Peri Peri Chicken Portuguese Style (Printable version)

Spicy grilled chicken in zesty Portuguese peri peri sauce. Perfect for barbecues and family dinners.

# 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 - 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 homemade marinade puts bottled sauce to shame, and your kitchen will smell incredible while it blends
  • Its forgiving enough for weeknight dinners but impressive enough for summer grilling with friends
02 -
  • I once rushed the marinating time and could taste the difference, so give it those full 2 hours minimum
  • Spatcocking the chicken might seem intimidating, but it transforms how evenly it cooks
03 -
  • Pat the chicken dry before applying the marinade for better adhesion
  • Let the chicken come to room temperature for 20 minutes before cooking

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