Portuguese Grilled Chicken

Alright, flavor-seekers, get ready—because this Portuguese Grilled Chicken is not here to play. It’s smoky, it’s spicy, it’s tangy, and it’s absolutely bursting with bold, mouthwatering flavor. If you’re a fan of that irresistible peri-peri-style kick, this one’s going to hit all the right notes. We’re talking juicy chicken marinated in garlic, lemon, herbs, and chili, then grilled to perfection until it’s charred and crispy on the outside, and tender and juicy on the inside. Serve it up with some rustic bread, roasted potatoes, or a crisp salad, and boom—you’ve got yourself a dinner that feels like a backyard party in Lisbon.

Why You’ll Love Portuguese Grilled Chicken

This dish isn’t just about amazing flavor—it’s also about the experience. Whether you’re cooking over open flames outside or using a stovetop grill pan indoors, it brings people together with its fiery personality and comforting soul.
Bold and Zesty: The marinade is packed with garlic, citrus, and chili—classic Portuguese flavors that dance on your tastebuds.
Juicy and Tender: The chicken soaks up all that flavor and stays incredibly moist when grilled.
Perfect for Entertaining: Great for casual dinners or weekend BBQs with friends.
Customizable Heat Level: You control the spice! Dial it up or down depending on your crowd.
Pairs with Everything: From rice to potatoes to grilled veggies—it’s endlessly versatile.

Ingredients in Portuguese Grilled Chicken

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Chicken

Bone-in, skin-on chicken thighs or drumsticks are ideal—they stay juicy and absorb flavor beautifully. You can also use a spatchcocked whole chicken for that authentic, show-stopping presentation.

Olive Oil

The base of your marinade, olive oil helps the spices stick and gives the chicken a beautiful sear.

Lemon Juice & Zest

Bright, fresh, and zippy—lemon brings the tang that balances the spice and richness of the chicken.

Garlic

Lots of it! Fresh garlic adds punch and depth to the marinade.

Smoked Paprika

This adds warmth, a bit of sweetness, and a touch of smoky flavor. Essential to that Portuguese vibe.

Chili or Piri-Piri Peppers

The signature heat! You can use fresh bird’s eye chilies or sub in chili flakes or hot sauce depending on availability and heat preference.

Oregano or Thyme

Herbal notes ground all the bright and spicy flavors with a bit of earthiness.

Salt and Black Pepper

Seasoning is key to bringing all the flavors together.

Instructions

Prep the Marinade

In a bowl, whisk together olive oil, lemon juice and zest, minced garlic, smoked paprika, chopped chilies (or chili paste), herbs, salt, and pepper. It should smell amazing and look like sunshine in a bowl.

Marinate the Chicken

Place the chicken in a large zip-top bag or a covered dish. Pour the marinade over the chicken, making sure it’s well coated. Marinate for at least 4 hours, but overnight is best. The longer it sits, the more flavor it soaks in.

Preheat the Grill

Whether you’re using an outdoor grill, grill pan, or even the broiler, get it nice and hot. You want those lovely grill marks and a crispy exterior.

Grill the Chicken

Place the chicken skin-side down first. Grill over medium-high heat, turning occasionally, until cooked through and charred in spots. This usually takes 25–30 minutes depending on the cut and size.

Rest Before Serving

Let the chicken rest for a few minutes after grilling to lock in the juices.

Serve It Up

Plate it with lemon wedges, a drizzle of any reserved marinade (brought to a boil if used on raw chicken), or a quick peri-peri dipping sauce. It’s a flavor bomb.

Nutrition Facts

Servings: 4
Calories per serving: [Calorie count per serving]

Preparation Time

Prep Time: 15 minutes (plus marinating time)
Cook Time: 30 minutes
Total Time: 45 minutes (plus marinating)

How to Serve Portuguese Grilled Chicken

This dish is deliciously flexible and pairs well with all kinds of sides:

• Crispy Roast Potatoes or Fries: For that classic, comforting combo.
• Grilled Vegetables: Zucchini, bell peppers, and eggplant are perfect matches.
• Simple Rice or Couscous: Soak up the juices and make it a full meal.
• Salad: Try a tomato-cucumber salad or a fresh green salad with lemon vinaigrette.
• Bread: Crusty Portuguese rolls or garlic bread to mop up every bit of sauce.

Additional Tips

• Spatchcock the Chicken: For even cooking and maximum skin-to-grill contact.
• Control the Heat: Adjust the number of chilies to suit your spice tolerance.
• Use Charcoal for Bonus Flavor: Charcoal grilling gives you that authentic, smoky touch.
• Make Extra Marinade: Use it as a sauce or drizzle after cooking (just boil first if it touched raw chicken).
• Don’t Skip the Rest Time: Letting the chicken rest keeps it juicy and flavorful.

FAQ Section

Q1: Can I bake instead of grill?
A1: Yes! Bake at 400°F (200°C) for 35–40 minutes, or until the skin is crispy and the chicken is cooked through.

Q2: What’s the best chicken cut for this recipe?
A2: Bone-in, skin-on thighs or legs are perfect. You can also use a whole spatchcocked chicken or boneless breasts if you prefer.

Q3: Is it very spicy?
A3: It can be! But you control the spice. Use fewer chilies or substitute with milder peppers to keep it kid-friendly.

Q4: Can I use peri-peri sauce instead of making the marinade?
A4: Definitely. Just marinate with your favorite store-bought peri-peri sauce and grill as directed.

Q5: Can I freeze the chicken in the marinade?
A5: Yes! Marinate and freeze right away. Thaw in the fridge overnight and cook as usual.

Q6: Can I make this ahead?
A6: Yep! Marinate the day before, then grill just before serving for best flavor.

Q7: What if I don’t have a grill?
A7: A cast iron grill pan or broiler in your oven will still give you great results.

Q8: Can I use boneless chicken?
A8: Yes, just reduce cooking time and watch closely to avoid drying out.

Q9: How do I know the chicken is done?
A9: Use a thermometer—165°F (74°C) at the thickest part means it’s ready.

Q10: What drinks pair well with this dish?
A10: Cold beer, vinho verde, sangria, or a citrusy mocktail all go beautifully.

Conclusion

This Portuguese Grilled Chicken is the kind of dish that turns an everyday dinner into a celebration. It’s full of personality—zesty, smoky, and unapologetically bold. Whether you’re firing up the grill on a summer evening or bringing a little sunshine to a weeknight meal, this recipe delivers the kind of flavor that keeps people coming back for more. Go ahead, grab those tongs and a lemon wedge—this one’s going to be a hit.

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