Peri Peri Chicken (Portuguese Style) – Bold & Spicy

Peri Peri Chicken (Portuguese Style) – Fiery, Juicy, and Ready to Grill in 45 Minutes

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Peri Peri Chicken (Portuguese Style) Recipe Article

Introduction

Peri Peri Chicken—also known as Portuguese grilled chicken—is a fiery, flavor-packed dish that brings together the bold heat of African bird’s eye chili with zesty citrus, smoky paprika, and fragrant garlic. This Portuguese-style classic is known for its intense marinade and juicy, char-grilled results that practically beg to be eaten straight off the bone.

Originating from Portugal and made famous by its popularity across Southern Africa and global eateries, this dish is all about attitude. The marinade works its way deep into the chicken, creating bite after bite of spicy, tangy, smoky perfection. Whether you grill it, roast it, or cook it on the stovetop, Peri Peri Chicken delivers a taste explosion.

Perfect for summer cookouts, weekend feasts, or meal prepping spicy protein for the week, this homemade version gives you total control over the heat and flavor. Pair it with rice, fries, or a simple salad for a full Portuguese-inspired plate.

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Ingredients Overview

Every element in this bold marinade has a purpose—and together they create a balanced, layered flavor profile:

Chicken – Bone-in, skin-on chicken thighs, drumsticks, or a spatchcocked whole chicken work best for maximum flavor and juiciness. Boneless chicken can be used for quicker cooking, but you’ll lose some depth.

Bird’s eye chilies (or red chili of choice) – These small chilies bring intense heat and authentic peri peri flavor. Adjust quantity for spice tolerance. Fresnos or red jalapeños work as milder alternatives.

Garlic – Loads of fresh garlic builds savory depth and intensity in the marinade.

Red bell pepper – Adds body, sweetness, and color to the sauce, balancing the heat.

Paprika (smoked preferred) – Smoky, sweet, and earthy, paprika deepens the flavor and gives peri peri its signature warmth.

Lemon juice and zest – Bright and tangy, lemon cuts through the spice and keeps the chicken vibrant and balanced.

Olive oil – Helps emulsify the marinade and keeps the chicken juicy during cooking.

Red wine vinegar – Adds acidity and zing. White vinegar or apple cider vinegar can be substituted.

Oregano or thyme – Earthy herbs add a rustic touch that plays well with garlic and heat.

Salt and pepper – Seasoning layers to round out the marinade.

Optional sugar or honey – Just a small amount to balance heat and acidity.

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Step-by-Step Instructions

Step 1: Make the peri peri marinade.
In a blender or food processor, combine:

• 4–6 red bird’s eye chilies (adjust to taste)
• 6 garlic cloves
• 1 red bell pepper, chopped
• 2 tablespoons smoked paprika
• 1 teaspoon dried oregano
• Juice and zest of 1 lemon
• 2 tablespoons red wine vinegar
• 1/3 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
  Blend until smooth. Taste and adjust seasoning, spice, or acid as needed.

Step 2: Marinate the chicken.
Pat 2–3 pounds of chicken dry. Place in a large bowl or zip-top bag and pour in about two-thirds of the marinade. Massage well to coat. Cover and marinate in the fridge for at least 1 hour, ideally overnight for maximum flavor.

Step 3: Preheat grill or oven.
If grilling, preheat to medium-high and oil the grates. If roasting, preheat your oven to 425°F (220°C). Line a tray with foil or parchment.

Step 4: Cook the chicken.
Grill: Place marinated chicken skin-side down. Grill 6–8 minutes per side, basting with reserved marinade until charred and cooked through (internal temp 165°F/74°C).
Oven: Roast for 35–40 minutes, basting once halfway through, until the skin is golden and crispy. For extra char, broil the chicken for 2–3 minutes at the end.

Step 5: Rest and serve.
Let the chicken rest for 5–10 minutes before slicing. Spoon over remaining sauce or serve on the side for dipping.

Avoid these mistakes:

• Don’t skip the marinating time—flavor builds over hours.
• Avoid undercooking—use a thermometer for accuracy.
• Don’t burn the garlic in the marinade when basting over high heat—lower the flame if needed.

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Tips, Variations & Substitutions

Tips:

• Use a spatchcocked whole chicken for beautiful presentation and even cooking.
• Baste often while grilling for deeper flavor and better caramelization.
• Let chicken come to room temp before cooking for more even results.

Variations:

• Mild version: Reduce chilies, or use red pepper flakes with bell peppers only.
• Sweet & spicy: Add 1 tablespoon honey or brown sugar to the marinade.
• Creamy dip: Mix leftover sauce with Greek yogurt or mayo for a peri peri dip.
• Peri peri wings: Use the marinade on chicken wings and bake or air fry until crispy.

Substitutions:

• Use red Fresno chilies or jalapeños if bird’s eye chilies aren’t available.
• Apple cider vinegar or lemon juice can replace red wine vinegar.
• If you don’t have smoked paprika, mix sweet paprika with a pinch of chili powder.

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Serving Ideas & Occasions

Peri Peri Chicken is incredibly versatile and pairs beautifully with a wide variety of sides:

• Classic Portuguese style: Serve with fries, rice, and a simple green salad.
• Summer BBQ: Add grilled corn, slaw, and crusty bread.
• Low-carb meal: Pair with cauliflower rice and roasted vegetables.
• Party platter: Slice and serve on skewers or in wraps with lettuce, tomato, and spicy mayo.

Goes great with citrusy drinks like lemonade, sparkling lime water, or a chilled Portuguese vinho verde.

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Nutritional & Health Notes

This recipe is as bold in nutrition as it is in flavor:

• High protein: Chicken thighs or breasts provide lean, filling protein.
• Lower in sugar: Naturally sweetened (if at all) with bell pepper and optional honey.
• Anti-inflammatory ingredients: Garlic, chilies, and lemon all offer wellness-boosting properties.
• Gluten-free and dairy-free: Naturally fits into many dietary lifestyles.

Roasting or grilling helps avoid excess oil, making this dish as wholesome as it is flavorful.

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FAQs

1. Is peri peri chicken very spicy?
It can be! The heat depends on the chilies used. Bird’s eye chilies are quite hot, but you can reduce them or use milder alternatives to adjust the spice level.

2. Can I use boneless chicken?
Yes. Boneless thighs or breasts cook faster and are great for weeknights. Reduce cooking time and watch closely to prevent drying out.

3. How long should I marinate the chicken?
At least 1 hour, but overnight is best. The longer it marinates, the deeper the flavor.

4. Can I bake instead of grill?
Absolutely. Roast at 425°F for about 35–40 minutes until golden and cooked through. Broil for a few minutes to get a charred finish.

5. Can I freeze peri peri chicken?
Yes. You can freeze the raw marinated chicken or freeze leftovers after cooking. Thaw fully before reheating or grilling.

6. What can I do with leftovers?
Use leftover chicken in wraps, salads, grain bowls, or chopped into tacos. It’s delicious cold or reheated.

7. What’s the difference between peri peri and piri piri?
They’re the same dish—“peri peri” is the Anglicized spelling, while “piri piri” is Portuguese. Both refer to the chili-based marinade and style.

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