Portuguese Peri Peri Chicken (2024)

This Portuguese Peri Peri Chicken recipe results in the most deliciously crispy chicken, yet tender and juicy on the inside. It’s marinated in a smoky, flavorful peri peri sauce marinade and baked over sliced potatoes and served with a flavorful green sauce. Includes a Video. Love chicken? Check out our 40+ Best Chicken Breast Recipesand 35+ Must-Try Chicken Thigh Recipes

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 | 60-sec video

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: Spatchco*ck the chicken

Pat the chicken dry.

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 spatchco*cked 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.)

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.

Once the Peri Peri Chicken is cooked through, let it rest for 5-10 minutes, so all the juices don’t run out of the meat too quickly.

This will ensure a juicier chicken.

Cut the Peri Peri chicken into pieces and serve with the Green Sauce and the crispy potatoes.

The crispy potatoes are deliciously addicting, and the chicken comes out perfectly crispy and delicious.

This Portuguese Peri Peri Chicken is absolutely delicious – with the crispy bits of potatoes. Crispy, smoky, deep and flavorful.