Grilled Piri Piri Chicken Thighs (aka Peri Peri Chicken)

Grilled piri piri chicken thighs on a platter garnished with parsley and lemon wedges.

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Grilled Piri Piri Chicken Thighs (aka Peri Peri Chicken)

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.

Prep Time10

Cook Time15

Marinating Time1

Total Time1 25

Course: Main Course

Cuisine: Portugese

Servings: people

Author: Luay Ghafari

Cost: $20

Ingredients

3 tbsp Olive oil
3 tbsp Lemon juice
2-3 Garlic cloves (minced)
1 tbsp Smoked paprika
1½ tbsp Ground coriander
½ tsp Chili flakes - use more or less to taste
1½ tsp Kosher salt
¼ tsp 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

Refer to the post above if you need step-by-step recipe photos.

Key Ingredient 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