The tantalizing aroma of smoky, spicy marinated chicken sizzling on the grill always transports me to sun-drenched summer evenings. Today, I’m excited to share my take on the beloved Portuguese Grilled Chicken, known as Frango Piri-Piri. This dish is not just about its incredible flavor, thanks to a zesty blend of garlic, paprika, and lemon; it’s also a breeze to prepare, making it perfect for entertaining friends or simply enjoying a cozy night in. Plus, its versatility allows you to cook it indoors or outdoors, adapting to any setting. As you dive into this recipe, get ready to savor a burst of flavors that will take your meals to the next level. Are you curious about how to make this mouthwatering delight for your next gathering? Let’s get started!

Why is Portuguese Grilled Chicken a must-try?

Bold Flavor: The marinade combines smoky paprika, zesty garlic, and bright lemon, infusing the chicken with an irresistible taste.
Easy Preparation: With just a few simple steps, you can create a delicious dish that requires minimal effort and skill.
Versatile Cooking: Whether you grill outdoors or use a skillet indoors, this recipe adapts seamlessly to your cooking environment.
Crowd-Pleasing Dish: Perfect for family gatherings or casual get-togethers, everyone will be raving about your culinary skills!
Need more ideas for tasty chicken recipes? Check out my Savory Chicken Veggie Foil Packs or give the delightful Cajun White Chicken Chili a try!

Portuguese Grilled Chicken Ingredients

For the Marinade

Olive Oil – Adds richness and moisture; substitute with avocado oil for a different flavor.
Lemon Juice – Provides acidity and brightness; fresh lemon is preferred, but bottled juice works in a pinch.
Vinegar – Enhances flavor complexity; red wine vinegar is ideal, while apple cider vinegar is a fine alternative.
Garlic – Adds depth and aroma; fresh garlic is invited for the best taste; garlic powder can be a backup option.
Paprika (smoked and sweet) – Contributes smokiness and sweetness while adding color; adjust the quantity for desired heat.
Oregano – A bright flavor booster, both fresh or dried are valid choices; fresh yields a brighter taste.
Salt & Pepper – Essential for seasoning; use kosher salt for better control, and freshly ground black pepper ensures optimal flavor.
Chili (optional) – Provides actual heat; adjust the variety and amount to your liking with fresh chilies or chili flakes as substitutes.

Get ready to craft a truly unforgettable Portuguese Grilled Chicken experience!

Step‑by‑Step Instructions for Portuguese Grilled Chicken

Step 1: Prepare Marinade
In a medium bowl, whisk together 1/4 cup of olive oil, the juice of 1 lemon, 2 tablespoons of red wine vinegar, 4 minced garlic cloves, 1 tablespoon of smoked paprika, 1 tablespoon of sweet paprika, and 2 teaspoons of dried oregano. Season generously with salt and pepper to taste. The marinade should be smooth and fragrant, setting the stage for your flavorful Portuguese Grilled Chicken.

Step 2: Marinate Chicken
Take 4 bone-in, skin-on chicken parts and place them in a large bowl or a zip-top bag. Pour the prepared marinade over the chicken, ensuring each piece is fully coated. Seal the bag or cover the bowl with plastic wrap, then refrigerate for at least 4 hours, or preferably overnight. This time allows the chicken to absorb all the smoky and spicy flavors, making it incredibly delicious.

Step 3: Preheat Grill
When you’re ready to cook, preheat your grill or grill pan to medium-high heat (around 375°F). If using a charcoal grill, wait until the coals are evenly ashed over. You’ll know it’s ready when you can hold your hand about six inches above the grill for 4-5 seconds before it feels too hot. A good preheat ensures perfect, juicy results for your Portuguese Grilled Chicken.

Step 4: Grill Chicken
Remove the marinated chicken from the refrigerator and pat it dry with paper towels. This will ensure a crispy skin while grilling. Place the chicken skin-side down on the grill, and cook for about 5-6 minutes until the skin is golden and crispy. Flip the chicken to the other side and grill for another 5-8 minutes, or until it reaches an internal temperature of 165°F (75°C).

Step 5: Rest & Serve
Once fully cooked, remove the chicken from the grill and allow it to rest on a cutting board for 5 minutes. This resting period lets the juices redistribute, keeping the chicken tender and juicy. Serve with lemon wedges and sprigs of fresh herbs for added brightness, enhancing the flavors of your savory Portuguese Grilled Chicken.

What to Serve with Smoky & Spicy Portuguese Grilled Chicken

Prepare to elevate your meal experience with delicious sides that complement this robustly marinated chicken dish, creating a truly memorable feast.

Creamy Garlic Mashed Potatoes: These fluffy potatoes absorb every bit of flavor, providing a rich and comforting base for the smoky grilled chicken.
Zesty Cucumber Salad: A refreshing mix of cucumbers, tomatoes, and herbs cuts through the spice, adding a cool, crunchy contrast to the juicy chicken.
Grilled Vegetables: Toss seasonal veggies like bell peppers and zucchini with olive oil and herbs, grilling them until slightly charred for a delightful and vibrant addition.
Mediterranean Rice Pilaf: The fragrant spices in this warm rice complement the grilled chicken while introducing a fluffy texture to balance the dish.
Tangy Coleslaw: A crisp slaw with a zesty dressing provides a delightful crunch, perfectly countering the tender, smoky chicken.
Warm Bread Rolls: Serve these buttery rolls to soak up any of the delicious juices from the grilled chicken, creating a hearty, fulfilling experience at the table.
Chilled White Wine or Sangria: Enjoy a glass of light white wine or fruity sangria as a refreshing pairing that enhances the culinary adventure.
Chocolate Mousse Cups: For dessert, serve rich chocolate mousse to end the meal on a sweet note—its smooth texture will delight anyone after savoring the spicy chicken.

Storage Tips for Portuguese Grilled Chicken

Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. This helps maintain the juicy texture and allows flavors to meld beautifully.
Freezer: Freeze any extra portions in a freezer-safe bag or container, ensuring to remove excess air, for up to 3 months. Thaw in the fridge before reheating.
Reheating: To reheat, gently warm the chicken in the oven at 350°F (175°C) for about 20 minutes, or until heated through. This keeps it moist and delicious, just like fresh Portuguese Grilled Chicken.

Portuguese Grilled Chicken Variations

Feel free to let your creativity shine by customizing this recipe to meet your tastes or dietary needs!

Thighs Instead of Breasts: Use chicken thighs for a juicier, more flavorful experience. They can withstand longer cooking times without drying out.
Sweet & Spicy: Add a tablespoon of honey to the marinade for a mouthwatering sweet twist that balances the heat beautifully. Sweetness elevates the smoky flavor, creating a delightful harmony.
Herb Swap: Opt for fresh thyme or rosemary for a unique flavor twist. Experimenting with herbs can bring an exciting aroma that perfectly complements the chicken.
Citrus Kick: Substitute lime juice for lemon juice to add a fresh, tangy twist to your marinade. The lime’s distinct flavor pairs well with the spices, enhancing the dish’s zest.
Vegan Delight: Use firm tofu or tempeh marinated in the same spices for a hearty plant-based alternative. You’ll enjoy crispy, flavorful bites that satisfy without meat.
Spice Level Up: For extra heat, toss in a diced jalapeño or a pinch of cayenne pepper in the marinade. This can take your Portuguese Grilled Chicken from mild to fiery.
Smoky Flavor Boost: Add a dash of liquid smoke to maximize the smoky flavor of the chicken. This little addition can create an addictive depth that enhances the overall profile.
Skillet Variation: If grilling isn’t an option, sear the chicken in a cast-iron skillet on the stovetop. This method also allows you to capture all the pan drippings for a savory sauce.

If you want even more chicken recipe ideas, check out my Street Corn Chicken Bowl or the comforting flavors of Low Carb Chicken Casserole.

Expert Tips for Portuguese Grilled Chicken

Marinade Magic: Ensure your chicken is evenly coated with marinade to maximize flavor absorption; don’t skimp on marinating time for the best results.
Thermometer Tip: Use a meat thermometer to check for doneness. Chicken should reach an internal temperature of 165°F (75°C) for safety and optimal juiciness.
Grill Preparation: Preheat your grill properly to medium-high heat, ensuring even cooking. A well-heated grill will help achieve that crispy, golden skin on your Portuguese Grilled Chicken.
Resting Matters: Allow the chicken to rest for 5 minutes after grilling. This step ensures juices are retained, keeping the meat moist and flavorful.
Ventilation Advice: If grilling indoors, make sure your kitchen is well-ventilated to handle any smoke from the grilling process, ensuring a comfortable cooking experience.

Make Ahead Options

These Smoky & Spicy Portuguese Grilled Chicken pieces are a fantastic option for meal prep, saving you time on busy weeknights! You can marinate the chicken up to 24 hours ahead for maximum flavor infusion; simply combine the marinade ingredients, coat the chicken, and refrigerate. Additionally, you can prep the marinade itself up to 3 days in advance and store it in an airtight container in the fridge. When you’re ready to cook, remove the chicken from the marinade and pat it dry to ensure a crispy skin while grilling. This strategic prep not only enhances the flavors but also guarantees that your meal will be just as delicious when cooked. Enjoy a hassle-free dinner that delights everyone!

Portuguese Grilled Chicken Recipe FAQs

What type of chicken is best for Portuguese Grilled Chicken?
Absolutely! For the best flavor and juiciness, I recommend using bone-in, skin-on chicken parts like thighs and drumsticks. They hold moisture better and the skin adds that delicious crispiness you want. Chicken breasts can work too, but they may dry out if not carefully monitored.

How do I store leftovers of Portuguese Grilled Chicken?
If you have leftovers, simply store them in an airtight container in the fridge for up to 3 days. This not only helps retain the chicken’s juicy texture but also allows the flavors to meld even more, making for delightful next-day meals!

Can I freeze Portuguese Grilled Chicken?
Certainly! To freeze your cooked Portuguese Grilled Chicken, allow it to cool completely, then place it in a freezer-safe bag or container; make sure to remove excess air. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight before gently reheating.

What should I do if my chicken is undercooked?
Very! If your chicken is undercooked, return it to the grill, making sure to check the internal temperature with a meat thermometer. Continue cooking until it reaches an internal temperature of 165°F (75°C). If grilling, try lowering the heat and covering the grill to ensure even cooking without burning the outside.

Are there any dietary considerations for Portuguese Grilled Chicken?
Absolutely! If you’re cooking for someone with allergies, do keep in mind the possible allergens in the marinade like garlic and vinegar. For a gluten-free option, make sure your vinegar is certified gluten-free. Additionally, if serving to pets, avoid letting them have any marinade, as some ingredients like garlic can be harmful to them. Always prioritize safety when cooking for both loved ones and furry friends!