Portuguese Grilled Chicken

If you’ve ever tasted authentic Portuguese chicken — spicy, smoky, and bursting with flavor — you know it’s unforgettable. Inspired by Portugal’s famous Piri Piri Chicken, this homemade version uses bone-in, skin-on chicken for juicy, tender meat and irresistibly crispy skin.

The marinade, infused with garlic, paprika, lemon, and just the right amount of heat, transforms simple grilled chicken into something spectacular.

Perfect for summer cookouts, family dinners, or weekend barbecues, this Portuguese Grilled Chicken is easy to make and full of character. Whether cooked over charcoal, a gas grill, or indoors on a grill pan, it delivers mouthwatering results every time.

Ingredients

For the Chicken:

• 4 bone-in, skin-on chicken thighs (or a whole chicken cut into pieces)

For the Marinade:

• 3 tbsp olive oil — adds richness and helps the spices cling

• 4 cloves garlic, minced — bold and aromatic

• 1 tbsp smoked paprika — for deep, smoky flavor

• 1 tbsp sweet paprika — adds mild sweetness

• 1 tsp cayenne pepper (adjust to taste) — brings the heat

• 1 tsp dried oregano — earthy and herbal

• 1 tsp ground cumin — warm and nutty

• Juice of 1 lemon — bright and tangy

• Zest of 1 lemon — for a citrusy lift

• 1 tbsp red wine vinegar — sharp and vibrant

• Salt and freshly ground black pepper, to taste

Optional Garnish:

• Fresh chopped parsley

• Lemon wedges

Make the Marinade

In a medium bowl, combine olive oil, garlic, both paprikas, cayenne, oregano, cumin, lemon juice, lemon zest, vinegar, salt, and pepper.
Whisk until smooth and well blended — the result should be a bright red, aromatic marinade.

Marinate the Chicken

Place the chicken pieces in a large zip-top bag or shallow dish.
Pour the marinade over, coating each piece evenly.
Seal or cover, then refrigerate for at least 2 hours — or, for the best flavor, overnight.

Pro Tip: The lemon juice and vinegar help tenderize the chicken while the spices develop deep, rich flavor. Don’t skip or rush the marinating time — it makes all the difference!

Grilling Instructions

1. Preheat your grill to medium-high heat.

   • For charcoal grills: wait until the coals are ashed over.

   • For gas or grill pans: preheat until hot.

2. Lightly oil the grill grates to prevent sticking.

3. Remove the chicken from the marinade, letting the excess drip off.

4. Grill skin-side down for 6–8 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F / 74°C).

5. Move to a cooler part of the grill or reduce the heat if it browns too quickly.

6. Let the chicken rest for 5 minutes before serving to lock in the juices.

Serving Suggestions

Serve your Portuguese Grilled Chicken with:

• Crispy roasted potatoes or batatas fritas (Portuguese-style fries)

• A fresh cucumber-tomato salad or green salad

• Garlic rice or grilled corn on the cob

• Crusty bread to soak up the flavorful juices

Finish with a sprinkle of parsley, a squeeze of fresh lemon, and a drizzle of hot sauce if you like extra spice.

Variations

• No grill? Roast in the oven at 400°F (200°C) for 35–40 minutes, turning halfway through.

• Boneless option: Use boneless thighs or breasts and cook for 4–6 minutes per side.

• More authentic: Add 1–2 teaspoons of Piri Piri sauce to the marinade for that true Portuguese kick.

Time & Nutrition

• Prep Time: 10 minutes (plus marinating)

• Cook Time: 15–20 minutes

• Total Time: 30–35 minutes (plus marinating)

• Servings: 4

• Calories: ~420 per serving

Why You’ll Love It

• Packed with bold, vibrant flavors

• Simple ingredients with an impressive payoff

• Great for grilling or roasting any time of year

• Easy to adjust the spice level

• Perfect for meal prep or entertaining

Bring the sun-soaked, spicy flavors of Portugal right to your backyard with this Grilled Portuguese Chicken. Juicy, smoky, and full of personality, it’s sure to become a new favorite for any grill night or special gathering.