Learn to make real Portuguese Piri Piri chicken with crispy, spice-crusted skin and juicy meat! This authentic recipe includes a smoky homemade chili marinade (heat adjustable!), plus pro tips for grilling or oven roasting. Serve with cooling Portuguese fries for the ultimate meal!
Yields: 4-6 servings
Prep time: 30 minutes (plus marinating time)
Cook time: 45-60 minutes
Ingredients:
For the Piri Piri Marinade:
- 8-10 red bird’s eye chilies (or other hot red chilies), stems removed
- 4 cloves garlic, roughly chopped
- 1 red bell pepper, roughly chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Chicken:
- 1 whole chicken (about 3-4 lbs), spatchcocked (butterflied) or cut into pieces
Instructions:
Step 1: Prepare the Piri Piri Marinade
- In a food processor, combine the red chilies, garlic, and red bell pepper.
Step 2: Blend the Marinade
- Pulse until the ingredients are finely chopped.
Step 3: Add Remaining Marinade Ingredients
- Add the olive oil, lemon juice, red wine vinegar, smoked paprika, oregano, salt, and pepper to the food processor.
Step 4: Blend Until Smooth
- Blend until the marinade is smooth and well combined. Taste and adjust seasoning if needed. Be cautious, as the marinade will be spicy.
Step 5: Marinate the Chicken
- Place the spatchcocked or cut-up chicken in a large bowl or resealable plastic bag. Pour the Piri Piri marinade over the chicken, ensuring it is fully coated.
Step 6: Refrigerate to Marinate
- Marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight, for the best flavor.
Step 7: Preheat the Grill or Oven
- Preheat your grill to medium-high heat or your oven to 400°F (200°C).
Step 8: Grill or Roast the Chicken
- Grilling: Place the chicken skin-side down on the grill. Grill for 6-8 minutes until nicely charred. Flip and grill for another 20-30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part. Baste occasionally with any leftover marinade during the last 10-15 minutes of cooking.
- Oven Roasting: Place the marinated chicken on a baking sheet lined with parchment paper or in a roasting pan. Roast for 45-60 minutes, or until the internal temperature reaches 165°F (74°C). Baste occasionally with any pan juices during cooking.
Step 9: Rest and Serve
- Once cooked, remove the chicken from the grill or oven and let it rest for 5-10 minutes before carving and serving.
Step 10: Enjoy!
- Serve your delicious homemade Portuguese Piri Piri Chicken hot with sides like fries, rice, salad, or grilled vegetables.
💡 Pro Tips
✔ Spice control: Remove seeds from chilies for milder heat.
✔ Extra smoky flavor: Add 1 tsp liquid smoke to the marinade.
✔ No fresh chilies? Use 2 tbsp piri piri sauce (store-bought) + extra garlic.
✔ Crispy skin trick: Pat chicken dry before marinating.
🌡️ Storage & Reheating
- Fridge: Up to 3 days (tastes even better the next day!).
- Freeze: Cooked chicken keeps for 2 months (reheat in oven for best texture).
📊 Nutrition (Per Serving – Thigh with Skin)
Calories: 350 | Protein: 28g | Fat: 25g | Carbs: 2g
Enjoy the fiery kick and incredible flavor of this classic Portuguese dish!
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