Piri Piri Chicken ~ Portuguese BBQ Chicken at Home
You’ve probably had it at an authentic Portuguese restaurant. Or maybe you’ve been fortunate enough to experience it right in Portugal or Africa. Either way, you know how mouthwatering and savory it is. And if you’ve never had piri piri chicken (aka Portuguese style BBQ chicken) you don’t know what you’re missing!
African Origins
Even though piri piri chicken is widely known as a Portuguese dish, its main ingredient’s origins (the pilipili pepper) hail from Africa. These reddish purple (when mature) peppers are about an inch long with a very high spice meter. They are the powerhouse for the marinade that has made this chicken as famous as it is.
Other Marinade Ingredients
Besides the peppers, the other ingredients in the marinade for piri piri chicken include lemon juice, soy sauce, garlic, parsley, oregano, tomato paste and oil. There are many versions, so feel free to experiment. Add or take away ingredients to suit your taste. Some recipes call for bay leaves, others tarragon. You decide—it’s your masterpiece!
Can I Make This In The Oven?
Yes you can. Preheat oven to 425F and place the chicken on a baking sheet with a rack, skin side up. Bake for 45-60 minutes, basting occasionally, or until the thickest part of the dark meat reaches 165F. Allow to rest 10 minutes before serving.
Can I Use Chicken Parts?
Definitely. Marinate your chicken pieces as per usual, then place them on a baking sheet lined with a rack or aluminum foil. Bake in a preheated 375F oven for 45-60 minutes, turning the pieces halfway through.
And that’s it guys! As you can see, making your own restaurant style Portuguese BBQ chicken is easy. Serve it up with my Restaurant Style Oven Fries. I hope you will give this tantalizing recipe a try. If you do, let me know how it worked for you!
| Prep Time | 10 Minutes |
| Cook Time | 1 Hour |
| Passive Time | 4 Hours |
| Servings |
Servings
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- 1 Chicken Broiler or fryer
- 4 Green chilis Or similar hot peppers
- 2-4 Garlic cloves
- 3 Tablespoons oil
- 1 Tablespoon Soy sauce
- 1 Lemon Juiced
- 2 Teaspoons Smoked paprika
- 2 Teaspoons Tomato paste
- 1 Teaspoon Dried oregano
- 2 Tablespoons Fresh parsley Chopped
- 1 Teaspoon salt
- 1/4 Teaspoon pepper
Ingredients
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- Portion chicken into 8 pieces or leave whole. Spatchcocking your chicken works great for this recipe. Prepare however you like and set aside.
- In a grinder combine the green chilis, garlic, soy sauce and oil. Blend into a smooth paste and transfer to a large bowl.
- Add all remaining ingredients and mix well. Pour marinade all over chicken and rub to coat well. Cover and refrigerate for 4 hours or overnight. If you are in a hurry, at least 1 hour is recommended.
- Allow chicken to come to room temperature by removing from fridge 30 minutes before cooking. Heat BBQ grill on high for 10 minutes, then bring heat down to medium low. Place chicken skin side down. Close lid and cook for 10-15 minutes or until skin is grill marked and beginning to brown. Flip chicken and repeat process for another 15 minutes. Repeat two more times so the chicken is now skin side up. Allow to cook another 15-20 minutes or until thickest part of white meat reaches 165F/74C. Transfer to serving platter and tent with foil. Allow to rest for 10 minutes before serving. *For roasting whole chicken or pieces in the oven, see recipe notes.
If roasting in the oven, preheat to 425F/218C. Bake 50-60 minutes or until white meat reaches 165F/74C. For pieces, preheat oven to 375F/190C. Transfer chicken onto baking sheet lined with a rack and bake 45-60 minutes, turning halfway through.