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Peri Peri Chicken

Fiery Peri Peri Chicken: Your New Favorite Grilling Recipe

This Fiery Peri Peri Chicken is a tantalizing dish bursting with bold flavors and versatility, perfect for any dinner occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 2 hours
Total Time 2 hours 45 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Portuguese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 4 cloves Garlic, minced Essential for flavor
  • 1/4 cup Olive oil Moisture and richness
  • 2 pieces Lemons, juiced Balances heat
  • 2 tablespoons Paprika Color and mild flavor
  • 1 tablespoon Dried oregano Herbal notes
  • 1 tablespoon Chili flakes Delivers heat
Chicken
  • 1 whole Chicken (cut into pieces) Main protein source; can use tofu for vegetarian
Serving Suggestions
  • Fresh herbs Garnish with parsley or cilantro
  • Lemon wedges Serve alongside

Equipment

  • Mixing Bowl
  • Grill or Oven
  • Meat Thermometer

Method
 

Preparation
  1. In a mixing bowl, combine olive oil, minced garlic, lemon juice, paprika, dried oregano, and chili flakes. Season with salt and pepper, whisk until blended.
  2. Place chicken pieces in a resealable bag or dish, pour marinade over the chicken, coat evenly, seal and refrigerate for at least 2 hours, preferably overnight.
  3. Preheat grill or oven to medium-high heat, around 400°F (200°C). Ensure grates are clean and oiled for grilling.
  4. Remove chicken from marinade, allowing excess to drip off. Cook chicken on grill or baking tray skin side up for 25-30 minutes, turning occasionally.
  5. After cooking, let the chicken rest for about 5 minutes before serving.
  6. Serve garnished with fresh herbs and lemon wedges, enjoy with grilled veggies or a salad.

Nutrition

Serving: 1pieceCalories: 300kcalCarbohydrates: 5gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 150mgPotassium: 500mgFiber: 1gVitamin A: 5IUVitamin C: 20mgCalcium: 2mgIron: 8mg

Notes

For best flavor, marinate chicken overnight. Use a meat thermometer to check for doneness at 165°F (75°C).

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