Peri Peri Chicken Portuguese Style

Bold and spicy Peri Peri Chicken with a fiery Portuguese-inspired marinade, perfect for grilling or roasting. This crowd-pleasing recipe delivers restaurant-quality flavor with simple pantry ingredients.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: International, Portuguese

Calories: 380

Ingredients Equipment Method Notes

Ingredients

1 whole chicken cut into 8 pieces
1/4 cup olive oil
4 cloves garlic minced
2 whole lemons juiced (about 1/4 cup juice)
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon chili flakes adjust to taste
salt and pepper to taste

Equipment

Large resealable bag
Grill or oven
mixing bowl
meat thermometer

Method

In a mixing bowl, whisk together olive oil, minced garlic, lemon juice, paprika, oregano, chili flakes, salt, and pepper until well combined.
Pierce chicken pieces several times with a fork. Place in a large resealable bag and pour marinade over chicken, ensuring all pieces are evenly coated. Refrigerate for at least 2 hours, preferably overnight.
Preheat grill to medium-high heat (400°F) or preheat oven to 400°F.
Remove chicken from marinade, letting excess drip off. Reserve some marinade for basting if desired.
Grill chicken for 35-45 minutes, turning occasionally and basting with marinade during the first half of cooking only, until internal temperature reaches 165°F. If roasting, place on a wire rack over a baking sheet and roast for 45-50 minutes.
Let chicken rest for 5 minutes before serving. Garnish with fresh herbs and lemon wedges.

Notes

For extra flavor, marinate overnight. Adjust chili flakes to control heat level. Boneless chicken thighs or breasts can be substituted with reduced cooking time (25-30 minutes). Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. When basting, only use marinade during the first half of cooking to ensure food safety.