Portuguese Piri Piri Chicken

Total Time
Prep 10 mins
Cook 45 mins

This was posted in response to a request. I'm going to make it for my grandson who is part portuguese - a "half chop"!! The timing doesn't include overnight marinating.

Ingredients Nutrition


  1. Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish.
  2. Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds.
  3. Do the same with the jalapeno pepper.
  4. Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder.
  5. Add the paste to the lime mixture in the baking dish and combine.
  6. Toss the chicken pieces and swish them in the marinade until they are completely coated.
  7. Cover and let marinate overnight in the refrigerator.
  8. Remove the chicken from the marinade and grill or broil until cooked through and burnished, about 20 minutes on each side.
  9. Baste frequently with the marinade.
  10. If the chicken looks like it is beginning to burn, move it farther away from the heat source.
  11. Serve hot with chilled orange sections and plenty of napkins.


Most Helpful

This is delicious, Country Lady! I used your piri-piri marinade with Chilean sea bass instead of chicken (since I don't generally eat a lot of meat); it's the perfect blend of peppers and pepper sauce. The cider vinegar and paprika create an aroma of something that my Portuguese grandmother would have made,and I even bought the Angostura Bitters for this dish (just a heads up - the stuff is expensive!) Wonderful dish - I'll be making this again!

EdsGirlAngie February 04, 2004

I'm always looking for recipes for whole chicken breast with skin and bone and I'm glad I found this one. I cooked two large breasts.We had one for dinner and saved the other one for a chicken salad. I would recommend adding salt to the recipe as that was the only thing I thought was missing. Thank you.

Katanashrp October 12, 2012

This is for the keeping. Thank you CountryLady. My Husband has rated this five star so trust me, that means a great deal. I followed the recipe to the letter and it was just lovely. I will have no problems usinng lemon if I have no limes and I am sure it will still turn out lovely. Can't wait to try it on fish. Yum!

Tazibarn November 24, 2007

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