Spicy Peri-Peri Spatchcock Chicken with Portuguese Marinade
Portuguese-inspired spicy chicken featuring a fiery peri-peri sauce made with bird's eye chilies, garlic, and roasted bell peppers. The spatchcock technique ensures even cooking and crispy skin while allowing the bold marinade to penetrate deeply. Perfect for weekend dinners or entertaining guests who enjoy bold, smoky heat with citrusy brightness from fresh lemon.
Ingredients
- ½ cup olive oil
- ¼ cup white vinegar
- 1 lemon lemon, juiced and zested
- 1 yellow onionserrano pepper1:1spicy
heat level remains similar
- 4 bird's eye chili peppers , use serrano as replacementserrano pepper1:1spicy
heat level remains similar
- 12 cloves garlic
- 1 tablespoon kosher salt
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 teaspoon sugar
- 1 teaspoons coarse ground black pepper
- ½ cup roasted bell pepper strips, drained well
- 1 5-6 pound chicken
Instructions
- 1
Add olive oil, white vinegar, lemon juice and zest, onion, serrano peppers, garlic, salt, oregano, paprika, sugar, black pepper, and bell pepper strips to large food processor or blender and process until smooth
- 2
Flatten the chicken into spatchcock style by cutting the spine out of the back of the chicken and pressing down until flattened
- 3
Add chicken to large ziplock bag or covered container and coat with sauce
- 4
Refrigerate minimum 4 hours or overnight
- 5
Preheat oven to 400 degrees and spray baking sheet with vegetable oil spray
- 6
Add chicken to baking sheet skin side up
- 7
Rub remaining marinade over chicken
- 8
Cook for 60-75 minutes until chicken reaches 165 degrees at thickest part
- 9
Serve with Peri Peri Sauce
Tips
Spatchcocking flattens the chicken for faster, more even cooking and crispier skin
Marinate overnight for deeper flavor penetration and more tender meat
Reserve some marinade before adding raw chicken to use as serving sauce
Good to Know
Refrigerate cooked chicken up to 3 days in airtight container
Marinate chicken up to 24 hours ahead for best flavor
Serve immediately while hot with extra peri-peri sauce on side
Common Mistakes
Use meat thermometer to avoid overcooking chicken
Pat chicken dry before marinating to help sauce adhere better
Substitutions
heat level remains similar
FAQ
Can I use regular chili peppers instead of bird's eye?
Yes, serrano or jalapeño work well but reduce heat level. Start with fewer peppers and adjust to taste.
How long does the marinade keep in refrigerator?
Store unused marinade up to 1 week refrigerated or freeze up to 3 months in portions.
Can I grill instead of roasting this chicken?
Yes, grill over medium heat 45-60 minutes, turning once halfway through cooking time.