Peri Peri Chicken Platter

Name: Peri Peri Chicken Platter
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Portuguese
Ingredients: 4.8 lb chicken leg quarters; 5 whole red chilies; 7 cloves garlic cloves; 1/4 cup lemon juice; 3/8 cup olive oil; 7/8 tbsp smoked paprika; 7/8 tbsp oregano; 3 whole red bell peppers; 2 whole yellow onion; 3 whole lemon; 1/4 cup fresh cilantro

Portuguese-African chili chicken with charred lemon for ten

Prep: 25 min
Cook: 40 min
Serves 8
Difficulty: medium

Chicken quarters marinate in peri peri chili sauce with lemon and garlic, then grill until charred and juicy. Serve on platters with grilled peppers, charred lemons, and extra sauce for dipping.

Why crews like it: Peri peri chicken brings real heat and tang—crews who live on hot sauce will line up twice. Quarters are cheap, grill fast, and look impressive piled on sheet pans.

430Cal

38gProtein

12gCarbs

26gFat

Ingredients

4.8 lb chicken leg quarters
5 whole red chilies
7 cloves garlic cloves
1/4 cup lemon juice
3/8 cup olive oil
7/8 tbsp smoked paprika
7/8 tbsp oregano
3 whole red bell peppers
2 whole yellow onion
3 whole lemon
1/4 cup fresh cilantro

Instructions

Blend peri peri sauce: Blend chilies, garlic, lemon juice, olive oil, paprika, oregano, and salt until smooth.
Marinate chicken: Coat quarters in half the sauce. Marinate at least 2 hours or overnight refrigerated.
Preheat grill: Heat grill to medium-high, about 400°F. Oil grates thoroughly. Target oven/smoker temperature: 400°F.
Grill chicken and vegetables: Grill chicken skin-side down 8 minutes, flip, and cook until 165°F internal, about 20 minutes total. Grill peppers, onions, and lemon halves alongside. Target oven/smoker temperature: 400°F.
Platter and serve: Rest chicken 5 minutes, then pile on platters with grilled vegetables. Drizzle reserved sauce and scatter cilantro.

Tonight's spread

Peri peri chicken with grilled peppers, onions, and charred lemon.
Simple rice or roasted potatoes for crew who want a plate, not just chicken.

Hall tips

Bird's eye chilies kick heat up—jalapeños keep it hall-friendly.
Peri peri mayo for dipping is an easy upgrade.
Portuguese rolls soak up sauce better than standard buns.

Meal prep

Marinate up to 24 hours. Reserve half the sauce for serving—never baste with used marinade from raw chicken. Spatchcock quarters if you need faster grill time.

Leftovers

Pull meat for peri peri wraps with slaw—not a burrito bowl, a straight wrap.
Chop into grain salad with cucumber and feta.

Grill
Blender
Instant-read thermometer
Sheet pans
Tongs