Piri-Piri Grilled Chicken Recipes

I'm so excited to share this chicken piri piri with you because it's one of those recipes that looks way more complicated than it actually is. Honestly? Once you make it once, you'll be making it all summer long.

Jump to:

• Why You'll Love This Chicken Piri Piri
• Ingredients For Chicken Piri Piri
• Making The Piri Piri Sauce
• Preparing Your Chicken For The Grill
• Cooking Your Chicken Piri Piri On The Grill
• Storage And Leftovers
• Tips And Variations For Chicken Piri Piri
• Frequently Asked Questions About Chicken Piri Piri
• Recipes You May Like
• Final Thoughts On Chicken Piri Piri
• Chicken Piri Piri on the Grill

This Portuguese-inspired grilled chicken is absolutely packed with flavor. The piri piri sauce comes together in minutes, and then you just let the magic happen on the grill. It's crispy on the outside, juicy on the inside, and has this amazing smoky, spicy kick that makes everyone at the table ask for seconds. Plus, it's naturally gluten-free and works great for paleo or low-carb eating if that matters to your family.

I first tried this years ago at a Portuguese restaurant near our apartment in Manhattan, and I was hooked from the first bite. When I got home, I started experimenting in my kitchen to recreate that exact flavor. It took me a few tries to get the sauce just right, but now it's become one of Donald's favorite weekend dinners. Alex loves that it's something he can actually eat with his hands, and Sarah asks for it at least twice a month during summer.

Here's something that makes this recipe so special. Unlike some grilled chicken recipes that turn out dry, the piri piri marinade keeps everything super moist. You're basically basting the chicken as it cooks, which means every bite stays tender and juicy. If you've been intimidated by grilling chicken, this is honestly the recipe that'll make you feel like a pro.

Why You'll Love This Chicken Piri Piri

There's so much to love about this grilled chicken recipe:

• Takes about an hour total from start to finish, but most of that is just letting it sit and grill
• Works perfectly for feeding a family of four with leftovers (if there are any)
• The piri piri sauce is bright, smoky, and deliciously spicy without being overwhelming
• You can make the sauce ahead of time and marinate the chicken the night before
• Naturally fits into paleo, gluten-free, and low-carb diets
• Tastes restaurant-quality but uses simple ingredients you probably already have

Ingredients For Chicken Piri Piri

For the Chicken:

• 1 whole chicken, about 4 and a half pounds

For the Piri Piri Sauce:

• 4 small onions, peeled and roughly chopped
• 8 cloves garlic
• 1 lemon
• 4 tablespoons apple cider vinegar
• 4 tablespoons olive oil (maybe a little more depending on consistency)
• 1 teaspoon chipotle chilli flakes (regular chilli flakes work just fine)
• 4 tablespoons smoked paprika
• 1 tablespoon dried oregano
• 1 birdseye chilli (use 2 if you like things really hot)
• Salt and black pepper to taste

I love using smoked paprika because it adds this incredible depth that regular paprika just doesn't have. And honestly, the apple cider vinegar is what brings everything together. It cuts through the richness and makes the sauce taste bright and balanced.

Making The Piri Piri Sauce

Let me walk you through this because it's actually so simple.

Start by peeling and roughly chopping your onions and garlic. Don't worry about them being perfect pieces because they're going into the food processor anyway. Then juice your lemon and zest it too. I always get a little more flavor that way.

Throw all your ingredients except the olive oil into your food processor. Blitz it until it turns into a thick paste. This should take about a minute or two. Now here's where you add the olive oil bit by bit. You're looking for a consistency that'll spread easily but isn't too runny.

Once it looks right, taste it and season well with salt and black pepper. I always add more salt than I think I need because it really does make a difference. The sauce should taste bold and a little spicy. If you want it hotter, add another birdseye chilli or some extra chilli flakes.

Preparing Your Chicken For The Grill

Now for the part that seems scary but really isn't: spatchcocking your chicken.

Here's the thing about spatchcocking. You're basically just flattening out the chicken so it cooks evenly. Turn your chicken breast-side down on a cutting board. Find the backbone running down the center of the back. Using kitchen scissors or a sharp knife, cut along both sides of the backbone and remove it completely. Then flip the chicken over, place your hands on the breastbone, and press down firmly until you hear a crack. The chicken should flatten right out.

Don't worry if it feels weird the first time you do it. After you do it once, you'll feel confident doing it again. Plus, you can save that backbone for making stock later.

Once your chicken is flattened, score some deep cuts into the thickest parts. Go for the thighs and breasts mainly. Make cuts about a quarter inch deep. These cuts help the marinade soak in and let the heat get to the inside of the meat.

Now smear about half of your piri piri sauce all over the meat. Get it into those cuts you just made. Leave the chicken to marinate for a few hours before cooking. I usually do this in the afternoon so it's ready to cook for dinner.

Cooking Your Chicken Piri Piri On The Grill

Before you start cooking, let your chicken come all the way to room temperature. This takes about 20 to 30 minutes and makes a huge difference in how evenly it cooks.

Get your BBQ to a medium heat. You don't want it screaming hot because the chicken will burn on the outside before it cooks through. Once your grill is ready, place your chicken skin-side down on the grates.

Here's my favorite part about this recipe. Cook the chicken with the lid closed, turning every 10 minutes or so. Every time you turn it, baste it with more of that reserved piri piri sauce. This is what keeps everything so moist and flavorful. The whole process takes about 35 to 45 minutes depending on your grill and the size of your chicken.

You'll know it's done when the internal temperature hits 165 degrees Fahrenheit at the thickest part of the thigh. The skin should be slightly charred and gorgeous.

Let it rest for about 10 minutes before cutting into it. I know it's tempting to dig right in, but this resting time lets the juices redistribute so every bite stays tender.

Storage And Leftovers

If you somehow have leftovers (which honestly rarely happens at our house), they keep great for three to four days in an airtight container in the fridge.

You can reheat them gently in a low oven at 300 degrees until they're warmed through. Or honestly, Alex sometimes just eats the chicken cold straight from the fridge the next day for lunch. The flavors actually taste even better the next day after everything has had time to meld together.

You can also freeze the leftover chicken for up to three months. Just wrap it well and store it in a freezer container. Let it thaw in the fridge overnight before reheating.

Tips And Variations For Chicken Piri Piri

Here's what I've learned from making this recipe probably a dozen times by now.

The piri piri sauce can be made up to two days ahead. Just store it in a glass container in the fridge. This is honestly such a time saver when you're planning dinner.

If you don't have a food processor, you can chop everything super fine by hand and mash it together. It's more work, but it absolutely works. I did this once when my food processor was broken, and honestly, some people said the sauce tasted better with that more rustic texture.

The spice level is totally up to you. If your family doesn't like heat, use less chilli or skip the birdseye chilli altogether. You can always add more spice but you can't take it away. I usually make a mild batch for Sarah and then add extra heat to mine and Donald's portions.

Can't use the grill? No problem at all. You can roast this in the oven at 400 degrees for about 45 minutes. It won't have quite the same smoky flavor, but it'll still taste absolutely delicious.

Want to use chicken parts instead of a whole bird? Go right ahead. Just reduce the cooking time to about 30 to 35 minutes and keep a close eye on things so they don't dry out.

Frequently Asked Questions About Chicken Piri Piri

What exactly is chicken piri piri and why is it so popular?

Piri piri chicken is a Portuguese grilled chicken dish that's become super popular around the world. It gets its name from the piri piri chilli, which is a small, very hot African bird chilli. The chicken is marinated in a spicy sauce made with these chillies along with garlic, lemon, and paprika, then grilled until it's charred and crispy on the outside and super juicy on the inside. It's popular because it's flavorful, looks impressive, but honestly comes together with pretty basic ingredients and techniques.

How long should I marinate the chicken for the best flavor?

I usually marinate mine for at least three to four hours, but overnight is even better. The longer it sits, the more the flavors soak into the meat. If you're short on time, even an hour of marinating will give you good flavor. Just remember that the chicken needs to come to room temperature before you grill it, so plan your timing around that too.

Can you make chicken piri piri in the oven if you don't have a grill?

Absolutely, and I've done this more times than I'd like to admit because let's be real, sometimes the weather doesn't cooperate. Preheat your oven to 400 degrees and place your marinated chicken on a baking sheet lined with foil. Roast it for about 45 minutes, basting it with the sauce every 10 to 15 minutes. You won't get that same smoky charred exterior, but the chicken will still be incredibly flavorful and moist.

How spicy is chicken piri piri and how do I adjust the heat level for my family?

The spice level really depends on how much chilli you use. With just one birdseye chilli and a teaspoon of chipotle flakes, it's flavorful but not overwhelming. It's got a nice kick but it's not so hot that kids can't eat it. If your family likes things milder, reduce the chilli or skip the birdseye chilli entirely and stick with just the paprika and a small amount of chilli flakes for flavor. If you love heat, add another birdseye chilli or use hotter chilli flakes like habanero or ghost pepper flakes.

Recipes You May Like

Here are some other chicken recipes you'll absolutely love if you enjoy this one:

• Honey Garlic Butter Chicken That's Quick and Easy - This one's perfect when you want something quick but still packed with flavor. The honey adds this beautiful sweetness that balances the garlic so nicely.
• Baked BBQ Chicken Thighs - If you want another super flavorful grilled or baked chicken recipe, this one's a weeknight winner. The thighs stay so juicy, and the BBQ sauce caramelizes beautifully.
• Creamy Chicken Piccata with Lemon and Capers - This is great if you want something a little lighter but still completely satisfying. The lemon sauce is bright and restaurant-quality but comes together in about 30 minutes.

Final Thoughts On Chicken Piri Piri

This chicken piri piri has honestly become such a staple in our home. It's one of those recipes that feels fancy enough for when we have friends over, but it's also simple enough for a regular Tuesday night dinner.

The best part? Everyone at your table will feel like they're eating something special. The spicy, smoky flavors make it feel restaurant-quality, but you made it at home with ingredients you probably already have. That's what I love most about cooking.

I hope you enjoy this as much as we do! Let me know how it turns out for you in the comments below. And please save this to Pinterest so you can find it next time you're planning your summer cookouts.

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