20-Min Piri Piri Grilled Chicken
Portuguese-style grilled chicken coated in a fiery chili-garlic paste, charred until crispy outside and juicy within. Ready in 20 minutes with minimal prep.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 36g
Ingredients
- 4 pieces boneless, skinless chicken breasts (or thighs)
- 4 whole red chiles (or dried red pepper flakes)
- 6 cloves garlic
- 1 whole lemon or lime
- 1 tbsp paprika (smoked if you have it)
- 3 tbsp olive oil
- 1 to taste salt and black pepper
Instructions
- 1
Roughly chop red chiles and garlic. Pulse together in a mortar or blender with paprika, juice of the lemon, olive oil, and a pinch of salt until a thick paste forms.
- 2
Pat chicken dry. Coat both sides generously with the piri piri paste, working it in gently.
- 3
Heat a grill or grill pan over medium-high until a drop of water sizzles on contact, about 2 minutes.
- 4
Grill chicken 6–7 minutes per side without moving, until edges are charred and internal temp hits 165°F.
- 5
Transfer to a plate and rest 2 minutes. Squeeze remaining lemon over the top before serving.
Tools you’ll need
- mortar and pestle (or blender)
- grill or grill pan
- meat thermometer
- tongs
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