Portuguese Piri Piri Chicken
Dive into the bold, fiery flavors of Portuguese cuisine with this irresistible Piri Piri Chicken recipe. Featuring tender spatchcocked chicken marinated in a zesty blend of red chilies, garlic, lemon juice, white vinegar, and aromatic spices like smoked paprika and oregano, this dish is a symphony of spice and smokiness with a hint of tang. Grilled or roasted to golden perfection, the chicken is basted with a reserved marinade for extra juiciness and depth of flavor. Add a touch of honey to balance the heat if desired, making it easy to customize. Ideal for weeknight dinners or entertaining, this Portuguese-style chicken pairs beautifully with rice, roasted vegetables, or a crisp green salad. Perfectly balanced and loaded with character, this dish is sure to bring a taste of Portugal to your table.
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Recipe Information
Ingredients
- 1 Whole chicken (spatchcocked)
- 6 Red chilies (bird's eye or Fresno, for more heat)
- 4 Garlic cloves
- 2 tablespoons Lemon juice
- 2 tablespoons White vinegar
- 4 tablespoons Olive oil
- 2 teaspoons Smoked paprika
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Honey (optional, for a touch of sweetness)
Instructions
Step 1: Prepare the chicken by spatchcocking it. To do this, place the chicken breast-side down and use kitchen shears to cut along both sides of the backbone. Remove the backbone and flatten the chicken by pressing down on the breastbone. Pat the chicken dry with paper towels.
Step 2: In a blender or food processor, combine red chilies, garlic, lemon juice, white vinegar, olive oil, smoked paprika, dried oregano, salt, black pepper, and honey (if using). Blend until you have a smooth marinade.
Step 3: Reserve about 1/4 cup of the marinade for basting. Place the chicken in a large resealable plastic bag or a shallow dish and pour the remaining marinade over it. Massage the chicken to ensure even coating. Cover and refrigerate for at least 2 hours, preferably overnight, to let the flavors infuse.
Step 4: Preheat your grill to medium-high heat or set your oven to 400°F (200°C) if roasting. If grilling, oil the grates to prevent sticking.
Step 5: Remove the chicken from the marinade and let any excess drip off. Place the chicken on the hot grill or in a roasting pan, skin-side down. Cook for 10 minutes, then flip it over.
Step 6: Baste the chicken regularly with the reserved marinade as it cooks. Grill or roast for an additional 30 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
Step 7: Remove the chicken from the heat and let it rest for 10 minutes before carving.
Step 8: Serve warm with your favorite sides, such as rice, roasted vegetables, or a fresh green salad.
Nutrition Facts
Calories |
3002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.4 g | 292% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 4355 mg | 189% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 11.8 g | ||
| Protein | 203.1 g | 406% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 168 mg | 13% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2774 mg | 59% | |
*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.
