Peri Peri Chicken Portuguese Style (Print Version)
Spicy grilled chicken with zesty peri peri marinade, fresh chilies, and citrus. Portuguese-inspired dish.
# 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 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
# Preparation Steps:
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 peri peri sauce.
02 - Set aside 3 tablespoons of the prepared marinade in a small bowl for basting during cooking and as a serving sauce.
03 - Coat the chicken thoroughly with the remaining marinade, ensuring even coverage over all surfaces. Transfer to a large dish or sealable bag and refrigerate for minimum 2 hours, preferably 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 or in roasting pan. Cook for 35-40 minutes, turning once midway and basting with reserved marinade. Continue until internal temperature reaches 165°F and skin achieves charred, crispy texture.
06 - Allow chicken to rest for 5 minutes before cutting into portions. Serve accompanied by lemon wedges and garnish with fresh chopped parsley.
# Expert Advice:
01 -
- The marinade does double duty, infusing meat while creating a sticky, caramelized exterior that gets people talking before they even take a bite
- Its forgiving enough for weeknight dinners yet impressive enough for entertaining, plus the leftovers make unbelievable tacos the next day
02 -
- Never reuse marinade that has touched raw chicken for basting, which is why setting aside that 3 tablespoons at the beginning is absolutely critical
- Let the chicken come to room temperature for about 20 minutes before grilling, because cold meat causes wild temperature fluctuations that lead to uneven cooking
03 -
- Pat the chicken completely dry before applying the marinade, because water creates steam that prevents proper adhesion and crispy skin formation
- Let the cooked chicken rest under a loose foil tent rather than wrapped tightly, which keeps the skin crispy while the meat stays warm