Peri Peri Chicken Portuguese Style (Print Version)

Vibrant grilled chicken with zesty peri peri marinade, inspired by Portuguese flavors. Perfect for barbecues with crispy charred skin.

# What You 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 Steps:

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 prepared marinade in a separate container for basting during cooking and serving at the table.
03 - Coat the chicken thoroughly with the remaining marinade, ensuring all surfaces are covered. Transfer to a large dish or sealable bag, refrigerate for a minimum of 2 hours, ideally overnight for maximum 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 the grill or in a roasting pan. Cook for 35 to 40 minutes, turning once midway and basting with the reserved marinade. Continue until internal temperature reaches 165°F and skin is crisped and lightly charred.
06 - Let chicken rest for 5 minutes before portioning. Serve with lemon wedges and garnish with fresh chopped parsley.

# Expert Tips:

01 -
  • The marinade transforms ordinary chicken into something restaurant worthy with minimal effort
  • You control the heat level from family friendly to authentic Portuguese fire
  • Leftovers make incredible sandwiches the next day
02 -
  • Pat the chicken dry before applying the marinade for better adhesion
  • Let the chicken come to room temperature for 20 minutes before cooking
  • Use a meat thermometer to avoid overcooking while waiting for skin to crisp
03 -
  • Wear gloves when handling hot chilis or wash your hands thoroughly immediately
  • Double the batch of marinade and freeze half for your next peri peri craving

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