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Close-up handheld photo of succulent Portuguese Grilled Chicken showing the vibrant orange-red spice coating and charred texture.

Portuguese Grilled Chicken: The Ultimate Spicy Piri-Piri Recipe

This Portuguese Grilled Chicken features charred, succulent meat coated in a vibrant, orange-red piri-piri marinade. Perfect for grilling enthusiasts, this spicy, zesty dish is garnished with fresh parsley and lemon for ultimate Mediterranean flavor.
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Prep Time 4 hours 10 minutes
Cook Time 25 minutes
Total Time 4 hours 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Portuguese
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs Chicken Pieces Bone-in, skin-on thighs and drumsticks (approx. 1.36kg)
  • 0.5 cup Extra Virgin Olive Oil 120ml
  • 0.25 cup Fresh Lemon Juice 60ml
  • 2 tbsp Smoked Paprika 14g
  • 6 cloves Garlic 30g, minced
  • 1 tbsp Dried Red Chili Flakes 8g
  • 0.5 cup Fresh Flat-leaf Parsley 15g, finely chopped
  • 2 whole Lemon Wedges For serving

Equipment

  • 1 Outdoor Grill Charcoal or Gas
  • 1 Meat Thermometer To ensure 165°F internal temperature

Method
 

Preparation
  1. In a glass bowl, whisk olive oil, lemon juice, smoked paprika, minced garlic, half the parsley, and chili flakes until an orange-red emulsion forms.
  2. Place chicken pieces in a bag or dish, coat thoroughly with marinade, and refrigerate for at least 4 hours (up to 24 hours).
Grilling
  1. Heat grill to medium-high (400°F / 200°C) and lightly oil the grates.
  2. Place chicken skin-side down for 6-8 minutes until deeply charred and crispy skin develops.
  3. Flip chicken and grill for another 10-15 minutes until internal temperature reaches 165°F (74°C).
Serving
  1. Rest meat for 5 minutes. Arrange in a casual pile and garnish with remaining parsley, chili flakes, and fresh lemon wedges.

Notes

Marinate overnight for the deepest flavor penetration.
Use a meat thermometer to ensure chicken stays succulent without overcooking.