Peri Peri Chicken Portuguese Style (Printable version)
Spicy grilled chicken marinated in zesty peri peri sauce with Portuguese flavors.
# Ingredient List:
→ Chicken
01 - 3.3 lbs whole chicken, spatchcocked (or 8 chicken thighs/drumsticks)
→ Peri Peri Marinade
02 - 4 fresh red chili peppers, chopped
03 - 4 garlic cloves, minced
04 - 1 medium red bell pepper, chopped
05 - 2 tbsp smoked paprika
06 - 1 tbsp dried oregano
07 - 1 tsp ground cumin
08 - 2 tsp salt
09 - 1/2 tsp black pepper
10 - 1/4 cup olive oil
11 - 1/4 cup red wine vinegar
12 - Juice of 1 lemon
13 - Zest of 1 lemon
→ For Serving
14 - Lemon wedges
15 - Fresh parsley, chopped
# How to Make It:
01 - Combine chili peppers, garlic, red bell pepper, smoked paprika, oregano, cumin, salt, black pepper, olive oil, red wine vinegar, lemon juice, and zest in a blender. Process until completely smooth to form the peri peri sauce.
02 - Set aside 3 tablespoons of the blended marinade in a small separate bowl for basting and serving later.
03 - Rub the remaining marinade generously over the entire chicken surface, ensuring thorough coverage. Transfer to a large dish or sealable bag, cover tightly, and refrigerate for minimum 2 hours or overnight for optimal flavor penetration.
04 - Preheat grill or oven to 400°F. If using a grill, lightly oil the grates to prevent sticking.
05 - Arrange chicken skin-side up on grill grates or in a roasting pan. Cook for 35-40 minutes, turning once halfway through and brushing with reserved marinade. Continue until internal temperature reaches 165°F and skin is charred and crispy.
06 - Remove chicken from heat and let rest for 5 minutes to redistribute juices. Cut into serving pieces and arrange on platter. Garnish with fresh parsley and serve with lemon wedges alongside.
# Expert Suggestions:
01 -
- The marinade does double duty as a basting sauce, building layers of flavor
- That perfect balance between fiery heat and tangy brightness keeps everyone coming back
02 -
- Don't skip the resting period, it's the difference between juicy and dry
- Pat the chicken skin dry before marinating if you want it extra crispy
03 -
- Line your baking dish with foil for the easiest cleanup ever
- Double the marinade and freeze half for next time