Peri Peri Chicken Portuguese Style (Printable version)

Vibrant, spicy grilled chicken marinated in zesty peri peri sauce with Portuguese-inspired flavors.

# 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

# How to Make It:

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 uniform peri peri sauce.
02 - Set aside 3 tablespoons of the prepared marinade in a small container. This will be used later for basting during cooking and as an extra serving sauce.
03 - Rub the remaining marinade thoroughly over the chicken, ensuring complete coverage on all surfaces. Place in a large dish or sealable bag and refrigerate for a minimum of 2 hours, preferably overnight for optimal 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 the grill or in a roasting pan. Cook for 35-40 minutes, turning once halfway through and brushing with the reserved marinade. Continue until the internal temperature reaches 165°F and the skin is nicely charred and crispy.
06 - Let the chicken rest for 5 minutes to allow juices to redistribute. Cut into serving pieces and present with lemon wedges and a sprinkle of fresh parsley.

# Expert tips:

01 -
  • The marinade creates this incredible charred crust that locks in all the juices while giving you that perfect spicy kick
  • Everything comes together in one blender batch and the chicken does most of the work itself while you sip something cold
  • The leftovers make the most amazing sandwich the next day, if you somehow manage to have any left
02 -
  • I once skipped the lemon zest because I was being lazy and the sauce just felt flat, so don't be like younger me
  • Letting the chicken rest after cooking is just as important as the marinating time, so don't skip that step
  • The oil in the marinade will flare up on the grill, so have a spray bottle of water handy and move the chicken if flames get too aggressive
03 -
  • Use a meat thermometer and pull the chicken at exactly 74°C, it'll continue cooking while it rests and stay juicy
  • Pat the chicken skin dry before marinating if you want it extra crispy, moisture is the enemy of good char

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