Portuguese Grilled Peri Peri Chicken
This flavorful dish combines vibrant spices with smoky grilled goodness, perfect for summer barbecues or cozy dinners. It’s simple to make and sure to impress.
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.
Notes
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. For deeper flavor, marinate overnight. Adjust spice level by adding more or less piri-piri sauce.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 25gSaturated Fat: 4gSodium: 600mgSugar: 1g
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