Peri Peri Chicken Portuguese Style (Print version)

Spicy grilled chicken with zesty Portuguese marinade, perfect for barbecues and family dinners.

# 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 tablespoons smoked paprika
06 - 1 tablespoon dried oregano
07 - 1 teaspoon ground cumin
08 - 2 teaspoons salt
09 - 1/2 teaspoon 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 to create the peri peri sauce.
02 - Set aside 3 tablespoons of the blended marinade separately for basting during cooking and as a serving sauce.
03 - Rub the remaining marinade thoroughly over the chicken, coating all surfaces evenly. Transfer to a large dish or sealable bag, cover, and refrigerate for at least 2 hours or overnight for maximum flavor penetration.
04 - Heat 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 brushing with reserved marinade. Continue until internal temperature reaches 165°F and skin is charred and crispy.
06 - Let chicken rest for 5 minutes to allow juices to redistribute. Cut into serving pieces and garnish with fresh parsley. Accompany with lemon wedges and reserved sauce.

# Expert suggestions:

01 -
  • The marinade does double duty keeping the meat incredibly juicy while building a craveable spicy charred crust
  • Its the kind of dish that makes people linger around the grill, drinks in hand, waiting for the first bite
02 -
  • Marinating overnight transforms this from good to unforgettable, so do not skip that rest time
  • Letting the chicken rest after cooking is what keeps it juicy instead of dry
03 -
  • Make extra marinade and freeze it in ice cube trays for instant flavor next time
  • If your chicken is browning too fast, tent it loosely with foil and finish cooking

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