This easy Portuguese Grilled Piri Piri Chicken is made in the oven and is so good! Also called “Nando’s Chicken” after the restaurant that makes this dish, this chicken legs recipe will definitely have people asking for seconds – and thirds! 

 

Homemade Portuguese Piri Piri Chicken

This Piri Piri Chicken recipe is an at home version of the dish you’ll find at any Nando’s location! If you aren’t familiar with Nando’s, they’re an international chain of restaurants that specialize in Portuguese cuisine. Their signature dish is this Portuguese Piri Piri chicken.

In the U.S., you can find Nando’s locations in the DC metro area or Chicago. Since many of you may not live close enough to a location to pop over and try this seriously life changing chicken – I figured I’d bring it right to your kitchen with this slammin’ homemade version. You’re welcome! 😉 

Recipe Ingredients

I’m sure you can guess the main ingredient in this dish is chicken. What makes this chicken so good is the marinade and Piri Piri sauce. Grab some garlic, lemon juice, and hot chilies, and let’s prepare this unbelievably good dish!

• Chicken Legs – The original recipe calls for skin-on, bone-in chicken legs, but you can substitute bone-in, skin-on chicken thighs or drumsticks if you prefer.

For the Marinade

• Lemon Juice – Adds a bright, tangy flavor to tenderize the chicken. You could also use red wine vinegar or white wine vinegar.
• Garlic (minced) – Please stick with fresh garlic cloves to infuse the chicken with tons of flavor.
• Salt – Enhances the flavors and helps tenderize the meat.

For the Piri Piri Sauce

• Red Thai Chilies – They add heat and a distinct spicy flavor. Adjust quantity for desired spice level. You can also experiment with other hot peppers like serrano or habanero. If spicy is not your favorite, use a red bell pepper.
• Garlic – Please use roughly chopped fresh garlic.
• Lemon Juice – Adds acidity and freshness to balance the spice.
• Salt and Fresh Ground Pepper – Essential for seasoning and enhancing all other flavors.
• Sweet or Smoked Paprika – Adds a mild, sweet, and smoky flavor to the sauce.
• Olive Oil – Provides richness and helps blend the sauce.

To Serve

• Chopped Fresh Parsley – Used for garnish, adding a fresh, herbal note. You can also use cilantro.
• Lemon Wedges – Served alongside to add more citrus flavor.

How to Make Piri Piri Chicken

Making this restaurant copycat of Nando’s piri piri chicken at home is easier than you think! Follow these simple steps to create a flavorful, spicy dish that will have you coming back for seconds and thirds!

1. Marinate: Place the chicken in a roasting pan and set it aside. In a small mixing bowl, whisk together the lemon juice and garlic. Pour the lemon mixture over the chicken and coat all around. Season the chicken with salt; cover it and let it sit on the kitchen counter for about 30 to 60 minutes.
2. Make the Sauce: In the meantime, chop the chilies and garlic, then add them to a blender or food processor. I suggest wearing gloves when working with chilies. Add in the lemon juice, salt, and pepper. Pulse the mixture until blended. Add paprika and oil, then process until it’s smooth and completely combined.
3. Taste for seasonings and add more chilies, or salt and pepper, if you want. You can also add a little sugar for a bit of sweetness in your sauce.
4. Bake: Preheat the oven to 400˚F. Roast the previously prepared chicken for about 32 to 35 minutes, or until cooked through. Half way through cooking, baste the chicken with its juices.
5. The chicken is done when the internal temperature reaches 165˚F. Use an instant read thermometer for accuracy.
6. Brown: In the meantime, preheat a griddle or grill pan to medium-hot. Remove the chicken from the oven and brush your prepared Piri Piri Sauce all over. Add the chicken pieces to the hot griddle pan and cook for 2 minutes or until browned and starting to char. Flip the chicken over and continue to cook for 2 minutes or until browned on the opposite side.
7. Serve: Remove the chicken from the griddle pan. Garnish it with parsley and serve it with lemon wedges.

Serving Suggestions

I like to serve Piri Piri chicken over Mediterranean rice, farro, or quinoa, topped with extra Piri Piri sauce. On the side, a cool salad or lightly steamed or grilled veggies works great. My favorites are tomato salad, cabbage slaw, steamed broccoli, and grilled corn on the cob.

For a hearty side, serve your peri peri chicken with parmesan crusted potatoes and a glass of red wine.

How to Store and Reheat Leftovers

This chicken dish can be stored in an airtight container in your refrigerator for about 3 days. To reheat Piri Piri Chicken, I recommend bringing it to heat in a low oven. This may dry it out a bit – so I suggest topping it with more Piri Piri sauce before serving.

Make-Ahead Instructions

Make the piri piri sauce ahead of time and store it in an airtight container in the fridge for up to two days. You can also freeze the sauce! Put it in a freezer-friendly container, and it’ll keep for two months. Let it defrost in the fridge for a few hours before using.

You could also combine the chicken and marinade in a freezer-friendly container and freeze. When you’re ready to cook, let it thaw in the fridge and then cook it!

More Grilled Chicken Recipes

• Spatchcock Grilled Chicken
• Grilled Chicken Thighs with Brown Sugar Glaze
• Grilled Lemon Chicken
• Lemongrass Grilled Chicken