Name: Portuguese "Frango Piri-Piri" Chicken
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1/3 Cup Ultra Premium Olive Oil; 1 Whole Chicken (spatchcocked) or 2 Lbs Bone-In Chicken Thighs, Leg Quarters, or Mixed Cuts; 4 Garlic Cloves (minced); 1–2 TSP Piri-Piri Chili (fresh or dried, to taste); 1 TSP Sweet Paprika; 1 TSP Sea Salt; 1/2 TSP Black Pepper; Zest + Juice of 1 Lemon; 1 Bay Leaf (crushed); 1 1/2 TBSP Parsley (chopped)

Portuguese "Frango Piri-Piri" Chicken

Peter Bohane

Servings

Prep Time

15 minutes

Cook Time

35-60 minutes

A Portuguese favourite made with chicken, garlic, chili, citrus, and plenty of olive oil. Grilled or roasted until juicy and lightly charred, it’s a simple dish that lets great olive oil shine.

Ingredients

1/3 Cup Ultra Premium Olive Oil
1 Whole Chicken (spatchcocked) or 2 Lbs Bone-In Chicken Thighs, Leg Quarters, or Mixed Cuts
4 Garlic Cloves (minced)
1–2 TSP Piri-Piri Chili (fresh or dried, to taste)
1 TSP Sweet Paprika
1 TSP Sea Salt
1/2 TSP Black Pepper
Zest + Juice of 1 Lemon
1 Bay Leaf (crushed)
1 1/2 TBSP Parsley (chopped)

Directions

In a bowl, whisk together your chosen Olive Oil, Garlic, Piri-Piri Chili, Paprika, Sea Salt, Black Pepper, Lemon Zest, Lemon Juice, and Bay Leaf.
Place Chicken in a shallow dish or zip-top bag. Pour marinade over top, turning to coat well.
Cover and refrigerate for at least 2 hours, turning once or twice. For best results, marinate overnight.
Remove Chicken from the fridge 30 minutes before cooking.
Grill over medium heat or roast at 400°F until lightly charred and cooked through. Whole spatchcocked chicken: 45–60 minutes. Thighs or leg quarters: 35–45 minutes. Internal temperature should reach 165°F.
Rest for 5 minutes before serving. Finish with a light drizzle of fresh Olive Oil and sprinkle chopped parsley just before serving.

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