Peri Peri Grilled Chicken Thighs

Instructions

1. 1

   Pat Boneless, skinless chicken thighs completely dry with paper towels. Trim loose fat and, if any portion is thicker than 2 cm, cover it with plastic wrap and gently pound it to an even thickness.

   ✓ Point de contrôle : The chicken is dry, evenly thick, and free of loose pieces of fat.

   💡 Astuce du chef : Dry meat browns better and is less likely to steam on the grill.
2. 2

   Add Fresh red chili peppers, Garlic cloves, Smoked paprika, Fresh lemon juice, Finely grated lemon zest, Extra-virgin olive oil, Kosher salt, and Freshly ground black pepper to a blender or food processor. Blend until the chili and garlic form a loose, vivid red-orange paste.

   ✓ Point de contrôle : The marinade is smooth enough to coat the chicken, with no large pieces of chili or garlic.

   💡 Astuce du chef : Taste a tiny drop before adding the chicken and adjust the heat with an extra chili or a little oil.
3. 3

   Place Boneless, skinless chicken thighs in a nonreactive bowl or resealable bag. Pour in three-quarters of the peri peri marinade and turn the chicken until completely coated. Reserve the remaining marinade separately for serving; never use it after it has contacted raw chicken.

   ✓ Point de contrôle : Every surface of the chicken is covered with a thin, even layer of marinade.

   💡 Astuce du chef : Reserve the clean marinade before touching the raw chicken.
4. 4

   Cover the marinated Boneless, skinless chicken thighs and refrigerate for at least 4 hours and up to 12 hours.

   ✓ Point de contrôle : The chicken is deeply colored and smells aromatic, without an unpleasant acidic odor.

   💡 Astuce du chef : Do not marinate longer than 12 hours because the lemon juice can make the surface soft.
5. 5

   Remove the chicken from the refrigerator 20 minutes before grilling. Scrape off thick excess marinade without wiping the chicken bare. Heat a gas or charcoal grill to medium-high, approximately 220°C, and clean and oil the grates.

   ✓ Point de contrôle : The grill is hot enough that a drop of water evaporates immediately, but the grates are not smoking heavily.

   💡 Astuce du chef : A two-zone fire is ideal: keep one side hotter for browning and one side cooler for finishing.
6. 6

   Place Boneless, skinless chicken thighs on the hot grates. Grill undisturbed for 5 to 6 minutes, lid closed, until the underside has dark grill marks and the chicken releases easily.

   ✓ Point de contrôle : The underside is browned with clear grill marks and the edges are beginning to turn opaque.

   💡 Astuce du chef : If the marinade flares, move the chicken to the cooler zone rather than pressing it down.
7. 7

   Turn Boneless, skinless chicken thighs and grill for another 5 to 7 minutes with the lid closed. Begin checking the thickest piece with an instant-read thermometer.

   ✓ Point de contrôle : The thickest part reaches 74°C, the juices run clear, and the exterior is charred but not blackened.

   💡 Astuce du chef : For thicker thighs, move the chicken to indirect heat after browning and cook until it reaches temperature.
8. 8

   Transfer the grilled Boneless, skinless chicken thighs to a clean platter. Tent loosely with foil and rest for 5 minutes.

   ✓ Point de contrôle : The juices have settled and the surface remains hot without steaming under the foil.

   💡 Astuce du chef : Resting keeps the chicken juicy; do not slice immediately after grilling.
9. 9

   Slice the rested chicken or serve the thighs whole. Spoon the reserved peri peri marinade over the top and finish with Flat-leaf parsley.

   ✓ Point de contrôle : The chicken is glossy, juicy, vividly red-orange, and garnished with fresh green parsley.

   💡 Astuce du chef : Serve with grilled lemon, leafy salad, roasted potato, or steamed rice.