Smoky Grilled Peri-Peri Chicken with Charred Corn Salsa

Hi, I’m Sarah Jansen, a traveler and food blogger who has tasted smoky barbecue traditions from South Africa to South America. One of my favorite grill discoveries is Smoky Grilled Peri-Peri Chicken, a Portuguese-African inspired dish infused with bold chilies, garlic, and lemon. Add the kiss of real smoke from the grill, and it becomes unforgettable. Paired with a bright yet smoky charred corn salsa, this recipe is a showstopper for outdoor gatherings. It’s fiery, zesty, and smoky in every bite—the perfect balance of heat, depth, and freshness.

Overview – Smoky Grilled Peri-Peri Chicken

This Smoky Grilled Peri-Peri Chicken with Charred Corn Salsa brings together two grill heroes: spicy, smoky chicken and fire-roasted vegetables. The peri-peri marinade—made with fresh chilies, garlic, lemon, and smoked paprika—locks in flavor before the chicken even hits the grill. Adding soaked wood chips to the coals (or smoker box) intensifies that irresistible campfire aroma. The charred corn salsa offers smoky sweetness balanced with lime and cilantro, creating the perfect pairing. Whether for summer cookouts or backyard feasts, this dish proves that smoke makes everything taste better.

Why This Recipe Works

Authentic Flavor Fusion: Peri-peri sauce combines African spice with Mediterranean brightness.
Deep Smokiness: Wood chips infuse layers of flavor beyond simple grilling.
Balanced Plate: Spicy chicken meets sweet, smoky salsa.
Flexible Cooking: Works on charcoal, gas, or smoker setups.
Crowd Appeal: Vibrant, fiery, and Instagram-ready presentation.

Health Benefits

Protein Power: Chicken provides lean, high-quality protein.
Nutrient-Dense Salsa: Corn, tomatoes, and lime add antioxidants and fiber.
Healthy Fats: Olive oil supports heart health.
Metabolism Boost: Chilies help increase metabolism naturally.
Fresh Herbs: Cilantro adds detoxifying and anti-inflammatory properties.

Ingredients

For the Chicken & Marinade (serves 4–6):

3 lbs chicken thighs (bone-in, skin-on preferred)
6–8 fresh red chilies (bird’s eye or red Fresno, seeds removed for milder heat)
6 garlic cloves
2 tablespoons smoked paprika
1 teaspoon chili flakes (optional, for extra kick)
2 teaspoons salt
½ teaspoon black pepper
Juice of 2 lemons
¼ cup red wine vinegar
¼ cup olive oil

For the Charred Corn Salsa:

4 ears corn, husks removed
1 cup cherry tomatoes, halved
½ red onion, finely diced
Juice of 1 lime
¼ cup fresh cilantro, chopped
Salt and pepper to taste

For Smoking Setup:

1 cup soaked wood chips (oak, applewood, or hickory)

How to Make Smoky Grilled Peri-Peri Chicken

Blend chilies, garlic, smoked paprika, vinegar, lemon juice, olive oil, salt, and pepper into a smooth peri-peri sauce. Reserve half for serving. Coat chicken in the remaining marinade and refrigerate for 2–4 hours (overnight preferred). Preheat grill to medium-high, adding soaked wood chips for smoke. Grill chicken over indirect heat, covered, for 30–40 minutes, basting occasionally. Move closer to direct heat in the last 5 minutes for crispy skin. For salsa, char corn directly on grill, slice off kernels, and mix with tomatoes, onion, lime, and cilantro. Serve chicken with smoky salsa and extra sauce.

Instructions:

Make the Marinade: In a blender or food processor, combine chilies, garlic, smoked paprika, chili flakes, lemon juice, red wine vinegar, olive oil, salt, and pepper. Blend until smooth and vibrant red. Reserve half of this sauce in a jar for serving later.
Marinate the Chicken: Place chicken thighs in a large bowl or resealable bag. Pour in the marinade and coat evenly. Refrigerate for at least 2 hours, ideally overnight, to allow flavors to penetrate.
Prepare the Grill for Smoking: For charcoal grills, light coals and once hot, push them to one side to create indirect heat. Scatter soaked wood chips over the coals. For gas grills, preheat, then place soaked wood chips in a smoker box or foil pouch directly on the burners. Close lid until smoke begins to appear.
Grill the Chicken: Place chicken skin-side down on the cooler side of the grill (indirect heat). Cover grill and cook for 30–40 minutes, flipping halfway and basting with reserved marinade. Maintain medium heat and steady smoke flow.
Crisp the Skin: In the last 5 minutes, move chicken over direct heat to crisp skin and add char marks. Internal temperature should reach 165°F.
Char the Corn: While chicken cooks, place corn directly over flames. Grill, turning occasionally, until kernels are charred and smoky (10–12 minutes). Remove, cool slightly, then slice kernels off cobs.
Make the Salsa: In a bowl, combine charred corn kernels, cherry tomatoes, red onion, lime juice, cilantro, salt, and pepper. Toss gently.
Serve: Arrange chicken on a rustic platter, drizzle with extra peri-peri sauce, and spoon charred corn salsa alongside. Garnish with fresh herbs.

Cook & Prep Times

Prep Time: 20 minutes (plus marinating)
Cook Time: 40 minutes
Total Time: 1 hour (plus marinade)

Nutrition Information (per serving, with salsa, 6 servings)

Calories: 420
Protein: 32g
Fat: 24g
Saturated Fat: 6g
Carbohydrates: 18g
Fiber: 3g
Sodium: 620mg

Serving with Smoky Grilled Peri-Peri Chicken

This Smoky Grilled Peri-Peri Chicken is best served on a rustic platter, family-style. Drizzle extra peri-peri sauce over the chicken for an extra fiery kick, and serve the charred corn salsa on the side for a refreshing balance. Pair with warm flatbreads, roasted potatoes, or even a crisp green salad for a complete meal. The deep smokiness of the chicken and sweet fire-roasted corn make this dish a centerpiece for summer cookouts, backyard feasts, or any gathering where bold, unforgettable flavors steal the show.

Pro Tips & Variations

Control the Heat: Remove chili seeds for a milder version.
Make It Smokier: Add more soaked wood chips halfway through cooking.
Vegetarian Option: Use portobello mushrooms or cauliflower steaks in the marinade.
Sauce Boost: Stir a little honey into peri-peri sauce for sweet-heat balance.
Storage Tip: Extra sauce keeps in the fridge for 1 week—great on shrimp, veggies, or steak.

The Bottom Line

The Smoky Grilled Peri-Peri Chicken with Charred Corn Salsa is more than a recipe—it’s an experience of fire, flavor, and culture. The smoky depth from wood chips, fiery kick of peri-peri chilies, and sweet char of corn salsa create a perfect balance of boldness and brightness. For me, it’s a dish that captures everything I love about outdoor cooking: simplicity, vibrancy, and the primal joy of smoke and fire. Whether you’re grilling for a family weekend or a festive summer party, this recipe guarantees unforgettable smoky bites.

Smoky Grilled Peri-Peri Chicken with Charred Corn Salsa – A Spicy & Smoky Feast