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Flavorful Portuguese Piri Piri Chicken Recipe with Crispy Spicy Skin

Portuguese Piri Piri Chicken - featured image
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A bold and spicy Portuguese Piri Piri Chicken with crispy skin and juicy meat, perfect for quick weeknight dinners or impressing guests.

Ingredients

Scale
  • Whole chicken (about 3-4 lbs / 1.4-1.8 kg), preferably free-range
  • 3 tablespoons olive oil (extra virgin recommended)
  • 6 cloves fresh garlic, minced
  • 2–3 fresh red chili peppers, finely chopped (or 1 teaspoon crushed red pepper flakes)
  • 2 teaspoons smoked paprika
  • Juice of 1 large lemon
  • 1 teaspoon dried oregano
  • 1 ½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • Optional: 1 tablespoon white wine vinegar

Instructions

  1. Prepare the marinade: In a mixing bowl, combine olive oil, minced garlic, chopped red chilies, smoked paprika, lemon juice, dried oregano, salt, black pepper, and optional white wine vinegar. Stir until well blended (about 5 minutes).
  2. Prep the chicken: Pat the whole chicken dry with paper towels. Loosen the skin gently with your fingers without tearing it.
  3. Apply the marinade: Rub about half of the marinade underneath the skin, distributing it evenly across the breasts and thighs. Rub the remaining marinade all over the outside of the chicken. Let the chicken rest for at least 30 minutes at room temperature or up to 4 hours in the fridge.
  4. Preheat the oven to 425°F (220°C).
  5. Roast the chicken breast-side up in a roasting pan or cast iron skillet for 40-50 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
  6. Optional: Baste the chicken halfway through cooking by spooning some pan juices over it for extra moistness and flavor.
  7. Rest the chicken for 10-15 minutes before carving to allow juices to redistribute.

Notes

Pat the chicken skin dry before marinating for crispier skin. Loosen the skin to rub marinade underneath for deeper flavor. Use a meat thermometer to ensure the chicken is cooked to 165°F (74°C). Basting halfway through is optional but adds moisture. Rest the chicken before carving to keep it juicy. If skin browns too fast, tent with foil.

Nutrition

Keywords: Portuguese chicken, Piri Piri chicken, spicy chicken, roasted chicken, crispy chicken skin, easy chicken recipe, gluten-free, dairy-free

Find it online: https://flurpchef.com/flavorful-portuguese-piri-piri-chicken-recipe-with-crispy-spicy-skin/