Peri Peri Chicken
User Reviews
5
8 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Additional Time
6 hrs
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Total Time
6 hrs 40 mins
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Servings
4
-
Calories
553 kcal
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Course
Main Course
-
Cuisine
American
Peri Peri Chicken
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From the smoky and bright chicken to the complex spicy sauce, this Peri Peri Chicken is sure to become a family favorite in your house!
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Ingredients
Chicken:
- 8-10 chicken drumstick
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon kosher salt coarse
- 1 teaspoon black pepper ground
Peri Peri Sauce:
- 5-6 red chile pepper such as serrano peppers, habanero or jalapeno peppers, seeded and roughly chopped, small
- 1/2 cup red bell pepper , roughly chopped
- 1/4 cup white onion , roughly chopped
- 2-3 cloves garlic roughly chopped, fresh
- 1/4 cup basil packed, fresh
- 1 tablespoon oregano fresh
- 1 teaspoon smoked paprika
- 1/2 cup vegetable oil , or other neutral oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice fresh
- 1 tablespoon lemon zest
- 1 teaspoon kosher salt coarse
- 1 teaspoon sugar
Serving:
- parsley lime wedges, fresh chopped
Instructions
- For the Chicken:
- Using a sharp knife, cut several 1/2 inch slits into the meaty parts of the chicken. Set aside.
- In a large mixing bowl or an airtight plastic bag, mix together the apple cider vinegar, water, paprika, garlic powder, onion powder, salt and pepper. Add the chicken to the marinade, tossing to coat well. Cover and marinate for 6-12 hours in the refrigerator.
- When ready to grill, remove from the marinade and discard remaining liquid.
- Heat the grill to medium-high heat and generously oil the grates.
- Grill the chicken for 30 minutes, rotating every 10 minutes, or until they reach an internal temperature 165°F. Remove and allow to rest for 10 minutes before topping with peri peri sauce and serving. The sauce can be made up to 2 days ahead of time.
- For the Sauce:
- In a large food processor or blend, combine the seeded chiles, red bell pepper, white onion, garlic, basil, oregano, paprika and oil. Pulse until a coarse paste forms.
- Add the vinegar, lemon juice, lemon zest, salt and sugar, pulsing 2-3 more times to combine, but not to make a smooth paste. It should be chunky.
- Transfer to an airtight container and chill for up to 5 days. Stir when ready to use.
- For serving:
- Top the grilled chicken with peri peri sauce and freshly chopped parsley. Serve with fresh lime wedges.
Nutrition Information
Show Details
Calories
553kcal
(28%)
Carbohydrates
15g
(5%)
Protein
29g
(58%)
Fat
42g
(65%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
19g
(112%)
Monounsaturated Fat
12g
(60%)
Trans Fat
0.3g
(15%)
Cholesterol
139mg
(46%)
Sodium
1334mg
(56%)
Potassium
733mg
(16%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
2401IU
(48%)
Vitamin C
112mg
(124%)
Calcium
74mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 15g | 5% |
| Protein | 29g | 58% |
| Fat | 42g | 65% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 19g | 112% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 139mg | 46% |
| Sodium | 1334mg | 56% |
| Potassium | 733mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2401IU | 48% |
| Vitamin C | 112mg | 124% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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