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Peri Peri Chicken

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!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
6 hrs
Total Time
6 hrs 40 mins
Servings: 4
Calories: 553 kcal
Course: Main Course
Cuisine: American

Ingredients

Chicken:
  • 8-10 chicken drumsticks
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon ground black pepper
Peri Peri Sauce:
  • 5-6 small red chile peppers , such as serrano peppers, habanero or jalapeno peppers, seeded and roughly chopped
  • 1/2 cup red bell pepper , roughly chopped
  • 1/4 cup white onion , roughly chopped
  • 2-3 cloves fresh garlic , roughly chopped
  • 1/4 cup fresh basil , packed
  • 1 tablespoon fresh oregano
  • 1 teaspoon smoked paprika
  • 1/2 cup vegetable oil , or other neutral oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon sugar
Serving:
  • fresh chopped parsley , lime wedges

Instructions

    Cup of Yum
  1. For the Chicken:
  2. Using a sharp knife, cut several 1/2 inch slits into the meaty parts of the chicken. Set aside.
  3. 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.
  4. When ready to grill, remove from the marinade and discard remaining liquid.
  5. Heat the grill to medium-high heat and generously oil the grates.
  6. 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.
  7. For the Sauce:
  8. 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.
  9. 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.
  10. Transfer to an airtight container and chill for up to 5 days. Stir when ready to use.
  11. For serving:
  12. Top the grilled chicken with peri peri sauce and freshly chopped parsley. Serve with fresh lime wedges.

Nutrition Information

Calories 553kcal (28%) Carbohydrates 15g (5%) Protein 29g (58%) Fat 42g (65%) Saturated Fat 8g (40%) Polyunsaturated Fat 19g Monounsaturated Fat 12g Trans Fat 0.3g Cholesterol 139mg (46%) Sodium 1334mg (56%) Potassium 733mg (21%) 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

% 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.