Whole30 Peri-Peri Chicken
Fire up your grill for this fiery Whole30 Peri-Peri Chicken recipe! Packed with bold flavors, this dish features bone-in, skin-on chicken thighs marinated in a homemade peri-peri sauce made from fresh red chili peppers, zesty lemon juice, smoky paprika, and aromatic garlic. Perfect for a paleo-friendly and Whole30-approved meal, the chicken is grilled to perfection, achieving crispy, charred skin and tender, juicy meat. The blend of tangy red wine vinegar and savory dried oregano adds depth to the sauce, while a vibrant sprinkle of cilantro ties it all together. Ready in just 45 minutes, this spicy and flavorful dish is ideal for summer barbecues or cozy home dinners, paired with your favorite Whole30 sides.
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Recipe Information
Ingredients
- 4 pieces Chicken Thighs, bone-in and skin-on
- 4 tablespoons Olive Oil
- 4 pieces Red Chili Peppers
- 4 pods Garlic pods, finely chopped
- 2 tablespoons Lemon Juice, freshly squeezed
- 2 teaspoons Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper, freshly ground
- 1 teaspoon Dried Oregano
- 2 tablespoons Red Wine Vinegar
- 1 tablespoon Cilantro, chopped
Instructions
Begin by preparing the peri-peri sauce. In a blender, combine the red chili peppers, garlic, olive oil, lemon juice, paprika, salt, black pepper, dried oregano, and red wine vinegar. Blend until smooth.
Taste the sauce and adjust seasonings if needed. It should be spicy, tangy, and savory.
Place the chicken thighs in a large bowl or a zip-lock bag and pour the peri-peri sauce over them. Massage the sauce into the chicken, ensuring they are well coated.
Allow the chicken to marinate in the refrigerator for at least one hour, or overnight for best results.
Preheat your grill to medium-high heat.
Once the grill is hot, place the chicken thighs skin-side down on the grill. Cook for about 10-12 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and charred.
If preferred, you can baste the chicken with any remaining marinade during the cooking process.
Remove the chicken from the grill and allow it to rest for a few minutes.
Garnish with freshly chopped cilantro and serve immediately with your choice of Whole30 compliant sides.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.1 g | 192% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2869 mg | 125% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 4.6 g | ||
| Protein | 136.3 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1882 mg | 40% | |
*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.
