Flavorful Portuguese Peri Peri Chicken Recipe Easy Grilled Perfection Recipe
This Flavorful Portuguese Peri Peri Chicken recipe delivers juicy, tender chicken thighs marinated in a spicy, smoky peri peri sauce and grilled to perfection. Perfect for an easy weekend barbecue or a flavorful weeknight dinner, the marinade infuses the chicken with garlic, lemon, and smoked paprika, while the grill imparts a delicious char and crispy skin.
- Prep Time: 10 minutes
- Cook Time: 15-16 minutes
- Total Time: 2 hours 26 minutes (including marinating time)
- Yield: 6 servings 1x
- Category: Grilling
- Method: Grilling
- Cuisine: Portuguese
Ingredients
Scale
Chicken
- 2 pounds (900g) chicken thighs, bone-in, skin-on
Marinade
- ⅓ cup (80ml) peri peri sauce
- 4 cloves garlic, minced
- 1 tablespoon smoked paprika
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Optional: cayenne pepper or fresh chili to taste
Instructions
- Prepare the marinade: In a large bowl, combine peri peri sauce, minced garlic, smoked paprika, lemon juice, olive oil, salt, and black pepper. If you prefer extra heat, add some cayenne pepper or freshly chopped chili to the mixture.
- Marinate the chicken: Toss the chicken thighs in the prepared marinade, making sure each piece is fully coated. Cover the bowl and refrigerate for at least 2 hours, but preferably overnight to enhance flavor absorption.
- Preheat the grill: Heat your grill or grill pan to medium-high heat, approximately 10 minutes. If using a grill pan, lightly brush it with a little oil to prevent sticking.
- Grill the chicken: Place the chicken thighs skin-side down on the preheated grill. Cook for about 7-8 minutes on each side until the skin is golden brown, crispy with char marks, and the internal temperature reaches 165°F (74°C) for safe consumption.
- Rest before serving: Remove the chicken from the grill and let it rest on a plate for 5 minutes. This step allows the juices to redistribute, keeping the meat juicy and tender before serving.
Notes
- Marinating overnight improves the flavor intensity.
- Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C).
- Adjust the level of spiciness by adding cayenne or fresh chili according to taste.
- If grilling isn’t possible, the chicken can be cooked under a broiler or in a grill pan on the stovetop.
- Resting the chicken after grilling makes it juicier and more flavorful.
Keywords: Portuguese peri peri chicken, grilled chicken thighs, spicy chicken recipe, peri peri marinade, barbecue chicken