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Per serving
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- 1
Prep the chicken
Cut about 3 lb of chicken into 8 pieces (or grab 8 chicken legs) and trim off any big chunks of fat. Pat everything dry with paper towels so it grills up nice. Rub the chicken all over with the juice of the lemon and the Creole seasoning (or just salt and white pepper if that's what you've got).
- 2
Blitz the marinade
Toss the sliced onion, garlic, basil, oregano, red bell pepper, and peri peri sauce into a blender or food processor. Pour in the olive oil and pulse for about 30 seconds until it's a smooth-ish marinade. Add more peri peri if you want it to bring the heat.
- 3
Marinate
Drop the chicken in a glass or metal bowl and pour the marinade all over it, turning to coat every piece. Cover it up and stick it in the fridge for at least 2 hours, but overnight is where the magic happens.
- 4
Fire up the grill
Get your grill going to medium-high heat, gas or charcoal, your call. Pull the chicken out of the marinade with tongs and let the extra drip off. Don't toss that leftover marinade, you'll want it in a second.
- 5
Grill it
Lay the chicken on the grate and grill 10-15 minutes per side, turning now and then so it doesn't scorch, until it's cooked through and hits 165F inside. Bone-in pieces take a little longer, so give the thick ones extra time.
- 6
Sauce and serve
Pour the reserved marinade into a small pan and simmer it for about 7 minutes so it's safe to eat. Brush or drizzle it over the chicken and serve it up with rice, grilled veg, or whatever else you've got going.
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Grilled Peri Peri Chicken
Created by: BackyardGrillCo
Ingredients
- 3 lb chicken
- 1 lemon
- salt
- 1/2 tsp white pepper
- 2 tsp Creole seasoning
- 1/2 onion
- 6 garlic
- 6 basil
- 2 tbsp oregano
- 1/2 red bell pepper
- 1 tbsp peri peri sauce
- 1/4 cup olive oil
Instructions
- Prep the chickenCut about 3 lb of chicken into 8 pieces (or grab 8 chicken legs) and trim off any big chunks of fat. Pat everything dry with paper towels so it grills up nice. Rub the chicken all over with the juice of the lemon and the Creole seasoning (or just salt and white pepper if that's what you've got).
- Blitz the marinadeToss the sliced onion, garlic, basil, oregano, red bell pepper, and peri peri sauce into a blender or food processor. Pour in the olive oil and pulse for about 30 seconds until it's a smooth-ish marinade. Add more peri peri if you want it to bring the heat.
- MarinateDrop the chicken in a glass or metal bowl and pour the marinade all over it, turning to coat every piece. Cover it up and stick it in the fridge for at least 2 hours, but overnight is where the magic happens.
- Fire up the grillGet your grill going to medium-high heat, gas or charcoal, your call. Pull the chicken out of the marinade with tongs and let the extra drip off. Don't toss that leftover marinade, you'll want it in a second.
- Grill itLay the chicken on the grate and grill 10-15 minutes per side, turning now and then so it doesn't scorch, until it's cooked through and hits 165F inside. Bone-in pieces take a little longer, so give the thick ones extra time.
- Sauce and servePour the reserved marinade into a small pan and simmer it for about 7 minutes so it's safe to eat. Brush or drizzle it over the chicken and serve it up with rice, grilled veg, or whatever else you've got going.