For an African dish that is perfect for a barbeque, this peri peri chicken recipe uses a fantastic spicy marinade. Nice with salad and fries, but I prefer putting it in a pita with lettuce and Greek yogurt with three crushed garlic cloves and freshly chopped chives. However, avoid going on dates because they cause bad garlic breath.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 35 mins |
| Servings: | 4 |
Ingredients
- 1 cup fresh lemon juice
- ¼ cup paprika
- 2 tablespoons hot chili powder
- 3 cloves garlic, minced
- 1 ½ teaspoons chopped fresh ginger
- 1 ½ teaspoons salt
- 4 bone-in chicken breast halves
Instructions
- Stir together lemon juice, paprika, chili powder, garlic, ginger, and salt in a large bowl until well combined. Add chicken; rub until well coated and marinate in the refrigerator for 3 hours.
- Preheat a grill for medium heat and lightly oil the grates.
- Place chicken onto the preheated grill; discard marinade. Cook, turning occasionally, until skins are slightly charred and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 348 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 127 mg |
| Dietary Fiber | 4 g |
| Protein | 47 g |
| Saturated Fat | 4 g |
| Sodium | 1023 mg |
| Sugars | 3 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I like to try new recipes from this site but I should have listened to my instincts with this one. This isn’t edible.
I don’t even know how I found this recipe on google, I gave it a try last night and it’s not even edible. It’s just PURE PAPRIKA. Never trust a recipe that calls for a 1/4 cup of paprika. It just doesn’t make sense for this small amount of chicken. Sorry.
Delicious
yummy!
It is just as Good as other reviewers say, I have already made it a couple of times. Best of all very simple ingredients and recipe.
This turned out great. I read the other reviews first and changed the amount of spices as follows: 2tbsp paprika, 2 tbsp chili powder, 2 tbsp cumin, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp ground ginger. I let in marinate in the fridge for 3 hours then I baked it at 375 for 40 minutes. I covered the chicken with the marinade while baking. This kept the chicken moist.
Loved this chicken. Made a few adjustments and the family devoured it. Add honey, Cut back on paprika, Add black pepper. BBQ over natural hardwood charcoal.
great flavor, not overly spicy.
I was able to use the true Peri-Peri spice and it turned out great!
Yum! Used 4lbs of thighs. So I doubled all ingredients EXCEPT the paprika (kept at 1/4 cup). Added a couple tsp cumin, 2 tsp honey, 2tsp black pepper and some fresh cilantro to marinade for 24 hours. Served with couscous.
I thought 1/4 C paprika was a bit much, so reduced to 3 T. Reduced the chili powder to 1 t as well. Marinated it overnight. It was spicy, but not flavorful.
Just returned from Portugal where this was my favourite dish. Added 1/8 tsp piri piri oil ( any hot sauce would do ) plus 1Tbsp. EVOO. Excellent results!
It was good. Next time I will marinate it longer! I did doctor it up a bit due to the reviews.
1.I exclude chopped ginger. Add: 1. Equal portion of white vinegar portion to lemon juice. 2. Chopped up parsley or even 1 teaspoon of dried parsley. 3. Vegetable oil 4. Dried coriander powder . Prepare the marinate and pour on chicken and leave over night in fridge. You then grill it on a bbq/braai. Baste the chichen every few minutes with the remaining marinade residue. Thanks. Been making this for 2 decades and taught by my portugese friend’s mom in South Africa…
Great marinade for very flavorful chicken.
This is delicious as a marinade for chicken or to toss veggies in before roasting.
The lemon juice was very overpowering and the chicken was bland.
My family loved this recipe Thank you for One of the best Piri Piri recipes I have Tried
this was absolutely amazing.. i used dried ginger and garlic.. and half bottled lemon juice with half vinegar for the fresh lemon juice.. i added 1/4 tsp of cayenne bc my chili powder was not hot.. i boiled the leftover marinade and brushed on throughout the grilling of the chicken.. we cant stop singing the praises of this recipe.. ty so much for the recipe
Best chicken ever!!! Took it to our International monthly potluck and there was not a single piece left. I did use boneless skinless chicken thighs because that is what I prefer.
A bit too much paprika, otherwise delicious!