Peri Peri Chicken
From the smoky and bright chicken to the complex spicy sauce, this Peri Peri Chicken is sure to become a family favorite in your house!
Ingredients:
- 8-10 chicken drumsticks
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon coarse kosher salt
- 1 teaspoon ground black pepper
- 5-6 small red chile peppers , such as serrano peppers, habanero or jalapeno peppers, seeded and roughly chopped
- 1/2 cup red bell pepper , roughly chopped
- 1/4 cup white onion , roughly chopped
- 2-3 cloves fresh garlic , roughly chopped
- 1/4 cup fresh basil , packed
- 1 tablespoon fresh oregano
- 1 teaspoon smoked paprika
- 1/2 cup vegetable oil , or other neutral oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon coarse kosher salt
- 1 teaspoon sugar
- fresh chopped parsley , lime wedges
Direction
- For the Chicken:
- Using a sharp knife, cut several 1/2 inch slits into the meaty parts of the chicken. Set aside.
- In a large mixing bowl or an airtight plastic bag, mix together the apple cider vinegar, water, paprika, garlic powder, onion powder, salt and pepper. Add the chicken to the marinade, tossing to coat well. Cover and marinate for 6-12 hours in the refrigerator.
- When ready to grill, remove from the marinade and discard remaining liquid.
- Heat the grill to medium-high heat and generously oil the grates.
- Grill the chicken for 30 minutes, rotating every 10 minutes, or until they reach an internal temperature 165°F. Remove and allow to rest for 10 minutes before topping with peri peri sauce and serving. The sauce can be made up to 2 days ahead of time.
- For the Sauce:
- In a large food processor or blend, combine the seeded chiles, red bell pepper, white onion, garlic, basil, oregano, paprika and oil. Pulse until a coarse paste forms.
- Add the vinegar, lemon juice, lemon zest, salt and sugar, pulsing 2-3 more times to combine, but not to make a smooth paste. It should be chunky.
- Transfer to an airtight container and chill for up to 5 days. Stir when ready to use.
- For serving:
- Top the grilled chicken with peri peri sauce and freshly chopped parsley. Serve with fresh lime wedges.
