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Close-up of flame-grilled Portuguese chicken thighs featuring dark char marks and a vibrant orange-red glaze.

Portuguese Grilled Chicken: The Ultimate Piri Piri Recipe

Authentic Portuguese Grilled Chicken featuring succulent bone-in thighs, a vibrant orange-red piri piri glaze, and crispy blistered skin. A flame-grilled masterpiece garnished with fresh cilantro and charred lemon wedges for the perfect spicy dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Portuguese
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 lbs chicken thighs bone-in, skin-on (900g)
  • 4-6 piri piri peppers or bird's eye chilies
  • 6 cloves garlic peeled
  • 0.5 cup extra virgin olive oil 120ml
  • 2 tbsp lemon juice 30ml
  • 2 tbsp smoked paprika 14g
  • 1 tsp dried oregano 2g
  • 1 tbsp coarse sea salt for seasoning and garnish
  • 1 tsp dried red chili flakes for garnish
  • 0.25 cup fresh cilantro chopped
  • 2 lemons cut into wedges for grilling

Equipment

  • 1 Outdoor Grill or Grill Pan Charcoal or Gas
  • 1 Blender or Food Processor To make the piri piri sauce
  • 1 Basting Brush To apply the glaze

Method
 

Prepare the Marinade
  1. Combine peppers, garlic, olive oil, lemon juice, smoked paprika, and oregano in a blender. Process until a smooth, vibrant orange-red glaze forms.
  2. Pat chicken thighs dry. Rub half the glaze over the chicken, ensuring it gets under the skin. Let marinate for at least 30 minutes.
Grill to Perfection
  1. Place chicken skin-side down on a preheated grill (400°F). Cook for 5-7 minutes until skin is crispy and blistered with dark char marks.
  2. Flip chicken and move to indirect heat. Baste with remaining glaze frequently until internal temperature reaches 165°F (74°C).
  3. Place lemon wedges on the grill for 2-3 minutes until they have caramelized edges.
Garnish and Serve
  1. Platter the chicken and garnish with chopped cilantro, red chili flakes, and coarse sea salt. Serve with charred lemons.

Notes

For the crispiest skin, dry-brine the chicken with salt for 1 hour before marinating.
Use a meat thermometer to ensure the thighs stay succulent and moist without overcooking.