I tested this recipe three times before getting the marinade balance just right, and now my family requests it every single weekend. The combination of smoky paprika, bright lemon, and bold chili flakes creates that authentic Peri Peri flavor you’d pay premium prices for at restaurants.
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Ingredients for Peri Peri Chicken Portuguese Style
I always start with fresh, quality chicken for this recipe – it makes all the difference in the final result. My go-to is bone-in pieces because they stay incredibly juicy during cooking. Pro tip for selecting ingredients: choose bright red paprika and fresh lemons for the most vibrant flavor in your marinade.
- 1 whole chicken, cut into pieces (about 3-4 lbs)
- 1/4 cup olive oil (I recommend extra virgin for richer taste)
- 4 cloves garlic, minced
- 2 lemons, juiced (freshly squeezed is best)
- 2 tablespoons paprika
- 1 tablespoon dried oregano (in my experience, Mediterranean oregano works beautifully)
- 1 tablespoon chili flakes (I usually start with this amount and adjust to preference)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step-by-Step Instructions
I recommend preparing this marinade at least 4 hours ahead, though overnight delivers the deepest flavor penetration into the meat. In my experience, the longer marinating time makes all the difference between good and incredible Peri Peri Chicken.
Step 1: Combine olive oil, minced garlic, fresh lemon juice, paprika, oregano, chili flakes, salt, and pepper in a medium bowl. Whisk thoroughly until the marinade forms a smooth, vibrant red mixture – this should take about 30 seconds.
Step 2: Pierce each chicken piece 3-4 times with a fork to create channels for the marinade. Place all chicken in a large resealable bag and pour the marinade over top. Seal the bag, removing excess air, then massage gently to coat every piece evenly. Refrigerate for at least 2 hours, ideally overnight (up to 24 hours for maximum flavor).
Step 3: Preheat your grill to medium-high heat (about 375-400°F) or set your oven to 400°F. Remove chicken from the refrigerator 15 minutes before cooking to bring it closer to room temperature – this ensures even cooking throughout.
Step 4: Place chicken pieces on the grill or arrange them on a baking sheet. Grill for 25-30 minutes, flipping halfway through, or roast in the oven for 35-40 minutes. If basting with marinade, use fresh marinade or boil the used marinade for 2 minutes first for food safety. The chicken is done when the internal temperature reaches 165°F and juices run clear.
Step 5: Let the chicken rest for 5 minutes before serving – this allows the juices to redistribute, keeping every bite tender and succulent.
Perfect Pairings for Peri Peri Chicken
The spicy, tangy flavors of Peri Peri Chicken pair beautifully with cooling sides and fresh textures that balance the heat.
Coconut Rice: Creamy coconut rice provides a sweet, mild counterpoint to the spicy chicken, while adding a tropical flair that complements the Portuguese influence perfectly. Try our Spicy Salmon Bowls with Coconut Rice for another great coconut rice recipe.
Grilled Vegetables: Charred zucchini, bell peppers, and red onions add smoky sweetness and nutritional balance, plus their crispy texture contrasts wonderfully with the juicy chicken.
Simple Green Salad: Fresh mixed greens with cucumber, tomatoes, and a light vinaigrette offer a refreshing crunch that cleanses your palate between bites of spicy chicken.
Fluffy Rice or Couscous: A bed of perfectly cooked rice or couscous soaks up all those delicious Peri Peri juices. For a protein-packed rice option, check out our High Protein Beef Pepper Rice Bowl.
Portuguese-Style Potatoes: Roasted baby potatoes with olive oil and herbs tie the meal together with authentic Mediterranean flavor while providing hearty satisfaction. Our High Protein Creamy Garlic Chicken Potatoes offers a delicious potato side inspiration.
Keeping It Fresh and Delicious
Store leftover Peri Peri Chicken in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious the next day.
For reheating, I recommend using a 350°F oven for 15-20 minutes to maintain the chicken’s crispy exterior. Cover loosely with foil to prevent drying. You can also freeze marinated raw chicken for up to 3 months – just thaw in the refrigerator overnight before cooking.
This chicken is incredibly versatile beyond dinner plates. Chop it for salads, stuff it into wraps, or serve it over grain bowls for quick lunches throughout the week.
FAQs
Can I use boneless chicken for this recipe?
Absolutely! Boneless thighs or breasts work wonderfully and cook faster – reduce cooking time to 20-25 minutes and check for 165°F internal temperature.
How can I make it less spicy?
Reduce the chili flakes to 1 teaspoon or eliminate them entirely. The paprika and oregano will still deliver fantastic flavor without overwhelming heat.
Can I prepare this on a stovetop?
Yes! Heat a large skillet over medium-high heat with a bit of oil, then sear chicken pieces for 5-6 minutes per side until golden and cooked through.
Peri Peri Chicken Portuguese Style
Ingredients
Equipment
Method
- Combine olive oil, minced garlic, fresh lemon juice, paprika, oregano, chili flakes, salt, and pepper in a medium bowl. Whisk thoroughly until the marinade forms a smooth, vibrant red mixture.
- Pierce each chicken piece 3 to 4 times with a fork to create channels for the marinade. Place all chicken in a large resealable bag and pour the marinade over top. Seal the bag, removing excess air, then massage gently to coat every piece evenly. Refrigerate for at least 2 hours, ideally overnight, up to 24 hours for maximum flavor.
- Preheat your grill to medium-high heat (about 375 to 400°F) or set your oven to 400°F. Remove chicken from the refrigerator 15 minutes before cooking to bring it closer to room temperature.
- Place chicken pieces on the grill or arrange them on a baking sheet. Grill for 25 to 30 minutes, flipping halfway through, or roast in the oven for 35 to 40 minutes. If basting with marinade, use fresh marinade or boil the used marinade for 2 minutes first for food safety. The chicken is done when the internal temperature reaches 165°F and juices run clear.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, keeping every bite tender and succulent.
