Juicy, flavorful Peri Peri Chicken and Potatoes with a smoky, yet balanced Peri Peri marinade take this easy grilling recipe to another level.

5 mins
29 mins


  • Small bowl
  • Aluminum foil
  • Baking sheet



  • 1/4 cup Olive oil
  • 1 to 2 medium bird's eye chilies (optional)
  • 4 cloves garlic, minced
  • 1 Tbsp smoked paprika
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 2 Tbsp red wine vinegar or lemon juice
  • 1 tsp honey
  • 1/8 to 1/4 tsp cayenne pepper (optional)


  • 1.5 lbs Little Potatoes, halved
  • 1 1/2 lbs (about 4 to 6 medium) chicken thighs


  • Step 1

    Preheat a grill or oven to 400 °F.

  • Step 2

    In a small bowl mix together marinade (oil, chilies, garlic, smoked paprika, onion powder, salt, oregano, basil, vinegar, honey, and cayenne pepper). Place half the marinade (approximately 2 to 3 tablespoons) in a glass dish or a plastic bag and marinate chicken while potatoes start cooking (or overnight if desired).

  • Step 3

    Place potatoes in a foil pack with remaining half of the marinade and grill or bake for 20 minutes. Flip.

  • Step 4

    Remove chicken from marinade and discard the meat marinade. Place chicken skin down on grill or in oven at this 20 minutes. Flip

  • Step 5

    Carefully turn chicken over after eight minutes and continue to grill or bake chicken and potatoes for 8 to 10 more minutes, until the chicken reaches an internal temperature of 165 °F. Remove chicken from oven, covering with foil for five minutes to allow to rest.

  • Step 6

    Remove potatoes from oven and serve with chicken.