Grilled Peri-Peri Chicken with Spicy African Marinade

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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 developed and reviewed.

Juicy grilled chicken infused with a spicy and tangy peri-peri marinade, inspired by African flavors. This African-inspired chicken recipe, ready in about 30 minutes, pairs chicken thighs, bone-in and skin-on, peri-peri sauce, lemon juice 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 African cuisine 320 cal/serving

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Ingredients

4 pieces chicken thighs, bone-in and skin-on
3 tbsp peri-peri sauce
2 tbsp lemon juice
4 garlic cloves, minced
1 tsp paprika
1 tsp smoked chili powder
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a medium bowl, combine 3 tbsp peri-peri sauce, 2 tbsp lemon juice, 4 minced garlic cloves, 1 tsp paprika, 1 tsp smoked chili powder, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
Step 2: Add 4 chicken thighs (bone-in, skin-on) to the marinade, rubbing the mixture evenly over all surfaces. Cover and refrigerate for at least 2 hours, preferably overnight.
Step 3: Preheat grill to medium-high heat (about 400°F). Place the marinated chicken thighs skin-side down on the grill and cook for 6-7 minutes until the skin is charred and crispy.
Step 4: Flip the chicken and grill for an additional 6-7 minutes, or until the internal temperature reaches 165°F and juices run clear.
Step 5: Remove chicken from grill and let rest for 5 minutes before serving to retain juices.