Frango Peri Peri

Ingredients

Lemon juice

1/4 cup, freshly squeezed

Garlic

4 cloves, minced

Red chili peppers

3-4, finely chopped (adjust to taste)

Paprika

1 tablespoon

Olive oil

1/3 cup

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Fresh parsley

1/4 cup, chopped (for garnish)

Chicken (bone-in pieces or whole)

4-6 pieces (legs, thighs, or a whole chicken)

Instructions

1. In a mixing bowl, combine the freshly squeezed lemon juice, minced garlic, chopped red chili peppers, paprika, olive oil, salt, and black pepper to create a zesty marinade.
2. Place the chicken pieces in a large ziplock bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish, and massage the marinade into the chicken to ensure it is well coated. Let it marinate in the refrigerator for at least 2 hours or overnight for optimal flavor.
3. Preheat the grill to medium-high heat, allowing it to reach a steady temperature for optimal cooking.
4. Remove the chicken from the marinade and discard any excess marinade to prevent flare-ups on the grill.
5. Grill the chicken pieces for about 20-25 minutes, turning occasionally, until they are cooked through and have a nice charred exterior. Use a meat thermometer to check for an internal temperature of 165°F (75°C).
6. Remove the chicken from the grill and let it rest for 5 minutes before serving to allow the juices to redistribute.
7. Garnish with freshly chopped parsley and serve hot, enjoying the spicy, smoky flavors.