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Portuguese·Main Course

Grilled Peri Peri Chicken

A spicy, smoky, and citrus-forward Portuguese-style chicken marinated in a vibrant homemade chili sauce and grilled until tender.

Prep

20m

Cook

60m

Total

80m

Serves

4

Method

  1. 01

    Prepare the Peri Peri sauce by adding the Fresno chilies, habanero, red bell pepper, smoked paprika, cayenne, garlic, onion powder, salt, pepper, sugar, fresh thyme, lemon juice, olive oil, and sherry vinegar to a blender. Process on high until completely smooth.

    Step 1
    Watch · 1:26
  2. 02

    Pour about 1/4 to 1/3 of the sauce into a small bowl or jar to reserve for serving later. Store this reserved finishing sauce in the refrigerator. Pour the remaining sauce into a large zip-top plastic bag.

    Step 2
    Watch · 2:22
  3. 03

    Prepare the chicken leg quarters by making 3 to 4 shallow slashes through the skin on both the leg and thigh to allow the marinade to penetrate. Generously season both sides of the chicken with salt before placing it in the bag with the marinade.

    Step 3
    Watch · 2:52
  4. 04

    Seal the bag, squeezing out as much air as possible, and massage to coat every piece of chicken. Place the bag in a bowl (to prevent leaks) and marinate in the refrigerator for 8 to 24 hours, flipping occasionally.

    Step 4
    Watch · 3:35
  5. 05

    Preheat a charcoal or gas grill. Place the chicken skin-side down over hot coals. Cover and grill for about 5 minutes, then flip and grill for another 10-12 minutes. Continue flipping and moving the chicken to even out the cooking.

    Step 5
    Watch · 4:32
  6. 06

    As the chicken nears completion, brush the remaining marinade from the bag onto the meat. Continue cooking, covered, until the chicken is fork-tender and pulls easily from the bone. This may take up to 60 minutes depending on the heat and size of the quarters.

    Step 6
    Watch · 5:23
  7. 07

    Remove the chicken from the grill and let it rest for a few minutes. Serve with the reserved fresh Peri Peri sauce drizzled over the top or on the side. Do not use the marinade that touched the raw chicken for serving.

    Step 7
    Watch · 7:13

From Chef John

  • “The reason we want to use a bowl here is because if you don't somehow a hole will get poked in the bag and it will leak all over your fridge but if you use the bowl it never leaks that is just how the universe works.”
  • “There is a huge difference between a chicken leg being cooked through and a chicken leg being cooked enough.”
  • “That my friends is one of the most flavorful bites of chicken you will ever enjoy.”