This Peri Peri Chicken recipe delivers on flavor and heat. With only a few ingredients, this gluten free dish is easy to make. Enjoy the charcoal flavor from the perfectly grilled chicken dipped in a spicy sauce for some heat.

Step 1: Roast the veggies for the Peri Peri sauce

The key piece to the Peri Peri Chicken recipe is the sauce. Roasted veggies blended together to use as a marinade and dipping sauce. It’s liquid gold!

Roast some bell peppers, red jalapenos, a serrano pepper and red onion directly over charcoal or fire.

Once they build up a nice char on the outside, drop them into a blender, add lemon zest, freshly squeezed lemon juice, garlic cloves, parsley, Dad’s All Purpose rub, red wine vinegar and olive oil. Blend the ingredients together until everything is liquified. Taste and adjust heat levels to your liking.

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Step 2: Prepare the chicken

Remove the fatty skin off the chicken leg quarters, score the meat and pour half of the peri peri sauce over the meat. Make sure to cover all sides of the meat. Set aside the rest of the sauce. It will be used later for a dipping sauce.

For maximum flavor, refrigerate the marinating chicken for 1 hour. If you are pressed for time 10 minutes will do the trick, but remember the flavor might be prominent enough.

Step 3: Grill Peri Peri Chicken

Preheat the grill to 375 degrees and set it for dual zone grilling. This means you have direct heat on one side, directly over charcoal or fire, and an indirect side.

First, place the marinated chicken on the direct side and grill until you build some nicely grilled color over the chicken. Flip every 2-3 minutes to avoid the skin from burning. Next, move to the indirect side and cook until the internal temperature reaches 175 degrees internally. Just before removing off the grill, brush some of the left over peri peri sauce over the top and cook for 1 more minute.

Remove the peri peri chicken off the grill, sprinkle some freshly chopped parsley over the top, dip in the sauce and enjoy!

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Peri Peri Chicken

This Peri Peri Chicken recipe delivers charcoal flavor from the perfectly grilled chicken thighs and heat from spicy sauce.

Course Main Course

Cuisine American

Keyword peri peri chicken, grilled chicken recipe, sauce recipe, spicy sauce recipe, chicken recipe, grilled chicken quarters, roasted veggies, dinner recipe, gluten free recipe,

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 4 People

Ingredients

• 4 Chicken leg quarters
• 2 Red bell pepper
• 2 Red jalapeno peppers
• 1 Serrano pepper
• 1 Red onion
• 1 Lemon
• 2 tbsp Red wine vinegar
• 1 tbsp Dad's All Purpose Rub
• 1/4 cup Olive oil
• 1/4 cup Parsley
• 6 cloves Garlic

Instructions

• Roast the rell peppers, red jalapenos, serrano pepper and red onion over direct fire.
• Once they build up a nice char on the outside, drop them into a blender, add lemon zest, freshly squeezed lemon juice, garlic cloves, parsley, Dad's All Purpose rub, red wine vinegar and olive oil. Blend the ingredients together until everything is liquified.
• Remove the fatty skin off the chicken leg quarters, score the meat and pour half of the peri peri sauce over the meat. Make sure to cover all sides of the meat.
• Refrigerate the marinating chicken for 1 hour.
• Preheat the grill to 375 degrees and set it for dual zone grilling.
• Place the marinated chicken on the direct side first and grill until you build some grilled color over the chicken. Flip every2-3 minutes to avoid burning the skin.
• Move to the indirect side and cook until the internal temperature reaches 175 degrees internally. Just before removing, brush some of the peri peri sauce over the chicken and let it cook for another minute before removing off the grill.

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