Grilled Piri Piri Chicken Drumsticks
These Grilled Piri Piri Chicken Drumsticks are marinated in a bold, homemade chili-garlic sauce with smoked paprika, lemon juice, and fresh herbs. Grilled until juicy and charred, the chicken is served with crispy roasted potato wedges, sweet grilled bell peppers, and caramelized red onions. A spoonful of extra Piri Piri sauce and a sprinkle of fresh parsley add the perfect final touch. It’s a spicy, smoky, and colorful summer meal that’s easy to make and packed with flavor!Perfect for BBQ season or weeknight grilling, this recipe serves 4 and brings bold Portuguese-inspired flavors to your table.
Ingredients
Chicken:
- 8 chicken drumsticks
- Salt and pepper to taste
Spicy Piri Piri Sauce for Marinade and Serving
- 4 red chilies adjust to taste – use fewer for milder flavor
- 3 garlic cloves
- 1 small bunch fresh parsley chopped
- 2 tsp oregano dried
- 1 ripe tomato chopped
- 1 small onion roughly chopped
- 2 tsp smoked paprika
- Juice of 1 lemon
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- Salt to taste
Side Dishes:
Roasted Potato Wedges:
- 600 g 1.3 lbs potatoes, cut into wedges
- 2 tbsp olive oil
- Salt and pepper
- 2 tsp dried rosemary, oregano, or thyme
Grilled Vegetables:
- 2-3 red or yellow bell peppers quartered
- 8-12 small red onions peeled
- 2 tbsp Olive oil for brushing
- 1 tbsp lemon juice
- black pepper ground
- salt to taste
Instructions
Instructions
Make the Spicy Piri Piri Sauce:
- Add chilies, garlic, parsley, tomato, onion, smoked paprika, lemon juice, red wine vinegar, oregano, and olive oil to a blender or food processor.
- Blend until smooth. Taste and add salt as needed.
- Divide the sauce in half: reserve one half for serving, and use the other half to marinate the chicken.
Marinate the Chicken:
- Place the drumsticks in a large bowl or resealable plastic bag. Pour half of the Piri Piri sauce over the chicken and toss to coat thoroughly.
- Cover and refrigerate for at least 2 hours (or overnight for maximum flavor).
Prepare the Side Dishes:
Roasted Potato Wedges:
- Preheat oven to 200°C (400°F).
- Toss wedges with olive oil, salt, pepper, and herbs if using.
- Spread out on a baking tray and roast for 35–40 minutes, flipping halfway, until golden and crispy.
Grilled Vegetables:
- Preheat a grill or grill pan over medium-high heat.
- Put bell peppers and red onions in a bowl and add olive oil, salt, pepper, and lemon juice.
- Grill until soft and lightly charred, bell peppers about 8–10 minutes and onions about 12-15 minutes.
Grill the Chicken:
- Preheat your grill to medium heat.
- Remove the chicken from the marinade and lightly pat off any excess. Brush with a little olive oil.
- Grill for 25–30 minutes, turning occasionally, until the skin is slightly charred and the meat is fully cooked (internal temp: 75°C / 165°F).
- In the last 5 minutes, baste with a bit of the reserved Piri Piri sauce.
Serve:
- Plate the grilled chicken with roasted potato wedges and grilled vegetables.
- Put the Piri Piri sauce in a bowl with a spoon. Garnish with fresh parsley.
- Serve with sauce on the side.
Notes
Serving Suggestions
For a fresh and crunchy contrast to the spicy, smoky chicken, try a simple side salad made with grated carrots, thinly sliced cucumber, radishes, and crisp lettuce. Dress it lightly with olive oil, lemon juice, salt, and a touch of black pepper to keep the flavors bright and refreshing. Roasted or grilled vegetables like asparagus, zucchini, or eggplant also pair beautifully with the bold Piri Piri flavors. And of course, a chilled glass of white wine or a cold beer makes this meal feel like a true celebration of summer.Tips for Using Different Chicken Cuts
If you want to use chicken parts other than drumsticks, like breasts, wings, or even a whole chicken, here are some tips to keep your Piri Piri chicken juicy and flavorful:- Breasts: Since breasts cook faster and can dry out, marinate for about 1 hour. Grill over medium heat for 6–8 minutes per side, watching carefully to avoid overcooking.
- Wings: Marinate for 2 hours and grill over indirect medium heat for 20–25 minutes until skin is crispy and meat is cooked.
- Whole Chicken: If using a whole chicken, butterfly (spatchcock) it for more even cooking. Marinate for at least 4 hours or overnight for the best flavor. Grill over indirect medium heat for 45–60 minutes, turning occasionally, until the internal temperature reaches 75°C (165°F).