Peri Peri Chicken Portuguese Style (Print Version)

Spicy grilled chicken with zesty peri peri marinade, inspired by Portuguese flavors and perfect for summer barbecues.

# 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 Cook:

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 separate small bowl. This reserved sauce will be used for basting during cooking and as a finishing sauce at the table.
03 - Rub the remaining marinade thoroughly over the chicken, working it under the skin where possible. Place the chicken in a large non-reactive dish or heavy-duty resealable bag. Refrigerate for a minimum of 2 hours, preferably overnight for maximum flavor penetration.
04 - Prepare your grill or oven to 400°F. If using a grill, lightly oil the grates to prevent sticking. For oven cooking, position a rack in the middle position.
05 - Arrange the chicken skin-side up on the preheated grill or in a roasting pan. Cook for 35 to 40 minutes, flipping once halfway through. Baste generously with the reserved marinade during the last 10 minutes of cooking. The chicken is done when it reaches an internal temperature of 165°F and the skin is nicely charred and crispy.
06 - Remove the chicken from heat and let it rest for 5 minutes to allow juices to redistribute. Cut into serving pieces and arrange on a platter. Garnish with fresh chopped parsley and serve with lemon wedges alongside the remaining reserved sauce.

# Expert Advice:

01 -
  • The marinade works double time tenderizing and infusing deep flavor into every bite
  • You can control the heat level while keeping that signature peri peri kick
  • Leftovers make incredible sandwiches the next day, if they last that long
02 -
  • Marinating overnight transforms this from good to unforgettable
  • That reserved marinade is crucial for building layers of flavor during cooking
  • The skin needs direct high heat to get properly crispy
03 -
  • Pat the chicken skin dry before marinating for extra crispy results
  • Let the cooked chicken rest before cutting into it

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