Grilled Peri Peri Chicken with Zucchini, Onions, Eggplant and Yellow Rice

Juicy, smoky, and packed with flavor — this Grilled Peri Peri Chicken is the ultimate dinner for spice lovers. Marinated in a bold spicy chicken marinade and grilled to perfection, these boneless chicken thighs pair beautifully with tender, charred zucchini, onions and eggplant. Served alongside fragrant yellow rice with turmeric, it’s a colorful, flavor-packed meal that’s perfect for a weeknight dinner or your next summer grilling session.

Whether you’re looking for a healthy chicken dinner recipe or an easy way to impress guests at a cookout, this dish delivers. The homemade peri peri sauce infuses the chicken with a tangy, smoky heat, while the vegetables and rice make it a balanced, wholesome plate. Ready in under an hour, it’s also great for meal prep — so you can enjoy that delicious, grilled flavor all week long.

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Grilled Peri Peri Chicken with Vegetables and Yellow Rice

Why You’ll Love This Recipe

• Bold Flavor: Spicy, tangy, and smoky all in one bite.

• Balanced Meal: Protein, veggies, and carbs all in one plate.

• Quick & Easy: Ready in under 1 hour — great for busy nights.

• Perfect for Grilling Season: Ideal for BBQs or summer dinners.

Ingredients

For the Chicken:

• 4 boneless chicken thighs

• 4–6 cloves garlic, minced

• Incopil Molho Piri Piri sauce

• Low-sodium soy sauce

• Garlic powder

• Salt and freshly ground black pepper

For the Vegetables:

• 1 yellow zucchini

• 1 green zucchini

• 1 eggplant

• Olive oil

• Salt and pepper

For the Rice:

• 2 cups long-grain rice

• 1 tbsp unsalted butter

• 1 yellow onion, finely chopped

• 1 chicken bouillon cube

• 1 tsp garlic powder

• 1 tsp turmeric

• 1 tsp smoked paprika

• 4 cups water

• Salt, to taste

Instructions

Chicken

1. Trim excess fat from the chicken thighs.

2. In a bowl, combine salt, pepper, garlic powder, minced garlic, and a generous amount of Piri Piri sauce. Add a splash of soy sauce and mix well.

3. Marinate for at least 20 minutes (or overnight for deeper flavor).

4. Preheat your grill to medium-high heat.

5. Grill chicken for 15–20 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C).

6. Remove from heat, cover loosely with foil, and let rest for 5–10 minutes.

Vegetables

1. Slice zucchini and eggplant into even rounds or strips.

2. Toss with olive oil, salt, and pepper until evenly coated.

3. Grill for 5–10 minutes or until tender with light char marks.

Yellow Rice

1. Rinse rice thoroughly under cold water until the water runs clear.

2. In a saucepan over medium heat, melt the butter.

3. Add onions, garlic, turmeric, smoked paprika, and bouillon. Sauté for 3–5 minutes until onions soften and become fragrant.

4. Stir in the rice and toast for 1–2 minutes.

5. Pour in water and bring to a boil.

6. Once boiling, reduce heat to low, cover, and simmer until all water is absorbed (about 15–18 minutes). Stir occasionally to prevent sticking.

7. Once cooked, fluff the rice with a fork, cover again, and let rest for 5 minutes.

To Serve

Plate the rice, arrange the grilled vegetables on the side, and place the juicy Peri Peri chicken on top or alongside. Serve hot and enjoy!

Frequently Asked Questions

Q: Can I make Peri Peri chicken without a grill?
Yes! You can pan-sear the chicken in a cast-iron skillet or bake it in the oven at 400°F until it reaches 165°F.

Q: What vegetables pair well with Peri Peri chicken?
Zucchini, eggplant, bell peppers, and asparagus all work beautifully.

Q: How spicy is Peri Peri chicken?
It has a medium heat level, but you can adjust by adding more or less Peri Peri sauce to the marinade.