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This Peri Peri Chicken recipe delivers on flavor and heat. With only a few ingredients, this gluten free dish is easy to make. Enjoy the charcoal flavor from the perfectly grilled chicken dipped in a spicy sauce for some heat.
Table of Contents
Step 1: Roast the veggies for the Peri Peri sauce
The key piece to the Peri Peri Chicken recipe is the sauce. Roasted veggies blended together to use as a marinade and dipping sauce. It’s liquid gold!
Roast some bell peppers, red jalapenos, a serrano pepper and red onion directly over charcoal or fire.
Recipe Tip
You can roast the veggies on the stove top if you don’t have a grill
If using a kettle grill, use the chimney to roast the veggies on.
Once they build up a nice char on the outside, drop them into a blender, add lemon zest, freshly squeezed lemon juice, garlic cloves, parsley, Dad’s All Purpose rub, red wine vinegar and olive oil. Blend the ingredients together until everything is liquified. Taste and adjust heat levels to your liking.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: Prepare the chicken
Remove the fatty skin off the chicken leg quarters, score the meat and pour half of the peri peri sauce over the meat. Make sure to cover all sides of the meat. Set aside the rest of the sauce. It will be used later for a dipping sauce.
Recipe Tip
Chicken thighs or breast are great substitutes for leg quarters.
For maximum flavor, refrigerate the marinating chicken for at least 1 hour. If you are pressed for time 10 minutes will do the trick, but remember the flavor might not be prominent enough.
Step 3: Grill Peri Peri Chicken
Preheat the grill to 375 degrees and set it for dual zone grilling. This means you have direct heat on one side, directly over charcoal or fire, and an indirect side.
First, place the marinated chicken on the direct side and grill until you build some nicely grilled color over the chicken. Flip every 2-3 minutes to prevent burning. Next, move to the indirect side and cook until the internal temperature reaches 175 degrees. Just before removing from the grill, brush some of the left over peri peri sauce over the top and cook for 1 more minute.
Recipe Tip
Dark meat around bone needs a longer time to cook and will not be overcooked at 175 degrees internally.
Remove the peri peri chicken from the grill, sprinkle some freshly chopped parsley over the top, dip in the sauce and enjoy!
Frequently Asked Questions:
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
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Peri Peri Chicken
Ingredients
- 4 Chicken leg quarters
- 2 Red bell pepper
- 2 Red jalapeno peppers
- 1 Serrano pepper
- 1 Red onion
- 1 Lemon
- 2 tbsp Red wine vinegar
- 1 tbsp Dad's All Purpose Rub
- 1/4 cup Olive oil
- 1/4 cup Parsley
- 6 cloves Garlic
Instructions
- Roast the bell peppers, red jalapenos, serrano pepper and red onion over direct fire.
- Once they build up a nice char on the outside, drop them into a blender, add lemon zest, freshly squeezed lemon juice, garlic cloves, parsley, Dad's All Purpose Rub, red wine vinegar and olive oil. Blend the ingredients together until everything is liquified.
- Remove the skin off the chicken leg quarters, score the meat and pour half of the peri peri sauce over the meat. Make sure to cover all sides of the meat.
- Refrigerate the marinating chicken for 1 hour.
- Preheat the grill to 375 degrees and set it for dual zone grilling.
- Place the marinated chicken on the direct side first and grill until you build some grilled color over the chicken. Flip every2-3 minutes to avoid burning.
- Move to the indirect side and cook until the internal temperature reaches 175 degrees internally. Just before removing, brush some of the peri peri sauce over the chicken and let it cook for another minute.
