Peri Peri Chicken Portuguese Style (Printable)
Spicy grilled chicken in zesty Portuguese marinade, perfect for barbecues and family dinners.
# 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
# How To Make:
01 - Combine chili peppers, garlic, red bell pepper, smoked paprika, oregano, cumin, salt, black pepper, olive oil, red wine vinegar, lemon juice, and lemon 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, working the mixture under the skin and into all crevices. Place in a non-reactive dish or sealable bag, refrigerate for a minimum of 2 hours, preferably overnight for optimal flavor penetration.
04 - Prepare grill or oven to 400°F. If using a grill, brush grates with oil to prevent sticking.
05 - Arrange chicken skin-side up on grill grates or in a roasting pan. Cook for 35 to 40 minutes, flipping once midway and applying reserved marinade with a brush. Continue until internal temperature reaches 165°F and skin is crisped with charred spots.
06 - Let chicken rest for 5 minutes to allow juices to redistribute. Cut into serving portions and accompany with lemon wedges and fresh parsley garnish.
# Expert Tips:
01 -
- The heat hits you first, but then comes this incredible depth from the smoked paprika and garlic, making every bite complex and addictive
- That charred, crispy skin with the tangy, spicy underneath creates the kind of chicken that makes people reach for seconds without thinking
02 -
- Marinating overnight transforms this from good to unforgettable, giving the spices time to really work their way into the meat
- Letting the chicken rest after cooking is non negotiable, cutting too soon will spill all those flavorful juices onto your cutting board instead of keeping them where they belong
03 -
- Pat the chicken completely dry before applying the marinade, this helps the sauce stick better and promotes crispier skin
- Let the chicken come to room temperature for about 20 minutes before hitting the heat, ensuring more even cooking