I still remember the first time I nailed this Spicy Portuguese Chilli Chicken. It was a chilly evening, and I wanted something that packed a punch without being fussy. After a few tries, the flavours finally clicked, and that smoky, spicy kick became something I could count on for a delicious meal. Ever since then, this spicy grilled chicken has found a permanent spot in my recipe rotation.
This Spicy Portuguese Chilli Chicken brings me so much joy because it’s full of flavour but surprisingly easy to prepare. It’s a perfect mix of tangy, fiery, and a touch of smokiness that’s just irresistible. Plus, it’s versatile — you can grill, bake, or even pan-fry it depending on what you have time for. What I love is how the chilli chicken marinade gives the chicken wings and thighs such a bold, authentic peri peri chicken taste that always leaves my family asking for seconds.
If you’re a fan of spicy grilled chicken or want a reliable Portuguese chicken recipe to add some zest to your dinner table, this one’s for you. I’m thrilled to share every step with you so your baking life can include these mouthwatering marinated chicken wings too. Trust me, there’s something magical about pulling this Spicy Portuguese Chilli Chicken from the oven just right — it’s a moment worth baking for.
So, if you’re ready to add a little spice and comfort to your kitchen, let’s get started with this recipe that’s been a crowd-pleaser in my home. You’ll soon see why it’s become such a favourite, not only for flavour but also for how simple it is to bring that authentic peri peri chicken vibe right into your own cooking space. Let’s make some magic together!
What You’ll Need for This Spicy Portuguese Chilli Chicken:
Here’s everything you’ll want on hand to whip up this Spicy Portuguese Chilli Chicken with ease. These ingredients are straightforward because great cooking should be simple to start.
- Chicken wings or thighs – 2 pounds (about 1 kg), great for marinated chicken wings or juicy thigh pieces.
- Red chilli flakes – 1 tablespoon, for that spicy kick. Don’t have flakes? Cayenne powder works beautifully in this Spicy Portuguese Chilli Chicken too.
- Paprika (smoked if you can find it) – 2 teaspoons. Adds that lovely smoky flavour in this Portuguese chicken recipe.
- Garlic cloves, minced – 4 large. Fresh garlic always makes a big difference.
- Lemon juice – 3 tablespoons, for that zesty tang.
- Olive oil – 3 tablespoons, helps the chicken stay juicy and tender.
- Salt – 1 teaspoon, balanced just right.
- Black pepper – 1 teaspoon, fresh cracked if possible.
- Oregano (dried) – 1 teaspoon, adds a subtle earthiness.
- Chilli sauce or peri peri sauce – 2 tablespoons. I like to use something similar to the Peri Peri Sauce – garlicy, spicy, lemony, tangy & so addictive! for authentic blaze.
Most of these ingredients are easy to find in your local supermarket or spice shop. This Spicy Portuguese Chilli Chicken is affordable because it uses pantry staples alongside a few fresh ingredients. A little tip: I always add a bit extra lemon juice to brighten up the flavours before serving.
To save time, prep your garlic and lemon juice in advance. If using marinated chicken wings, you can even prepare your marinade the day before and let those flavours soak in overnight. For storage, keep any leftover marinade in a sealed container in the fridge for up to a week—it’s great to use with veggies too!
How to Make This Spicy Portuguese Chilli Chicken:
Let’s take it step by step to get that perfect spicy grilled chicken you’re dreaming of. From start to finish, this Spicy Portuguese Chilli Chicken takes about 45 to 60 minutes, including marinating time.
- Mix the chilli chicken marinade: In a bowl, combine paprika, red chilli flakes, minced garlic, lemon juice, olive oil, salt, black pepper, oregano, and peri peri sauce. Stir until everything is blended. This mix will coat your chicken with a lively, beautifully balanced flavour.
- Prepare your chicken: Pat the chicken thighs or wings dry to help the marinade stick better. This little step makes a big difference.
- Marinate the chicken: Toss your chicken in the marinade bowl, making sure each piece is well covered. For the tastiest Spicy Portuguese Chilli Chicken, cover and refrigerate for at least 30 minutes. If you have the time, marinate for 4 hours or overnight—this gives the spices time to deeply infuse.
- Preheat your grill or oven: If you’re grilling, get your grill to medium-high heat. If baking, preheat the oven to 400°F (200°C).
- Cook the chicken: Place your marinated chicken on the grill or on a baking tray lined with foil. Cook for about 20 to 25 minutes, turning halfway through if grilling, or until the chicken reaches an internal temperature of 165°F (75°C). Your kitchen will smell heavenly when this Spicy Portuguese Chilli Chicken is ready.
- Check for doneness: Juices should run clear, and the skin should have that lovely charred look but not burnt. If your chicken starts to dry out, you might want to baste with leftover marinade for extra moisture and flavour.
- Rest before serving: Let the chicken rest for 5 minutes. This helps juices redistribute so each bite is tender and juicy.
While your Spicy Portuguese Chilli Chicken cooks, you can tidy your kitchen or even start a side dish to complete your meal. Bonus tip: If you like crispy edges, broil the chicken for the last 3 minutes under high heat.
Making this recipe multiple times has taught me that patience in marinating is key to getting that authentic peri peri chicken taste that makes this dish stand out.
Serving Your Spicy Portuguese Chilli Chicken:
This Spicy Portuguese Chilli Chicken is one of those dishes that shines with simple sides. I love to serve it with fluffy rice or crispy roast potatoes, which soak up the chili chicken marinade beautifully.
You might also try a fresh salad with cucumber and tomatoes to balance the spicy heat. Another favourite is pairing with garlic bread—because who doesn’t love a little buttery comfort alongside spicy grilled chicken?
For gatherings, this Portuguese chicken recipe makes a wonderful centerpiece. It’s perfect for weekend barbecues or casual weeknight dinners when you want something with a little extra flavour punch.
If you’ve got leftovers, try chopping the chicken into wraps or tossing it in a vibrant salad. It warms up perfectly for a quick lunch. I’ve also experimented with serving it over creamy mashed potatoes (similar to my Garlic Butter Beef Bites with Creamy Mashed Potatoes) for a comforting meal.
When I’ve made this Spicy Portuguese Chilli Chicken during warmer months, I love adding grilled vegetables to make it a lighter option. The smoky char of the chicken pairs beautifully with summer corn and peppers.
Friends and family have been big fans of this dish, and it never fails to spark conversations about that perfect chilli chicken marinade.
Common Questions About This Spicy Portuguese Chilli Chicken:
Can I make this Spicy Portuguese Chilli Chicken ahead of time?
Absolutely! Marinating the chicken a day ahead enhances the bold peri peri chicken flavours. Just keep it tightly covered in the fridge.
What’s a good substitute for lemon juice?
Lime juice works well, giving a slightly different but equally fresh tang to this Portuguese chicken recipe.
How can I adjust this for different pan sizes?
Use a baking tray or grill basket that fits all your pieces without overlapping. Remember, the chicken needs space to cook evenly and get that perfect crust.
Can I use boneless chicken instead?
Yes, but cooking time will be shorter, so check frequently for doneness. Boneless works great if you want quicker meals but still crave that spicy grilled chicken flavour.
Is this Spicy Portuguese Chilli Chicken very hot?
You can adjust the heat easily. If you prefer milder dishes, reduce the chilli flakes or swap peri peri sauce for a milder version. It’s flexible for all spice levels.
Can I freeze the marinated chicken?
Yes! Freeze in a sealed container before cooking for up to 3 months. Thaw in the fridge before cooking for best results.
Any tip for extra crispy skin?
Pat your chicken dry before marinating and cook at a high heat toward the end to crisp it up nicely.
If you want even more ideas, check out questions and friendly chats in this Facebook Portuguese piri piri chicken recipe group. You’ll find community-tested tips and friendly advice.
Final Thoughts on This Spicy Portuguese Chilli Chicken:
This Spicy Portuguese Chilli Chicken truly holds a special place in my recipe collection—it’s a family favourite and a go-to when I want something reliable, flavourful, and easy to prepare.
My Top Tips for This Spicy Portuguese Chilli Chicken:
- Don’t rush the marinating; patience pays off in flavour.
- Use smoked paprika when you can—it makes a big difference.
- Keep an eye on cooking time to ensure juicy, tender chicken every time.
For tasty variations, try:
- Adding a splash of white wine vinegar to the marinade for extra tang.
- Mixing in fresh chopped herbs like parsley or cilantro before serving.
- Swapping chicken wings for drumsticks or even boneless breasts.
The version that gets requested most often at my table is the marinated chicken wings, mostly because they’re easy to share and pack that classic peri peri chicken punch. If you enjoy turning kitchen moments into delightful meals, I hope this recipe becomes as joyful and dependable for you as it is for me.
Ready to make your own Spicy Portuguese Chilli Chicken? Dive in and enjoy every step—you’re going to love the flavours and the smiles that come with it.
If you enjoyed this recipe, you might love my flaky croissant bake for a flaky, delicious treat (flaky croissant bake) and the garlic butter beef bites alongside creamy mashed potatoes mentioned earlier—both perfect for sharing with friends.
Happy cooking, fellow bakers!
Spicy Portuguese Chilli Chicken
A fiery and flavorful Portuguese-inspired chicken dish marinated in vibrant chili spices, delivering a perfect balance of heat and zest in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilled
- Cuisine: Portuguese
Ingredients
- 4 boneless, skinless chicken thighs
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 4 garlic cloves, minced
- 2 tbsp smoked paprika
- 1 tbsp cayenne pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1-2 red chili peppers, finely chopped
- Salt and freshly ground black pepper, to taste
- 1 lemon, juiced
- Fresh parsley, chopped for garnish
Instructions
- In a bowl, combine olive oil, red wine vinegar, minced garlic, smoked paprika, cayenne pepper, ground cumin, dried oregano, chopped red chili peppers, lemon juice, salt, and pepper to create the marinade.
- Place the chicken thighs in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat the grill or skillet over medium-high heat.
- Remove chicken from marinade and cook for 6-8 minutes on each side or until fully cooked and slightly charred.
- Transfer to a serving plate and garnish with fresh chopped parsley.
- Serve hot with rice, warm bread, or a fresh salad.
Notes
For extra smoky flavor, try cooking the chicken over charcoal or add grilled bell peppers as a side.