I remember the first time I made Spicy Portuguese Chilli Chicken, it felt like a total kitchen win. I stumbled on this recipe after craving something with a bold punch—something that would wake up my taste buds and have the whole house smelling incredible. What made me say, “I need to make this!” was the mix of fiery chilli with that signature Portuguese peri peri chicken vibe. It wasn’t just spicy grilled chicken; there was a depth to the flavor that hooked me from bite one.
This Spicy Portuguese Chilli Chicken quickly became a regular in my rotation because it’s ridiculously approachable but packs that satisfying heat and smokiness we all crave. Plus, it’s just one of those dishes that gets the whole crew asking for seconds, which feels amazing when you’re sharing food you love. I also love how flexible it is—whether you’re using thighs, breasts, or even a whole bird, this recipe delivers a charm that feels fresh every time.
Cooking this spicy grilled chicken has become my go-to when I want something exciting but don’t want to fuss too much. It’s the sort of recipe that’s great for weeknights or for showing off a little when friends come over. If you like that punchy Portuguese chicken recipe flair, you’ll love how easy this Spicy Portuguese Chilli Chicken is to whip up. So, if you’ve been scrolling, wondering what to cook next, grab your apron and let’s dive into some seriously delicious food adventure together. You’re going to want to add this to your favorites, trust me!
What You’ll Need:
This Spicy Portuguese Chilli Chicken keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s what you’ll need to get going:
- 4 skin-on, bone-in chicken thighs (about 1.5 lbs) – You can swap in chicken breasts or drumsticks if you like; just adjust cooking time.
- 3 tablespoons olive oil – Grab this at any grocery store; it helps all those flavors stick.
- 2 tablespoons smoked paprika – This is the smoky soul of your peri peri sauce chicken.
- 1 tablespoon cayenne pepper – Love heat? Add a little extra here!
- 4 garlic cloves, minced – Fresh is best, but jarred works if you’re in a pinch.
- 1 tablespoon red chilli flakes – For that spicy grilled chicken kick.
- Juice of 1 lemon – Adds brightness, balancing the spice.
- 2 teaspoons salt – Seasoning magic.
- 1 teaspoon black pepper – Fresh cracked if you’ve got it.
- 1 tablespoon brown sugar – Just a little sweetness to round out that fiery chilli marinated chicken flavor.
- 1 teaspoon dried oregano – Classic in Portuguese chicken recipes.
If you’re short on smoked paprika, regular paprika plus a pinch of chipotle powder works great in this Spicy Portuguese Chilli Chicken. Garlic powder can stand in for fresh garlic—though fresh does make a noticeable difference! This dish is kind to your wallet since it uses simple, pantry-friendly spices and classic chicken thighs that you can often grab on sale.
Quick tip: Mix all marinade ingredients and give them a taste before adding your chicken. I always add a little extra lemon juice because I love that zing in my Spicy Portuguese Chilli Chicken.
Leftovers? No worries—the flavours actually deepen when chilled overnight. Store leftovers in an airtight container in the fridge for up to 3 days. Then, just reheat and enjoy!
Let’s Cook This Together:
Ready to get hands-on with this Spicy Portuguese Chilli Chicken? Here’s how we’ll do it, side-by-side:
- Marinate the chicken: In a big bowl, mix olive oil, smoked paprika, cayenne, garlic, chilli flakes, lemon juice, salt, pepper, brown sugar, and oregano until well combined. Your kitchen is about to smell incredible.
- Coat the chicken: Add the chicken thighs to the bowl and massage the marinade into the skin and meat. Make sure every piece is covered. I like to let it sit for at least 30 minutes, but if you can, marinate for up to 4 hours in the fridge. This step is pure flavor-building magic.
- Preheat your grill or oven: If you’re going the grill route, set it to medium-high. For the oven, preheat to 425°F (220°C).
- Cook your chicken: Place thighs skin-side down on the grill or baking tray. Grill for 6-8 minutes per side or bake for about 35-40 minutes until the skin is crispy and the meat reaches an internal temperature of 165°F.
- During cooking, the smell from this Spicy Portuguese Chilli Chicken will fill your kitchen with that smoky, spicy yum—and honestly, it’s the hardest part to wait on!
- Rest before serving: Let the chicken rest for 5 minutes, so all those delicious juices settle in.
If your Spicy Portuguese Chilli Chicken looks dark on the outside but raw inside, don’t stress—lower the heat and cook longer. Patience here really pays off.
While the chicken grills or bakes, you can prepare a simple salad or whip up some creamy mashed potatoes to serve alongside. Multitasking like a pro!
Believe me, I’ve learned that turning the chicken halfway through cooking helps get that perfect char without drying it out. It’s become my go-to tip.
How to Serve & Savor It:
This Spicy Portuguese Chilli Chicken truly shines when served with crisp, fresh sides. I love pairing it with a bright, crunchy salad tossed in a lemon vinaigrette to cut through all the heat.
Roasted potatoes or garlic mashed potatoes are cozy star players that soak up all that peri peri sauce chicken goodness. If you’re feeling fancy, a side of grilled veggies drizzled with olive oil makes the whole plate sing.
This recipe is a weekend favorite for me or when friends come by hungry. It’s perfect for a casual dinner or an outdoor barbecue.
Presentation made easy: Serve the chicken on a big platter, scatter some fresh herbs on top, and add lemon wedges for that extra pop of color and zing.
Got leftovers? I love shredding any leftover Spicy Portuguese Chilli Chicken and tossing it into wraps with avocado and crunchy slaw. It’s a delicious easy lunch that’s anything but boring.
Sometimes I switch things up and add a dollop of peri peri sauce chicken straight from the jar for extra heat – spicy grilled chicken fans, you’ll appreciate that!
Your Questions, Answered:
Can I prep parts of this Spicy Portuguese Chilli Chicken ahead?
Absolutely! You can marinate the chicken up to 4 hours ahead or even the night before. The flavors deepen overnight, making it even tastier. Just keep it covered in the fridge.
I don’t have smoked paprika—what can I swap in this Portuguese chicken recipe?
No problem! Regular paprika plus a pinch of chipotle powder works well. Or you could try a smoked salt to keep that smoky hint in your peri peri sauce chicken.
How spicy is this chilli marinated chicken?
This version packs a medium heat level. If you want it milder, cut back on the cayenne and red chilli flakes. If you love fiery grilled chicken, feel free to add more!
Can I make this for fewer people?
Definitely. The marinade scales down nicely, so just adjust your quantities. Even one or two thighs coated in this Spicy Portuguese Chilli Chicken marinade are a treat.
What’s the best way to reheat leftovers?
Reheat in the oven at 350°F for 10-12 minutes or until warmed through. Microwave is fine too, but the skin might lose its crispiness.
Have you tried variations on this Portuguese peri peri chicken?
Yes! I’ve added some smoked chipotle in adobo for a deeper smoky flavor or swapped in some fresh red chilli for a fresher heat. A quick marinade boost with fresh herbs like cilantro changes things up nicely too.
Where can I find peri peri sauce chicken inspiration like this one?
Check out this awesome sheet pan peri peri chicken with potatoes on Portuguese Peri Peri Chicken Thighs and Potatoes for more inspiration. Also, the spicy chicken rice from Home Cooking Sessions pairs wonderfully with this.
Final Foodie Thoughts:
This Spicy Portuguese Chilli Chicken holds a special spot in my foodie heart because it’s the perfect balance of fiery, smoky, and downright delicious. It never feels intimidating but always delivers big flavor wins.
My Top Spicy Portuguese Chilli Chicken Tips:
- Marinate well—even just 30 minutes makes a huge difference.
- Cook low and slow if needed for perfect crispy skin and juicy meat.
- Don’t forget that lemon juice—it lifts all those flavors beautifully.
I’ve loved versions where I add a touch of honey for a sweet-spicy combo, or when I throw in fresh herbs like parsley or coriander just before serving. The version that gets requested the most is definitely the classic spicy grilled chicken thighs with that smoky paprika and fresh chilli kick.
I hope you find as much joy making and sharing this Spicy Portuguese Chilli Chicken as I do. It’s great for those everyday foodie moments when you want to feel like you’re serving something special without the fuss.
If you want more crowd-pleasers, you’ll probably love checking out my Chicken Avocado Ranch Burritos or the Turmeric Ginger Chicken Noodle Soup for other tasty homestyle go-tos. Don’t forget to peek at some spicy wontons in chilli sauce for a fun appetizer vibe!
Now go get cooking, friends! Your family, your friends, and your taste buds are going to thank you for this spicy Portuguese chilli chicken magic.
Spicy Portuguese Chilli Chicken
This Spicy Portuguese Chilli Chicken features tender chicken marinated and cooked in a vibrant, smoky chilli and paprika sauce, delivering bold flavors with a perfect kick of heat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Portuguese
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 3 cloves garlic, minced
- 2 tbsp smoked paprika
- 1 tbsp dried chilli flakes
- 1 tsp cayenne pepper
- 1 tbsp sweet paprika
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, sliced
- 1 cup crushed tomatoes
- 2 tbsp red wine vinegar
- 1 tbsp honey
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a bowl, combine minced garlic, smoked paprika, dried chilli flakes, cayenne pepper, sweet paprika, olive oil, salt, and pepper to create a marinade.
- Coat the chicken thighs thoroughly with the marinade and let it rest for at least 30 minutes, preferably overnight in the refrigerator.
- Heat a large skillet over medium-high heat and brown the chicken thighs skin-side down for 5–7 minutes until crispy. Flip and cook the other side for 3 minutes. Remove chicken and set aside.
- In the same skillet, add the chopped onion and sliced red bell pepper. Sauté until softened, about 5 minutes.
- Add the crushed tomatoes, red wine vinegar, and honey to the skillet. Stir to combine and simmer for 5 minutes to thicken the sauce.
- Return the chicken to the skillet, cover, and reduce heat to medium-low. Cook for another 20 minutes or until the chicken is cooked through and tender.
- Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.
Notes
For an extra smoky flavor, try grilling the chicken after marinating instead of pan-frying. Serve with crusty bread or steamed rice to balance the heat.