Peri Peri Chicken Portuguese Style (Printable)

Spicy grilled chicken marinated in zesty peri peri sauce with Portuguese flavors.

# What You’ll Need:

→ 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

# Directions:

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 create the peri peri sauce.
02 - Set aside 3 tablespoons of the blended marinade separately for basting during cooking and serving at the table.
03 - Coat the chicken thoroughly with the remaining marinade, ensuring coverage on all surfaces. Transfer to a large dish or sealable bag and refrigerate for minimum 2 hours, preferably overnight for optimal flavor penetration.
04 - Heat 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 midway and basting with the reserved marinade. Continue until internal temperature reaches 165°F and skin displays charred, crispy texture.
06 - Let chicken rest for 5 minutes to redistribute juices. Cut into serving pieces and present with lemon wedges, garnished with fresh chopped parsley.

# Expert Suggestions:

01 -
  • The marinade creates this incredible charred, sticky skin that you'll want to eat straight off the bone
  • It's one of those meals that looks impressive but secretly does most of the work while you relax
02 -
  • I once skipped the resting step and ended up with dry chicken, those 5 minutes make a huge difference
  • The marinade can burn if your heat is too high, so keep an eye on it and move the chicken if needed
03 -
  • Line your baking sheet with foil before roasting, the caramelized marinade can be stubborn to clean
  • If the chicken is browning too quickly, tent it loosely with foil for the last 10 minutes

Return