Portuguese Grilled Chicken with Spicy Piri Piri Glaze and Charred Lemon
By Liam Carter
Prep
20 min
Cook
30 min
Total
50 min
Servings
4
Level
Medium
Searing chicken skin side down over medium-high heat before adding the glaze helps create grill marks and avoids scorching sugars in the glaze․ I add reserved piri piri sauce at the end to make the cooked chicken reddish orange and serve it with grilled lemons․
I start with dry skin and blend the sauce for 2 minutes on high to a smooth consistency․ I use half of the pureed sauce as a marinade and save the other half to baste while cooking․ I recommend saving half of the sauce for basting if you want to add grill marks and sauce to the poultry․ Oil helps pureed sauce stick to dry skin․
The first 5-7 minutes of cooking time are done without moving the chicken․ Indirect heat is used to cook the other side of the chicken without direct heat․ The chicken is fully cooked when it reaches an internal temperature of 165°F․ Let the chicken rest for 5 minutes to allow the juices to redistribute․ Adjust the position of the chicken on the grill if the glaze is burning․
I garnish the serving platter with fresh chopped parsley and dried red peppers․ Grilled lemon juice is smoky in taste․ I serve creamy jalapeno slaw as a side with the grilled chicken․ Black beans and rice are also served with leftover glaze on a dark ceramic serving platter at the table for larger portions․
Why you'll love this recipe
- A skin-side sear produces marked‚ charred skin on the chicken, Indirect heat cooks the rest of the chicken․
- The reserved sauce is stirred in at the end to prevent it from sticking to the chicken․
- Blending for 2 minutes at high speed will thicken the piri piri sauce‚ which can be used for brushing․
- Drying the skin before marinating reduces the moisture content on the skin, The skin chars better․
- The 5-minute rest keeps moisture in the cooked meat․
- Halves of lemon are cooked with the chicken, Juices from the lemon help cool the dish․
Ingredients
- •3 lbs chicken pieces (bone-in, skin-on thighs and drumsticks)
- •10 whole bird's eye chilies (piri piri peppers)
- •2 tbsp smoked paprika
- •6 cloves garlic (freshly peeled)
- •½ cup extra virgin olive oil (120 ml)
- •2 whole lemons (juiced and zested)
- •2 tbsp red wine vinegar (30 ml)
- •1 tbsp kosher salt (15 g)
- •1 tsp dried oregano (2 g)
- •¼ cup fresh parsley (15 g, finely chopped)
- •1 tsp dried red pepper flakes (2 g, for finishing)
- •2 whole lemons (halved for grilling)
Instructions
- 1
Pat the chicken pieces very dry with paper towels.
- 2
Blend the bird's eye chilies, garlic, smoked paprika, olive oil, lemon juice and zest, red wine vinegar, kosher salt, and oregano on high speed for 2 minutes, until completely smooth and thick.
- 3
Transfer half of the sauce to a separate bowl for the finishing glaze.
- 4
Coat the chicken with the remaining sauce in a large glass bowl or zip-top bag, then marinate for at least 4 hours or ideally overnight.
- 5
Preheat a charcoal or gas grill to medium-high heat, approximately 400°F (200°C), then clean and lightly oil the grates.
- 6
Place the chicken skin-side down and sear for 5-7 minutes without moving it.
- 7
Flip the chicken, move it to indirect heat, close the lid, and cook for 15-20 minutes, until the internal temperature reaches 165°F (74°C).
- 8
Brush the chicken with the reserved piri piri sauce during the last 5 minutes of cooking.
- 9
Grill the lemon halves cut-side down over direct heat for 2-3 minutes, until charred and softened.
- 10
Rest the chicken for 5 minutes after taking it off the grill.
- 11
Arrange the chicken and grilled lemons on a dark rustic ceramic platter, then finish with finely chopped parsley and dried red pepper flakes.
FAQ
Nutrition (per serving)
Calories
485
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