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Crispy Piri Piri Chicken

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A fiery Portuguese classic featuring crispy skin and a bold spice blend, perfect for quick weeknight dinners or entertaining guests.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs or drumsticks (about 1.5 lbs / 700 g)
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons smoked paprika (Pimentón de la Vera recommended)
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon red chili flakes
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon white wine vinegar

Instructions

  1. Pat chicken pieces dry with paper towels to ensure crispiness (about 5 minutes).
  2. In a mixing bowl, whisk together olive oil, minced garlic, smoked paprika, cayenne pepper, dried oregano, lemon juice, red chili flakes, salt, black pepper, and white wine vinegar until well blended.
  3. Add chicken to the bowl and toss to coat evenly, making sure all pieces are covered with the marinade. Let rest for 10 minutes.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, up to 4 hours for deeper flavor.
  5. Preheat oven to 425°F (220°C).
  6. Place a wire rack on a rimmed baking tray and arrange chicken pieces skin-side up to allow air circulation.
  7. Roast chicken for 35-40 minutes, turning once halfway through to ensure even browning. Chicken skin should be golden and crackly, and internal temperature should reach 165°F (74°C).
  8. Let chicken rest for 5-10 minutes before serving to lock in juices.
  9. Optional: Broil for 2-3 minutes at the end if skin isn’t crispy enough, watching carefully to avoid burning.

Notes

Patting the chicken dry is crucial for crispy skin. Marinate for at least 30 minutes for best flavor. Use a meat thermometer to ensure chicken is cooked to 165°F (74°C). If you don’t have a wire rack, flip chicken halfway through cooking. Broil briefly at the end for extra crispiness but watch carefully to avoid burning. Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.

Nutrition

Keywords: Piri Piri chicken, crispy chicken, Portuguese chicken, spicy chicken, oven roasted chicken, easy chicken recipe, gluten-free, dairy-free

Find it online: https://forkifyfun.com/crispy-piri-piri-chicken-recipe-easy-fiery-portuguese-spice-guide/