Peri Peri Chicken Portuguese Style (Printable)

Spicy grilled chicken marinated in zesty peri peri sauce with 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. Process until completely smooth, scraping down sides as needed.
02 - Measure out 3 tablespoons of the blended marinade and set aside in a small bowl for basting during cooking and serving at the table.
03 - Rub the remaining marinade thoroughly over the chicken, getting under the skin where possible. Transfer to a large dish or resealable bag, cover, and refrigerate for minimum 2 hours or overnight for optimal flavor penetration.
04 - Set 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, flipping once halfway through and basting 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. Carve into pieces and serve with lemon wedges, fresh parsley sprinkled on top, and extra reserved marinade on the side.

# Expert Tips:

01 -
  • The marinade does double duty working as a sauce, so every bite carries that punchy chili garlic tang
  • Spatchcocking the chicken means it cooks faster and more evenly, plus you get maximum crispy skin real estate
  • Its naturally gluten free and feels impressive without requiring any fancy techniques
02 -
  • The sugars in the bell pepper and paprika can burn quickly over high heat, so keep a watchful eye and move the chicken to a cooler spot if things get too dark
  • Marinating overnight transforms this dish from good to unforgettable, giving the acid time to really work into the meat
  • A thermometer is your friend here, 75°C at the thickest part means juicy chicken every time
03 -
  • Pat the chicken skin dry before marinating if you want it extra crispy
  • Let the marinade come to room temperature before blending for a smoother consistency

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