Oh my gosh, I have to tell you about the Spicy Portuguese Chilli Chicken I just made — no joke, it’s a flavor explosion that had me hooked from the first bite! Imagine juicy chicken with this fiery, smoky spicy chili marinade that hits every spot on your palate. It’s sweet, savory, spicy, and packed with umami goodness. The kind of dish that’s both comfort food and an adventure.
I first tasted this Spicy Portuguese Chilli Chicken at a local spot that nailed the Portuguese chicken recipe with a perfect balance of heat and tang. That grilled, slightly charred exterior with the juicy inside was unforgettable. I couldn’t get it out of my mind, so I dived into making my own version of this Portuguese-style grilled chicken at home — and trust me, it’s every bit as crave-worthy as what I had at the restaurant.
What sets this Spicy Portuguese Chilli Chicken apart is its spicy chicken marinade that’s layered with chili flakes, garlic, lemon, and a hint of smoked paprika for that soul-satisfying depth. It’s kind of like peri peri chicken but with its own savory twist that kept me coming back for more. The smell alone will have everyone in your kitchen asking “What’s cooking?!”
If you’re all about dishes bursting with bold flavors and a little kick, you have to try this Spicy Portuguese Chilli Chicken. It’s the kind of recipe that turns a simple weeknight dinner into a party. And for you fellow foodies craving something with heat and heart, this one’s a guaranteed winner. Ready to spice up your kitchen? Let’s talk ingredients and how to nail this beautiful dish.
What You Need
Get ready to stock your pantry for this Spicy Portuguese Chilli Chicken because these ingredients make it absolutely crave-worthy!
- 4 chicken legs or thighs (bone-in, skin-on works best for juiciness)
- 3 tablespoons olive oil (splurge on extra virgin for the best flavor)
- 4 garlic cloves, minced
- 2 tablespoons smoked paprika (the heart of that Portuguese-style grilled chicken flavor)
- 2 teaspoons chili flakes (go heavy if you want extra heat)
- 1 tablespoon sweet paprika (balances the chili pepper chicken’s spice with a touch of sweetness)
- Juice of 1 lemon (grab this fresh; bottled just won’t cut it)
- 2 tablespoons red wine vinegar (you can find this in the international aisle)
- 1 teaspoon dried oregano (bonus if it’s fresh!)
- Salt and black pepper to taste
- 1 tablespoon peri peri sauce (because, why not add a little zing from a classic peri peri chicken twist)
Pro tip: This Spicy Portuguese Chilli Chicken gets even better if you marinate the chicken overnight. The longer it sits in the spicy chicken marinade, the more the flavors sneak into every bite!
Shortcut for busy days: Mince your garlic ahead and keep it frozen in ice cube trays. Thaw as needed, and you’ll have fresh garlic ready to go when craving hits.
Storage tip: Pick chicken that’s fresh and store it properly, use within a day or two, or freeze. The marinade ingredients like the smoked paprika and chili flakes last forever, so no worries there!
This list has all the essentials to get your Spicy Portuguese Chilli Chicken tasting like a restaurant dish right in your kitchen. Now let’s dive into how to bring these flavors alive!
How to Make It
Ready for the magic? This Spicy Portuguese Chilli Chicken comes together in under an hour (plus marinating time) and fills your kitchen with an irresistible aroma you’re going to want to bottle up.
- Mix the marinade: In a bowl, combine olive oil, minced garlic, smoked and sweet paprika, chili flakes, lemon juice, red wine vinegar, oregano, salt, pepper, and a spoonful of peri peri sauce. This spicy chicken marinade brings together smoky, tangy, and spicy flavors that are the heart of this Portuguese chicken recipe.
- Marinate the chicken: Place your chicken pieces in a large zip-lock bag or bowl and pour the marinade over them. Massage the marinade into all sides — this is where the magic happens with your Spicy Portuguese Chilli Chicken! Seal and refrigerate for at least 2 hours, overnight is best.
- Preheat your grill or oven: Whether you’re going for Portuguese-style grilled chicken over coals for that authentic char or roasting inside, aim for medium-high heat.
- Cook the chicken: If grilling, place the chicken skin-side down first to get that golden, crispy skin. Your Spicy Portuguese Chilli Chicken should look golden and gorgeous before flipping. Roast in the oven? A 400°F oven for about 35-40 minutes works great. Use a meat thermometer for safety; aiming for 165°F internal temp.
- Baste and flip: While cooking, baste the chicken with leftover marinade (discard any used marinade that had raw chicken) to seal in those juicy flavors. The smell of this Spicy Portuguese Chilli Chicken will have everyone asking for a taste.
- Rest before serving: 5-10 minutes of rest keeps the chicken succulent. No one likes dry spicy chilli chicken, trust me.
Pro tip: For restaurant-quality Spicy Portuguese Chilli Chicken, use bone-in thighs or legs — the fat keeps it juicy. Also, get creative by adding extra chili flakes if you love a hotter dish.
I learned the hard way that skipping the resting step makes all the difference between juicy and ‘meh’ chicken — so don’t rush it!
Serving This Up
You’re gonna want to serve this Spicy Portuguese Chilli Chicken in style because it looks as good as it tastes!
Pair it with some charred lemon wedges and a fresh salad, like my chicken salad Chick Grape Salad Refreshing Recipe, to balance the heat.
This Portuguese-style grilled chicken is an absolute hit at backyard BBQs, casual dinners, and especially game-day gatherings. The smoky spicy chicken marinade makes it finger-licking good.
For sides, roasted potatoes, simple grilled veggies, or even a creamy garlic rice bowl (try these honey sriracha chicken rice bowls I swear by) all play well with the rich flavors of the Spicy Portuguese Chilli Chicken.
Leftovers? Shred it up and toss it into a sandwich or add it to a quick stir-fry. You might also want to dabble in a twist with some peri peri sauce for a zesty kick.
And hey, don’t forget — plating it with a sprinkle of fresh parsley and a few chili slices makes it totally ‘gram-worthy.
Crowd reaction at my last dinner? “Where’s the seconds?!” They disappeared in minutes.
Your Questions Answered
Got questions about Spicy Portuguese Chilli Chicken? I’ve got answers from my own experiments and fellow food lovers!
- How do I make this Spicy Portuguese Chilli Chicken extra flavorful?
Let it marinade longer — overnight is the secret. Also, layer your spices, adding smoked paprika and chili flakes fresh. Fresh lemon juice right before cooking amps it up too! - Can I meal prep this Spicy Portuguese Chilli Chicken?
Absolutely! Cook it, cool it, and store in airtight containers up to 3 days. Reheat in the oven or on the stovetop to keep skin crisp. - What’s the best way to reheat Spicy Portuguese Chilli Chicken without losing quality?
Oven or air fryer for a few minutes at medium heat keeps the chilli pepper chicken crispy. Microwave works if you’re in a rush, but sacrifice some crispness. - Is peri peri sauce necessary in this Portuguese chicken recipe?
Not necessary but highly recommended. It adds tangy, lemony garlic goodness that takes this spicy chicken marinade to another level. Check out this Peri Peri Sauce – garlicy, spicy, lemony, tangy & so addictive! for the authentic experience! - Can I make this gluten-free?
Yes! This recipe is naturally gluten-free unless you add a processed peri peri sauce. Look for gluten-free labels or homemade options. - What cut is best for Portuguese-style grilled chicken?
Bone-in thighs or legs for juicy, flavorful results. The skin crisps up beautifully, and it holds marinade like a champ. - How spicy is Spicy Portuguese Chilli Chicken?
It depends on your chili flakes! You control the heat. I love a good kick, so I go heavy on the chili pepper chicken flavors, but tone it down for less heat.
Want more inspiration? This drool-worthy Portuguese Piri Piri Chicken Recipe is an amazing reference for bold peri peri chicken flavors. Also, check out how others nail the Portuguese chicken with peri peri sauce cooked on coals if you want to try the classic method.
Final Bites
This Spicy Portuguese Chilli Chicken deserves a prime spot in your dinner rotation — it’s bursting with flavor, hits the heat just right, and feels like a celebration every time you eat it.
My Foodie Tips:
– Marinate your chicken overnight for max flavor soak.
– Use bone-in, skin-on pieces for juicy, crispy results.
– Fresh lemon juice right before cooking brightens the whole dish.
Want some twists? Try these variations:
– Swap chicken breasts for a lighter twist — grill carefully to avoid drying.
– Amp up the heat with extra peri peri sauce or fresh chopped chilies.
– Add herbs like fresh cilantro or parsley just before serving for a fresh pop.
The peri peri chicken variation tends to win over spice lovers, while the classic Portuguese chicken recipe version is the all-rounder favorite. Either way, customization is king here.
I can’t wait to hear how you spice up your kitchen with this Spicy Portuguese Chilli Chicken and make it your own. If you want even more flavor-packed recipes, check out my melt-in-your-mouth chicken delight or dive into some refreshing chicken salad ideas. Happy cooking, fellow foodies — your taste buds are in for a treat!
Spicy Portuguese Chilli Chicken
Experience the bold and fiery flavors of Spicy Portuguese Chilli Chicken, a perfect blend of tender chicken marinated in a vibrant chili and paprika sauce, ideal for a flavorful dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Portuguese
Ingredients
- 1 kg chicken pieces (bone-in or boneless)
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2-3 dried red chillies, crushed
- 1 tbsp smoked paprika
- 1 tbsp sweet paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tbsp red wine vinegar
- 200 ml crushed tomatoes
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges (for serving)
Instructions
- In a bowl, combine olive oil, garlic, crushed dried chillies, smoked paprika, sweet paprika, cumin, coriander, oregano, cayenne pepper, red wine vinegar, salt, and pepper to create the marinade.
- Add the chicken pieces to the marinade, coating them thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
- Heat a large skillet over medium-high heat. Add the marinated chicken pieces and sear until browned on all sides, about 5-7 minutes.
- Add the chopped onion to the skillet and stir until softened, about 3 minutes.
- Pour in the crushed tomatoes, reduce heat to medium-low, cover, and simmer for 25-30 minutes until the chicken is cooked through and the sauce thickens.
- Adjust seasoning with salt and pepper as needed.
- Garnish with chopped fresh parsley and serve hot with lemon wedges on the side.
Notes
For extra smokiness, try grilling the chicken after marinating instead of cooking it in a skillet.