheat grill to medium heat; oil the grate. Grill chicken skin-side down for 5 minutes, then turn and grill for 10-12 minutes, brushing with reserved marinade, until internal temperature reaches 165°F (74°C).
Step 7: Serve with reserved sauce.

Nutrition

Calories: 504 kcal
Carbohydrate Content: 38 g
Protein Content: 20 g
Fat Content: 35 g
Saturated Fat Content: 6 g
Sodium Content: 846 mg
Sugar Content: 16 g
Fiber Content: 10 g