Ingredients
6 boneless skinless chicken thighs
3 tablespoons Peri Peri Spice Mix
2 tablespoons cooking oil
2 teaspoons fresh squeezed lemon juice
2 teaspoons vinegar
Directions
1
Combine spice blend, oil, lemon juice, and vinegar. Whisk until combined.
2
Place chicken in a large, resealable plastic bag. Pour marinade over chicken and work it around the bag until all pieces of meat are coated in the marinade.
3
Remove all excess air from the bag, seal it closed, and place in refrigerator for a minimum of 1 hour or up to 24 hours.
4
Grill over medium-high heat or bake in oven at 375 until internal temperature reached 165 degrees.
5
More About This Recipe
6
Try saving any leftover marinade and use it to baste the chicken. Try adding some light beer or wine to the marinade to turn it into a basting liquid. Be sure to bring the marinade to a full boil once it has come in contact with raw chicken to avoid cross contamination.