Portuguese Grilled Piri Piri Chicken
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!
Servings: 4
Ingredients
- 4 whole chicken legs thighs and drumsticks attached, skin-on, bone-in
Marinade for Chicken
- 3 tablespoons lemon juice
- 4 cloves garlic minced
- 2 teaspoons salt
Piri Piri Sauce
- 2 to 3 red Thai chilies you can use more if you like a spicier dish
- 2 cloves garlic roughly chopped
- juice of one whole lemon
- salt and freshly ground black pepper to taste
- 2 teaspoons sweet or smoked paprika
- ¼ cup olive oil
- chopped fresh parsley for garnish
- lemon wedges for serving
Instructions
- Place chicken in a roasting pan and set 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 and let sit on the kitchen counter for 30 to 60 minutes.
- In the meantime, chop the chilies and garlic and add them to a blender or food processor. Add in lemon juice, salt, and pepper, and pulse until blended. Add paprika and oil; process until smooth and completely combined.
- Taste for seasonings and add more chilies or salt and pepper if you want. You can also add a little bit of sugar to sweeten the sauce.
- Preheat the oven to 400˚F.
- Roast the chicken for about 32 to 35 minutes, or until cooked through. Baste with its juices halfway through cooking. The chicken is done when its internal temperature reaches 165˚F. Use an instant-read thermometer for accuracy.
- In the meantime, preheat a griddle pan to medium-hot.
- Remove the chicken from the oven and brush it with the prepared Piri Piri Sauce all over. Save some sauce for serving.
- 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.
- Remove from heat and let it rest for 5 to 10 minutes.
- Garnish with parsley and serve it with lemon wedges and remaining Piri Piri sauce.
Notes
Tip: To keep your hands safe, it's a good idea to wear gloves when working with chilies.
Nutrition
Calories: 143kcal | Carbohydrates: 5g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 1167mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 707IU | Vitamin C: 38mg | Calcium: 11mg | Iron: 1mg
