Traditional Peri Peri Chicken Portuguese Style
A spicy and flavorful Portuguese-style chicken dish featuring bone-in thighs marinated in a vibrant peri peri sauce made with chilies, garlic, and herbs, then baked to crispy perfection.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Portuguese
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs
- 1/2 – 1 cup extra virgin olive oil
- 5–7 fresh bird’s eye chilies (or to your heat preference)
- 4–8 cloves garlic, peeled
- Juice of 1 fresh lemon
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 tablespoons white vinegar
- 2 tablespoons fresh cilantro, chopped (or parsley)
- 1 small red bell pepper (optional, for color and a touch of sweetness)
- 1–3 teaspoons granulated sugar (optional, for balance)
- Kosher salt and freshly ground black pepper to taste
- For Brine (optional): 1/4 cup kosher salt, 4 cups water
Instructions
- To prepare an optional brine, dissolve salt in water. Submerge the chicken thighs and refrigerate overnight, or for a minimum of 4 hours. If brining, drain the chicken well and pat thoroughly dry before proceeding. Skipping the brine is also an option for this recipe.
- For the Peri Peri sauce, combine the chilies (stems removed and roughly chopped), olive oil, peeled garlic, lemon juice, smoked paprika, dried oregano, bay leaf, white vinegar, chopped cilantro, and the optional red bell pepper and sugar in a food processor. Process until you achieve a smooth-ish, vibrant paste. Season generously with salt and pepper.
- Place the chicken thighs in a bowl or a resealable bag. Coat them thoroughly with a generous amount of the prepared Peri Peri sauce. For best flavor, allow the chicken to marinate in the refrigerator for at least 2 hours, or ideally overnight.
- Preheat your oven to 400°F (200°C). Lightly grease a baking pan or skillet suitable for oven use.
- Arrange the marinated chicken thighs on the prepared baking pan. Bake for approximately 40 minutes, or until the chicken is cooked through and the skin is beautifully crisp and slightly charred. For even cooking and deeper flavor, baste the chicken with additional Peri Peri sauce halfway through the baking time.
- For an extra crispy finish, consider briefly broiling the chicken for 3-5 minutes at the end, keeping a close watch to prevent burning.
- Serve the Peri Peri chicken immediately, with extra sauce on the side, perhaps alongside rice or roasted potatoes.
Notes
- Brining is optional and helps keep the chicken juicy; skip if short on time.
- Adjust the number of chilies based on your preferred spice level.
- Red bell pepper and sugar are optional additions to balance flavors and add sweetness.
- Marinate overnight for the best flavor infusion.