Step 1: Prepare the Marinade

The key to a mouthwatering peri peri chicken is the marinade. It’s where all the flavors come together and get absorbed into the chicken. In a bowl, combine the garlic, ginger, lemon juice, red wine vinegar, and olive oil. These ingredients will form the tangy, aromatic base of your marinade. Now, it’s time to add the spices! Stir in the paprika, cumin, coriander, oregano, smoked paprika, cinnamon, chili flakes, salt, and black pepper. If you want a slightly sweeter peri peri sauce, toss in the red bell pepper and blend everything together. You can use a blender or food processor for a smooth consistency, but it’s totally fine to leave it a little chunky. I like to keep mine on the coarser side, so there’s more texture to the marinade.

Step 2: Marinate the Chicken

Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the peri peri marinade over the chicken, making sure it’s well coated. Seal the bag or cover the dish, and let the chicken marinate in the fridge for at least 1 hour. However, if you can plan ahead, let the chicken sit overnight for maximum flavor. Trust me, it’s worth the wait! The longer it marinates, the deeper the flavor will penetrate.

Step 3: Preheat the Grill

While your chicken marinates, it’s time to prep the grill. Preheat your grill to medium-high heat. If you’re using a charcoal grill, make sure the coals are nice and hot, and if you’re using a gas grill, preheat it for about 10 minutes. The high heat will help get that perfect crispy skin on the chicken.

Step 4: Grill the Chicken

Remove the chicken from the marinade (don’t discard the marinade—keep it for basting later!). Place the chicken thighs on the grill, skin side down, and cook for about 6-8 minutes, until the skin becomes crispy and browned. Flip the chicken over and cook for another 10-12 minutes, or until the chicken is cooked through and has reached an internal temperature of 165°F (74°C). If you have a meat thermometer, this is a good time to use it!

Step 5: Baste the Chicken (Optional)

For an extra layer of flavor, you can baste the chicken with the leftover peri peri marinade during the last few minutes of grilling. This helps to keep the chicken moist while adding a little more of that fiery sauce. But remember, always save some of the marinade for serving on the side!

Step 6: Rest the Chicken

Once the chicken is fully cooked, remove it from the grill and let it rest for about 5 minutes. This step is essential for locking in the juices and ensuring your chicken is tender and juicy.