Portuguese Peri-Peri Chicken – Fiery, Lemony, and Grilled

Portuguese Peri-Peri Chicken is a spicy, tangy grilled chicken dish that packs a punch with its fiery heat and zesty lemon flavor. Infused with a rich marinade of chili, garlic, and citrus, this dish delivers a perfect balance of smoky, spicy, and sour notes. Ideal for BBQs or a quick dinner, Peri-Peri Chicken is sure to be a crowd-pleaser with its bold flavors and juicy texture.

Key Information

• Preparation Time: 15 minutes (plus marination time)
• Cooking Time: 25 minutes
• Total Time: 40 minutes (plus 1 hour marination)
• Number of Servings: 4 servings
• Serving Size: 1 chicken leg or breast with a side of rice or salad

Nutritional Information (Per Serving)

• Calories: 400 kcal
• Protein: 35g
• Carbohydrates: 10g
• Fat: 28g
• Sodium: 850mg
• Cholesterol: 90mg

Dietary Preferences: Gluten-Free, Dairy-Free, Low-Carb

Ingredients List

• 4 bone-in, skin-on chicken thighs or breasts
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 4 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon dried oregano
• 2-3 tablespoons Peri-Peri sauce (adjust for spice level)
• 1 teaspoon chili flakes (optional for extra heat)
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Detailed Method of Preparation

1. Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, smoked paprika, cumin, coriander, oregano, Peri-Peri sauce, chili flakes (if using), salt, and pepper. Mix well to create a smooth marinade.
2. Marinate the Chicken: Place the chicken pieces in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for more intense flavor.
3. Prepare the Grill: Preheat your grill or BBQ to medium-high heat. If using a charcoal grill, allow the coals to reach an even heat. For a gas grill, set it to medium-high and let it heat up for about 10-15 minutes.
4. Grill the Chicken: Remove the chicken from the marinade and shake off any excess. Place the chicken on the grill, skin-side down. Grill for 5-7 minutes on each side, turning occasionally, until the chicken reaches an internal temperature of 75°C (165°F) and the skin is golden brown and crispy.
5. Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for 5 minutes. Garnish with fresh chopped parsley and serve with your favorite sides, such as rice, a fresh salad, or grilled vegetables.

Tips for Culinary Success

• Marination Time: The longer you marinate the chicken, the more flavorful it will be. For maximum taste, marinate the chicken for at least 2-3 hours, but overnight marination will give the best results.
• Grill Temperature: Ensure the grill is hot before placing the chicken on it. A preheated grill ensures a crispy, flavorful crust and prevents the chicken from sticking.
• Adjust the Heat: If you prefer a milder version of Peri-Peri Chicken, reduce the amount of Peri-Peri sauce or omit the chili flakes. If you like it hotter, feel free to add more chili or a splash of extra Peri-Peri sauce.
• Serve with Sauces: For an extra burst of flavor, serve your grilled chicken with extra Peri-Peri sauce or a cooling yogurt-based dip on the side.

Frequently Asked Questions (FAQs)

Q: Can I use boneless chicken for this recipe?
A: Yes, you can use boneless chicken breasts or thighs. Boneless cuts will cook faster, but the flavor will be just as delicious.

Q: How do I make homemade Peri-Peri sauce?
A: To make homemade Peri-Peri sauce, blend together red chilies, garlic, lemon juice, vinegar, olive oil, smoked paprika, and a pinch of salt. Adjust the ingredients based on your preferred spice level.

Q: Can I cook Peri-Peri Chicken in the oven?
A: Yes, you can bake the marinated chicken at 200°C (400°F) for 25-30 minutes, or until it reaches an internal temperature of 75°C (165°F). For extra crispiness, broil the chicken for the last 2-3 minutes of cooking.

Q: Can I make Peri-Peri Chicken ahead of time?
A: You can marinate the chicken up to 24 hours in advance. For leftovers, store the cooked chicken in an airtight container in the fridge for up to 3 days.

Now that you’ve perfected the art of making Portuguese Peri-Peri Chicken, you can enjoy this fiery, zesty dish anytime you crave something bold and flavorful. Whether grilled on the BBQ or cooked on your stove, the combination of spicy Peri-Peri sauce and smoky grilled chicken will transport your taste buds straight to Portugal. Serve it with a side of fresh vegetables or rice, and you’ve got a meal everyone will love!