Ingredients
Scale
- 4 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried oregano
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 whole chicken (3–4 lbs), butterflied or 4–6 bone-in chicken thighs/drumsticks
- Optional: extra lemon wedges for serving
Instructions
- In a small bowl, mix together garlic, smoked paprika, cayenne, oregano, lemon juice, olive oil, vinegar, salt, and pepper.
- Pat the chicken dry. If using a whole chicken, butterfly it by removing the backbone and flattening it. Place chicken in a zip-top bag or shallow dish.
- Pour the marinade over the chicken, ensuring it’s fully coated. Marinate in the fridge for at least 1 hour, or overnight.
- Preheat the grill to medium-high (375–400°F). Lightly oil the grates.
- Grill chicken skin-side down. Cook 5–7 minutes per side, flipping occasionally until charred and cooked through (165°F internal temp).
- Let rest for 5 minutes. Serve with lemon wedges and your favorite sides.
Notes
For a milder version, reduce or skip the cayenne. No grill? Use a grill pan or roast in the oven at 425°F for 35–40 minutes. Great with rice, roasted veggies, or tucked in pita with slaw.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 1g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 125mg
Keywords: grilled chicken, piri piri, portuguese chicken, bbq chicken, spicy chicken