Peri Peri Chicken Portuguese Style (Printable Version)
Spatchcocked chicken marinated in fiery peri peri sauce with fresh chilies, garlic, and citrus. Grilled to perfection with crispy charred skin.
# 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 (adjust to taste)
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 - Place 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 or food processor. Blend until smooth to form the peri peri marinade.
02 - Reserve 3 tablespoons of marinade for basting and serving.
03 - Rub the remaining marinade all over the chicken, ensuring it is well coated. Place chicken in a large dish or resealable bag, cover, and refrigerate for at least 2 hours (overnight for best flavor).
04 - Preheat grill or oven to 400°F. If grilling, oil the grates.
05 - Place chicken skin-side up on grill or in a roasting pan. Grill or roast for 35–40 minutes, turning once and basting with reserved marinade, until the chicken is cooked through (internal temperature 165°F) and skin is charred and crispy.
06 - Rest the chicken for 5 minutes, then cut into pieces. Serve with lemon wedges and sprinkle with fresh parsley.
# Expert Tips:
01 -
- The marinade comes together in minutes but tastes like it simmered all day
- Leftovers (if you have any) make incredible sandwiches the next day
02 -
- The longer you marinate, the deeper the flavor penetrates, so do not rush this step
- Letting the chicken rest after cooking is the difference between juicy meat and dry disappointment
03 -
- Line your roasting pan with foil for easier cleanup
- Make double the marinade and freeze half for next time