Peri Peri Grilled Chicken Legs with Corn

• 8 chicken legs
• 1/4 cup olive oil
• 3 tbsp peri peri sauce
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• Salt and pepper to taste
• 4 ears of corn, husked
• Optional: Fresh cilantro for garnish

Steps

1. 1 In a bowl, whisk together olive oil, peri peri sauce, garlic, lemon juice, smoked paprika, salt, and pepper.
2. 2 Add chicken legs to the marinade, ensuring they're well coated. Marinate for at least 30 minutes.
3. 3 Preheat grill to medium-high heat.
4. 4 Grill chicken legs for 25 minutes, turning occasionally, until fully cooked.
5. 5 While the chicken cooks, grill the corn, turning to char evenly, about 10 minutes.
6. 6 Serve chicken legs with grilled corn on the side.

Equipment

• Grill
• Tongs
• Baking sheet

Variations

• Add diced bell peppers and onions to the grill for a veggie medley.
• Use bone-in chicken breasts instead of legs for a leaner option.

Substitutions

• If peri peri sauce is unavailable, substitute with a mix of hot sauce and smoked paprika.
• Corn can be replaced with grilled zucchini for a low-carb alternative.

Pairings

• Perfect with a cold beer or a citrusy white wine.
• Serve with a side of jasmine rice.

Nutrition

Tips

• For extra flavor, marinate the chicken overnight in the fridge.
• Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F.

Freezing: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Pair with a fresh avocado salad.
• Serve with a tangy lime dipping sauce.

FAQ