Piri-Piri Chicken
A juicy, flavorful Portuguese chicken, grilled to perfection with a bold and zesty homemade piri-piri sauce. An explosion of Mediterranean flavors that turns a simple meal into a feast.
The best Portuguese chicken? Maybe so!
I love this recipe, which uses ingredients you have on hand to make a delicious piri-piri sauce. I highly recommend cutting your chicken into quarters—it drastically reduces cooking time and ensures more even cooking.
Why make this recipe?
- Authentic taste of Portuguese Piri-Piri chicken
- Cooked flat for juicy results in no time
- Spicy homemade marinade with simple ingredients
- Perfect for BBQs and summer meals
- Grilled lemons add an irresistible tangy touch
In a bowl, combine all the marinade ingredients. Place the spatchcocked chicken in a large bag or dish, pour the marinade over, coat well, cover, and refrigerate for 4 hours (or overnight).
Preheat the BBQ to medium-high heat and lightly oil the grates. Place the chicken skin-side down on the hot grill and cook for 10 minutes over medium-high heat to sear. Move to indirect heat and cook another 5 minutes. Flip the chicken skin-side up and continue cooking over indirect heat with the lid closed for 10 minutes. Finish over direct heat for about 5 minutes, until the internal temperature reaches 165°F (74°C).
Grill the lemon halves cut-side down for 2–3 minutes. Let the chicken rest for 5–10 minutes, then serve with the grilled lemons, roasted potatoes, arugula, and mayonnaise. So good.
Bon appetit and enjoy!
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