Peri Peri Chicken Portuguese Style (Printable)

Spicy grilled chicken marinated in zesty peri peri sauce with Portuguese flavors, perfect for summer barbecues.

# 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

# 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 uniform peri peri sauce.
02 - Set aside 3 tablespoons of the prepared marinade in a small separate bowl. This will be used later for basting during cooking and as an extra serving sauce.
03 - Rub the remaining marinade thoroughly over the entire chicken, making sure to coat under the skin and into all crevices. Place in a large dish or resealable bag, cover tightly, and refrigerate for at least 2 hours. For optimal flavor penetration, marinate overnight.
04 - Preheat your grill or oven to 400°F. If using a grill, brush the grates with oil to prevent sticking. Ensure the cooking surface reaches the proper temperature before proceeding.
05 - Arrange chicken skin-side up on the grill grates or in a roasting pan. Cook for 35 to 40 minutes, turning once halfway through cooking. During the last 10 minutes, brush generously with the reserved marinade. Continue cooking until the internal temperature reaches 165°F and the skin is nicely charred and crispy.
06 - Remove the 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 immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • The marinade creates this incredible charred crust that locks in all the juices
  • Its one of those dishes that looks impressive but is actually incredibly forgiving
  • The heat level is completely customizable so everyone at the table is happy
02 -
  • The chicken needs that resting period. I cut into it too early once and watched all the beautiful juices run onto the cutting board.
  • Reserve that sauce before you marinate raw chicken in it. Never reuse marinade that's touched raw meat.
  • Spatchcocking might feel intimidating, but it's easier than you think and makes such a difference in even cooking.
03 -
  • Pat the chicken really dry before applying the marinade—helps the sauce stick better
  • If your grill has hot spots, move the chicken around so everything cooks evenly

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