Grilled Piri Piri Chicken
Fiery Portuguese grilled chicken marinated in a punchy chili-garlic paste, charred over high heat until the skin crisps and the inside stays juicy. Ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 2 tbsp dried red chilis (or chili flakes)
- 4 cloves garlic cloves
- 1 whole lemon (zested + juiced)
- 2 tbsp white vinegar
- 4 tbsp olive oil
- 1.5 lbs chicken thighs or drumsticks, skin-on
Instructions
- 1
Blitz chilis, garlic, lemon zest + juice, vinegar, and olive oil in a blender until a rough paste forms.
- 2
Coat chicken all over with the paste, rubbing it under the skin. Season with salt and pepper.
- 3
Heat a grill or cast iron skillet over medium-high until a drop of water sizzles immediately.
- 4
Sear chicken skin-side down for 6–7 minutes without moving until the skin is deep golden and charred at edges.
- 5
Flip chicken, cover loosely with foil, and cook 8–10 minutes until an instant-read thermometer hits 165°F at the thickest part.
- 6
Serve hot, spooning any pan drippings over the top.
Tools you’ll need
- blender or food processor
- 12-inch cast iron skillet or grill
- instant-read thermometer
- aluminum foil
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