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One plate of peri-peri chicken: two charred grilled chicken thighs brushed with bright red chili sauce, a lemon wedge, a mound of white rice and a ramekin of extra red sauce (AI-generated photo)

Takeout remakes · Afro-Portuguese

Flame-Grilled Peri-Peri Chicken

Hot, garlicky, lemony chicken with a char.

40 min total20 min activeMakes 4 plates
High-proteinMethod in Pro

Peri-peri sauce is chilies, garlic, lemon, vinegar and paprika blended into a fiery red paste. Half of it marinates the chicken, and the other half is brushed on hot off the grill so the flavour stays sharp. Thighs can take the high heat and stay juicy.

Ingredients

For 4 plates.

Peri-peri sauce

  • 2 Fresno chilies, stemmed
  • 1/2 cup jarred roasted red peppers
  • 4 cloves garlic
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt

Chicken

  • 2 lb boneless skinless chicken thighs
  • 1 lemon, cut into wedges

Rice

  • 1 cup long-grain white rice
  • 1 1/2 cups water

Method

  1. Blend the sauce ingredients until smooth. Toss the chicken with half the sauce and refrigerate 10 minutes.

  2. Meanwhile, bring the rice and water to a boil, cover, turn the heat to low and cook 15 minutes.

    Timer 15 min

The rest of the method is in Short Order Pro

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Tips

  • No grill? A very hot broiler gives the same char.
  • Fresno chilies are medium-hot; add a bird's eye chili for real heat.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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