This peri peri chicken is marinated in a bold, fiery, and tangy sauce made with fresh and dried chilies, garlic, herbs, and citrus. The marinade infuses the chicken with incredible flavor and gives it a beautiful color once grilled or roasted. It’s a dish that’s both vibrant and satisfying, perfect for anyone who loves a kick of spice in their meals.

Why You’ll Love This Recipe

I love this recipe because the flavors are layered and complex—smoky paprika, zesty lemon, fiery chilies, and a touch of sweetness all come together beautifully. I also like how versatile it is; I can grill the chicken outdoors for that charred flavor or roast it in the oven when I want something easier. The marinade is also a star on its own, and I enjoy saving some for serving alongside the finished chicken. It’s a recipe I keep coming back to when I want something that feels both exotic and comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 cloves garlic
4 red Fresno chili peppers, seeded
1 habanero pepper, seeded
1/2 cup diced red bell pepper, or other sweet pepper
1 tablespoon smoked paprika
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon white sugar
1/2 teaspoon onion powder
1/2 cup mild olive oil, or vegetable oil
1/3 cup sherry vinegar
2 lemons, juiced
4 chicken leg/thigh quarters
kosher salt to taste to season chicken

Directions

1. I combine garlic, Fresno chilies, habanero, bell pepper, paprika, thyme, salt, black pepper, cayenne, sugar, and onion powder in a blender.

2. I pour in the oil, vinegar, and lemon juice, then blend until the marinade is smooth.

3. I reserve a small portion of the marinade for serving, then pour the rest into a resealable bag.

4. I make shallow cuts in the chicken skin, season with salt, and place it into the bag. After sealing, I massage the marinade into the chicken and let it rest in the fridge for 8 to 24 hours.

5. To cook, I preheat a charcoal grill to medium heat and oil the grate. I place the chicken skin-side down over indirect heat, cover, and cook for 5 minutes. I turn the chicken, continue grilling for 10–12 minutes per side, and keep rotating until fully cooked, up to 1 hour depending on size.

6. I brush with reserved marinade while cooking and serve with extra sauce on the side.

7. Alternatively, I roast the chicken in the oven at 375°F (190°C) for about 45 minutes until cooked through and juicy.

Servings and timing

This recipe makes 4 servings. The preparation takes about 30 minutes, the cooking takes around 45 minutes, and I like to marinate the chicken for 8 hours or more for the best flavor. Altogether, the total time is roughly 9 hours and 15 minutes with marination included.

Variations

I sometimes swap Fresno peppers for serrano or jalapeños if that’s what I have on hand. If I want extra smokiness, I add more smoked paprika or even a pinch of chipotle powder. For a slightly less fiery version, I skip the habanero or use sweet peppers instead. I’ve also spatchcocked a whole chicken with this marinade, and it turned out fantastic.

Storage/Reheating

I store leftover peri peri chicken in an airtight container in the refrigerator for up to 3 days. To reheat, I place it in a 350°F (175°C) oven until warmed through, which keeps the skin crisp. I also like slicing the cold chicken and adding it to salads or wraps for quick meals.

FAQs

Can I make this dish less spicy?

Yes, I can reduce the heat by leaving out the habanero pepper or cutting back on the cayenne. Using more bell pepper in place of hot chilies also balances the spice.

Can I use chicken breasts instead of leg quarters?

I can definitely use chicken breasts, but I prefer bone-in, skin-on cuts because they stay juicier and absorb the marinade better.

Can I prepare the marinade ahead of time?

Yes, I can make the marinade up to 2 days in advance and store it in the refrigerator. The flavors actually deepen as it rests.

What sides go well with peri peri chicken?

I like serving it with rice, roasted potatoes, fresh salad, or grilled vegetables. The extra sauce pairs beautifully with starchy sides.

Can I bake the chicken instead of grilling?

Yes, I often roast it in the oven at 375°F (190°C) for about 45 minutes. It’s less smoky than grilling but still delicious.

Conclusion

This peri peri chicken is a fiery, flavorful dish that’s surprisingly simple to make at home. I love how the marinade infuses the chicken with bright, smoky, and zesty flavors, and I can choose to grill or roast depending on my mood. It’s a recipe that always feels special and never fails to impress, whether I serve it for family dinners or when I want to bring a bit of bold flavor to the table.