• 4 chicken leg and thigh quarters separated (you can also use chicken wings or a whole chicken)
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• Salt and pepper to taste

FOR THE PERI PERI SAUCE

• 1  pound  red chilies  chopped (I’m using 2 medium red bells, 2 Fresno chilies, and 4 African Bird’s Eye peppers. You can use other chilies if needed.)
• 4  cloves  garlic chopped
• 1  teaspoon  smoked paprika
• 1/2  cup  chopped cilantro
• 1/4  cup  chopped basil
• 1/2  cup  olive oil or vegetable oil
• Juice from 1 lemon
• Salt to taste
• FOR SERVING: Chopped parsley, spicy chili flakes