Peri Peri Chicken with Sauce
Enjoy a flavorful Peri Peri Chicken with a spicy and tangy homemade marinade, perfect for any occasion.
Ingredients
Vegetables for Roasting
- 3 pieces red bell peppers, sliced
- 1 piece jalapeño pepper, sliced (remove seeds for less heat)
- 3 cloves garlic, peeled
- 1 piece red onion, sliced
Marinade and Sauce Ingredients
- 1 tablespoon olive oil
- to taste Salt and black pepper
- 4 tablespoons lemon juice (about 2 lemons)
- 1 tablespoon lemon zest (about 2 lemons)
- 3 tablespoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
For Grilling
- 4 tablespoons olive oil (additional for grilling)
- 3 tablespoons red wine vinegar
- 2 tablespoons honey (or brown sugar, optional)
For Garnish & Flavor
- 1 handful fresh parsley, roughly chopped
- 2 teaspoons red pepper flakes (adjust to taste)
Main Ingredient
- 2 lbs chicken thighs (about 6 thighs, skin-on and bone-in) Selecting high-quality chicken thighs ensures tenderness and flavor.
Cooking Essentials
- 1 tablespoon butter (optional for flavor) Make sure butter is at room temperature for easy mixing.
- ½ cup chicken stock (or water)
Instructions
Roasting the Vegetables
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, combine the red bell peppers, jalapeño, garlic, and red onion. Drizzle with 1 tablespoon of olive oil, season with salt and black pepper.
- Roast in the oven for about 30-35 minutes, or until the vegetables are tender and slightly charred. Toss halfway through for even cooking.
Making the Marinade
- In a blender, combine the roasted vegetables (save a few for garnish) with lemon juice, lemon zest, smoked paprika, oregano, thyme, and red wine vinegar. Add honey for a touch of sweetness, if desired.
- Blend until smooth.
Marinating the Chicken
- Place the chicken thighs in a large bowl or a zip-top bag. Pour half of the marinade over the chicken, ensuring each piece is well-coated.
- Let the chicken marinate for at least 30 minutes, or up to 4 hours in the fridge for deeper flavor.
Making the Sauce
- In a saucepan over medium heat, melt the butter (if using). Add the reserved marinade and chicken stock.
- Bring to a simmer and let it reduce for about 15-20 minutes until thickened slightly.
To Bake
- Preheat your grill or oven to 375°F (190°C).
- Place marinated chicken thighs on a baking sheet (or grill) and cook for about 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Turn halfway for even crispness.
- Brush with reserved marinade during grilling for extra flavor.
To Serve
- Once cooked, let the chicken rest for a few minutes. Serve hot with sauce drizzled on top and garnish with fresh parsley and roasted veggies.
Notes
You can marinate the chicken up to 24 hours in advance for deeper flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.