Grilled Peri-Peri Chicken with Spicy Paprika Rub

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 developed and reviewed.

Tender grilled chicken marinated in a spicy peri-peri sauce with smoky paprika and garlic, inspired by South African flavors. This African-inspired barbecue recipe, ready in about 30 minutes, pairs bone-in chicken thighs, olive oil, 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 "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

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Instructions

  1. Step 1: In a medium bowl, combine 3 tbsp olive oil, 2 tbsp paprika, 1 tbsp smoked paprika, 4 minced garlic cloves, 1 tsp red chili flakes, 2 tbsp lemon juice, 1 1/2 tsp salt, and 1 tsp black pepper to create the marinade; whisk until well blended.
  2. Step 2: Add 4 bone-in chicken thighs (about 2 lbs) to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 1 hour, preferably 4 hours, to let the flavors infuse.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Place the marinated chicken thighs skin-side down and grill for 6-7 minutes until the skin crisps and chars slightly.
  4. Step 4: Flip the chicken and grill for an additional 6-8 minutes until the internal temperature reaches 165°F and juices run clear.
  5. Step 5: Remove chicken from grill, let rest for 5 minutes, then garnish with 2 tbsp chopped fresh parsley before serving.

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