Portuguese Frango Piri Piri

Today on the Takrecipe website, we bring you the authentic Frango Piri Piri, a spicy and flavorful Portuguese grilled chicken that’s famous for its fiery chili sauce. This dish is perfect for spice lovers, offering a delightful balance of smokiness, tanginess, and heat. The chicken is marinated in a homemade Piri Piri sauce, grilled to perfection, and served with a refreshing side. Whether you’re hosting a summer BBQ or craving a taste of Portugal, this dish is a must-try!

Ingredients (Serves 4)

• For the Chicken
• 1 whole chicken (spatchcocked) or 4 bone-in, skin-on chicken quarters
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• For the Piri Piri Sauce
• 6–8 red chili peppers (bird’s eye or fresno), chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon smoked paprika
• ½ teaspoon oregano
• Juice of 1 lemon
• 1 teaspoon salt
• ½ teaspoon black pepper

Prepare the Piri Piri Sauce

In a blender or food processor, combine chopped chili peppers, garlic, olive oil, vinegar, smoked paprika, oregano, lemon juice, salt, and black pepper. Blend until you achieve a smooth, thick sauce. Adjust seasoning to taste.

Marinate the Chicken

Pat the chicken dry and season it with salt and black pepper. Rub a generous amount of the Piri Piri sauce all over the chicken, ensuring it gets into every crevice. Cover and refrigerate for at least 2 hours, preferably overnight, to deepen the flavor.

Grill the Chicken

Preheat the grill to medium-high heat (375-400°F or 190-200°C). Brush the grill with olive oil to prevent sticking. Place the chicken skin-side down and grill for 15-20 minutes, flipping occasionally. Continue grilling for another 15-20 minutes until the internal temperature reaches 165°F (75°C) in the thickest part. During the last 5 minutes, brush the chicken with extra Piri Piri sauce for added flavor.

Serve and Enjoy

Remove the chicken from the grill and let it rest for 5–10 minutes. Slice and serve with lemon wedges, roasted potatoes, or a fresh salad.

Tips:

Use Fresh Chili Peppers

🟢Bird’s eye chili peppers give the most authentic heat, but you can adjust spiciness by using milder varieties.

Marinate Overnight

🟢For deeper flavors, let the chicken marinate for at least 12 hours before grilling.

Oven Alternative

🟢If you don’t have a grill, bake the chicken at 400°F (200°C) for 45 minutes, then broil for a crispy finish.