Peri Peri Chicken Portuguese Style (Printable)

Spicy grilled chicken with zesty Portuguese-style peri peri marinade featuring fresh chilies, garlic, and citrus.

# 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 Make It:

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. Blend until smooth to form the peri peri sauce.
02 - Set aside 3 tablespoons of the blended marinade for basting and serving later.
03 - Rub the remaining marinade thoroughly over the chicken, ensuring complete coverage. Transfer to a large dish or resealable bag, cover, and refrigerate for at least 2 hours, preferably overnight for optimal 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 grill grates or in a roasting pan. Cook for 35-40 minutes, turning once midway and basting with the reserved marinade. Continue until internal temperature reaches 165°F and skin is charred and crispy.
06 - Allow chicken to rest for 5 minutes before cutting into portions. Serve accompanied by lemon wedges and garnish with fresh chopped parsley.

# Expert Suggestions:

01 -
  • The marinade does double duty as a basting sauce, building layers of flavor that get deeper every time you brush it on
  • That combination of spicy, smoky, and bright citrus hits every craving at once
  • Leftovers somehow taste even better the next day, if they make it that far
02 -
  • The longer you marinate, the more the flavor penetrates deep into the meat, so don't rush this step if you can help it
  • Basting with that reserved marinade in the last 10 minutes of cooking creates a sticky, concentrated glaze that's absolutely worth the effort
  • Letting the chicken rest after cooking isn't optional, it's what keeps everything moist and tender
03 -
  • Pat the chicken dry before applying the marinade, this helps the sauce adhere and promotes better browning
  • Don't skip the lemon zest, the oils in the peel carry way more flavor than the juice alone

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