Peri Peri Chicken

In a blender or food processor, combine the chilies, garlic, onion, paprika, lemon zest, lemon juice, vinegar, olive oil, oregano, salt, and black pepper. Blend until smooth. Taste the marinade and adjust seasoning or chilies for heat preference.

Place the chicken in a large bowl or resealable bag. Pour the marinade over the chicken, ensuring it’s well-coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate.

Preheat your grill to medium-high heat. Remove the chicken from the marinade, letting any excess drip off, and reserve the remaining marinade.

Grill the chicken skin-side down for 5–7 minutes until charred, then flip and cook for an additional 20–25 minutes, basting occasionally with the reserved marinade. Cook until the internal temperature reaches 165°F (74°C) at the thickest part.

Cooking Alternative: If you don’t have a grill, roast the chicken in the oven at 375°F (190°C) for about 45 minutes, then broil for 5 minutes to crisp the skin.

Transfer the chicken to a platter and let it rest for 5 minutes. Serve hot with lemon wedges, a side of rice, or salad.