Peri Peri Chicken Portuguese Style (Print version)

Vibrant, spicy grilled chicken with zesty Portuguese-inspired peri peri marinade.

# 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

# 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, scraping down sides as needed.
02 - Measure out 3 tablespoons of the blended marinade and set aside in a small bowl for basting during cooking.
03 - Coat chicken thoroughly with remaining marinade, working under skin if possible. Transfer to a large resealable bag or shallow dish. Refrigerate for at least 2 hours, preferably overnight.
04 - Prepare grill or oven to 400°F. If using a grill, clean grates and brush lightly with oil.
05 - Arrange chicken skin-side up on grill or roasting pan. Cook for 35-40 minutes, turning once halfway through and brushing with reserved marinade. Continue until internal temperature reaches 165°F and skin is crispy and lightly charred.
06 - Remove chicken from heat and let rest for 5 minutes. Cut into pieces and serve with lemon wedges, garnished with fresh chopped parsley.

# Expert Advice:

01 -
  • The marinade does double duty, tenderizing the chicken while building layers of spicy, smoky flavor
  • Leftovers make incredible sandwiches or tacos the next day, if they last that long
02 -
  • I learned the hard way that marinating longer than overnight can make the texture mushy because the acid breaks down the protein fibers too much
  • Patting the skin dry before cooking helps it crisp up dramatically, especially if youre roasting instead of grilling
03 -
  • Let the chicken come to room temperature for 20 minutes before cooking for more even results
  • Use a meat thermometer instead of cutting into the meat to check doneness

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