Peri Peri Chicken Portuguese Style (Print View)
Spicy grilled chicken with zesty Portuguese peri peri marinade, charred and crispy skin.
# 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:
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, scraping down sides as needed.
02 - Set aside 3 tablespoons of the blended marinade in a small separate bowl for basting during cooking.
03 - Rub the remaining marinade thoroughly over the chicken, getting under the skin and into all crevices. Transfer to a large dish or sealable bag, refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.
04 - Preheat grill or oven to 400°F. If using a grill, brush grates with oil to prevent sticking.
05 - Arrange chicken skin-side up on grill grates or in a roasting pan. Cook for 35 to 40 minutes, flipping once halfway through and brushing with reserved marinade. Continue until internal temperature reaches 165°F and skin is crisp with charred spots.
06 - Let chicken rest for 5 minutes before cutting into portions. Garnish with fresh parsley and serve with lemon wedges alongside.
# Expert Suggestions:
01 -
- The marinade does double duty as a basting sauce, building layers of flavor as the chicken cooks.
- Spatchcocking the whole chicken ensures juicy meat and perfectly crispy skin every time.
02 -
- Always reserve some marinade before it touches the raw chicken—never reuse marinade that has been in contact with raw meat for basting.
- Pat the chicken skin dry before cooking if you want it extra crispy, especially when roasting in the oven.
03 -
- Let the chicken come to room temperature for about 20 minutes before cooking to ensure even cooking throughout.
- Invest in a good meat thermometer—it takes the guesswork out and guarantees perfectly cooked chicken every single time.