Portuguese Grilled Chicken

Here’s a delicious and authentic Portuguese Grilled Chicken recipe, inspired by traditional Frango Grelhado and Piri Piri Chicken:

🇵🇹 Portuguese Grilled Chicken (Frango Grelhado com Piri Piri)

🔥 Ingredients:

For the Chicken:

• 1 whole chicken (about 3-4 lbs), spatchcocked (backbone removed and flattened)

• Salt and black pepper to taste

For the Marinade / Piri Piri Sauce:

• 4–6 red chili peppers (bird’s eye or other hot variety), chopped

• 4 cloves garlic, minced

• 2 tsp smoked paprika

• 1 tsp dried oregano

• 1 tsp ground cumin (optional)

• 1 tbsp lemon zest

• 3 tbsp lemon juice

• 2 tbsp white wine vinegar or apple cider vinegar

• 1/4 cup olive oil

• Salt and black pepper to taste

🧑‍🍳 Instructions:

1. Make the Piri Piri Marinade:

   • In a blender or food processor, combine chili peppers, garlic, smoked paprika, oregano, cumin (if using), lemon zest and juice, vinegar, olive oil, and a good pinch of salt and pepper.

   • Blend until smooth. Adjust seasoning as needed.

2. Marinate the Chicken:

   • Rub the chicken all over (and under the skin if possible) with the piri piri sauce.

   • Place in a dish or zip-top bag, cover, and refrigerate for at least 4 hours, preferably overnight.

3. Grill the Chicken:

   • Preheat your grill to medium-high heat (or 375–400°F / 190–200°C).

   • Grill the chicken skin-side down first, pressing it flat, for about 10–15 minutes, or until nicely charred.

   • Flip and grill the other side for another 20–25 minutes, or until internal temp reaches 165°F (74°C).

   • Baste with more piri piri sauce during grilling if desired.

4. Rest & Serve:

   • Let the chicken rest for 5–10 minutes before cutting.

   • Serve with lemon wedges, salad, or crispy Portuguese potatoes.

🍷 Pairing Suggestions:

• Serve with Vinho Verde or a light red like Dão.

• Great with sides like batatas a murro (smashed potatoes), rice, or grilled vegetables.