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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.

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

Instructions

  1. Blend chilies, garlic, lemon juice, smoked paprika, 1 tbsp olive oil, and salt into a smooth peri-peri marinade.
  2. Coat the chicken thighs in the marinade and let sit at least 20 minutes, or overnight in the fridge.
  3. Toss the bell pepper, zucchini, and red onion with the remaining olive oil and a pinch of salt.
  4. Grill the chicken over medium-high heat for 6-7 minutes per side until charred and cooked through.
  5. Grill the vegetables alongside for 8-10 minutes, turning occasionally, until charred and tender.
  6. Serve the chicken hot with the charred vegetables.