Peri Peri Chicken Portuguese Style (Printable Version)

Spicy grilled chicken with zesty Portuguese-inspired 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

# 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 form the peri peri sauce.
02 - Set aside 3 tablespoons of the blended marinade in a small bowl for basting and serving later.
03 - Coat the chicken thoroughly with the remaining marinade, pressing into crevices. Place in a large dish or sealable bag, cover, and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.
04 - Heat 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 35-40 minutes, turning once halfway through and basting with the reserved marinade. Continue until internal temperature reaches 165°F and skin is crispy and lightly charred.
06 - Remove chicken from heat and let rest for 5 minutes to redistribute juices. Cut into serving pieces and garnish with fresh parsley. Serve with lemon wedges and extra reserved marinade on the side.

# Top Tips:

01 -
  • The char from the grill creates this incredible smoky depth you just cannot get any other way
  • That spicy, tangy marinade keeps the chicken ridiculously juicy while building layers of flavor
02 -
  • I once skipped the resting step and ended up with a pool of juice on my cutting board instead of inside the chicken
  • Reserving that marinade for basting creates this gorgeous sticky glaze that makes all the difference
03 -
  • Pat the chicken completely dry before applying the marinade for better sticking power
  • Let your chicken come to room temperature for about 20 minutes before cooking

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