Juicy Grilled Peri-Peri Chicken, anyone? This is by far my favorite recipe that I discovered ages ago trying to find the perfect Grilled Peri-Peri Chicken recipe. This recipe is the best if you want the juiciest and most succulent chicken, that has got heaps of flavor and cooked to perfection. You’ll get a wonderful Peri-Peri flavor from the sauce, and it can be pretty spicy too depending on the amount of chili you put in it. The recipe for making this Grilled Peri-Peri Chicken also requires patience as the chicken cooks for about 55 minutes, split between grilling and baking in the oven for that perfect result. Also, the Peri-Peri marination is advisable to make a day in advance, letting all the flavors build up and then marinating the chicken for at least minimum 8 hours, and preferably overnight in the fridge. There are a lot of ways you could enjoy this recipe, but my favorite way to enjoy it is to have it with Hummus and Toasted Pita Bread. You could also enjoy this with a nice fresh salad (check out some of my salad recipes too) and some fries.
Before you go through the ingredients, I just want to stress on the marination duration/time period and closely following the instructions for grilling and baking the chicken. And another thing, you must try it with Chicken Full Legs (leg + thigh), because they turn out to be the most succulent and juicy part of the chicken, especially with this recipe. So follow it to the tee, and trust me you’ll end up with the Juiciest and Tastiest Grilled Peri-Peri Chicken recipe ever!
Ingredients (Makes 6 Chicken Full Legs)
6 Chicken Full Legs (thigh + leg)
1 Large Roasted Red Bell Pepper (grilled and roasted till outer skin is nicely charred)
3-4 Birds Eye Chilis (These are authentically used for making peri-peri, however, if you don’t find them then you could also use normal Dry Red Chillies, around 1-2 whole; Add more chillies if you want to make it super spicy)
4 Garlic Cloves (crushed)
2 tbsp Olive Oil
2 tbsp Malt Vinegar (if no malt, use cider or wine vinegar instead)
1 tsp Garlic Powder
1 tbsp Paprika
2 tsp Chilli Flakes
1 tsp Honey
1 tsp Oregano
1 Lemon (squeezed)
Salt & Pepper, to taste
1. Take all your marination ingredients, add them to a blender, and blend until the sauce is nice and smooth. Check the salt and add more if needed. Ideally, pour the sauce into a container and refrigerate until needed.
2. When you want to use the sauce, take a big vessel and add your full leg chicken pieces first (make sure you cut slits across the chicken for best results to absorb marination and full flavor). Sprinkle salt over the pieces and mix till the salt is absorbed properly. Then pour your sauce over the chicken, making sure it goes into the slits. Marinate the chicken for at least 8 hours or overnight preferably. The more time you leave it to marinate, the better the results.
Cooking the Chicken – Grilling (10 mins) + Baking (45 mins)
1. Start with preheating the oven for grilling. Before you start the preheating, drizzle the grill tray with a little olive oil and brush it. Once preheated, take your full leg chicken pieces, shake off the excess marinade and place them on the preheated grill tray. Grill the chicken for about 10 minutes total, 5 minutes per side, just to seal the chicken pieces so they stay nice and moist inside for that juicy outcome, and also giving the chicken that awesome bbq flavor especially if done on a charcoal grill.
3. Once grilled and juices sealed in, then place the full leg chicken pieces on the same greased tray. Brush some sauce over them and put it in the oven at 170 C and bake for about 20 minutes (turn them over midway through the baking, and brush with the sauce while doing so).
4. Next, reduce the temperature to 120 C and bake for another 15-20 minutes. Make sure to brush the chicken with some of the peri-peri sauce once more during the baking so they stay moist. Once done, remove and keep the chicken covered to retain moisture.
For the remaining marinade/sauce, just pour it into a small saucepan, add a little water and simmer until the sauce thickens and is cooked. You can use this to serve with the chicken. Also, you can use some of the juices/fats released during the baking process and brush it over the chicken or in the sauce.
Eat this juicy and tasty grilled Peri Peri chicken with hummus and toasted pita bread. I’m sure you’re absolutely going to love it.