Peri Peri Chicken Portuguese Style (Printable)

Vibrant spicy grilled chicken with zesty peri peri sauce, inspired by Portuguese flavors.

# 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

# 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 completely smooth to form the peri peri sauce.
02 - Set aside 3 tablespoons of the blended marinade in a small separate container for basting during cooking and serving at the table.
03 - Rub the remaining marinade thoroughly over the chicken, ensuring even coverage on all surfaces. Transfer to a large dish or sealable bag, cover, and refrigerate for at least 2 hours, preferably 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 grill grates or in a roasting pan. Cook for 35 to 40 minutes, turning once halfway through and basting with the reserved marinade. Continue until internal temperature reaches 165°F and skin is charred and crispy.
06 - Let the cooked chicken rest for 5 minutes to allow juices to redistribute. Cut into serving pieces and accompany with lemon wedges, garnishing generously with fresh chopped parsley.

# Expert Tips:

01 -
  • The marinade does double duty as a basting sauce, building incredible depth of flavor
  • You can control the heat level perfectly by adjusting the number of chilies
02 -
  • The chicken needs those 2 hours minimum in the marinade or the flavor stays mostly on the surface
  • Reserve that sauce before it touches raw chicken, food safety isn't worth the risk
03 -
  • Pat the chicken skin dry before marinating for the crispiest results
  • Let your grill grates get good and hot before laying down the chicken

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