Peri Peri Chicken (Portuguese Style) is a sun-soaked, spice-kissed dish that brings the warmth of Portuguese kitchens to your home. This Peri Peri Chicken (Portuguese Style) recipe highlights a bright, garlicky marinade with lemon and smoky paprika that seeps into tender chicken pieces, giving you a mix of crispy charred edges and juicy interior—perfect for late-summer barbecues or cozy fall dinners. The main ingredients are simple—chicken, olive oil, garlic, lemon, and spices—so the flavor really sings. If you enjoy hearty, from-scratch meals that are easy to scale up for guests, this recipe will quickly become a seasonal favorite, joining other comforting classics like ginger-garlic chicken noodle soup in your rotation.
Ingredients & Equipment
Ingredients:
- 1 whole chicken, cut into pieces
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 lemons, juiced
- 2 tablespoons paprika
- 1 tablespoon dried oregano
- 1 tablespoon chili flakes
- Salt and pepper to taste
Notes:
- Use bone-in, skin-on pieces for the best flavor and juiciness. If you prefer boneless, reduce cooking time.
- Adjust chili flakes to your heat tolerance; reduce to 1 teaspoon for mild heat.
- Paprika adds smoky color—use smoked paprika if you like a deeper, smoky flavor.
Helpful tools and equipment:
- Large bowl or measuring jug (for mixing marinade)
- Blender or food processor (optional for a smoother marinade)
- Large resealable bag or shallow dish (for marinating)
- Grill (charcoal or gas) or oven with a baking tray and wire rack
- Meat thermometer (recommended for perfectly cooked chicken)
- Tongs and a chopping board
- Baking tray lined with foil for easy cleanup
Kitchen tip: A blender helps emulsify the marinade so it clings to the chicken, but stirring by hand works perfectly well if you like a chunkier texture. If you’re in the mood for a different chicken dish at parties, try a creamy, crowd-pleasing option such as the cheesy Crock-Pot buffalo chicken dip.
Step-by-Step Instructions (with tips)
H3: Make the Peri Peri Marinade
- In a bowl, combine 1/4 cup olive oil, minced garlic, juice of 2 lemons, 2 tablespoons paprika, 1 tablespoon dried oregano, 1 tablespoon chili flakes, and salt and pepper to taste.
- Tip: Mix vigorously until combined. If you prefer a smoother texture that will cling better to the skin, pulse everything in a blender for 10–15 seconds.
- Flavor tip: For an extra layer of heat and acidity, add a splash (1–2 teaspoons) of red wine vinegar or a small spoonful of smoked hot sauce.
H3: Marinate the Chicken
2. Place the chicken pieces in a large resealable bag or shallow dish and pour the marinade over them. Seal the bag and massage the marinade into the chicken so each piece is coated evenly.
- Tip: For best flavor, marinate in the refrigerator for at least 2 hours; overnight is ideal. Bring the chicken to room temperature for 20–30 minutes before cooking to ensure even cooking.
H3: Choose Your Cooking Method
3. Preheat your grill or oven to medium-high heat (about 400–425°F / 200–220°C if using an oven). Remove the chicken from the marinade, letting excess drip off.
- Option A — Grill (recommended for char): Grill the chicken over direct medium-high heat, skin-side down first, 5–7 minutes per side depending on piece size, then move to indirect heat to finish cooking until internal temperature reaches 165°F (74°C).
- Option B — Oven Roast: Arrange chicken skin-side up on a wire rack set inside a baking tray. Roast at 425°F (220°C) for 35–45 minutes, depending on piece size, until juices run clear and an internal temperature of 165°F (74°C) is reached. Finish under the broiler for 2–3 minutes to get crisp skin.
- Option C — Air Fryer: Preheat to 400°F (200°C). Cook for 20–25 minutes, flipping halfway, until golden and cooked through.
- Option D — Stovetop to Oven (sear and finish): Sear skin-side down in a hot cast-iron skillet for 4–5 minutes, then transfer to a 400°F (200°C) oven to finish for 20–30 minutes.
- Note on boiling: Boiling the chicken will remove the char texture that makes peri peri special. If you need to poach for shredding (for salads or wraps), poach gently in seasoned broth, then briefly flash under a broiler with marinade to add color and flavor.
H3: Rest and Serve
4. Once cooked, let the chicken rest 5–10 minutes before serving to lock in juices. Serve hot, garnished with fresh herbs (parsley or cilantro) and lemon wedges.
- Tip: If you reserved any marinade, do not use it raw as a sauce. Instead, simmer reserved marinade for 3–5 minutes to cook it, then drizzle or brush over the chicken.
H3: Flavor Variations and Additions
- Smokier: Use smoked paprika and add a small touch of liquid smoke.
- Herb-forward: Add fresh thyme or rosemary to the marinade.
- Creamy twist: Serve with a cooling garlic-yogurt or mayo-based peri peri sauce.
- Mild version: Replace chili flakes with a small amount of cayenne or use a sweet paprika and add a pinch of chili powder for subtle warmth.
Storage, Freezing & Make-Ahead Tips
Storing leftovers:
- Refrigerate leftover cooked chicken in an airtight container within two hours of cooking. It will keep for 3–4 days.
- Store any homemade peri peri sauce separately in a sealed jar for 4–5 days.
Freezing:
- To freeze, place cooled chicken pieces in a single layer on a tray until firm (flash freeze), then transfer to freezer-safe bags or containers. Freeze for up to 3 months.
- Label with the date and portion size for easy thawing later.
Thawing and reheating:
- Thaw frozen chicken in the refrigerator overnight. Reheat gently in a 350°F (175°C) oven for 10–15 minutes, or until heated through, to retain juiciness.
- For crisp skin on reheated pieces, finish under the broiler for 1–2 minutes, watching closely.
- Reheat leftover chicken in a covered skillet over medium-low heat with a splash of water or stock to prevent drying.
Make-ahead options:
- Prepare the marinade up to 24 hours ahead and store in the fridge.
- Marinate the chicken overnight for deeper flavor—this is especially handy for entertaining.
- Roast or grill chicken ahead, then cool, store, and reheat before serving. Bring to room temp and re-crisp in a hot oven.
How to Use / Serve This Dish
Serving ideas:
- Classic: Serve with grilled vegetables and lemon wedges for a bright, healthy plate.
- Comfort: Pair with roasted potatoes or a creamy mashed potato for a hearty meal.
- Bowl: Slice the chicken and serve over couscous, quinoa, or rice with roasted peppers and a dollop of garlic yogurt.
- Sandwiches & Wraps: Shred or slice and tuck into a pita or baguette with slaw and peri peri mayo.
- Party platter: Offer sliced chicken with a trio of sauces—garlic-yogurt, peri peri mayo, and a smoky BBQ—to satisfy different tastes.
Creative pairings:
- Try a leafy salad with citrus segments and toasted almonds for contrast.
- For a crowd-pleasing side, consider crispy fries or sweet potato wedges—this pairing balances spice and texture.
- If you want more party dips to accompany your spread, a tangy buffalo chicken dip or the previously mentioned cheesy Crock-Pot option can round out your menu.
Wine and beverage pairing:
- Whites: A crisp Vinho Verde or Sauvignon Blanc complements the citrus and heat.
- Reds: A light-bodied red like a young Pinot Noir or a fruity Tempranillo works well if you prefer red wine.
- Non-alcoholic: Sparkling water with lemon or a citrusy iced tea helps cool the palate.
FAQ
Q: Can I substitute fresh chilies for chili flakes?
A: Yes. Fresh red chilies or bird’s eye chilies add vibrant heat and flavor—use about 1–2 medium chilies, seeded or not, depending on heat level. Blend them into the marinade for a smoother, brighter sauce. If you use raw fresh chili, taste and adjust levels before marinating.
Q: How long will this chicken last in the fridge?
A: Properly stored in an airtight container, cooked Peri Peri Chicken keeps for 3–4 days in the refrigerator. Reheat thoroughly until steaming hot before eating.
Q: Can I use chicken thighs or breasts instead of a whole chicken?
A: Absolutely. Bone-in, skin-on thighs are ideal for flavor and stay juicy during cooking. Boneless breasts cook faster and can dry out—reduce cooking time and watch internal temp closely (165°F / 74°C).
Q: Is the marinade safe to use as a sauce?
A: Raw marinade should not be served as-is. If you want to use the leftover marinade as a sauce, bring it to a full boil for several minutes in a saucepan to eliminate any raw chicken bacteria, then cool before serving. Alternatively, make a fresh batch using the same ingredients.
Conclusion
Peri Peri Chicken (Portuguese Style) captures the best of rustic, homey cooking—simple ingredients transformed into something vibrant, slightly smoky, and irresistibly shareable. If you want to explore traditional takes or watch a cooking demo to inspire your technique, Nelson Carvalheiro’s recipe is a lovely reference for classic Piri Piri flavors: Portuguese Piri Piri Chicken Recipe – Nelson Carvalheiro. For a plated version with potatoes and seasonal ideas, see this thoughtful variation on the theme: Peri Peri Chicken (Portuguese Chicken) | Feasting at Home. If you prefer a step-by-step video to follow along, this guide offers a helpful visual walkthrough: Portuguese Chicken | Peri Peri (Piri Piri) Chicken | Video – Nish Kitchen.
I hope this recipe inspires you to fire up the grill or heat your oven—share a platter with family or friends, and tell me how yours turned out. Happy cooking!
Peri Peri Chicken (Portuguese Style)
Ingredients
For the Marinade
- 1 whole whole chicken, cut into pieces Use bone-in, skin-on pieces for the best flavor.
- ¼ cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons paprika Use smoked paprika for a deeper flavor.
- 1 tablespoon dried oregano
- 1 tablespoon chili flakes Adjust to your heat tolerance.
- 2 lemons, juiced
- to taste Salt and pepper
Instructions
Make the Peri Peri Marinade
- In a bowl, combine olive oil, minced garlic, lemon juice, paprika, dried oregano, chili flakes, and salt and pepper to taste. Mix vigorously until combined.
- For a smoother texture, pulse everything in a blender for 10–15 seconds.
Marinate the Chicken
- Place the chicken pieces in a large resealable bag or shallow dish and pour the marinade over them. Seal the bag and massage the marinade into the chicken.
- For best flavor, marinate in the refrigerator for at least 2 hours or overnight.
Choose Your Cooking Method
- Preheat your grill or oven to medium-high heat (about 400–425°F / 200–220°C).
- For grilling, cook over direct medium-high heat for 5–7 minutes per side, then move to indirect heat until internal temperature reaches 165°F (74°C).
- For oven roasting, arrange chicken skin-side up on a wire rack and roast for 35–45 minutes.
- Optional methods include air frying or stovetop to oven, adjusting times as needed.
Rest and Serve
- Let the chicken rest for 5–10 minutes before serving to lock in juices. Serve hot, garnished with fresh herbs and lemon wedges.
