Peri Peri Chicken Portuguese Style (Printable)

Spicy grilled chicken in zesty peri peri sauce, Portuguese-style. Perfect for barbecues.

# 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 a vibrant peri peri sauce.
02 - Set aside 3 tablespoons of the blended marinade in a separate small bowl. This will be used for basting during cooking and as an extra serving sauce.
03 - Coat the chicken thoroughly with the remaining marinade, working it under the skin and into all crevices. Place in a large resealable bag or shallow dish, cover, and refrigerate for minimum 2 hours or 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 halfway through and brushing with reserved marinade. Continue until internal temperature reaches 165°F and skin is nicely charred and crispy.
06 - Let chicken rest for 5 minutes to allow juices to redistribute. Cut into serving pieces and arrange on platter. Garnish with fresh parsley and serve with lemon wedges alongside.

# Cooking Tips:

01 -
  • The marinade does double duty working as both flavor builder and basting sauce, meaning less prep and more impact on the plate
  • That crispy charred skin against the juicy meat creates this textural contrast that makes people reach for seconds without even thinking about it
  • You can dial the heat exactly where you want it, making this work equally well for spice seekers and more cautious palates at the same table
02 -
  • Do not skip the resting period, I once rushed this step and watched all that beautiful marinade juice run right onto the cutting board instead of staying in the meat
  • The sugar naturally present in the bell pepper can burn quickly over high direct heat, so watch your flame and move to indirect heat if the skin darkens too fast
03 -
  • Pat the chicken skin completely dry before applying the marinade if you want that restaurant level crispiness
  • Let the grilled meat rest under a loose foil tent rather than wrapping it tightly, which traps steam and makes the skin soggy

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