Spicy Piri Piri Grilled Chicken
Portuguese fire-grilled chicken coated in a bright, punchy chili-garlic marinade. Ready in 25 minutes with a char that screams restaurant-quality.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 48g
Ingredients
- 3 whole red chili peppers (fresh or dried, seeds removed)
- 4 whole garlic cloves
- 1 whole lemon (juiced + zested)
- 1 tbsp paprika (smoked)
- 5 tbsp olive oil
- 4 pieces (about 2 lb) chicken thighs or breasts, bone-in skin-on
Instructions
- 1
Combine chilies, garlic, lemon juice and zest, paprika, olive oil, and a pinch of salt in a blender. Pulse until a loose paste forms.
- 2
Rub the marinade all over the chicken pieces, getting it under the skin and into any crevices. Let sit for 5 minutes.
- 3
Heat a grill or heavy cast iron skillet over medium-high until very hot, about 2 minutes.
- 4
Sear chicken skin-side down without moving for 4 minutes until skin chars deeply and pulls away easily.
- 5
Flip and sear the other side for 3–4 minutes until golden, then roast in a 400°F oven for 8 minutes until cooked through.
- 6
Let rest 2 minutes, then serve hot with any pan drippings spooned on top.
Tools you’ll need
- blender or food processor
- 12-inch cast iron skillet or grill
- sheet pan (if finishing in oven)
- meat thermometer (optional, target 165°F)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
