Peri Peri Chicken Portuguese Style (Print Version)

Zesty grilled chicken in spicy Portuguese peri peri sauce, ideal 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 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

# 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. Blend until completely smooth to create a vibrant red marinade.
02 - Set aside 3 tablespoons of the blended marinade in a separate small bowl. This reserved portion will be used for basting during cooking and as an extra serving sauce.
03 - Rub the remaining marinade thoroughly over the chicken, ensuring all surfaces are evenly coated. Place the chicken in a large dish or resealable bag, cover tightly, and refrigerate for a minimum of 2 hours. For optimal flavor penetration, marinate overnight.
04 - Preheat your grill or oven to 400°F. If using a grill, lightly oil the grates to prevent sticking and ensure easy removal.
05 - Arrange chicken skin-side up on the grill grates or in a roasting pan. Cook for 35 to 40 minutes, turning once midway through cooking. Baste generously with the reserved marinade during the last 10 minutes. Continue until chicken reaches an internal temperature of 165°F and the skin is nicely charred and crispy.
06 - Remove chicken from heat and let rest for 5 minutes to allow juices to redistribute. Cut into serving pieces and arrange on a platter. Garnish with fresh parsley and serve with lemon wedges on the side.

# Expert Tips:

01 -
  • The marinade does double duty as a cooking sauce and serving condiment
  • That combination of smoky, tangy, and spicy hits every single craving at once
  • Leftovers make the most incredible sandwich filling you've ever tasted
02 -
  • Pat the chicken really dry before applying the marinade, otherwise the sauce slides right off instead of sticking
  • Letting it marinate overnight transforms good chicken into unforgettable chicken
  • Don't skip the resting period or you'll lose all those precious juices on the cutting board
03 -
  • Room temperature chicken cooks more evenly, so take it out 30 minutes before grilling
  • Invest in a good meat thermometer because doneness beats guessing every single time
  • Line your roasting pan with foil for easy cleanup if you're oven cooking

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