Hello, I’m Sam. Since retiring, I’ve enjoyed bringing global flavors into my cozy kitchen. This Peri Peri Chicken (Portuguese Style) has become one of my favorites, bold, tangy, and wonderfully smoky. It’s easy to make at home and perfect for those nights when you want something with a little kick but still comfortingly familiar.
The Soul of Portuguese Flavor
Peri Peri Chicken, also known as Piri Piri Chicken, is Portugal’s most famous spicy dish, chicken marinated in a vibrant blend of chilies, garlic, lemon, and herbs, then roasted or grilled to smoky perfection. The sauce combines heat, acidity, and a touch of sweetness, creating a balance that wakes up every taste bud.
It’s fantastic for weeknight dinners or weekend grilling. If you’ve loved flavorful dishes like Cowboy Butter Chicken or Honey BBQ Chicken Rice, you’ll find this one equally satisfying, with a fiery Portuguese twist.
Ingredients
For the Peri Peri marinade:
- 4–6 bone-in chicken thighs (or use a whole chicken, spatchcocked)
- 3–4 red chili peppers (bird’s eye or Fresno), chopped
- 3 cloves garlic, minced
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for extra heat)
- 1 tablespoon honey (for balance)
For serving:
- Lemon wedges
- Fresh parsley or cilantro
- Extra peri peri sauce (optional)
Instructions
- Make the marinade.
Combine chilies, garlic, olive oil, lemon juice, vinegar, paprika, oregano, salt, pepper, cayenne, and honey in a blender. Blend until smooth. - Marinate the chicken.
Place chicken in a large bowl or zip bag. Pour half the marinade over it, reserving the rest for basting. Coat well and refrigerate for at least 1 hour (or overnight for best flavor). - Cook the chicken.
- Grill method: Preheat grill to medium-high. Grill chicken 6–8 minutes per side, basting occasionally with the reserved marinade until slightly charred and cooked through.
- Oven method: Preheat oven to 400°F (200°C). Bake chicken for 35–40 minutes, basting halfway through. Broil for 3–4 minutes at the end for crispy edges.
- Serve.
Plate hot with lemon wedges and drizzle with extra peri peri sauce for a fiery finish.
Why You’ll Love This
- Authentic flavor: Spicy, tangy, and slightly smoky, just like in Portugal.
- Customizable heat: Adjust the chilies to your spice comfort level.
- Meal prep friendly: Marinade works great on shrimp or veggies, too.
For another flavorful yet simple dinner, try my Air Fryer Salmon Bites or One Pan Balsamic Chicken.
Tips from Sam
- Marinate overnight for deeper, richer flavor.
- Add roasted red peppers to the sauce for extra sweetness.
- Serve with rice, roasted potatoes, or a simple salad to cool the spice.
Nutrition (per serving, 4 servings)
- Calories: 420
- Protein: 36g
- Carbs: 6g
- Fat: 27g
- Sugar: 3g
Peri Peri Chicken (Portuguese Style): Spicy, Smoky & Full of Flavor
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Peri Peri Chicken (Portuguese Style), spicy, smoky chicken marinated in chili, garlic, lemon, and herbs.
Ingredients
4–6 bone-in chicken thighs
3–4 red chili peppers, chopped
3 garlic cloves, minced
¼ cup olive oil
3 tbsp lemon juice
2 tbsp apple cider vinegar
1 tsp smoked paprika
1 tsp oregano
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper (optional)
1 tbsp honey
Lemon wedges and parsley for garnish
Instructions
1. Blend chilies, garlic, olive oil, lemon juice, vinegar, paprika, oregano, salt, pepper, cayenne, and honey until smooth.
2. Marinate chicken with half of the sauce for at least 1 hour or overnight.
3. Grill 6–8 minutes per side, basting with sauce until cooked through, or bake at 400°F (200°C) for 35–40 minutes.
4. Broil 3–4 minutes for crispy skin.
5. Serve hot with lemon wedges and drizzle extra peri peri sauce on top.
Notes
Marinate overnight for best results.
Adjust chili level to your heat preference.
Serve with rice, potatoes, or salad to balance the spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grill or Oven-Baked
- Cuisine: Portuguese