Peri Peri Chicken Portuguese Style (Print)

Vibrant, spicy grilled chicken marinated in zesty peri peri sauce with Portuguese flavors. Perfect for summer barbecues or family meals.

# Ingredient list:

→ 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 create a vibrant red sauce.
02 - Set aside 3 tablespoons of the blended marinade in a small bowl for basting during cooking and as a finishing sauce at the table.
03 - Rub the remaining marinade thoroughly over the chicken, coating all surfaces and underneath the skin. Place in a large container or resealable bag 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 the grates with oil to prevent sticking.
05 - Position chicken skin-side up on the grill 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 the skin is nicely charred and crispy.
06 - Let the chicken rest for 5 minutes to allow juices to redistribute. Cut into serving pieces and present with lemon wedges and fresh parsley sprinkled over the top.

# Expert Tips:

01 -
  • The marinade does double duty as a basting sauce building layers of flavor that penetrate deep into the meat
  • Crispy charred skin meets succulent meat in every bite with just enough heat to make things interesting
02 -
  • Spatchcocking is worth learning it cuts cooking time dramatically and yields more crispy skin per square inch
  • The marinade needs time to work its magic so overnight is ideal but even two hours makes a difference
03 -
  • Room temperature chicken cooks more evenly so pull it out twenty minutes before grilling
  • Let the final char go just a little darker than you think is right that bitter edge is magical

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