This peri peri grilled chicken brings bold, spicy flavor to an easy single-serving meal. It's a simple choice for lunch or dinner when you want grilled chicken without making extra portions.
With a flavorful peri peri seasoning and juicy grilled chicken, this recipe makes cooking for yourself feel worthwhile. Pair it with vegetables, rice, potatoes, or a simple salad for a complete meal.
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I've made this peri peri grilled chicken breast for one several times, and I love that it gives a simple piece of chicken plenty of flavor without making more food than I need. I've learned that letting the peri peri seasoning do the work keeps the recipe simple, while adjusting the amount makes it easy to control how spicy the chicken turns out. When I want another easy way to cook chicken outside, I also make these grilled BBQ boneless chicken thighs.
Because this recipe uses just one chicken breast, I've found that keeping an eye on the cooking time is especially important so the meat stays juicy instead of drying out. It makes a practical lunch or dinner when I'm cooking for myself, and I can easily add vegetables, potatoes, or a salad to complete the meal. For another simple chicken dinner with plenty of flavor, these lemon pepper chicken wings are a good option when I'm in the mood for something different.
Ingredients
- Half bone-in chicken breast
- Peri peri seasoning
- Dried oregano
- Granulated garlic
- Smoked sweet paprika
- Ground black pepper
- Cooking oil
Scroll down to the recipe card for quantities used.
Instructions
Dry all sides of the chicken with paper towels. Lightly grease all sides of the meat.
Combine dried oregano, granulated garlic, smoked sweet paprika, and ground black pepper.
Season all sides of the chicken breast with peri peri seasoning and the oregano dry rub mixture, then rub lightly.
Grease the grill with oil, then gently place the seasoned chicken, bone side up. Grill undisturbed for 6 to 8 minutes over medium heat and gently flip.
Grill the chicken breast, bone side down, while gently pressing the bone occasionally. Remove from grill once the internal temperature reaches 165°F. Rest for 5 to 10 minutes before serving.
Tips
Top tip: Let the chicken sit at room temperature briefly. Taking it out of the refrigerator about 15 to 20 minutes before grilling can help a thick, bone-in breast cook more evenly.
- Watch for seasoning that browns too quickly. Peri peri seasoning and paprika can darken before the thick breast is cooked through, so reduce the heat if the exterior starts getting too dark.
- Move it to a cooler part of the grill if needed. Bone-in chicken takes longer to cook than boneless breasts. If the outside is nicely browned before the center is done, finish it over lower or indirect heat.
- Check more than one spot for doneness. A split breast can vary considerably in thickness, so check the temperature in a couple of the thickest areas without touching the bone.
- Make extra dry seasoning for another meal. The oregano, garlic, paprika, and pepper mixture can be scaled up and stored separately, making it quicker to prepare another single serving later.
Variations
- Use boneless chicken breast. A boneless breast works well, but it will generally cook faster than the bone-in split breast, so start checking the temperature sooner.
- Try chicken thighs. Bone-in or boneless thighs can be used for a richer, juicier variation. Adjust the grilling time based on their size and whether they're bone-in.
- Change the heat level. Use a little less peri peri seasoning for milder chicken or increase it if you prefer more heat.
- Swap the smoked paprika. Regular sweet paprika can replace smoked paprika if you want the pepper flavor without the smoky note.
- Use fresh garlic. Finely minced or grated garlic can replace granulated garlic, although watch the grill carefully because fresh garlic can brown quickly.
- Change the herbs. Thyme or Italian seasoning can replace the oregano for a slightly different flavor.
- Add citrus. A squeeze of fresh lemon or lime juice after grilling adds brightness and works especially well with the peri peri seasoning.
- Make more servings. Double or triple the chicken and seasonings for a larger meal, adjusting the cooking time as needed and leaving enough room between the chicken pieces on the grill.
Storage
Store leftover peri peri chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, remove the meat from the bone and freeze it in a freezer-safe container for up to 3 months.
Reheat the chicken gently in a covered skillet over low heat with a splash of water or broth, or warm it in the microwave in short intervals until heated through. Avoid overheating, as chicken breast can dry out quickly.
FAQs
Peri peri seasoning is a spicy seasoning blend typically made with chile peppers along with spices such as garlic and paprika. The heat level varies by brand, so you can adjust the amount based on how spicy you want the chicken.
Yes. You can substitute a boneless chicken breast, but it will usually cook faster than the bone-in split breast used in this recipe. Use an instant-read thermometer and cook the thickest part to 165°F.
Avoid cooking the chicken longer than necessary and use a meat thermometer to determine when it's done. Letting the chicken rest for 5 to 10 minutes before slicing also helps keep the juices in the meat.
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Recipe
Grilled Peri Peri Chicken Breast for One
Ingredients
- 1 half bone-in chicken breast split chicken breast
- 1 teaspoon peri peri seasoning
- ¼ teaspoon dried oregano
- ¼ teaspoon granulated garlic
- ¼ teaspoon smoked sweet paprika
- ¼ teaspoon ground black pepper
- 1 tablespoon oil high-heat (plus more for greasing the grill)
OPTIONAL GARNISH:
- fresh parsley
Instructions
- In a small container, combine dried oregano, granulated garlic, smoked sweet paprika, and ground black pepper.
- Thoroughly pat dry all sides of the chicken breast with paper towels. Slice the thicker part of the chicken breast near the bone to an even thickness for grilling.
- Lightly grease all sides of the chicken breast.
- Season all sides of the chicken breast with peri peri seasoning and the oregano dry rub mixture, then rub lightly.
- Grease the grill with high-heat oil, then once heated, gently place the seasoned chicken breast, bone side up. Grill undisturbed for 6 to 8 minutes over medium heat and gently flip.
- Grill the chicken breast, bone side down, while gently pressing the bone occasionally. Remove the grilled chicken breast from the cast-iron pan once the internal temperature reaches the safe level.
- Rest the grilled chicken breast for 5 to 10 minutes before serving.
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