Dry Rubbed Peri Peri Chicken

Bold and deeply flavorful, this Dry Rubbed Peri Peri Chicken delivers aromatic spice with every bite. Marinated in a warm blend of paprika, cayenne, and herbs, then perfectly grilled until juicy and golden. It’s an effortless dish with show stopping flavor. Ideal for alfresco gatherings or a vibrant weeknight dinner.

May 27 - 20-30 min cook

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Prep time:

10 min

Cook time

20-30 min

Total time

30-40 min (+2h marinating time)

Makes

4-6

Quartered Chicken
4 lb.

Dry Rub

paprika
2 tbsp
garlic powder
2 tbsp
onion powder
1 tbsp
dried oregano
1 tbsp
ground coriander
2 tsp
ground cayenne pepper
1 tsp
smoked paprika
1 tbsp
ground ginger
1 tsp
ground cardamom
1/2 tsp
sea salt
2 tsp
granulated sugar
2 tsp
1
In a large bowl combine the olive oil with seasoning to form a paste.
2
Add the quartered chicken, coat evenly with the paste, then allow to rest and marinate for at least 2 hours (preferably overnight)
3
When ready, add 1 cup of water to drip tray and preheat your Kenyon Grill to high heat.
4
Grill chicken for 20-30 minutes, flipping halfway through, until well marked and thermometer inserted in center of thickest parts registers 165°F.
5
Transfer the pieces to a platter and serve alongside grilled pineapple and onions (optional). Enjoy!

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