Grilled Peri-Peri Chicken with Spicy Red Chili Marinade

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken marinated in a fiery peri-peri sauce made from red chilies, lemon, and herbs, then grilled to smoky perfection. This african ready in about 55 minutes pairs whole chicken, spatchcocked, red bird's eye chilies, chopped, red bell pepper, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 40 min Serves 4 African cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender, combine 6 chopped red bird's eye chilies, 1 medium chopped red bell pepper, 6 garlic cloves, 1/4 cup lemon juice, 1/4 cup olive oil, 1 tbsp paprika, 1 tbsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Blend until smooth to create the peri-peri marinade.
  2. Step 2: Place the 3 lb spatchcocked whole chicken in a large dish and pour the peri-peri marinade over it, rubbing thoroughly on all surfaces. Cover and refrigerate for at least 4 hours, ideally overnight.
  3. Step 3: Preheat the grill to medium-high heat (about 400°F). Place the marinated chicken skin-side down on the grill and cook for 10 minutes until the skin is charred and crispy.
  4. Step 4: Flip the chicken and continue grilling for another 20-25 minutes, turning occasionally, until the internal temperature reaches 165°F and juices run clear.
  5. Step 5: Remove from grill and let rest for 10 minutes before slicing. Serve with extra peri-peri sauce if desired.

Frequently asked questions

How long does Grilled Peri-Peri Chicken with Spicy Red Chili Marinade take to make?

Total time is about 55 minutes (15 min prep + 40 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 Red Chili Marinade?

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 whole chicken, spatchcocked from drying out.

Can I substitute ingredients in Grilled Peri-Peri Chicken with Spicy Red Chili Marinade?

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 Red Chili Marinade 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 Red Chili Marinade?

African african 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.

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