Portuguese Grilled Peri Peri Chicken

A bold, smoky, and spicy chicken dish with Portuguese flavors.

Yield: 3 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time (Marinating): 45 minutes
Total Time: 1 hour 45 minutes

Description

Bring the bold and vibrant flavors of Portugal to your table with this Portuguese Grilled Peri Peri Chicken. Whether you’re grilling up juicy thighs, drumsticks, or a whole spatchcocked bird, this recipe delivers smoky heat, zesty citrus, and aromatic herbs in every bite.

Ingredients

For the Chicken (choose one option):

• 8 boneless, skinless chicken thighs
• or 8 chicken drumsticks
• or 1 whole flattened (spatchcocked) chicken

For the Marinade (Note 1):

• 1½ tsp paprika
• 2 tbsp olive oil (or vegetable oil)
• 2 tsp dry mustard
• 1 tsp fresh lemon juice
• ½ tsp salt
• 1 tsp dried oregano
• ½ tsp dried thyme
• 2 tbsp piri-piri sauce (add more for extra heat)

Instructions

For Chicken Thighs or Drumsticks (Grill Method):

1. Make the Marinade:
   In a large bowl, mix all marinade ingredients until a red paste forms.
2. Marinate the Chicken:
   Add chicken and coat well. Marinate for at least 45 minutes. A large zip-top bag or airtight container works best for even coverage.
3. Grill the Chicken:
   Preheat your grill to medium-high heat. Cook the chicken until nicely charred and fully cooked.
   • Internal temperature should reach 170°F (77°C) for drumsticks.
   • Approximate cook times (see Note 2):
     • Boneless thighs: ~15 minutes
     • Drumsticks: 30–40 minutes

For Flattened Whole Chicken (Oven Method):

1. Double the Marinade:
   Double the ingredients and mix into a red paste.
2. Preheat Oven:
   Preheat to 375°F (190°C).
3. Prepare Chicken:
   Place chicken in a baking dish lined with parchment paper. Brush generously with marinade, including under the skin for maximum flavor. Add chopped onion to the bottom of the dish, if desired.
4. Add Moisture:
   Pour 1 cup of water into the bottom of the dish to create steam while baking.
5. Bake:
   Bake for 45 minutes to 1 hour, or until the skin is crispy and the meat pulls away from the bone easily. Use a meat thermometer to ensure the internal temperature is at least 165°F (74°C) in the thickest part.

Notes

• Note 1: Double the marinade for a whole chicken.
• Note 2: Cooking times will vary:
  • Boneless thighs: ~15 minutes
  • Drumsticks: 30–40 minutes
  • Whole flattened chicken: 45 minutes–1 hour

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