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Peri-Peri Grilled Chicken Thighs

Ingredients

Scale
  • 4 lbs/ 2Kg of boneless chicken thighs (you can use the breasts)
  • 3 lemons cut in half

FOR THE MARINADE

  • 2 – 8 red birds-eye chillis ***
  • Juice of a lemon
  • ½ cup red wine vinegar
  • ½ cup olive oil
  • 4 cloves of garlic
  • 1 large red pepper- coarsely chopped
  • 2 TBS paprika
  • 1 ½ TBS oregano
  • 2 tsp coarse salt
  • 1 tsp black pepper
  • ½– 1 tsp chilli flakes
  • 4 bay leaves

Instructions

Place all the ingredients, except the bay leaves, into a food processor or blender and puree into a paste.

Place the marinade in a Ziplock bag and add the bay leaves. Add the chicken and massage the marinade into the thighs. Marinade the chicken overnight.

Remove the chicken from the refrigerator and bring it to room temperature before grilling. Slice the lemons in half.

Preheat grill. Brush and oil the grill to clean. Turn the grill to medium heat.

Add the chicken to the grill & place the lemons, flesh side down on the grill.

Grill the thighs for 8 minutes then turn them over and grill for another 8 minutes. Check the chicken is cooked through.

Serve with roasted potatoes and garnish with the caramelized lemons.

SERVES 6

Notes

*** A birds eye chilli is a really spicy red chilli common in South Africa. Using 3 will give you a mild marinade and 8 will be extra extra hot. If you cannot find them you can use 4- 10 Thai /serrano chillis depending on how hot you like it.

Find it online: https://melissamayo.com/recipe/peri-peri-grilled-chicken-thighs/