Why Make This Recipe
Portuguese grilled Peri Peri chicken is a flavorful dish that brings vibrant spices and smoky grilled goodness together. It’s perfect for summer barbecues or cozy dinners at home. The marinade packs a punch with spices that give the chicken a delicious kick while keeping it juicy and tender. Plus, it’s easy to make and requires simple ingredients, making it a perfect choice for both beginners and seasoned cooks alike.
How to Make Portuguese Grilled Peri Peri Chicken
Ingredients
- 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)
- 8 boneless skinless chicken thighs or 8 chicken drumsticks, OR a flattened chicken
Directions
- Combine all the marinade ingredients together in a large bowl until you get a red paste consistency.
- Add the chicken pieces and coat them well with the marinade. You can use large plastic bags, which are great for distributing the marinade evenly, or an airtight container.
- Let the meat marinate for 45 minutes or longer to absorb all the flavors.
- If cooking on a BBQ, grill the chicken until well done. For chicken drumsticks, check that the internal temperature reaches 77 °C (170 °F).
- If baking, double the marinade ingredients and mix until you achieve a red paste consistency.
- Preheat the oven to 375 degrees F.
- Place the chicken in a Pyrex dish lined with parchment paper.
- Brush the chicken generously with the marinade. You can also peel the skin slightly and apply some marinade underneath for extra flavor.
- Optionally, add a chopped onion at the bottom of the dish.
- Pour 1 cup of water into the bottom of the dish to create steam and keep the chicken juicy.
- Bake for 45 minutes to 1 hour, or until the skin is crispy and golden and the meat easily pulls away from the bone. A meat thermometer can help confirm it’s cooked through.
How to Serve Portuguese Grilled Peri Peri Chicken
Serve your grilled or baked Peri Peri chicken with a side of fresh salad, rice, or roasted vegetables. A squeeze of lemon on top adds a refreshing touch. You can also pair it with extra piri-piri sauce for those who love spice!
How to Store Portuguese Grilled Peri Peri Chicken
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to keep it covered to maintain its moisture. You can reheat it in the oven or microwave, but ensure it’s heated thoroughly before serving.
Tips to Make Portuguese Grilled Peri Peri Chicken
- For deeper flavor, marinate the chicken overnight.
- Adjust the spice level by adding more or less piri-piri sauce as per your preference.
- If using a whole flattened chicken, ensure it’s cooked evenly by checking different parts of the chicken for doneness.
Variation
You can customize this recipe by adding other spices like cumin or chili powder to the marinade. Additionally, using other cuts of chicken, like wings or breasts, works well too.
FAQs
Can I use store-bought Peri Peri sauce?
Yes, store-bought Peri Peri sauce works great and saves you time. Just adjust the amount based on your spice preference.Is it necessary to marinate the chicken?
Marinating helps to infuse flavor and tenderize the chicken, but if you’re short on time, even a quick coat before cooking will still add taste.Can I freeze the marinated chicken?
Absolutely! You can freeze marinated chicken for up to 3 months. Just make sure to seal it well in a freezer-safe bag or container. Thaw it in the refrigerator before cooking.
Portuguese Grilled Peri Peri Chicken
Ingredients
Marinade
- 1.5 teaspoons paprika
- 2 tablespoons olive or vegetable oil
- 2 teaspoons dry mustard
- 1 teaspoon fresh lemon juice
- 0.5 teaspoon salt
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 2 tablespoons piri-piri sauce Add extra for more spice.
Chicken
- 8 pieces boneless skinless chicken thighs or drumsticks, or a flattened chicken
Instructions
Preparation
- Combine all the marinade ingredients together in a large bowl until you achieve a red paste consistency.
- Add the chicken pieces and coat them well with the marinade using large plastic bags or an airtight container.
- Let the meat marinate for 45 minutes or longer to absorb the flavors.
Cooking
- For grilling, cook the chicken on a BBQ until well done. Ensure chicken drumsticks reach an internal temperature of 77 °C (170 °F).
- For baking, double the marinade ingredients and mix until you have a red paste.
- Preheat the oven to 375 degrees F.
- Place the chicken in a Pyrex dish lined with parchment paper and brush generously with the marinade.
- Optionally, add a chopped onion at the bottom of the dish.
- Pour 1 cup of water into the bottom of the dish to create steam and keep the chicken juicy.
- Bake for 45 minutes to 1 hour, or until the skin is crispy and golden and the meat easily pulls away from the bone.