Peri-Peri Grilled Chicken

• 4 boneless, skinless chicken thighs
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1/4 cup fresh lime juice
• 4 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: Lime wedges for serving

Steps

1. 1 In a bowl, whisk together olive oil, vinegar, lime juice, garlic, smoked paprika, oregano, cayenne pepper, salt, and black pepper.
2. 2 Add chicken thighs to the marinade, ensuring they're well-coated. Cover and refrigerate for at least 30 minutes.
3. 3 Preheat your grill to medium-high heat.
4. 4 Grill chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F.
5. 5 Remove from grill and let rest for 5 minutes before serving.
6. 6 Serve with lime wedges if desired.

Nutrition

Tips

• For extra smoky flavor, add a teaspoon of chipotle powder to the marinade.
• If grilling isn't an option, this chicken cooks beautifully in a hot skillet.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for best results.

Serving Suggestions

• Pair with a fresh mango salsa or a side of grilled corn on the cob.
• Serve with a zesty avocado lime salad for a complete meal.

FAQ