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bone-in grilled chicken thighs with red pepper sauce coating their browned skin and a few dark charred edges on a plain plate
Melissa Hart

Grilled Peri-Peri Chicken Thighs

Blend the pepper sauce smooth enough to coat the thighs without leaving large raw pieces against the grill. Reserve a clean portion before the chicken goes in, then use that sauce at the table rather than dipping back into the marinade. Indirect heat gives the bone-in meat time to cook through. A short direct finish adds darker edges, while the red pepper, garlic and vinegar stay recognizable in the coating. The small chiles bring real heat, so handle them carefully and wash up before touching anything else.
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Prep Time 1 hour 25 minutes
Cook Time 45 minutes
Total Time 2 hours 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 bone-in skin-on chicken thighs about 2 lbs total
  • 1/2 red bell pepper seeded and roughly chopped
  • 4 small fresh red bird's-eye chiles stemmed
  • 4 garlic cloves peeled
  • 2 tbsp fresh lemon juice
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1 tsp sweet paprika
  • 1/2 tsp dried oregano
  • 1 tsp fine salt

Method
 

  1. Blend bell pepper, chiles, garlic, lemon juice, vinegar, oil, paprika, oregano and salt until smooth. Reserve 1/4 cup in a clean covered container in the refrigerator.
  2. Coat thighs with the remaining sauce, cover and refrigerate for 1 hour; the prep time includes marinating. Wash hands and utensils after handling the chiles and raw chicken.
  3. Heat an outdoor grill to about 400°F with direct and indirect areas and clean the grate. Lift chicken from its marinade and discard the used marinade.
  4. Place thighs skin-side up over indirect heat, cover and cook for 30 to 35 minutes. Move to direct heat and grill for 3 to 4 minutes per side until browned and the thickest meat reaches 175 to 185°F, shifting away from flare-ups.
  5. Rest for 5 minutes and spoon the reserved clean pepper sauce over the thighs to serve.