Name: Portuguese BBQ Peri Peri Chicken Recipe
Prep time: 5 min
Cook time: 1 h 20 min
Total time: 3 h 25 min
Yield: 6
Cuisine: European
Ingredients: For Marinade:; ½ cup Vegetable Oil; ⅓ cup BBQ sauce; 3 tbsp Worcestershire sauce; 2 tbsp garlic; 1 tbsp onion powder; 2 tsp lemon juice; 4 tsp Sriracha; 1 tsp Yellow Mustard; 2 tsp salt; cracked black pepper; For Chicken:; 4 lbs whole chicken; salt and pepper; For Corn (Optional):; 6 corn cobs; 3 tsp butter

Experience the magic of Portugal in your own kitchen with this mouth-wateringly spicy and savory Portuguese BBQ Peri Peri Chicken recipe. A tantalizing mix of spices, BBQ sauce, and chicken cooked to perfection, this recipe is sure to transport your taste buds to the heart of Portuguese cuisine.

Photos of Portuguese BBQ Peri Peri Chicken Recipe

The key to this recipe lies in the unique blend of spices that gives it its distinct taste. Sriracha, for instance, is a type of hot sauce made from chili peppers, vinegar, garlic, sugar, and salt. It's a staple in Southeast Asian cuisine but has gained popularity worldwide due to its versatility. If you can't find it in your local supermarket, you can substitute it with any hot sauce of your preference. Similarly, Worcestershire sauce is a fermented liquid condiment with a tangy flavor, which is readily available in most supermarkets.

Ingredients for Portuguese BBQ Peri Peri Chicken Recipe

Vegetable oil: Used for cooking and marinating the chicken, provides a crispy texture.BBQ sauce: Adds a smoky and sweet flavor to the chicken.Worcestershire sauce: Enhances the savory taste of the chicken.Garlic: Adds a pungent and flavorful punch.Onion powder: Gives a subtle sweetness and onion flavor to the marinade.Lemon juice: Adds freshness and helps tenderize the chicken.Sriracha: Provides a spicy kick to the marinade.Yellow mustard: Gives a tangy flavor to the marinade.Salt and pepper: Enhances the overall flavor of the chicken.Whole chicken: The main ingredient of the recipe, can be substituted with chicken pieces.Corn cobs: Optional side, adds a sweet contrast to the spicy chicken.

One reader, Demetris Isaacson says:

This Portuguese BBQ Peri Peri Chicken recipe is a game-changer! The marinade is bursting with flavor and gives the chicken a delicious kick. The cooking instructions are easy to follow, and the end result is a juicy, flavorful dish that will impress everyone at the table. Highly recommended!

Demetris Isaacson

Techniques Required for Portuguese BBQ Peri Peri Chicken

How to prepare the marinade: Mix together the vegetable oil, bbq sauce, worcestershire sauce, garlic, onion powder, lemon juice, yellow mustard, salt, and cracked black pepper until well combined. Adjust the level of sriracha to reach the desired level of heat.

How to marinate the chicken: Coat the chicken evenly with ¾ of the marinade, both on the outside and under the skin where possible. Refrigerate the chicken for at least 2 hours, or overnight if possible.

How to sear the chicken: Heat oil in an ovenproof pan or well-seasoned skillet over medium heat. Sear the chicken, breast-side down, for 5 to 6 minutes until the skin becomes golden brown. Flip and sear on the other side for a further 5 minutes.

How to roast the chicken: Preheat the oven to 470°F | 245°C. Pour the remaining marinade mixed with vegetable oil over the chicken and use a basting brush to coat evenly. Roast the chicken for 20 minutes, then reduce the heat to 400°F and continue roasting for 35 to 40 minutes, or until the chicken is cooked through and the juices run clear.

How to grill the chicken: Place the chicken on a well-greased grill over medium heat, skin-side down, for 10 to 12 minutes until the skin begins to char. Flip the chicken, baste with the remaining marinade, and continue grilling for 40 to 45 minutes, flipping once or twice, until the chicken is completely cooked through and the juices run clear.

How to cook the corn: If serving with corn, completely wrap each cob in foil and add the corn foil packets to the same pan as the chicken, or on the grill, halfway through the cooking time. Turn the corn every 5 minutes to ensure even cooking. Once done, dollop with butter if desired.

How To Make Portuguese BBQ Peri Peri Chicken

Marinated in a smoky & savory sauce, this peri peri chicken recipe will definitely step up your BBQ game. Serve with some grilled corn for a complete meal.

Preparation: 5 minutes

Cooking: 1 hour 20 minutes

Marinate Time: 2 hours

Total: 3 hours 25 minutes

Serves:

Ingredients

For Marinade:

½cupvegetable oil
⅓cupBBQ sauce
3tbspworcestershire sauce
2tbspgarlic,minced
1tbsponion powder
2tsplemon juice,freshly squeezed, optional
4tspsriracha
1tspyellow mustard
2tspsalt
cracked black pepper,to taste, optional

For Chicken:

4lbswhole chicken,(butterflied is preferred)
salt and pepper,to season

For Corn (Optional):

6corn cobs
3tspbutter,optional

Instructions

Mix all of the marinade ingredients (except for the Sriracha) together until well combined. Mix in 2 to 4 teaspoons of Sriracha, taste test, and work up from there until reaching desired level of heat.
Using ¾ of the marinade, coat the chicken evenly on the outside, as well as under the skin where possible (the breast especially), until fully coated in sauce.
Cover with plastic wrap and refrigerate over night if time allows or 2 hours minimum.
When ready to cook, arrange oven shelf to the middle of the oven, and preheat to 470°F | 245°C.
Remove the chicken from the refrigerator and let it sit on a bench top for 20 minutes, or just enough time to take the chill out of the chicken.
Heat 2 tablespoons of oil in an oven proof pan or well seasoned skillet over medium heat. When pan is hot, place the chicken, breast-side down into the pan, and sear for a good 5 to 6 minutes, until the skin becomes golden brown.
Flip and sear on the other side for a further 5 minutes.
Add 2 more tablespoons of vegetable oil to the remaining marinade, and pour half of it over the chicken. Use a basting brush to coat evenly.
Place the chicken in the preheated oven, and cook for 20 minutes. Reduce heat down to 400 degrees F and roast for a further 35 to 40 minutes, or until cooked right through to the center and juices run clear.
If serving with the corn, completely wrap each cob in foil large enough to cover them, and add the corn foil packets to the same pan as the chicken, half way through cooking time (after 30 minutes). Once corn is done, dollop with 1/2 teaspoon of butter per cob (optional).
Once the chicken is done, baste with the pan drippings and serve with any remaining UNTOUCHED marinade to use as a dipping sauce.
Serve with the corn!

Grill:

Place chicken on well-greased grill over medium heat, skin-side down, for 10 to 12 minutes, until the skin begins to have a nice char on it.
Add 2 more tablespoons of vegetable oil to the remaining marinade. Flip and baste with a small amount of sauce.
Close barbecue lid and cook for 40 to 45 minutes, flipping once or twice while cooking, until chicken is completely cooked through and juices run clear.
Follow corn foil instructions above. Place corn foil packets on the grill halfway through chicken cook time (after 30 minutes), turning the corn every 5 minutes or so to ensure an even char.

Nutrition

Calories: 969.71kcal
Fat: 67.75g
Saturated Fat: 15.85g
Trans Fat: 0.52g
Monounsaturated Fat: 33.30g
Polyunsaturated Fat: 13.59g
Carbohydrates: 30.98g
Fiber: 3.15g
Sugar: 12.69g
Protein: 60.35g
Cholesterol: 231.88mg
Sodium: 1067.57mg
Calcium: 72.92mg
Potassium: 1014.72mg
Iron: 4.18mg
Vitamin A: 152.29µg
Vitamin C: 14.79mg

Technique Tip for Perfect Peri Peri Chicken

When marinating the chicken, it's important to get the marinade under the skin where possible, especially on the breast. This allows the flavors to penetrate deeper into the meat, resulting in a more flavorful dish. To do this, gently loosen the skin from the meat with your fingers, being careful not to tear it. Then, spoon some of the marinade under the skin and spread it evenly over the meat. This technique can be used with any marinade and poultry dish.

Time-Saving Tips for Making Peri Peri Chicken

Prep ahead: Marinate the chicken the night before to allow the flavors to fully infuse, saving you time on the day of cooking.

Use a food processor: Utilize a food processor to quickly and efficiently blend the marinade ingredients, cutting down on prep time.

Spice level: Adjust the level of sriracha to your taste gradually, ensuring you achieve the desired heat without having to start over if it becomes too spicy.

Grill and roast: For a quicker cooking process, start by searing the chicken on the grill to achieve a charred exterior, then finish roasting it in the oven to ensure even cooking.

Substitute Ingredients For Portuguese BBQ Peri Peri Chicken Recipe

vegetable oil - Substitute with olive oil: Olive oil can add a rich, fruity flavor to the marinade, which complements the other ingredients well.
bbq sauce - Substitute with hot sauce: Hot sauce can add a spicy kick and depth of flavor similar to BBQ sauce, enhancing the marinade.
worcestershire sauce - Substitute with soy sauce: Soy sauce can provide a savory, umami flavor similar to Worcestershire sauce, adding depth to the marinade.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a similar flavor without the need for chopping or mincing.
onion powder - Substitute with finely chopped onions: Finely chopped onions can provide a similar flavor and texture to onion powder, adding a fresh element to the marinade.
lemon juice - Substitute with lime juice: Lime juice can offer a tangy, citrusy flavor similar to lemon juice, enhancing the marinade.
sriracha - Substitute with cayenne pepper: Cayenne pepper can add heat and a similar spicy flavor to the marinade, replacing the kick of sriracha.
yellow mustard - Substitute with Dijon mustard: Dijon mustard can provide a tangy, slightly spicy flavor similar to yellow mustard, adding depth to the marinade.
salt - Substitute with sea salt: Sea salt can be used as a substitute for regular salt, providing a similar level of salinity to the marinade.
cracked black pepper - Substitute with ground black pepper: Ground black pepper can be used in place of cracked black pepper, offering a similar peppery flavor to the marinade.
whole chicken - Substitute with chicken thighs: Chicken thighs can be used as a substitute for whole chicken, offering a juicy and flavorful alternative for grilling.
corn cobs - Substitute with zucchini: Zucchini can be grilled as a substitute for corn cobs, offering a delicious and nutritious alternative.

Presenting Portuguese BBQ Chicken

Elevate the plating: When presenting the Portuguese BBQ Peri Peri Chicken, focus on creating an elegant and visually appealing plate. Arrange the chicken pieces strategically, ensuring they are positioned in an enticing manner that showcases the succulent and flavorful meat.
Incorporate vibrant colors: Introduce pops of color to the plate by incorporating vibrant garnishes such as fresh cilantro or sliced red chili. These elements not only add visual appeal but also hint at the bold and spicy flavors of the dish.
Emphasize texture: Create a contrast in textures by pairing the tender, juicy chicken with crispy potato wedges or a side of grilled vegetables. This adds depth to the dish and provides a delightful sensory experience.
Utilize artistic drizzling: Incorporate artistic drizzling of the remaining marinade on the plate to add a touch of finesse. This not only enhances the flavor but also adds a sophisticated and professional touch to the presentation.
Garnish with fresh herbs: Sprinkle the plate with freshly chopped parsley or chives to infuse a burst of freshness and elevate the overall aesthetic of the dish.
Incorporate a side salad: Accompany the Portuguese BBQ Peri Peri Chicken with a vibrant and visually appealing side salad, featuring a mix of mixed greens, cherry tomatoes, and a light vinaigrette. This adds a refreshing element to the presentation.
Consider the plate selection: Choose a plate that complements the vibrant colors of the dish and allows the chicken to be the focal point. Opt for a plate with a clean and modern design to enhance the overall presentation.
Attention to detail: Pay close attention to the finer details, ensuring that the plate is meticulously arranged and free from any unnecessary clutter. This demonstrates precision and care in the presentation of the dish.

Essential Tools for Making Peri Peri Chicken

Vegetable oil: Used for marinating and cooking the chicken.
BBQ sauce: Adds a smoky, tangy flavor to the marinade.
Worcestershire sauce: Adds depth of flavor and umami to the marinade.
Garlic: Provides aromatic flavor to the marinade.
Onion powder: Adds a sweet and savory flavor to the marinade.
Lemon juice: Adds a tangy and citrusy flavor to the marinade.
Sriracha: Adds heat and a spicy kick to the marinade.
Yellow mustard: Adds tanginess and depth of flavor to the marinade.
Salt: Enhances the overall flavor of the marinade.
Cracked black pepper: Adds a spicy and aromatic flavor to the marinade.
Whole chicken: The main protein for the dish.
Corn cobs: Optional side dish for the meal.
Butter: Used for flavoring and grilling the corn.
Oven: Used for roasting the chicken and corn.
Skillet: Used for searing the chicken before roasting.
Basting brush: Used for applying the marinade to the chicken.
Grill: An alternative method for cooking the chicken.
Aluminum foil: Used for wrapping the corn for grilling.

Storing and Freezing Portuguese BBQ Peri Peri Chicken

Let the chicken cool completely before storing it in an airtight container or wrapping it tightly with plastic wrap. This will help prevent the growth of harmful bacteria and keep the chicken fresh for longer.
Store the leftover peri peri chicken in the refrigerator for up to 3-4 days. Make sure to keep it in the coldest part of the fridge, which is usually the back.
If you want to freeze the chicken, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or zip-lock bag. Label the container with the date and contents for easy reference.
Frozen peri peri chicken can be stored for up to 2-3 months without losing its flavor or texture. When you're ready to eat it, thaw the chicken in the refrigerator overnight and reheat it in the oven or microwave until it's heated through.
To maintain the best quality and flavor of the leftover chicken, avoid freezing it more than once. Repeated freezing and thawing can cause the meat to become dry and lose its texture.
If you have any leftover marinade, store it separately in an airtight container in the refrigerator for up to 1 week. You can use it as a dipping sauce or to baste other grilled meats or vegetables.

How To Reheat Leftover Peri Peri Chicken

To reheat leftover portuguese bbq peri peri chicken, preheat your oven to 350°F (175°C). Place the chicken pieces on a baking sheet lined with foil or parchment paper. Brush a thin layer of olive oil or butter over the chicken to help retain moisture and prevent drying out. Cover the baking sheet loosely with another piece of foil to create a tent-like structure, allowing heat to circulate while keeping the chicken from drying out. Bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
For a quicker reheating method, use the microwave. Place the leftover chicken pieces on a microwave-safe plate and cover with a damp paper towel. This will help keep the chicken moist during the reheating process. Microwave on high for 1-2 minutes, depending on the quantity and size of the pieces. Check the temperature and continue heating in 30-second intervals until the chicken is heated through.
If you want to maintain the crispy skin of your peri peri chicken, consider using an air fryer or a convection oven. Preheat the air fryer to 350°F (175°C) and place the chicken pieces in the basket, ensuring they are not overcrowded. Cook for 5-7 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C). In a convection oven, follow the same temperature and time guidelines as the regular oven method, but reduce the cooking time by a few minutes due to the more efficient heat circulation.
For a stovetop method, heat a small amount of oil or butter in a skillet over medium heat. Add the leftover chicken pieces and cover the skillet with a lid. Cook for 5-7 minutes, flipping the chicken halfway through, until it is heated through and the skin is crispy. Be cautious not to overcrowd the pan, as this may cause the chicken to steam rather than crisp up.
Regardless of the reheating method you choose, always ensure that the internal temperature of the chicken reaches 165°F (74°C) to prevent foodborne illnesses. Use a meat thermometer to check the temperature at the thickest part of the chicken piece. Once reheated, serve the portuguese bbq peri peri chicken immediately and enjoy the leftovers with your favorite sides, such as rice, salad, or roasted vegetables.

Interesting Fact About Peri Peri Chicken

The Portuguese BBQ Peri Peri Chicken recipe is a popular dish in Portugal and its former colonies. Peri peri, also known as piri piri, is a type of chili pepper that is commonly used in Portuguese cuisine. It is said that the marinade for this dish was originally created by Portuguese settlers in Africa, who were inspired by the flavors of the local cuisine. The marinade's combination of spices and heat from the peri peri pepper creates a unique and flavorful dish that has become a favorite in many parts of the world.

Is Making Portuguese BBQ Chicken at Home Cost-Effective?

The cost-effectiveness of this Portuguese BBQ Peri Peri Chicken Recipe is quite high. The ingredients are commonly found in households, making it a budget-friendly choice. The use of a whole chicken stretches the meal further, making it suitable for a family of four. The addition of corn as a side dish is also economical. Overall, this recipe rates a solid 8/10 for cost-effectiveness. The approximate cost for a household of four people is around $15-$20, making it an affordable and satisfying meal option.

Is Peri Peri Chicken Healthy or Unhealthy?

The Portuguese BBQ Peri Peri Chicken recipe is a flavorful dish, but it does have some aspects that could be considered unhealthy:

The marinade contains a significant amount of oil, which adds extra calories and fat to the dish.
BBQ sauce, Worcestershire sauce, and Sriracha often contain high levels of sugar and sodium.
The recipe calls for searing the chicken in additional oil, further increasing the fat content.
Butter on the corn adds more saturated fat to the meal.

However, the recipe also includes some healthy ingredients:

Chicken is a lean protein source.
Garlic and onion powder provide flavor without adding significant calories.
Lemon juice adds a tangy flavor and provides some vitamin C.
Corn is a good source of fiber and nutrients.

To make this recipe healthier, consider the following modifications:

Reduce the amount of oil in the marinade and for searing, or use a healthier oil like olive oil.
Opt for low-sugar and low-sodium versions of BBQ sauce, Worcestershire sauce, and Sriracha, or make your own sauces to control the ingredients.
Remove the skin from the chicken to reduce the fat content.
Use a butter substitute or seasoning on the corn instead of butter, or enjoy the corn without additional toppings.
Serve the chicken with a side of fresh vegetables or a salad to increase the nutritional value of the meal.

Editor's Opinion on This Portuguese Chicken Recipe

This Portuguese BBQ peri peri chicken recipe is a tantalizing blend of flavors that will surely impress your taste buds. The marinade's combination of BBQ sauce, Worcestershire sauce, and a touch of sriracha creates a perfect balance of sweet, tangy, and spicy notes. The cooking method ensures a juicy and flavorful chicken, with the option to add some deliciously charred corn on the side. Whether roasted in the oven or grilled on the barbecue, this recipe promises a delightful dining experience that captures the essence of Portuguese cuisine.

Enhance Your Portuguese BBQ Peri Peri Chicken Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for pairing with the flavorful peri peri chicken.

Grilled Asparagus with Lemon Zest: Tender asparagus spears grilled to perfection and topped with a zesty lemon zest, a refreshing side to balance the heat of the peri peri chicken.

Fruit Salad with Honey-Lime Dressing: A refreshing mix of seasonal fruits drizzled with a sweet and tangy honey-lime dressing, a delightful accompaniment to the spicy peri peri chicken.

Similar Recipes to Portuguese BBQ Peri Peri Chicken

Grilled Lemon Herb Chicken: This recipe features a zesty and flavorful marinade that will make your grilled chicken stand out at any barbecue.

Mango Salsa Chicken: Add a tropical twist to your chicken dish with this sweet and tangy mango salsa topping.

Roasted Garlic Parmesan Asparagus: Elevate your side dish game with this savory and cheesy roasted asparagus recipe that pairs perfectly with any main course.

Pineapple Upside-Down Cake: Indulge in a classic dessert with a caramelized pineapple topping and moist, buttery cake underneath.

Appetizer and Dessert Suggestions for Portuguese BBQ Chicken

Appetizers:

Savory Stuffed Mushrooms: Impress your guests with these delectable savory stuffed mushrooms, filled with a flavorful mixture of herbs, cheese, and breadcrumbs.

Crispy Coconut Shrimp: Transport your taste buds to the tropics with these crispy coconut shrimp, served with a tangy dipping sauce for the perfect combination of sweet and savory flavors.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder for an elegant and decadent dessert experience.

Apple Pie: Savor the warm and comforting flavors of a classic apple pie, with a flaky golden crust and a hint of cinnamon, served with a scoop of vanilla ice cream for the perfect balance of sweetness and spice.

Why trust this Portuguese BBQ Peri Peri Chicken Recipe:

This Portuguese BBQ Peri Peri Chicken recipe is a flavorful and authentic dish that captures the essence of Portuguese cuisine. The marinade, featuring garlic, onion powder, and lemon juice, infuses the chicken with rich and zesty flavors. The use of sriracha adds a spicy kick, while the cooking method ensures a juicy and tender result. With a well-balanced blend of worcestershire sauce and bbq sauce, this recipe promises a mouthwatering and aromatic experience. Trust in the combination of traditional ingredients and expert techniques to deliver a delicious and memorable dining experience.

Share your thoughts and experiences with the Portuguese BBQ Peri Peri Chicken Recipe in the World Cuisines forum section.

FAQ:

Can I use boneless chicken for this recipe?

Yes, you can use boneless chicken for this recipe. Keep in mind that boneless chicken may cook faster, so adjust the cooking time accordingly to ensure it is fully cooked.

Can I adjust the level of spiciness in the marinade?

Absolutely! You can adjust the level of spiciness in the marinade by adding more or less sriracha according to your preference. Taste test as you go to achieve the desired level of heat.

Can I grill the chicken instead of roasting it in the oven?

Yes, you can definitely grill the chicken instead of roasting it in the oven. Follow the grilling instructions provided in the recipe, ensuring the chicken is cooked through and has a nice char on the skin.

How long should I marinate the chicken for?

For the best flavor, marinate the chicken for at least 2 hours, but ideally overnight if time allows. This allows the flavors to penetrate the meat and infuse it with delicious taste.

Can I make this recipe without the corn?

Absolutely! The corn is optional, and the recipe will still turn out delicious without it. If you prefer to skip the corn, simply focus on preparing the flavorful Portuguese BBQ peri peri chicken.