Grilled Peri-Peri Chicken with Spicy Paprika Rub
Tender grilled chicken marinated in a spicy peri-peri sauce with smoky paprika and garlic, inspired by South African flavors. This african-inspired bbq & smoked ready in about 30 minutes pairs (about 2 lbs) 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.
Ingredients
- 4 pieces (about 2 lbs) bone-in chicken thighs
- 3 tbsp olive oil
- 2 tbsp paprika
- 1 tbsp smoked paprika
- 4 cloves, minced garlic cloves
- 1 tsp red chili flakes
- 2 tbsp lemon juice
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp, chopped (for garnish) fresh parsley
Instructions
- 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.
- 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.
- 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.
- Step 4: Flip the chicken and grill for an additional 6-8 minutes until the internal temperature reaches 165°F and juices run clear.
- Step 5: Remove chicken from grill, let rest for 5 minutes, then garnish with 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Peri-Peri Chicken with Spicy Paprika Rub take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Peri-Peri Chicken with Spicy Paprika Rub?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Grilled Peri-Peri Chicken with Spicy Paprika Rub?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Peri-Peri Chicken with Spicy Paprika Rub for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Peri-Peri Chicken with Spicy Paprika Rub?
African bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
