Portuguese Piri Piri Chicken

Total Time
24hrs 50mins
Prep 24 hrs
Cook 50 mins

Posted by request; from The Complete Canadian Living Cookbook. Prep time includes LOTS of marinating time.

Ingredients Nutrition


  1. In large glass bowl, combine all ingredients except chicken; mix well.
  2. Add chicken, turning to coat.
  3. Cover and refrigerate for 4 hours, turning occasionally; can be refrigerated for up to 24 hours if you want to make it ahead.
  4. Reserving marinade, place chicken, skin side down, on a greased grill over medium heat; close lid and cook for 10 minutes.
  5. Turn and brush with marinade; cook for 30 to 40 minutes or until juices run clear when chicken is pierced.
  6. For a less spicy version, replace above marinade with Portuguese Paprika Marinade: 1/3 cup dry white wine, 1 tsp grated lemon rind, 3 tbsp lemon juice, 2 tbsp tomato paste, 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp hot pepper sauce, and 2 cloves of garlic, minced.
Most Helpful

5 5

We loved this. I served it with Lemony rice pilaf (also by Lennie). The chicken was lovely and tender and very tasty.

5 5

I have made this many many many times!! I am Portuguese and this is one of our signature dishes! I recommend marinating it for a long time - the longer the better! Now to make it a real portugese traditional meal, serve this with thin french fries, white rice made in the oven with chicken broth and a green salad with tomatoes and onions. Trust me, you'll love it!! This can also be made in the oven, but it does taste better on the BBQ.

5 5

The chicken was very flavorful. I first doubled the marinade and took half and rubbed it under the skin of the chicken and poured the other half over the chicken and marinated for 24 hours. I made a third batch (without red pepper flakes) and my husband brushed it over the chicken as it grilled. Very, Very good!