Peri-Peri Chicken

Ingredients

• 3 lb whole chicken, cut into 8 pieces
• 5 peri-peri peppers (or bird's eye chilies)
• 1 red bell pepper
• 4 garlic cloves
• 1 lemon
• ¼ cup white wine vinegar
• ¼ cup olive oil
• 1 tbsp smoked paprika
• 1 tsp oregano
• 1½ tsp salt
• ½ tsp black pepper
• 2 tbsp fresh cilantro, chopped (optional)

Steps

1. Prepare the peri-peri marinade: In a food processor, combine peri-peri peppers, red bell pepper, garlic, juice of half a lemon, white wine vinegar, olive oil, smoked paprika, oregano, salt, and black pepper. Blend until smooth.
2. Place chicken pieces in a large bowl or resealable bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best flavor.
3. Preheat your grill to medium-high heat. Lightly oil the grill grates.
4. Grill the chicken pieces for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the skin is nicely charred.
5. Remove chicken from the grill and let rest for 5 minutes before serving.
6. Garnish with fresh cilantro and a lemon wedge, if desired.