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Peri Peri Chicken Recipe

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4.4 from 23 reviews

  • Author: Ezabella
  • Total Time: 4 hours 55 minutes
  • Yield: 4 servings

Description

This Peri Peri Chicken recipe features tender boneless skinless chicken thighs marinated in a vibrant blend of Fresno chiles, roasted red peppers, garlic, lemon, and spices. After marinating for at least 4 hours, the chicken is oven-baked until juicy and caramelized, then finished with a flavorful lemon-butter sauce. Perfectly served with rice and garnished with fresh parsley, this dish combines smoky, spicy, and tangy flavors for a deliciously bold meal.

Ingredients

Chicken

  • 12 boneless skinless chicken thighs

For the Marinade

  • ¼ cup Fresno chiles from the jar, drained
  • ½ cup roasted red bell peppers from the jar, drained
  • 6 cloves garlic
  • Zest and juice of 1 lemon
  • 2 tbsp white vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp black pepper

For the Finishing Sauce

  • ¼ cup reserved marinade
  • 2 tbsp melted butter
  • 1 tbsp fresh lemon juice

For Serving

  • Rice
  • Fresh parsley

Instructions

  1. Prepare the Marinade: Add Fresno chiles, roasted red bell peppers, garlic, lemon zest, lemon juice, white vinegar, olive oil, honey, smoked paprika, dried oregano, kosher salt, and black pepper to a blender. Blend until completely smooth to create a vibrant peri peri marinade.
  2. Reserve Marinade: Set aside ¼ cup of the blended marinade for the finishing sauce later in the recipe.
  3. Marinate the Chicken: Place the chicken thighs in a large bowl or zip-top bag. Pour the remaining marinade over the chicken and toss until all pieces are thoroughly coated with the flavorful sauce.
  4. Refrigerate: Cover the bowl or seal the bag and refrigerate the chicken for at least 4 hours, preferably overnight, to allow deep flavor absorption.
  5. Preheat Oven: When ready to cook, preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.
  6. Arrange Chicken: Place the marinated chicken thighs smooth side up on the prepared baking sheet, leaving space between each piece for even cooking.
  7. Bake: Bake the chicken in the preheated oven for 35 to 40 minutes, or until the internal temperature reaches 165°F (74°C) and the tops start to caramelize.
  8. Broil: Switch the oven setting to broil and cook the chicken for an additional 2 to 3 minutes to achieve deeply golden, slightly charred tops.
  9. Prepare Finishing Sauce: While the chicken rests, whisk together the reserved ¼ cup marinade, melted butter, and fresh lemon juice to make a bright, buttery finishing sauce.
  10. Apply Finishing Sauce: Brush the finishing sauce generously over the hot chicken thighs to enhance flavor and add extra moisture.
  11. Serve: Garnish the chicken with fresh parsley and serve alongside rice or crispy smashed potatoes for a complete meal.

Notes

  • For best flavor, marinate the chicken overnight in the refrigerator.
  • You can substitute chicken breasts for thighs, but thighs remain juicier and more flavorful.
  • Adjust the heat level by adding more or fewer Fresno chiles depending on your spice preference.
  • If you don’t have smoked paprika, regular paprika can be used but will lack the smoky depth.
  • The finishing sauce adds richness; brush it on while the chicken is still hot for best absorption.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Portuguese-African

Find it online: https://kitchenloving.com/peri-peri-chicken-recipe/