Peri Peri Chicken Portuguese Style (Printable)

Spicy grilled chicken marinated in zesty peri peri sauce, inspired by Portuguese flavors. Perfect for summer barbecues or family meals.

# 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

# Directions:

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 red marinade.
02 - Set aside 3 tablespoons of the prepared marinade in a small separate bowl. This will be used later for basting the chicken during cooking and as an extra serving sauce.
03 - Rub the remaining marinade thoroughly over the chicken, ensuring complete coverage including under the skin if possible. Place in a large dish or resealable bag, cover tightly, and refrigerate for minimum 2 hours or overnight for optimal flavor penetration.
04 - Prepare grill or oven to 400°F. If using a grill, lightly oil the grates to prevent sticking. Ensure the cooking surface reaches the proper temperature for even cooking.
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 basting with the reserved marinade. Continue until internal temperature reaches 165°F and 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 accompanied by lemon wedges for squeezing over the chicken.

# Expert Tips:

01 -
  • The homemade marinade puts bottled sauces to shame, and you probably have everything in your pantry already
  • It's forgiving enough for weeknight dinners but impressive enough for company, plus the leftovers make incredible sandwiches
02 -
  • Never reuse marinade that's touched raw chicken, even if it looks and smells tempting, because food poisoning ruins everything
  • Spatchcocking might look intimidating, but it's just cutting out the backbone and pressing the chicken flat, and it transforms your cooking game completely
03 -
  • Pat the chicken really dry before marinating, because wet skin equals rubbery skin and nobody signed up for that disappointment
  • Let your chicken come to room temperature for about 20 minutes before cooking, and it'll cook more evenly with juicier results

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