Portuguese Peri-Peri Chicken
Why this recipe works
- Punchy peri-peri sauce: Blending chillies, garlic, lemon, paprika and olive oil creates a sharp, savoury sauce that seasons the meat and finishes the glaze.
- Even roasting: Spatchcocking flattens the chicken so the breast and thighs cook more evenly in one roasting pan.
- Lightly charred finish: Roasting at 220°C (430°F) helps the skin colour quickly, while a final brush of reserved sauce sets a glossy, flavourful glaze.
Get the most out of this recipe
Adjust the heat
- For a milder sauce: Remove the chilli seeds and membranes before blending, and balance the sauce with a little extra lemon if it still tastes too fiery.
- For more heat: Keep the chilli seeds in the sauce, or use a hotter red chilli variety if you prefer a stronger peri-peri kick.
- Keep it bright: Peri-peri should taste hot but lively, so use enough lemon to keep the chilli, garlic and oil from feeling heavy.
Timing notes
- Marinating window: A short chill gives good flavour, but marinating overnight allows the garlic, lemon and chilli to season the chicken more deeply.
- Rest before carving: Let the chicken rest after roasting so the juices settle and the meat stays succulent when carved.
- Best served hot: Serve soon after resting, while the glaze is still glossy and the skin retains its roasted texture.
Common mistakes
- Check the thickest part: The juices should run clear when the thigh is pierced; for vulnerable diners, cook until the thickest part reaches 75°C (165°F).
- Watch the glaze: The chilli and paprika can catch if left too long after glazing, so return the chicken only briefly to set the sauce.
- Do not carve immediately: Cutting straight away can release too much juice onto the board instead of keeping it in the meat.
Make-ahead tips
- Marinate in advance: Prepare and coat the chicken the night before, then keep it covered in the fridge until ready to roast.
- Freeze cooked meat: Carved leftovers can be frozen once cooled, then defrosted overnight in the fridge before reheating.
- Reheat gently: Warm leftovers in a 180°C (355°F) oven until piping hot throughout to preserve the roasted texture better than microwaving.
Equipment you'll need
Ingredients
Instructions
- Spatchcock the chicken by cutting out the backbone with kitchen scissors, then press down firmly on the breastbone to flatten. Pat dry, then make a few shallow slashes across the thighs and thickest part of the breast to help the marinade penetrate.
- Trim the red chilli peppers (remove the seeds for less heat), then add them to a blender with the garlic, juice of 1 lemon, olive oil, sweet paprika, fine sea salt and black pepper. Blend to a smooth sauce, then pour about one third into a small bowl and set aside for brushing later.
- Rub the remaining peri-peri sauce all over the chicken, including under the skin where you can. Cover and marinate in the fridge for 45 minutes, or up to overnight for a deeper flavour.
- Heat the oven to 220°C (430°F). Set the chicken skin-side up in a roasting pan and roast for 35 to 40 minutes, until lightly charred in spots and the juices run clear when the thigh is pierced.
- Brush the chicken with the reserved peri-peri sauce and return to the oven for 5 minutes to set the glaze. Rest for 10 minutes before carving.
- Cut the remaining lemon into wedges. Serve the chicken with lemon wedges and a sprinkle of fresh parsley.
Recipe notes
Tips
- For the best char without drying out, keep the chicken spatchcocked and roast it high in the oven so the skin colours quickly while the meat stays juicy.
- If you are serving anyone who is pregnant, elderly, or immunocompromised, cook the chicken until piping hot throughout and the thickest part reaches 75°C (165°F).
- If you want a milder peri-peri, remove the chilli seeds and membranes before blending.
Substitutions
- Replace Sweet paprika with Smoked paprika for a deeper, smokier flavour.
- Replace Fresh parsley with Fresh coriander for a more herbal, citrusy finish.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container for up to 3 days. Reheat in a 180°C (355°F) oven until piping hot, or freeze carved meat for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 30min (20min active)
- Difficulty: Easy
- Cuisine: Portuguese
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