This Portuguese chicken is bold, smoky and bursting with flavour thanks to paprika, garlic, lemon and chilli. Inspired by classic Portuguese and piri piri-style cooking, it’s a simple yet vibrant dish that works just as well for a relaxed midweek dinner as it does for casual entertaining. Roasted until juicy and golden, it’s a guaranteed crowd-pleaser.
The original recipe for this Portuguese chicken (aka piri piri chicken) is from the UK September 2019 Food to Love magazine (it’s not a magazine that’s online, so I’m afraid I can’t provide the recipe link). It was the fact that the chicken was spatchcocked that made it really appealing to make, however, I’m sure it would still be delicious if you wanted to use chicken drumsticks, thighs and/or legs…you’d just need to adjust the cooking time to approx. 20 to 30 minutes.
Tips
- Optional variations:
- BBQ Portuguese chicken - cook the chicken over charcoal, or finish it off on the barbecue.
- One pan version - add potatoes, peppers and onions to the tray.
- Instead of a whole chicken, use drumsticks, thighs and/or legs - just adjust the cooking time to approx. 30 to 40 minutes. Check that the internal temperature of the chicken pieces are 74C – I use my meat thermometer to do this.
FREQUENTLY ASKED QUESTIONS
It can be as mild or spicy as you like. Simply adjust the chilli to suit your taste.
Yes - reduce cooking time and consider adding extra olive oil to prevent dryness.
Yes - overnight marinating gives great flavour and juicy results.
Yes - cook at 180C for 40 minutes to 1 hour (depending on the size of the chicken). Use a meat thermometer to check that the internal temperature of the chicken is 74C.
Roast potatoes, rice, salad, grilled veg or crusty bread all work perfectly.
Yes - freeze cooked chicken for up to 3 months. Defrost fully before reheating.
Recent New Recipes
Category Spotlight...
SCOTTISH
Explore the heart and soul of Scotland with our authentic and modern Scottish Recipes Collection. From traditional classics like hearty cullen skink, and haggis, neeps and tatties, to contemporary twists on old favourites, these recipes showcase the rich culinary heritage of Scotland.
How to make this Portuguese Chicken
Ingredients
- 3 cloves garlic, crushed
- 2 small red chillies, roughly chopped
- 80g roasted red peppers, from a jar
- 0.5 tsp dried oregano
- 2 tsp sweet pimenton or smoked paprika
- 1 lemon, zest and juice
- 1 tbsp Worcestershire sauce
- 1.6 to 2kg whole chicken (preferably free range – they’re juicier!)
- 150g mayonnaise (good quality – Heinz is my favourite!)
- 2 lemons, halved
- sea salt flakes or fine sea salt
Instructions
- Combine the garlic, chillis, peppers, oregano, paprika, lemon zest and juice, and Worcestershire sauce in a blender or small food processor. Blend to a smooth paste (approx. 10 seconds on high). Reserve a third of this pepper mixture.
- Line a large baking tray with greaseproof baking paper.
- Spatchcock the chicken - using sharp kitchen scissors, cut the chicken either side of the backbone. Remove and discard the backbone. Open the chicken out, turn it over and flatten it by pressing down with the heel of your hand along the breastbone. Place the spatchcocked chicken on the prepared baking tray, along with the lemon halves. Score the skin and flesh and then brush the remaining pepper mixture all over the chicken. Cover and put it into the fridge for 1 hour (or overnight) to marinate.
- Preheat the oven to 200C/180C fan/gas 6.
- Season the chicken with sea salt flakes or fine sea salt. Roast for 50 to 60 minutes, occasionally brushing the pan juices back over the chicken. Check that the temperature of the breasts are 74C – I use my meat thermometer to do this.
- Meanwhile, mix the reserved pepper mixture with the mayonnaise – set aside for serving.
- Remove the chicken from the oven and cover with tin foil. Let it rest for 5 minutes.
- Serve the chicken with the pepper mayonnaise and chargrilled lemon halves. We enjoy ours with chunky oven chips or a baked potato and either a green salad and red and white coleslaw, or vegetable side dishes.
Recipe Collection Spotlight...
9 CREAMY AND COMFORTING RISOTTOS
Savour the creamy, comforting goodness of this 9 Creamy and Comforting Risottos collection. There's classic combinations like chicken and mushroom or salmon and prawn, to creative twists using barley and orzo. These recipes are perfect for everything from elegant dinner parties to cosy family meals.
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Portuguese Chicken
Ingredients
- 3 cloves garlic crushed
- 2 small red chillies roughly chopped
- 80 g (2.8 oz) roasted red peppers from a jar
- 0.5 tsp dried oregano
- 2 tsp sweet pimenton or smoked paprika
- 1 lemon zest and juice
- 1 tbsp Worcestershire sauce
- 1.6 to 2 kg (3.5 lb) whole chicken (preferably free range – they’re juicier!)
- 150 g (5.3 oz) mayonnaise (good quality – Heinz is my favourite!)
- 2 lemons halved
- sea salt flakes or fine sea salt
Instructions
- Combine the garlic, chillis, peppers, oregano, paprika, lemon zest and juice, and Worcestershire sauce in a blender or small food processor. Blend to a smooth paste (approx. 10 seconds on high). Reserve a third of this pepper mixture.
- Line a large baking tray with greaseproof baking paper.
- Spatchcock the chicken - using sharp kitchen scissors, cut the chicken either side of the backbone. Remove and discard the backbone. Open the chicken out, turn it over and flatten it by pressing down with the heel of your hand along the breastbone. Place the spatchcocked chicken on the prepared baking tray, along with the lemon halves. Score the skin and flesh and then brush the remaining pepper mixture all over the chicken. Cover and put it into the fridge for 1 hour (or overnight) to marinate.
- Preheat the oven to 200C/180C fan/gas 6.
- Season the chicken with sea salt flakes or fine sea salt. Roast for 50 to 60 minutes, occasionally brushing the pan juices back over the chicken. Check that the temperature of the breasts are 74C – I use my meat thermometer to do this.
- Meanwhile, mix the reserved pepper mixture with the mayonnaise – set aside for serving.
- Remove the chicken from the oven and cover with tin foil. Let it rest for 5 minutes.
- Serve the chicken with the pepper mayonnaise and chargrilled lemon halves. We enjoy ours with chunky oven chips or a baked potato and either a green salad and red and white coleslaw, or vegetable side dishes.
Notes
- Optional variations:
- BBQ Portuguese chicken - cook the chicken over charcoal, or finish it off on the barbecue.
- One pan version - add potatoes, peppers and onions to the tray.
- Instead of a whole chicken, use drumsticks, thighs and/or legs - just adjust the cooking time to approx. 30 to 40 minutes. Check that the internal temperature of the chicken pieces are 74C – I use my meat thermometer to do this.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE