Portuguese Peri Peri chicken

Home » Recipes with Chillies » Chicken with Chillies » Portuguese Peri Peri chicken

Piri Piri chicken made with Chillies in Portuguese cooking

Portuguese Peri- Peri (Piri - Piri) Chicken
Nutrition Information
  • Serving size: 100g
  • Calories: 177 kcal
  • Fat: 11.7 g
  • Saturated fat: 2.96 g
  • Carbohydrates: 2.26 g
  • Sugar: 1.59g
  • Sodium: 52 mg
  • Fiber: < 0.5g
  • Protein: 14 g
Recipe type: Grilled Chicken
Cuisine: Portuguese
Prep time: 
Cook time: 
Total time: 
South Africa, where I grew up, has many people of Portuguese descent. Many came to the country from the former Portuguese colonies of Lourenco Marques and Angola, bringing with them their wonderful cuisine. Peri- Peri Chicken is a great example of the great gastronomy that Portuguese cooking offers. Chargrilling adds a wonderful smoky element to an already intriguing combination of savoury, piquant and tangy flavours. Something that will soon become a family favourite
  • 3- 4 pounds - cut into pieces or spatch-cocked (cut in half to lie flat on grill)
  • Birdseye Chillies (Red) - 8 ( Use African Birdseye Chillies if you can)
  • Paprika - 2 tablespoons
  • Cayenne pepper - 2 tablespoons
  • Olive oil - 2 tablespoons
  • Onion - 1 medium - chopped
  • Fresh ginger - 1 teaspoon
  • Garlic - 6 peeled and chopped Cloves
  • Dry white wine -1 cup
  • Brown sugar - 1 tablespoon
  • Kosher salt - I teaspoon
  • Juice of one lemon (or 2 tablespoons bottled lemon juice)
  • Bay leaves – 4 large
  1. Combine all ingredients for the marinade and mix well
  2. Pierce the chicken all over with a large fork to allow the marinade to be easily absorbed into the meat.
  3. Place chicken in a large zip lock bag and add the marinade. Alternatively, use non- metallic bowl covered with cling film
  4. Marinate for 24 hours in the fridge. If using ziplock bag ensure that this is placed in a container to catch any leakage. Can be marinated for less time, but 24 hours is better.
  5. Light barbeque and wait until coals are light grey. Grill slowly, ensuring that the fire does not get too hot. (Olive oil can cause the fire to flare up and burn the chicken) If the fire flares up, move to a cooler part of the grill. Baste the chicken with any remaining marinade. Ensure that it is well cooked through-out and nicely char-grilled on the outside. Remove from flames. Cover with aluminium foil and allow resting for 10 minutes. Serve
  6. Can also be cooked in the oven in the kitchen at a temperature of 180 degrees Celsius for 75 to 90 minutes. (Use recommended cooking time for the weight of chicken being cooked) Barbequing is best though!
Good with a Greek Salad with Feta cheese and black olives

This recipe yields 4 - 5 portions

Keywords: Peri -Peri Chicken

Link button



cooking with Chillies. Main courses

Chicken with Chillies