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Portuguese Peri Peri Infused Olive Oil Blend 250ml bottle
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
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Fusion Cuisine, Mediterranean, Portuguese
Ingredients Equipment Method Notes

Ingredients
  

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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