Peri Peri Grilled Chicken using Portuguese Peri Peri Infused Olive Oil Blend

Juicy chicken thighs soak up garlic, citrus, chile, and smoky spice before hitting a hot grill, then finish with a glossy char that makes every bite taste lively and full of fire. The flavor backbone comes from Portuguese Peri Peri Infused Olive Oil Blend, which layers garlic, African Bird’s Eye chile, citrus, and smoky spice into the marinade so the chicken grills with real depth and a bright, punchy finish. It’s the kind of dinner that works for a weeknight grill session, a summer patio meal, or a laid-back cookout with friends, and it’s the recipe you’ll come back to when you want something bold without being fussy.

Garden Infuzions

Peri Peri Grilled Chicken using Portuguese Peri Peri Infused Olive Oil Blend

Smoky grilled chicken gets a bright, fiery lift from Portuguese Peri Peri Infused Olive Oil Blend, creating a bold, juicy dinner that feels right at home on a summer grill night or family table.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Fusion Cuisine, Mediterranean, Portuguese

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 pounds bone-in skin-on chicken thighs
• 1/4 cup Portuguese Peri Peri Infused Olive Oil Blend
• 2 tablespoons fresh lime juice
• 1 tablespoon fresh lemon juice
• 3 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh cilantro
• Lime wedges for serving

Equipment

• 1 large bowl For marinating the chicken
• 1 whisk For mixing the marinade
• 1 Grill Gas or charcoal grill
• 1 Tongs For turning the chicken safely
• 1 Instant-read thermometer For checking doneness
• 1 Platter For resting and serving

Method

 

Instructions

1. Pat the chicken thighs dry with paper towels and place them in a large bowl or zip-top bag.
2. In a small bowl, whisk together the Portuguese Peri Peri Infused Olive Oil Blend, lime juice, lemon juice, garlic, salt, black pepper, smoked paprika, onion powder, red pepper flakes, parsley, and cilantro.
3. Pour the marinade over the chicken and toss to coat well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
4. Preheat a grill to medium-high heat and oil the grates lightly.
5. Place the chicken skin-side down on the grill and cook for 6 to 8 minutes, until the skin is deeply marked and starting to crisp.
6. Flip the chicken and continue grilling for 10 to 12 minutes, until the chicken reaches 165°F at the thickest part.
7. Move the chicken to a platter and rest for 5 minutes before serving with lime wedges.
8. Spoon any juices from the platter over the chicken before bringing it to the table.

Notes

For the boldest flavor, marinate the chicken for a few hours if you have time. If using chicken breasts, watch the grill closely and pull them as soon as they reach 165°F so they stay juicy. The marinade should be used only for raw chicken and should not be reused as a finishing sauce unless it is boiled first.

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Recipe Tips

Use bone-in, skin-on chicken thighs for the juiciest result, and let the chicken rest in the marinade long enough for the citrus and garlic notes to settle in. Keep the grill at medium-high heat so you get good char without burning the sugars in the marinade.

Serving Suggestions

Serve this chicken with grilled corn, cucumber salad, rice, roasted potatoes, or warm flatbread. A squeeze of fresh lime and a simple herb salad on the side helps keep the plate bright and balanced.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Rewarm gently on the stovetop, in the oven, or sliced into bowls and salads.

Variations

Try the same marinade on chicken drumsticks, split breasts, or skewered boneless pieces. You can also brush a little extra marinade onto vegetables like zucchini, peppers, or onions for a matching grill side.

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