Peri-Peri Grilled Chicken with Charred Vegetables

Peri-peri traces back to Mozambique and Southern Africa, where bird's eye chilies blended with garlic and lemon became the marinade that put grilled chicken on the map. Blitzing the chilies with garlic, lemon juice, and smoked paprika into a smooth paste means the flavor gets into every bite of chicken, not just the surface.

Bell pepper, zucchini, and red onion char alongside the chicken on the grill, picking up their own smoky edge and needing nothing more than a drizzle of oil and a pinch of salt.

This is a lean, high-protein, low-carb dinner built almost entirely from chicken and vegetables, with the char adding flavor rather than fat. It's a satisfying option for anyone working toward weight loss goals who still wants a plate that feels bold and flavorful rather than restrictive. Any leftover peri-peri paste keeps well in the fridge for about a week, making it easy to have a flavorful marinade ready for the next grilling night.