Grilled Cape Town-Style Peri-Peri Chicken Thighs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs marinated in a spicy peri-peri sauce inspired by Cape Town's vibrant flavors, then grilled to smoky perfection. This Ethiopian-inspired chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs, peri-peri sauce, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Ethiopian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1/2 cup peri-peri sauce, 2 tbsp olive oil, 2 tbsp lemon juice, 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
  2. Step 2: Add 6 bone-in chicken thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 2 hours or overnight for best flavor.
  3. Step 3: Preheat your grill to medium-high heat, around 400°F. Remove chicken from marinade and place on the grill.
  4. Step 4: Grill chicken thighs for 6-7 minutes per side, turning once, until the internal temperature reaches 165°F and the skin is charred and crispy in spots.
  5. Step 5: Remove from grill and let rest for 5 minutes before serving to allow juices to redistribute.

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