Peri-Peri Grilled Chicken with Charred Vegetables
Chicken thighs marinated in a blended chili and lemon peri-peri sauce, grilled alongside smoky charred bell pepper and zucchini.
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.
Ingredients
- 700 g boneless skinless chicken thighs
- 3 red chilies, roughly chopped — or 2 tbsp chili flakes
- 3 cloves garlic
- 1 lemon, juiced
- 1 tbsp smoked paprika
- 2 tbsp olive oil, divided
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- to taste salt
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1Blend chilies, garlic, lemon juice, smoked paprika, 1 tbsp olive oil, and salt into a smooth peri-peri marinade.
- 2Coat the chicken thighs in the marinade and let sit at least 20 minutes, or overnight in the fridge.
- 3Toss the bell pepper, zucchini, and red onion with the remaining olive oil and a pinch of salt.
- 4Grill the chicken over medium-high heat for 6-7 minutes per side until charred and cooked through.
- 5Grill the vegetables alongside for 8-10 minutes, turning occasionally, until charred and tender.
- 6Serve the chicken hot with the charred vegetables.