Peri Peri Chicken Portuguese Style (Printable)

Spicy grilled chicken in zesty peri peri marinade. Portuguese-inspired, vibrant flavors ideal for barbecues.

# 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:

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 a vibrant red peri peri sauce.
02 - Measure out 3 tablespoons of the blended marinade and set aside in a small bowl. This reserved portion will be used for basting during cooking and as an extra serving sauce.
03 - Coat the chicken thoroughly with the remaining marinade, massaging it into the meat and under the skin if possible. Transfer to a large shallow dish or sealable bag, ensuring chicken is fully covered. Refrigerate for a minimum of 2 hours, preferably overnight for maximum flavor penetration.
04 - Prepare your grill or oven by heating to 400°F. If using a grill, clean the grates and lightly oil them to prevent sticking. For oven cooking, position a rack in the center position.
05 - Arrange chicken skin-side up on the grill grates or in a roasting pan. Cook for 35 to 40 minutes, flipping once halfway through. Brush generously with the reserved marinade during the last 10 minutes of cooking. The chicken is done when it reaches an internal temperature of 165°F and the skin is crispy with light char marks.
06 - Remove chicken from heat and let rest for 5 minutes to allow juices to redistribute. Carve into pieces or serve whole if using pieces. Garnish with fresh parsley and accompany with lemon wedges for squeezing over the chicken.

# Expert Tips:

01 -
  • The marinade creates layers of heat and tang that penetrate deep into the meat
  • It transforms ordinary chicken into something that feels like a celebration
  • The char from grilling adds a smoky depth you cannot get from a bottle
02 -
  • Pat the chicken completely dry before applying the marinade or the sauce will slide right off
  • Room temperature chicken cooks more evenly so take it out of the fridge thirty minutes before cooking
03 -
  • Line your roasting pan with foil if cooking in the oven, the sugary marinade burns onto metal and is miserable to clean
  • Let the chicken rest under a loose tent of foil so it stays warm without getting soggy

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