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peri-peri-chicken-portuguese-style-grilled

Peri Peri Chicken (Portuguese Style)

Bold and smoky Portuguese-style Peri Peri Chicken marinated in garlic, lemon, paprika, and chili flakes, then grilled or roasted to juicy perfection.
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Prep Time 15 minutes
Cook Time 35 minutes
Marinating Time 2 hours
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Portuguese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken, cut into pieces
  • 0.25 cup olive oil extra virgin recommended
  • 4 cloves garlic, minced fresh garlic preferred
  • 2 lemons, juiced approximately 1/4 cup lemon juice
  • 2 tbsp paprika smoked paprika works great
  • 1 tbsp dried oregano
  • 1 tbsp chili flakes reduce to 1 tsp for mild heat
  • 1 tsp kosher salt or to taste
  • 0.5 tsp black pepper or to taste

Equipment

  • Large mixing bowl
  • Resealable bag or shallow dish
  • Grill or oven with wire rack
  • Meat thermometer

Method
 

  1. In a large bowl, whisk together olive oil, minced garlic, lemon juice, paprika, oregano, chili flakes, salt, and pepper until the marinade is fully combined and fragrant.
  2. Pierce the chicken pieces all over with a fork. Place in a large resealable bag or shallow dish and pour the marinade over. Turn to coat evenly. Refrigerate for at least 2 hours, preferably overnight.
  3. When ready to cook, preheat your grill to medium-high heat (400 degrees F) or oven to 425 degrees F. Remove chicken from marinade and let excess drip off. Discard used marinade.
  4. Grill chicken for 30 to 35 minutes total, turning every 8 to 10 minutes, until skin is golden and charred and internal temperature reaches 165 degrees F. If roasting, place on a wire rack over a baking sheet and roast 35 to 40 minutes.
  5. Rest chicken for 5 minutes before serving. Garnish with fresh herbs and lemon wedges. Serve hot with rice, grilled vegetables, or warm pita.

Notes

For extra flavor, baste with a fresh batch of marinade halfway through cooking. Boneless chicken thighs can be substituted; reduce cook time to 20 to 25 minutes. Leftovers keep refrigerated for up to 3 days or frozen for up to 2 months.