In a mixing bowl, combine 1/4 cup olive oil, 2 tablespoons smoked paprika, 1 tablespoon cayenne pepper, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper to prepare the marinade.

Add 4 pieces chicken thighs to the marinade and coat them thoroughly. Cover with plastic wrap or place in an airtight container and refrigerate for at least 30 minutes.

Preheat your grill to medium-high heat or preheat your oven to 400°F (200°C) to ensure even cooking and char.

Place the marinated chicken on the grill and cook for 6 to 7 minutes per side until charred and fully cooked, or transfer to a baking dish and bake in the oven for 30 to 35 minutes.

Use a meat thermometer to check that the internal temperature has reached 165°F (75°C) for safe consumption.

Remove the chicken from the heat and let it rest for 5 minutes to allow the juices to redistribute.

Serve the Peri Peri Chicken with your choice of sides such as rice, grilled vegetables, or salad.

Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days for best quality.