Life at the grill just got a whole lot more exciting with this Spicy Portuguese Grilled Chicken bathed in homemade Piri Piri Sauce! I still remember the first time I spatchcocked a whole chicken for that perfect, even char—my backyard filled with laughter, clinking glasses, and that zesty blend of garlic, chiles, and smoky paprika dancing on my tongue. This dish is the ultimate fusion of bold flavors: tender, smoky chicken with a crisp skin that gives way to juicy meat, all doused in a sauce bursting with citrus brightness, mellow honey sweetness, and just the right amount of heat. If you love BBQ chicken, homemade marinades, and dial-the-heat-up spicy chicken recipes, you’re in for an unforgettable treat.
This intermediate-level recipe is perfect for a lively lunch or relaxed dinner, especially when you crave something a bit out of the ordinary. You’ll spend about 45 minutes prepping—chopping peppers, whisking together that vibrant piri piri sauce—and just 25 minutes on the grill before letting your masterpiece rest for 5 minutes. With approximately 500 calories per serving, it’s indulgent without going overboard. Whether you’re hosting friends, feeding family, or simply treating yourself to a fiery feast, this Portuguese chicken will become your go-to for occasions big and small. Trust me, after one bite you’ll be dreaming of the next time you fire up the grill!
KEY INGREDIENTS IN SPICY PORTUGUESE GRILLED CHICKEN WITH PIRI PIRI SAUCE
Before you fire up that grill, let’s gather the stars of the show. Every ingredient plays a vital role—from delivering texture to layering in flavor. We’re talking about fresh produce, quality olive oil, pantry staples, and a handful of spices that come together to create magic. Here’s what you’ll need:
- Whole chicken
Butterflied for even cooking and maximum crispy surface. This method ensures every bite is succulent, with a golden, charred exterior.
- Olive oil
A kitchen workhorse, it helps the chicken skin crisp beautifully on the grill and adds a silky richness to the marinade.
- Salt and pepper
Simple yet essential. They draw out the natural juices of the chicken and balance the spices and acidity in the piri piri sauce.
- Red chili peppers
Deseeded and chopped, they’re the heart of your sauce’s heat profile. You can adjust the count for milder or more fiery results.
- Garlic
Minced cloves add pungent depth, creating that signature garlicky warmth that makes Piri Piri sauce truly addictive.
- Smoked paprika
Infuses the sauce with a gentle smokiness, complementing the grill’s char and giving a warm, earthy undertone.
- Cayenne pepper
A pinch enhances the chili peppers’ kick, layering in extra spice for a more dynamic mouthfeel.
- Lemon juice
Bright, tangy acidity that cuts through the heat and oil, keeping the sauce vibrant and balanced.
- Red wine vinegar
Adds another acidic note and complexity, rounding out the citrus and pungent garlic.
- Honey
Offers a touch of sweetness to tame the fiery edge and create a harmonious sweet-heat dance.
- Olive oil
(For the sauce) Acts as an emulsifier, melding the ingredients into a silky, spreadable condiment.
- Salt and pepper
Again for the sauce, fine-tuning seasoning and ensuring each spoonful is perfectly balanced.
HOW TO MAKE SPICY PORTUGUESE GRILLED CHICKEN WITH PIRI PIRI SAUCE
Let’s roll up our sleeves and dive into the step-by-step process of crafting this fiery masterpiece. You’ll manage the homemade sauce, a quick marinade, and some sizzling grill time for that unforgettable char.
1. Begin by preparing the Piri Piri Sauce. In a blender or food processor, combine the chopped red chili peppers, minced garlic, smoked paprika, cayenne pepper, fresh lemon juice, red wine vinegar, honey, and olive oil. Blend until completely smooth. Taste and season with salt and pepper, adding more chilies if you crave extra heat. Once it’s perfect, set aside.
2. Preheat your grill to medium-high heat, about 400°F (204°C). This temperature gives you a smoky char without drying out the meat.
3. Pat the butterflied chicken dry with paper towels. This step is crucial for achieving crispy skin. Rub the entire surface with olive oil and generously sprinkle with salt and pepper.
4. Reserve about ¼ of your Piri Piri Sauce for serving. Use the remaining sauce to marinate the chicken, ensuring each nook is coated in that fiery, garlicky goodness. Let it sit at room temperature for 30 minutes, or chill in the refrigerator for up to 4 hours to intensify the flavors.
5. Place the chicken on the grill, skin-side down. Grill for 10–12 minutes per side, flipping once, until the internal temperature reads 165°F (75°C) and the skin has beautiful charred spots.
6. During the last 5 minutes of grilling, baste the chicken with the reserved Piri Piri Sauce. This final layer adds a glossy finish and an extra punch of flavor.
7. Once cooked through, remove the chicken from the grill and let it rest for 5 minutes. This brief pause locks in juices, ensuring each slice is tender and moist.
SERVING SUGGESTIONS FOR SPICY PORTUGUESE GRILLED CHICKEN WITH PIRI PIRI SAUCE
There’s nothing quite like the moment when you gather friends and family around a beautifully charred bird, eager to dig into those vibrant flavors. This chicken shines brightest when it’s complemented by sides and accompaniments that soak up every drop of the saucy goodness. You can keep things classic or mix and match textures, temperatures, and tastes to create a spread that looks as stunning as it tastes. From crisp salads to starchy sides and fresh bread, your serving options are limited only by your imagination. Emphasize contrasting textures—creamy, crunchy, tangy—and bright pops of color to make your plate Instagram-worthy (if you’re into that!), or simply let the food speak for itself on a rustic wooden board. Either way, these suggestions will elevate your Portuguese chicken experience from delicious to unforgettable.
- Crispy Roasted Potatoes
Cube or halve potatoes, toss with olive oil, rosemary, and a pinch of smoked paprika, then roast until golden. They become pillows of crisp exterior and fluffy interior—perfect for soaking up leftover Piri Piri sauce.
- Fresh Green Salad
Combine mixed lettuces, cucumber ribbons, cherry tomatoes, and thinly sliced red onion. Dress lightly with a lemony vinaigrette to cut through the richness and add a refreshing crunch.
- Crusty Artisan Bread
Warm slices of baguette or ciabatta in the oven. The chewy crumb is ideal for mopping up every drop of sauce and adds a rustic touch to your meal.
- Grilled Vegetables
Skewer zucchini, bell peppers, and red onion, brush them with olive oil and a dash of the Piri Piri Sauce, then grill until tender. Their natural sweetness and charred edges play beautifully against the spicy chicken.
HOW TO STORE SPICY PORTUGUESE GRILLED CHICKEN WITH PIRI PIRI SAUCE
Leftovers? Absolutely worth saving! Proper storage ensures your spicy Portuguese grilled chicken and the vibrant Piri Piri Sauce keep their flavors intact for days to come. Whether you want quick lunch options, meal-prepped bowls, or simply to savor this dish over multiple sittings, follow these tips to lock in moisture and taste. Pay attention to temperature, packaging, and separation—especially when it comes to that zesty sauce—to prevent soggy skin or diluted flavors. With just a few simple steps, you can extend the life of your feast and enjoy the same punchy heat without starting from scratch. Here are my favorite methods to store both chicken and sauce, so every bite is as mouthwatering as the first.
- Refrigerate in an Airtight Container
Slice the chicken into pieces, let it cool to room temperature, then transfer to a sealed container. Properly chilled, it stays fresh for up to 3 days.
- Freeze for Longer Storage
Place cooled chicken pieces in a freezer-safe bag or container, separated by parchment paper. Freeze for up to 2 months. Thaw overnight in the fridge before reheating gently.
- Store Sauce Separately
Keep the Piri Piri Sauce in a sealed jar in the fridge for up to 7 days. This prevents the chicken from becoming soggy and lets you control sauce-to-meat ratio on reheating.
- Meal-Prep Bowls
Assemble with rice or grains, veggies, and chicken in individual containers. Store with the sauce in mini jars or compartments. Simply reheat and drizzle for a hassle-free lunch.
CONCLUSION
This Spicy Portuguese Grilled Chicken with Piri Piri Sauce is more than just another recipe—it’s an invitation to turn up the heat, gather around the grill, and share something truly memorable. We’ve covered everything from spatchcocking your chicken for even cook time, to blending up that vibrant sauce teeming with garlic, chiles, and smoky paprika. You’ve learned how to marinate, how to coax out the crispiest skin, and how to baste at just the right moment for maximum flavor impact. We also explored serving suggestions that range from crispy roasted potatoes to fresh green salads, and storage tips to keep your leftovers tasting as good as day one. Whether you’re hosting a backyard BBQ, planning a cozy family dinner, or meal-prepping for the week, these step-by-step instructions and tips will help you nail this intermediate-level dish every time. Feel free to print this article, save it in your favorite recipe binder, or tuck it away for the next time you’re craving that perfect balance of smoky, spicy, sweet, and tangy.
Below you’ll find a handy FAQ section that answers common questions about ingredient swaps, spice adjustments, and reheating methods—no more guesswork! If you give this recipe a try, I’d love to hear how it turned out. Leave a comment with your tips, questions, or feedback. Did you add extra chilies for an extra kick? Maybe you discovered a new side that stole the show. Drop your thoughts below and let’s keep the conversation—and the flavor—rolling!
Spicy Portuguese Grilled Chicken with Piri Piri Sauce
Description
Experience tender, smoky chicken with a crisp char, infused with zesty lemon and smoky paprika in a vibrant Piri Piri sauce that ignites your senses and keeps you craving more.
Ingredients
Instructions
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Begin by preparing the Piri Piri Sauce. In a blender or food processor, combine the chopped chili peppers, minced garlic, smoked paprika, cayenne pepper, lemon juice, red wine vinegar, honey, and olive oil. Blend until you have a smooth sauce. Season with salt and pepper to taste. Adjust the spice level by adding more chili peppers if desired. Set aside.
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Preheat your grill to medium-high heat.
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Pat the butterflied chicken dry with paper towels. This helps the skin get crispy. Rub the chicken with olive oil and season generously with salt and pepper.
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Reserve a portion of the Piri Piri Sauce for serving. Use the remainder of the sauce to marinate the chicken, making sure to coat it well on all sides. Let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator for more intense flavors.
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Place the chicken on the grill, skin-side down. Grill for about 10-12 minutes on each side or until the internal temperature reaches 165°F (75°C) and the skin is crispy and charred.
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Use the reserved Piri Piri Sauce to baste the chicken during the last 5 minutes of cooking for an added punch of flavor.
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Once cooked, remove the chicken from the grill and let it rest for about 5 minutes before cutting into pieces.
Note
- The Piri Piri Sauce can be stored in the refrigerator for up to 1 week and is excellent over shrimp, fish, or vegetables.
- If you don't have a grill, the chicken can be cooked on a grill pan or baked in the oven.
- Adjust the number of chili peppers to make the sauce milder or spicier according to your taste preference.
- For a more authentic touch, try using African bird's eye chilies in the Piri Piri Sauce.
- Serve this dish with roasted potatoes or a fresh green salad to complement the spicy flavors.
