Peri peri chicken thighs

Recipe courtesy of “Barbecue America’s” Rick Browne

Serves: 4

Preparation time: 5 minutes, 2 to 4 hours marinating

Cooking time: 30 to 45 minutes

Peri peri sauce

1 cup regular or low sodium soy sauce

1/8 cup peri peri peppers or 1 medium jalapeno pepper, chopped

1/4 cup regular or low sodium teriyaki sauce

2 cloves garlic, minced

3 tablespoons brown sugar

1 tablespoon honey

1/4 cup orange marmalade

1/2 teaspoon cayenne pepper

2 pounds chicken thighs (can use boneless, skinless) or chicken breasts

1 can (22 ounces) BUSH’S® Smokehouse Tradition Grillin’ Beans™


Combine first 8 ingredients and mix thoroughly; add chicken and marinate in the refrigerator for 2-4 hours.

Drain chicken and pour marinade into a saucepan. Boil for 10-15 minutes then use as a baste for the chicken.

Preheat grill to medium heat (350-400 degrees). Place chicken on grill, turning and basting often, and grill until skin and chicken is crisply browned all over. Chicken should be browned yet moist when done. Serve with Smokehouse Tradition Grillin’ Beans.