Paleo Peri Peri Chicken
Get ready to spice up your mealtime with this bold and zesty Paleo Peri Peri Chicken recipe! Marinated to perfection in a vibrant blend of red bell peppers, fiery red chili peppers, garlic, fresh herbs, and a tangy splash of lemon juice and apple cider vinegar, this dish is bursting with flavor while staying true to Paleo principles. Grilled to juicy perfection and basted with extra peri peri sauce, this chicken is a backyard favorite that's equally great for weeknight dinners or special occasions. Ready in under 90 minutes, including irresistible smoky char from the grill, it’s perfect paired with a crisp salad or grilled veggies for a satisfying, nutrient-packed meal. If you're looking for a paleo-friendly way to enjoy classic peri peri flavors, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 2-3 lb chicken, cut into quarters whole chicken
- 2 medium-sized, chopped red bell peppers
- 4 small, or adjust for spice level red chili peppers
- 4 large, minced garlic cloves
- 0.25 cup apple cider vinegar
- 0.25 cup fresh lemon juice
- 0.5 cup olive oil
- 2 tablespoons paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh oregano leaves
- 1 tablespoon fresh thyme leaves
Instructions
Begin by preparing the peri peri marinade. In a blender, combine the chopped red bell peppers, red chili peppers, minced garlic, apple cider vinegar, lemon juice, olive oil, paprika, sea salt, black pepper, fresh oregano, and fresh thyme.
Blend the ingredients on high until you achieve a smooth sauce consistency. Taste and adjust the seasonings if necessary.
Place the chicken quarters in a large bowl or zip-lock bag. Pour half of the peri peri marinade over the chicken, ensuring each piece is well coated. Reserve the remaining marinade for basting and serving.
Cover the bowl or seal the bag and marinate in the refrigerator for at least 2 hours, preferably overnight, to enhance the flavor.
Preheat your grill to medium-high heat. Remove the chicken from the marinade and let it come to room temperature while the grill heats.
Once the grill is hot, place the chicken quarters skin-side down on the grill. Cook for about 20-25 minutes, turning occasionally to prevent burning.
While grilling, baste the chicken with the reserved peri peri sauce every 5 minutes to keep it moist and flavorful.
Check the internal temperature with a meat thermometer; it should read 165°F (74°C) when done.
Remove the chicken from the grill and let it rest for 5 minutes before serving.
Serve the Peri Peri Chicken with remaining sauce on the side and a fresh salad or grilled vegetables for a complete Paleo-friendly meal.
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 2453 mg | 107% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 13.7 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1462 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
