This Portuguese Chicken recipe, also known as Peri Peri Chicken, is one of those dishes that makes winter a little more bearable. It’s hearty and satisfying and warms the soul with its deep, smoky flavors. The prep time is relatively short, and the oven does much of the work. During the cold months, I try to utilize the oven as much as possible.
What is Peri Peri Chicken?
Traditional Portuguese Chicken is called Peri Peri Chicken (or sometimes Piri Piri Chicken) and made with Piri Piri peppers which actually originated in South Africa, and were imported to Portugal from two Portuguese colonies, Angola and Mozambique, on spice ships. Today, the peppers are used widely throughout Portugal to make marinades, basting liquids, condiments and hot sauces.
There is nothing quite as satisfying as a simple roast chicken, just pulled from the oven, aromas wafting through house, infusing heart and home with warmth and comfort. Winter has arrived, dropping snow on the fallen leaves. It seemed to happen so quickly this year, the changing of the seasons. My initial reaction, truthfully, is resistance to the abrupt ending of fall and the beginning of the long winter to come. And yet, I’m lured into acceptance by little things – the sound of the crackling fire, the snowflakes, the stack of books waiting to be read, and warm comforting meals.
Peri Peri Chicken Ingredient Notes
- Chilies: Unfortunately, peri peri peppers aren’t easily available here, or if they are, I haven’t found them, so for this recipe, I substituted less spicy Ancho Chilies. This is a one-star dish, as far as heat goes. So if you like heat, you may want to add more. The Ancho Chilies also add a nice depth to the marinade.
- Peri Peri Marinade: Smoked paprika, dried ancho chilies, and fresh garlic are at the base of this flavorful, deep, smoky marinade. It looks spicy, but don’t be deceived – this version is not over-the-top spicy, and I’d only call it a “one-star” on the spiciness scale. It really lets the other flavors come through.
- Chicken: I always try to find organic, pasture-raised chickens, which to me have the best flavor and texture. Use the best quality chicken you can. If you are short on time, use chicken pieces, to save a step.
How to make Peri Peri Chicken
Step 1: Spatchcock the chicken
Place the whole chicken, breast-side down on a cutting board.
Using sharp kitchen shears, remove the spine, cutting on each side of the spine.
Open the chicken wide and turn it over so the breast side now faces up.
Press down firmly on the breastbone of the chicken to flatten. You may hear some cracking which can be disconcerting the first time. Just press down as hard as you can. And that’s it- you’ve spatchcocked a chicken!
Step 2: Make the Peri-Peri Marinade
In a blender or food processor, blend the marinade ingredients into a thick paste. Brush the marinade all over both sides of the chicken, saving the rest for basting while in the oven.
STEP 3: Assemble the Peri peri Chicken
If making the crispy potatoes that go with this, (which I highly suggest) brush marinade on the bottom of your sheet pan. Sweet potatoes would also work well.
TIP: Do not use a 9×13 inch baking dish– use a large, rimmed, metal sheet pan for best results. This enamel pan is deceiving, it is very large ( 16×22).
Layer thinly sliced potatoes, overlapping only slightly, and sprinkle generously with salt and pepper.
Place the chicken, skin side down, tucking the wings under, over top of the potatoes. You could do all of the 1 day ahead and refrigerate (letting it come to room temp before baking.)
Step 4: Bake the Peri Peri Chicken!
Place on the middle rack of a 425°F preheated oven. After 15 minutes, turn the chicken over and roast for another 15 minutes, basting with more marinade after flipping.
Continue cooking until the chicken is cooked through and the breasts, legs and thighs all reach 165°F. It’s okay if the thighs and legs go over. Depending on the size of the chicken, this could be 20-50 more minutes.
Then give a good broil in the oven so skin gets crispy and slightly charred in places. This is important!
The flavorful juices from the Peri-Peri Chicken and marinade will seep into the potatoes which will have softened and also become crispy a nice contrast. Place it in the oven.
Step 5: Make the Green Sauce
While the peri peri chicken bakes make the flavorful green sauce. Cilantro and yogurt are combined to make a delicious cooling sauce- a delicious accompaniment to the smoky chicken.
What to serve with Peri Peri Chicken?
We love serving this with a hearty green salad. Either our Caesar Salad, this Kale salad, Caprese Salad or this Arugula Salad.
How to store Peri Peri Chicken
Leftovers can be stored up to 4 days in the fridge, in an airtight container, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
I hope you enjoy this delicious Peri Peri Chicken! Leave your comments, adaptions, and rating below. Always appreciated!
Cheers and love,
More Chicken recipes you’ll love!
- Coq Au Vin
- Berbere Chicken with Ethiopian Lentils
- How to Spatchcock a Chicken
- Chicken Tagine
- Cuban Mojo Chicken
- Portuguese Fish Stew (Caldeirada)
- Caldo Verde (Portuguese Green Soup)
- Portuguese Prawns and Cauliflower & Grits
- How to Roast a Whole Chicken!
- Harissa Chicken (or Tofu) with Roasted Sweet Potatoes
- Lebanese Chicken with 7-Spice
Watch how to make Peri Peri Chicken
Peri Peri Chicken Recipe
- Prep Time: 20 mins
- Cook Time: 70 mins
- Total Time: 1 hour 30 minutes
- Yield: 6
- Category: Main, chicken recipe, sheet-pan dinner
- Method: baked
- Cuisine: Portuguese
Description
This Peri Peri Chicken recipe results in crispy, smoky chicken that is tender and juicy, with the most flavorful peri peri marinade! Bake it over potatoes and serve with the Green Sauce!
Ingredients
- 1 small Whole Chicken (3–4 lbs) or sub chicken pieces ( see notes)
- 1 1/2 lbs potatoes (Yukon or reds), thinly sliced ( 1/4 inch thick)
Marinade:
- 2 Dried Ancho Chilies-rehydrated
- 2 tablespoons smoked paprika
- 6 cloves garlic
- 1 tablespoon kosher salt
- 1 teaspoon ground coriander
- 1/4 cup plus 1 tablespoon sherry vinegar, red wine vinegar or lemon juice.
- 1/4 cup plus 1 tablespoon Olive Oil
- 1/2 teaspoon black pepper
Cilantro Sauce:
Instructions
- Preheat oven to 425F
- Rehydrate dried chilies in a small pot of simmering water on the stove for 20 minutes. Remove stem and seeds.
- Butterfly the chicken: Rinse inside and out, removing innards. Pat dry. Place on a cutting board, breast down. Using sharp kitchen scissors, cut along both sides of the spine, remove and discard. Turn the chicken over, and placing your hand on the breast bone, press down hard with the palm of your hand, to flatten.
- Make the marinade by blending the marinade ingredients into a paste with a blender or food processor. Brush a layer of the marinade on the bottom of your large sheet pan.
- Place the thinly sliced potatoes on top of the marinade and sprinkle with a generous pinch of kosher salt, overlapping slightly but not too much.
- Brush all sides and crevices of the chicken with the marinade, coating fairly heavily. (You will add more marinade during cooking, so be sure to save the remaining.)
- Place chicken, skin side down on the potatoes and place in the hot oven.
- Turn the chicken over after 15 minutes, and place it back in the oven. After 15 minutes, brush more marinade all over the chicken on the skin side, really lathering it up. Return to the oven and bake until cooked through another 15-30 minutes, or until legs, thighs, and breast all reach an internal temperature of 165 F. (It is ok if the thighs go over.) Note: The bigger the chicken, the longer this will take. (A large, 5-6 pound chicken may take an additional 20 minutes!) To crisp the skin and get it deeply brown, broil for a few minutes. A little char is good here!!! Remove chicken when done and let rest 5-10 minutes before serving. You can continue to cook the potatoes or crisp them up ( with broiler) while resting the chicken and cutting it into pieces.
- While chicken is roasting, combine Cilantro Sauce ingredients together, either in a bowl- mixing by hand, or in a food processor. Serve cilantro sauce on the side.
Notes
For a healthier version, use skinless boneless chicken thighs, or breast. Feel free to marinate overnight in a zip lock bag. Cooking time will shorten significantly, so you may have to remove chicken and let potatoes continue cooking to get them crispy.
For WHOLE CHICKENS! The baking time for the chicken will vary depending on the size (weight) of the chicken. This one in the photos was a small 3.5 pound chicken. Larger 5-6 lb chickens will take longer in the oven ( 70-90 minutes). So plan accordingly.
***Use a large rimmed metal sheet pan, rather than a glass baking dish so air can circulate and potatoes can get crispy! (This enamel baking dish in the photos is much larger than it looks! )
Nutrition
- Serving Size:
- Calories: 485
- Sugar: 2.2 g
- Sodium: 1295.2 mg
- Fat: 15.5 g
- Saturated Fat: 2.7 g
- Carbohydrates: 30.2 g
- Fiber: 4.6 g
- Protein: 54.3 g
- Cholesterol: 165.5 mg
I’m in love with this sauce! I found myself licking the spoon and the dish of the extra sauce. I used a mixture of bone-in thighs and breasts; marinated overnight. I think I would double the marinade next time so I have more to spread around. The potatoes make this recipe other level.
Glad you enjoyed Randy!
As an ex-professional chef, this recipe checks all the boxes.
I did make a couple of modifications (didn’t have paprika – used Korean chili flakes)
I had some left over potatoes, and threw them in the pan in the last 20 minutes, and while the chicken rested.
The marinade is DELICIOUS and the yogurt sauce adds yet another great dynamic.
As others have mentioned here in the comments: this is a KEEPER recipe!
Thank you Sylvia!
Great to hear Alex!
no bueno. i don’t want potatoes that taste just like the chicken. plus sticking a thermometer in the leg is useless. when
the legg is 165 the thigh is 140 and the breast 120! I try new recipes every week. this is one of the least rewarding.
Oh dear. I see how this may have unclear, William. I updated the recipe card to make it more clear. Yes all should reach 165F- breasts, thighs and legs, and it is OK if the legs and thighs go over a bit. Sorry this wasn’t your favorite and thanks for the feedback, it was helpful- truly!
Hi- making this for dinner tonight have never tried it. Just made the cilantro sauce ahead of time it tastes bland on its own. Does anybody have any feedback on how it tastes with the chicken?
Hi Cathy, It may help to add more lemon juice, salt and pepper.
Can you please specify, is that whole coriander or ground?
Hi Linda, it is ground coriander.
Can I use ancho chili powder instead of the dried chilies ? How much would I use ?
Thank you!
Yes, that should work fine. I would guess 3 tablespoons?
I have always liked chicken but this recipe has me loving it! Followed exactly and it was perfect. Third time making it, won’t be the last. Thank you!
Great to hear Suz!
This is soooooooo good!
This was FANTASTIC thank you so much.
Peri Peri is the type of sauce/marinade not the name of the chilli. Peri peri or piri peri is made from birds eye chillies.
Hi Kevin- I think it is actaully both. 🙂 Yes the name of the sauce and an actual pepper.
Thank you for this great recipe. Absolutely delicious.
Thanks Suzan!
Go to recipe once I found it. An absolute winner and so simple. Love it! Have made if for loads of people and it always goes down a storm. Very little washing up is bonus too!
Amazing, so glad to hear this!
Has anybody tried this recipe on the BBQ – first cutting the whole chicken into pieces?
You bet. I spatchcock the chicken then bbq it on my Big Green Egg. Turns out perfect every time!
Yet another delicious marinade!
I didn’t have any ancho chilies, so I substituted one chipotle chili (canned in adobo sauce).
Thank you!
Perfect Yvonne! Glad you enjoyed it!
OMGoodness delicious!!! I pulled out the chicken legs to just try something “new” and I and my husband loved this! I currently have a Boston butt marinating in the peri peri sauce to grill tomorrow evening! Sooo many possibilities!!
Perfect Lynn! Glad you enjoyed this so much to make again!
Do we still use 3-4 lbs of chicken when subbing with breasts or thighs?
That seems like a lot, doesn’t it? Perhaps cut back to 2.5 lbs?
Love it, love it, love it!!
Great to hear Julia!
Brilliant.. I had friends over for dinner and they went nuts over the dish and demanded the recipe.. so grateful for your help,, I made it myself. Grouse,, I am in Australia.
Regards
Eddie
Awesome Eddie! Glad they enjoyed and thanks for the comment!
I have made this recipe three times over the summer in my wood-burning outdoor oven. Ridiculously Good!!! Doing two chickens for Christmas.
Great t o hear Ward! Wood oven sounds so perfect with this!
I love the peri peri chicken- this one is the best and I’m making it for x mas.
Happy you like this!
Great quick recipe
Thanks so much Fred!
I just made my first chicken Piri Piri but certainly not my last. It’s fabulous. I used fresh Serrano chili because African aren’t available. Potatoes worked great; what other dish is typical? Thanks for the yogurt-cilantro sauce. We eat a LOT of both yogurt and cilantro.
Thanks Jim- glad you enjoyed this! Have you tried Caldo Verde Soup? or Polvo à la Lagareiro (octopus)? Both popular there. 🙂
Just fyi 🙂
I smoke this recipe on my big green egg and has become a fave. I’ve passed this on to a lot of people and cooked over charcoal gives it an extra level of flavor.
Thanks so much!
Yum! love the smoking idea Jason!
My family has come to love “A Sylvia recipe,” and for good reason–everything I make from this blog become instant favorites. This chicken is spectacular- juicy with crispy skin and the marinade of earthy, sweet, smoky and yet bright notes had us licking fingers and even our plates. I added 2 tsps of rose petal harissa because I have a love affair for the stuff; it’s a great addition. Side note: we rarely eat the skin but we knew this would be worth it. Also, we skipped the yogurt dressing because we loved the peri peri marinade so much.
Thanks, Celia, very kind, and so happy you all enjoyed this. The rose petal harissa sounds wonderful!