These Grilled Piri Piri Chicken Thighs are packed with smoky and citrusy flavors with just the right amount of spice. The recipe comes together quickly, making it perfect for a weeknight dinner, backyard barbecue or meal prep.
Serve these up with my Vegetable Rice Pilaf, a refreshing Cucumber and Tomato Chopped Salad and Roasted Rosemary Potatoes. More pairing and menu ideas below.
Grilled Piri Piri Chicken Thighs: Recipe at a Glance
Prep + Marinate Time
70 mins
Cook Time
15 mins
Total Time
1 hr 25 mins
Servings
4 People
Calories*
378 kcal
Difficulty
Easy
Main Ingredients
boneless skinless chicken thighs, olive oil, lemon juice, paprika, ground coriander, garlic and chili flakes.
Technique
Mixing a marinade, marinating and grilling chicken.
*Calories are estimated
Table of Contents
- Grilled Piri Piri Chicken Thighs: Recipe at a Glance
- Why This Recipe Works
- Ingredients
- How to Make this Grilled Piri Piri Chicken Thighs Recipe
- Pairing and Menu Ideas
- Expert Tips
- Grilled Piri Piri Chicken Thighs Recipe FAQs
- More Chicken Recipes
- Grilled Piri Piri Chicken Thighs (aka Peri Peri Chicken) Recipe
Why This Recipe Works
- It’s incredibly easy. A quick piri piri marinade (aka peri peri marinade) and a hot grill are all you need for juicy, flavorful chicken with minimal hands-on effort.
- Perfect for grilling season. Bright lemon, smoky paprika, and warm spices make this an ideal recipe for summer cookouts and outdoor entertaining.
- Tested and Reliable: Groceries can be expensive! All my Main Dish recipes are tested by me, my team or recipe testers before posting.
Ingredients
This is a very straightforward recipe that comes together with a few pantry and fridge staples. Here is what you will need:
- Chicken: My preference here, as the name of the recipe suggests, is boneless skinless chicken thighs. They stay juicy on the grill. Chicken breasts, bone-in chicken thighs or drumsticks can also be used with adjusted cooking times. If you like grilled chicken, try my Chicken Souvlaki Skewers and Chicken Shish Tawook as well.
- Dry Spices: I like the combination of smoked paprika and ground coriander for this quick recipe. The addition of ground coriander is not necessarily traditional, but I grew up eating Portuguese chicken in Montreal, which was very popular, and dry whole or ground coriander was always added to the marinade and sauce.
- Chili Flakes: Traditional piri piri (or peri-peri) chicken gets its signature heat from the African bird’s eye chili, commonly known as the piri piri pepper. These small peppers are quite spicy and have a bright, fruity flavor that’s difficult to replicate exactly. Since fresh or dried piri piri peppers can be hard to find in many grocery stores, this recipe uses chili flakes for a milder, more accessible version that’s still packed with smoky, citrusy flavor.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Grilled Piri Piri Chicken Thighs Recipe
Step 1. Make the Piri Piri Sauce. In a bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, ground coriander, chili flakes, kosher salt, and black pepper until well combined.
Step 2. Marinate. To a large bowl, add the chicken thighs and toss with the marinade until every piece is well coated. Cover and refrigerate for at least 1 hour, although overnight will give the best flavor.
Step 3. Grill. Preheat your grill to medium-high heat and lightly oil the grates. Grill the chicken for 5–7 minutes per side, or until nicely charred and the internal temperature reaches 165°F (74°C).
Step 4. Serve. Transfer the chicken to a serving platter and let it rest for 5 minutes before serving. Garnish with chopped parsley and fresh lemon wedges.
Pairing and Menu Ideas
This grilled chicken is incredibly versatile and pairs well with many of the rice recipes or salad recipes. Pair it with my Vegetable Rice Pilaf, Saffron Rice or Mediterranean Yellow Rice.
A nice refreshing salad will go well with it. My Jerusalem Salad, Burrata Caprese, Greek Butter Bean Salad, Cucumber Chickpea Feta Salad or No Mayo Coleslaw with Lemon Sumac Dressing all work well.
You can also slice the chicken and serve it over one of my pasta salads: Mediterranean Pasta Salad Recipe, Spring Pasta Salad with Honey Sumac Dressing or Chicken and Pesto Pasta Salad.
Expert Tips
- Marinate overnight if possible for the deepest flavor, though even one hour makes a noticeable difference.
- I recommend marinating in a single layer. A wide and shallow bowl works well here to make sure all the pieces are coated, but you can also use a plastic freezer bag.
- Preheat and lightly oil your grill grates before adding the chicken to prevent sticking and encourage better grill marks.
- Chicken thighs are naturally forgiving thanks to their higher fat content, making them ideal for grilling.
- Use an instant-read thermometer instead of relying on time alone. Cook to 165°F (74°C) for juicy, perfectly cooked chicken.
- Let the chicken rest for about 5 minutes before serving so the juices redistribute throughout the meat.
- For extra smoky flavor, grill over charcoal or add a small chunk of smoking wood if using a charcoal grill.
- If you prefer more heat, increase the chili flakes or add a pinch of cayenne pepper to the marinade.
Grilled Piri Piri Chicken Thighs Recipe FAQs
Yes. The chicken can be marinated up to 24 hours in advance, making it perfect for entertaining or meal prep.
Store leftovers in an airtight container in the refrigerator for up to 4 days. This recipe works well for meal prep.
Absolutely. Freeze cooked chicken in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Yes. A grill pan or cast iron skillet works well, or bake the chicken on a baking sheet in an oven at 425°F (220°C) until cooked through, then broil briefly for extra color.
More Chicken Recipes
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Grilled Piri Piri Chicken Thighs (aka Peri Peri Chicken)
Ingredients
- 3 tablespoon Olive oil
- 3 tablespoon Lemon juice
- 2-3 Garlic cloves (minced)
- 1 tablespoon Smoked paprika
- 1½ tablespoon Ground coriander
- ½ teaspoon Chili flakes – use more or less to taste
- 1½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- 2 lbs Chicken thighs (boneless, skinless)
Instructions
- Make the Piri Piri Sauce. In a bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, ground coriander, chili flakes, kosher salt, and black pepper until well combined.
- Marinate. To a large bowl, add the chicken thighs and toss with the marinade until every piece is well coated. Cover and refrigerate for at least 1 hour, although overnight will give the best flavor.
- Grill. Preheat your grill to medium-high heat and lightly oil the grates. Grill the chicken for 5–7 minutes per side, or until nicely charred and the internal temperature reaches 165°F (74°C).
- Serve. Transfer the chicken to a serving platter and let it rest for 5 minutes before serving. Garnish with chopped parsley and fresh lemon wedges.
Notes
- Chicken: My preference here, as the name of the recipe suggests, is boneless skinless chicken thighs. They stay juicy on the grill. Chicken breasts, bone-in chicken thighs or drumsticks can also be used with adjusted cooking times.
- Dry Spices: I like the combination of smoked paprika and ground coriander for this quick recipe.
- Chili Flakes: Traditional piri piri (or peri-peri) chicken gets its signature heat from the African bird’s eye chili, commonly known as the piri piri pepper. These small peppers are quite spicy and have a bright, fruity flavor that’s difficult to replicate exactly. Since fresh or dried piri piri peppers can be hard to find in many grocery stores, this recipe uses chili flakes for a milder, more accessible version that’s still packed with smoky, citrusy flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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