Grilled Peri-Peri Chicken

Name: Grilled Peri-Peri Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 290 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 6 garlic cloves (minced); 2 tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); 1 tbsp red wine vinegar; 2 tsp smoked paprika; 1 tsp cayenne pepper; 1 tsp oregano (dried); 1 tsp salt; 1/2 tsp black pepper (freshly ground); 1 lemon zest (from one lemon); 4 pieces chicken quarters (bone-in, skin-on)

290 min 4 servings Moyen

Toutes les recettes

Spicy, tangy, and utterly delicious, this Grilled Peri-Peri Chicken is a must-try for BBQ enthusiasts seeking a flavor-packed experience.

Préparation

20 min

Cuisson

30 min

Total

290 min

Portions

Difficulté

Moyen

Originating from the vibrant culinary traditions of Southern Africa, Peri-Peri Chicken is renowned for its fiery flavor and succulent texture. The dish owes its name to the Peri-Peri pepper, a small but mighty chili that infuses the chicken with a distinct heat and zest. Perfect for BBQ lovers who appreciate a bit of spice, this Grilled Peri-Peri Chicken is a dish that excites the taste buds. The marinade combines a symphony of spices, herbs, and citrus, making each bite a burst of flavor. Whether you're a seasoned grill master or a weekend warrior, this recipe is both accessible and rewarding. Grilling Peri-Peri Chicken brings out its smoky undertones, adding depth to its already complex flavor profile. The key to achieving the perfect balance of heat and tenderness lies in the marinade, which not only flavors the chicken but also helps to tenderize it.

Ingrédients

Portions

Marinade

Chicken

Instructions

Prepare the Marinade

In a bowl, combine minced garlic, olive oil, lemon juice, red wine vinegar, smoked paprika, cayenne pepper, oregano, salt, black pepper, and lemon zest. Mix well to form a paste.

Astuce de chef : For more intense flavor, gently score the chicken skin to allow the marinade to penetrate deeper.

Marinate the Chicken

Place chicken quarters in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours or overnight.

Astuce de chef : Turn the chicken occasionally to ensure even marination.

Preheat the Grill

Preheat your grill to medium-high heat, about 375°F. Lightly oil the grill grates to prevent sticking.

Astuce de chef : If using charcoal, set up a two-zone fire for more control over the cooking process.

Grill the Chicken

Remove the chicken from the marinade, allowing excess to drip off. Place the chicken on the grill, skin side down. Grill for approximately 15 minutes per side, or until the internal temperature reaches 165°F.

Astuce de chef : Baste with any remaining marinade during the last few minutes of grilling for extra flavor.

Rest and Serve

Remove the chicken from the grill and let it rest for 5 minutes before serving.

Astuce de chef : Resting allows the juices to redistribute, resulting in juicier chicken.

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Trucs & astuces

Ensure the chicken is marinated for at least 4 hours for the spices to penetrate deeply. Use a meat thermometer to check for an internal temperature of 165°F for perfectly cooked chicken. For an extra char and flavor, baste the chicken with leftover marinade during the last few minutes of grilling.

Suggestions de service

Grilled Peri-Peri Chicken is best served hot off the grill, pairing beautifully with a side of cooling coleslaw or a fresh cucumber salad to balance out the heat. For a complete meal, consider serving it with warm bread rolls or grilled corn on the cob. This dish is sure to be a hit at your next BBQ gathering, offering a unique and spicy twist on traditional grilled chicken.