Portuguese-style chicken with spicy piri-piri sauce
4 servings
50 minutes
Portuguese chicken with spicy piri-piri sauce is a gastronomic hallmark of Portugal. This recipe originates from the traditions of Portuguese colonies, where piri-piri sauce, made from hot peppers, became a favorite complement to meat dishes. The chicken is marinated in a fragrant mix with lemon juice, garlic, and olive oil, then slowly grilled to absorb spicy and slightly smoky notes. Spicy, juicy, and incredibly aromatic, it pairs perfectly with rice or fresh bread. For those who prefer a milder taste, the sauce can be adapted with white wine and tomato paste. This dish is the essence of simplicity and rich flavor that conveys the atmosphere of the sunny Portuguese coast.
1
In a large glass bowl, mix all the ingredients except for the chicken well. Add the chicken and mix.
- Grated lemon zest: 2 tablespoons
- Lemon juice: 3 tablespoons
- Garlic: 10 cloves
- Olive oil: 2 tablespoons
- Red pepper flakes: 2 teaspoons
- Salt: 0.5 teaspoon
- Chicken: 1 kg
2
Cover and chill for 4 hours, turning occasionally. Can be stored in the refrigerator for up to 24 hours.
3
Set aside the marinade, place the chicken skin-side down on a greased grill over medium heat, cover with a lid, and cook for 10 minutes.
4
Brush the marinade on the chicken and cook for 30-40 minutes.
- Grated lemon zest: 2 tablespoons
- Lemon juice: 3 tablespoons
- Garlic: 10 cloves
- Olive oil: 2 tablespoons
- Red pepper flakes: 2 teaspoons
- Salt: 0.5 teaspoon
5
A milder option: replace the above-mentioned marinade with Portuguese paprika with a marinade of 1/3 cup white dry wine, 1 tsp grated lemon zest, 3 tbsp lemon juice, 2 tbsp tomato paste, 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp hot pepper sauce and 2 cloves of minced garlic.