Grilled Peri-Peri Chicken with Spicy Paprika Marinade

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 marinated in a fiery peri-peri sauce, grilled to smoky perfection with a bright, spicy kick. This African-inspired chicken recipe, ready in about 25 minutes, pairs bone-in chicken thighs, peri-peri sauce, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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: 10 min Cook: 15 min Serves 6 African cuisine 320 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
1/3 cup peri-peri sauce
1 tbsp smoked paprika
2 tbsp lemon juice
3 tbsp olive oil
3 minced garlic cloves
1 tsp salt
1/2 tsp black pepper
2 tbsp chopped, for garnish fresh cilantro

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Instructions

Step 1: In a large bowl, whisk together 1/3 cup peri-peri sauce, 1 tbsp smoked paprika, 2 tbsp lemon juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until well combined.
Step 2: Add 6 bone-in chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight, to absorb the flavors.
Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade, letting excess drip off.
Step 4: Grill chicken for 6-7 minutes per side, turning once, until skin is charred in spots and internal temperature reaches 165°F.
Step 5: Transfer to a plate and let rest for 5 minutes. Garnish with 2 tbsp chopped fresh cilantro before serving.