Portuguese Chicken Piri Piri
Transform your dinner table with the bold and vibrant flavors of Portuguese Chicken Piri Piri, a must-try dish that combines juicy, flame-kissed chicken with a fiery homemade Piri Piri sauce. Featuring a mouthwatering blend of olive oil, bird's eye chili peppers, smoked paprika, garlic, and a splash of zesty lemon juice, this classic recipe delivers the perfect balance of heat and tang. The chicken is spatchcocked for even cooking and marinated to absorb maximum flavor, then grilled or roasted to golden, crispy perfection. Ideal for spice lovers, this easy-to-follow recipe is ready in just over an hour and serves four, making it a crowd-pleaser for cookouts or cozy family meals. Serve with lemon wedges, fries, and a crisp salad for an unforgettable Portuguese feast. Perfect for keywords like "spicy chicken recipes," "Portuguese cuisine," and "easy Piri Piri chicken recipe," this dish promises to become a new favorite in your rotation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece (about 4 lbs) Whole chicken
- 4 tablespoons Olive oil
- 2 tablespoons White vinegar
- 4 cloves Garlic
- 6 pieces Bird's eye chili peppers
- 2 teaspoons Smoked paprika
- 2 tablespoons Lemon juice
- 1 teaspoon Oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 pieces (for serving) Lemon wedges
Instructions
Spatchcock the chicken by removing the backbone with kitchen shears, flattening the chicken by pressing down firmly on the breastbone. Pat the chicken dry with paper towels and set aside.
In a blender or food processor, combine olive oil, white vinegar, garlic, bird's eye chili peppers, smoked paprika, lemon juice, oregano, salt, and black pepper. Blend until the mixture forms a smooth sauce.
Reserve 2 tablespoons of the Piri Piri sauce for serving later and pour the remaining sauce over the chicken. Massage the sauce thoroughly into the chicken, ensuring it is coated evenly. Cover the chicken and allow it to marinate for at least 2 hours in the refrigerator (or overnight for best results).
Preheat your grill (or oven) to medium-high heat (about 400°F or 200°C). If using an oven, line a baking sheet with foil and set a wire rack on top.
Place the chicken on the hot grill (or prepared baking rack if using the oven), skin side down. Cook for 20 minutes, then flip and cook for another 20-25 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the meat.
Remove the chicken from the grill (or oven) and let it rest for 10 minutes before carving.
Serve the chicken with reserved Piri Piri sauce drizzled over the top and lemon wedges on the side. Pair with fries, rice, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 4878 mg | 212% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 2.7 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 715 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
