Grilled Peri-Peri Chicken with African Spice Rub

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Tender grilled chicken marinated in a spicy peri-peri blend, showcasing bold African flavors perfect for a Father’s Day barbecue. This African Father’s Day recipe, ready in about 30 minutes, pairs chicken thighs, bone-in and skin-on, peri-peri sauce, and paprika 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 "Build a week of meals around this recipe" 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.

Ingredients

• 6 pieces chicken thighs, bone-in and skin-on
• 1/4 cup peri-peri sauce
• 1 tbsp paprika
• 1 tsp ground cumin
• 4 garlic cloves, minced
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a mixing bowl, combine 1/4 cup peri-peri sauce, 1 tbsp paprika, 1 tsp ground cumin, 4 minced garlic cloves, 2 tbsp lemon juice, 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Mix well to form a marinade.
2. Step 2: Add 6 chicken thighs to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight, to deepen the flavors.
3. Step 3: Preheat a grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until the internal temperature reaches 165°F and skin is nicely charred.
4. Step 4: Transfer chicken to a plate and let rest for 5 minutes before serving to allow juices to redistribute.