Authentic Portuguese Piri Piri Chicken Recipe
Master this Portuguese piri piri chicken featuring a spatchcocked bird marinated in bird's eye chilies and smoked paprika, then finished with a piri piri butter baste.
Nothing beats the smoky, citrusy heat of a true Portuguese piri piri chicken. While many people first discover this flavor through fast-food chains, the authentic version relies on a vibrant marinade of bird's eye chilies, plenty of garlic, and a hit of acidity that cuts right through the richness of the meat.
This peri peri chicken recipe takes a spatchcocked bird—split down the spine for maximum skin-to-heat contact—and treats it to an overnight soak. By roasting it hot and finishing it under the broiler with a reserved chili butter, you get that signature charred skin without drying out the interior.
Whether you call it a grilled piri piri chicken or a roasted traybake, the secret is in the bird's eye chilies. They provide a sharp, clean heat that lingers just long enough to make you reach for another piece of crusty bread to soak up the juices.
Ingredients
The Marinade & Baste
- 6-8 fresh red bird's eye chilies (Thai chilies), stems removed
- 4 cloves garlic, peeled and smashed
- 1 tbsp smoked paprika
- 1/4 cup (60ml) extra virgin olive oil
- 1/4 cup (60ml) red wine vinegar
- Juice of 1 large lemon
- 1 tsp dried oregano
- 1 tbsp kosher salt
- 1/2 tsp cracked black pepper
- 2 tbsp unsalted butter, softened
The Chicken
- 1 whole chicken (approx. 3.5 to 4 lbs / 1.8kg)
- 1 lemon, sliced into rounds (for the pan)
- Fresh cilantro or parsley for garnish
Instructions
- 1
Prepare the marinade by pulsing chilies, garlic, smoked paprika, olive oil, vinegar, lemon juice, oregano, salt, and pepper in a blender until mostly smooth but still slightly textured.
- 2
Spatchcock the chicken by using kitchen shears to cut along both sides of the backbone; remove the bone and press down firmly on the breastbone until the bird lies flat.
- 3
Reserve 3 tablespoons of the marinade in a small bowl and set aside in the fridge. Rub the remaining marinade all over the chicken, ensuring it gets under the skin of the breasts and thighs.
- 4
Place the chicken in a large glass dish or zip-top bag and refrigerate for at least 4 hours, preferably overnight.
- 5
Preheat your oven to 425°F (220°C). Arrange lemon slices on a rimmed baking sheet and place the chicken on top, skin-side up.
- 6
Roast for 40-45 minutes until the internal temperature reaches 160°F (71°C) at the thickest part of the thigh.
- 7
While the chicken roasts, mix the reserved 3 tablespoons of marinade with the 2 tablespoons of softened butter to create a piri piri finishing paste.
- 8
Remove the chicken from the oven and turn the broiler (grill) to high. Brush the chili butter generously over the skin.
- 9
Place the chicken under the broiler for 2-4 minutes, watching closely, until the skin is deeply charred in spots and bubbling.
- 10
Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 685 kcal
- Protein
- 52 g
- Carbs
- 4 g
- Fat
- 50 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 1680 mg
Tips
- → Wear gloves when handling bird's eye chilies; they are significantly hotter than jalapeños and the oils linger on your skin.
- → For the best texture, pat the chicken skin very dry with paper towels before applying the marinade.
- → If you want less heat, scrape the seeds out of half the chilies before blending the marinade.
- → Save the discarded backbone in your freezer to make a spicy chicken stock later.
FAQ
What can I use if I can't find bird's eye chilies?
Fresno chilies or red jalapeños are good substitutes for flavor, but they lack the intense heat. Add a pinch of cayenne pepper to compensate.
How do I make my piri piri chicken extra spicy?
Keep all the seeds in the bird's eye chilies and add a teaspoon of crushed red pepper flakes to the marinade.
Can I cook this on an outdoor grill?
Yes! Use indirect heat at 400°F until the chicken is cooked through, then move it over the coals for the final butter-basted char.
Why does my chicken skin turn out soggy?
This usually happens if the oven isn't hot enough or if the chicken wasn't patted dry. The final broiler step is crucial for fixing soggy skin.
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