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Flavorful Portuguese Piri Piri Chicken Recipe Easy Spicy Grilled Perfection

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A bold and spicy Portuguese Piri Piri chicken recipe featuring a vibrant homemade marinade that delivers juicy, tender chicken with a crispy, flavorful crust. Perfect for quick grilling and packed with balanced heat and zest.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 3 fresh red chili peppers (bird’s eye or Fresno), roughly chopped
  • 4 garlic cloves, smashed
  • 2 tablespoons smoked paprika
  • 1 tablespoon dried oregano
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 1/4 cup olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon sea salt
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Piri Piri Marinade (10 minutes): In a food processor or blender, combine the chopped red chilies, smashed garlic, smoked paprika, oregano, lemon juice, olive oil, red wine vinegar, salt, and pepper. Pulse until you get a coarse but well-mixed sauce.
  2. Marinate the Chicken (at least 2 hours, up to overnight): Pat the chicken thighs dry with paper towels. Place them in a non-reactive bowl or sealable bag, pour over the marinade, massage to coat well, cover and refrigerate.
  3. Prepare the Grill (15 minutes before cooking): Preheat grill to medium-high heat (about 400°F / 200°C). If using charcoal, wait until coals are covered with white ash. Lightly oil the grill grates.
  4. Grill the Chicken (20-25 minutes): Remove chicken from marinade, letting excess drip off. Place skin-side down on grill. Grill 7-10 minutes per side until skin is crisp and internal temperature reaches 165°F (74°C). Use tongs to turn once and avoid piercing skin.
  5. Rest and Serve (5-10 minutes): Transfer grilled chicken to a plate and let rest for about 5 minutes to redistribute juices before serving.

Notes

Marinate chicken at least 2 hours or overnight for best flavor. Pat chicken dry before grilling for crispy skin. Flip chicken only once to develop crust. If flare-ups occur, move chicken to cooler part of grill. Rest chicken after grilling to keep it juicy. For indoor cooking, use a grill pan or bake at 425°F for 30-35 minutes with a broil finish.

Nutrition

Keywords: Portuguese Piri Piri chicken, spicy grilled chicken, piri piri marinade, grilled chicken thighs, smoky chicken recipe, easy chicken recipe, backyard grilling

Find it online: https://goldensimmer.com/flavorful-portuguese-piri-piri-chicken-recipe-easy-spicy-grilled-perfection/