Piri-piri chicken, also known as Portuguese chicken, is a summertime grilling classic. I have been cooking this recipe for years, and it is always a big hit. I mean, who doesn't love grilled Portuguese spicy chicken?
Marinated with paprika, herbs, lemon and piri-piri sauce, it develops smoky, spicy and slightly tangy flavours that are perfectly suited to the barbecue.
This easy portuguese chicken recipe can be made with boneless chicken thighs, drumsticks or a whole spatchcocked chicken. It requires just a handful of ingredients available at your local grocery store, can be prepared ahead of time, and is equally suited to weeknight dinners and casual gatherings with friends.
In this article, you'll find tips for choosing the right cut of chicken, preparing the perfect piri-piri marinade, and cooking juicy, flavourful Portuguese chicken on the barbecue or in the oven.
What Is Piri-Piri Chicken?
Piri-piri chicken, also known as Portuguese chicken, is a popular dish in Portugal. Its name comes from the piri-piri pepper, a small African chili pepper introduced by the Portuguese during their maritime explorations.
Traditionally, the chicken is marinated and grilled over charcoal, then served with a piri-piri sauce that can range from mildly spicy to fiery hot, depending on personal preference. While you'll find it throughout the country, it is especially associated with southern Portugal.
Today, there are countless variations of piri-piri chicken. This version uses a simple marinade made with ingredients that are easy to find in most grocery stores.
Which Cut of Chicken Should You Choose?
One of the great things about this Portuguese chicken recipe is that it works well with several different cuts of chicken.
- Boneless Chicken Thighs: My go-to option for weeknight meals. They cook quickly, stay juicy, and absorb the flavours of the marinade beautifully.
- Chicken Drumsticks: An affordable option that's always a hit with kids. Just allow for a slightly longer cooking time.
- Spatchcocked Chicken: Spatchcocking allows the chicken to cook more evenly than a traditional whole chicken, while helping the skin become beautifully crisp on the barbecue. Just keep in mind that the amount of marinade should be doubled if you use a whole chicken and that the cooking time will vary. But we'll get to this part later in this article.
Tips for Perfect Piri-Piri Chicken
Marinate for Maximum Flavour: For the best results, marinate the chicken for at least 45 minutes, though a few hours is even better. If you'd like to get ahead, you can also freeze the chicken directly in the marinade using airtight freezer bags. As it thaws, the flavours will continue to develop.
Bring the Chicken Closer to Room Temperature: Remove the chicken from the refrigerator 20 to 30 minutes before cooking. This helps promote more even cooking and juicier results.
Use a Meat Thermometer: The easiest way to ensure perfectly cooked chicken is to use an instant-read thermometer. The internal temperature should reach 74°C (165°F) in the thickest part of the meat.
Cook Over Charcoal for Authentic Flavour: While this recipe works beautifully on any barbecue, charcoal grilling adds a distinctive smoky flavour that is often associated with traditional Portuguese-style chicken.
Adjust the Heat to Your Taste: Piri-piri sauces can vary significantly in spiciness. Start with a moderate amount and adjust according to your preference for heat.
What side dish to serve with this Portuguese chicken?
To accompany this marinated chicken, there are plenty of choices:
- a green salad;
- peri-peri sauce;
- roasted or fried potatoes;
- grilled vegetables, etc.
To bring a little variety, or when I have numerous guests, I sometimes add some sausages, such as merguez, or piri piri shrimp.
To prepare a Portuguese-style flattened chicken
If you're using a whole chicken, I highly recommend the spatchcock method.
By removing the backbone and flattening the bird, the chicken cooks more quickly and evenly, reducing the risk of dry breast meat while producing juicy, flavourful results throughout.
You can ask your butcher to spatchcock the chicken for you, or easily do it yourself at home.
For a whole oven baked chicken, you will need to double the marinade recipe and follow these steps:
- Preheat the oven to 375 degrees F.
- In a Pyrex dish, place the chicken over a sheet of parchment paper.
- Brush the chicken thoroughly with the marinade. Feel free to gently peel the skin off the chicken and apply the marinade between the skin and the flesh of the chicken.
- You can also add chopped onion and rep bell peppers at the bottom of the dish.
- Add 1 cup of water to the bottom of the dish (this will release steam during cooking and keep your chicken juicy and tender).
- Bake and cook in the oven for 45 minutes to 1 hour, until the skin of the chicken is golden brown and the meat easily comes off the drumstick. You can also rely on a meat thermometer inserted in the center of the meat.
Portuguese grilled Peri Peri Chicken
A tasty grilled chicken recipe with Portuguese flavors
Ingredients
- 8 boneless skinless chicken thighs or 8 chicken drumsticks
- OR a flattened chicken
For the marinade *(see Note 1)*
- 1 1⁄2 teaspoon paprika
- 2 tablespoon olive or vegetable oil
- 2 teaspoon dry mustard
- 1 teaspoon fresh lemon juice
- 1⁄2 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 tablespoons of piri-piri sauce (add extra sauce if you want to increase the spice level)
Instructions
For chicken thighs or drumsticks
- Combine all the marinade ingredients together in a large bowl, until the marinade gets a red paste consistency.
- Add the chicken pieces and coat them well with the marinade. (I like to use large plastic bags to marinate meats. I find this ideal for distributing the marinade but you can also use an airtight container.)
- Let the meat marinate for 45 minutes or more.
- Cook on the BBQ until the chicken is well grilled (see Note 2). For chicken drumsticks, check with a cooking thermometer that the internal temperature of the chicken has reached 77 ° C (170 ° F).
For a grilled flattened chicken
- Double the amounts for the marinade ingredients and mix them, until the marinade has a red paste consistency.
- Preheat the oven to 375 degrees F.
- In a Pyrex dish, place the chicken over a sheet of parchment paper.
- Brush the chicken well with the marinade. Feel free to gently peel the skin from the chicken and apply the marinade between the skin and the flesh of the chicken.
- You can also add a chopped onion at the bottom of the dish.
- Add 1 cup of water to the bottom of the dish (this will release steam during
cooking and keep your chicken juicy and tender). - Bake and cook in the oven for 45 minutes to 1 hour, until the skin of the chicken is crispy and golden, and the meat easily comes off the thigh bone. You can also rely on a meat thermometer inserted in the center of the meat.
Notes
NOTE 1: Double the amount of ingredients of the marinade for a whole chicken.
NOTE 2: Cooking times will vary depending on the cut of chicken chosen. Allow about:
- 15 minutes for the boneless thighs,
- 30 to 40 minutes for the drumsticks,
- and 45 minutes to 1h00 for a whole flattened chicken.
Side dish suggestions: serve with a green salad, roasted potatoes, fries or grilled vegetables.
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Marie-Noël Ouimet is a writer and content creator specializing in gastronomy, wine, and travel. She is the founder of the digital magazine Urbaine City, where for over 10 years she has been highlighting the pleasures of the table and the destinations that bring them to life. She also holds the WSET Level 3 certification in wines and spirits.
