Peri-Peri Grilled Chicken

Name: Peri-Peri Grilled Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Portuguese, South African
Ingredients: 1 tsp Black Pepper; 1 whole Chicken Breast; 2 whole Chicken Leg Quarters; 0 none Chili Pepper; 1 bunch Fresh Cilantro; 2 cloves Garlic; 2 whole Lime Juice; 1 tsp Salt; 2 tbsp Vegetable Oil; 2 tsp White Vinegar

Dinner 🍽️Lunch 🥪 Portuguese 🇵🇹South African 🇿🇦 High-Protein 💪Low-Carb Low-Sodium Sugar-Free Diabetic-Friendly Gluten-Free Whole30 Paleo 🦴Halal 🕌Kosher ✡️Comfort-Food

Peri-Peri Grilled Chicken brings bright chile heat balanced by lime and fresh cilantro, creating a vibrant, citrusy burn that lingers pleasantly. The juicy mix of breast and leg quarters soaks up a garlicky marinade, then chars on the grill for smoky edges and tender meat. It’s great for a summer cookout, casual weekend dinner, or anytime you’re craving bold, pepper-forward flavor.

Prep10 mins
Cook25 mins
Serves2
DifficultyMedium

1

Wear rubber gloves to mince the chiles and put them in a mixing bowl; add the cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper; mix the piri piri sauce thoroughly.
2

Place the chicken breasts and legs in a resealable plastic bag; pour in the piri piri sauce, seal the bag, and shake gently to coat the chicken fully; refrigerate to marinate for at least 4 hours.
3

Take the bag out of the refrigerator about 30 minutes before cooking to let the chicken come to room temperature.
4

Preheat an outdoor grill to medium heat and lightly oil the grate.
5

Remove the chicken from the bag and discard the bag and cilantro; cook the chicken on the preheated grill, turning as needed for even cooking, until the juices run clear and an instant-read thermometer inserted into the center registers at least 165 degrees F (74 degrees C), about 25 minutes.