Grilled Piri Piri Chicken

I’ve been a Nando’s girl since forever (still salty there isn’t one in NYC, by the way). But then I went to Portugal and had actual piri piri chicken—like, on plastic chairs with cold vinho verde and way too many little ramekins of sauce—and I lost all control. I probably ate it more times than is medically advisable in one trip. No regrets.

I’m not hopping on any planes this summer, but I am still craving that smoky, spicy, lemony chicken. So I grilled this version at home and honestly? It hits. The marinade’s punchy, the basting sauce is buttery and bright, and it gets those crispy charred edges that make it feel like more than just dinner.

Add some crispy oven fries on the side and you’ve basically recreated my vacation—minus the jet lag.

Full recipe below ↓

Piri Piri Chicken at Pedro dos Frangos in Porto, Portugal.

Chicken Marinade

Whisk or blend together:

• 4 cloves garlic, minced

• 1 red chili, finely chopped (or 1 tsp chili flakes)

• 2 tsp smoked paprika

• 2 tsp sweet paprika

• 1 tsp dried oregano

• Zest and juice of 1 lemon

• 2 tbsp red wine vinegar

• 2 tbsp olive oil

• 1 tsp kosher salt

• Black pepper to taste

Rub it all over a spatchcocked chicken, making sure it gets under the skin. Marinate at least 2 hours, ideally overnight.

Basting Sauce

While the chicken marinates, make this basting mix:

• 2 tbsp olive oil

• 1 tbsp melted butter (for gloss and richness)

• Juice of ½ lemon

• 1 tsp smoked paprika

• 1 clove garlic, grated or minced

• Small handful of parsley, chopped (optional, but cute)

Whisk it all up and keep it handy by the grill with a brush. This is your secret weapon—gives color, caramelization, and that glossy magazine-chicken finish.

Grilling the Chicken

1. Preheat grill to medium heat (about 375°F). If you can, set it up with two zones—direct and indirect heat.

2. Start skin-side down over indirect heat. Cover and cook 20–25 minutes.

3. Flip, baste, and continue cooking another 20–25 min, flipping + basting every 5–10 minutes.

4. Finish with a few minutes of direct heat, skin-side down, just to crisp things up.

5. Pull off the grill when a thermometer hits 165°F in the thickest part. Let it rest 10 minutes before carving.

✨ Pro Tips

• Can’t do a whole bird? This works beautifully with bone-in thighs or drumsticks. Just adjust grill time accordingly.

• Extra basting sauce = magic spooned over fries or mixed into mayo for dipping.

• Serve with lemon wedges, and fresh herbs.

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Crispy Oven Fries

These oven fries are golden, crunchy, and shockingly good for something that didn’t involve a deep fryer. A little flour helps build that crispy coating, and preheating the oil on the tray means they start sizzling the second they hit the pan.

Ingredients

• 3 medium russet potatoes

• 1½ teaspoons kosher salt (for the water)

• 2 teaspoons all-purpose flour

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• Freshly ground black pepper

• 2–3 tablespoons olive oil (for the tray)

Instructions

1. Preheat the oven to 425°F (220°C).
   While it heats, pour the olive oil onto a large sheet tray and place it in the oven to get hot—about 10 minutes.

2. Parboil the potatoes
   Peel and cut the potatoes into thick fries or wedges. Add them to a pot of cold, salted water and bring to a boil. Once boiling, cook for 6–7 minutes until just barely fork-tender—don’t let them fall apart.

3. Drain + rough them up
   Drain the potatoes and return them to the pot or toss them in a colander. Shake or toss them gently so the edges get a little mashed and fluffy. This is key for crispiness.

4. Season
   In a large bowl, toss the roughed-up potatoes with flour, garlic powder, smoked paprika, and a few cracks of black pepper. The flour will cling to all those ragged edges and crisp up in the oven.

5. Roast
   Carefully remove the hot tray from the oven. Use tongs to place the potatoes on the tray in a single layer (they should sizzle when they hit the oil). Roast for 35–45 minutes, flipping halfway, until golden and crunchy.

6. Finish + serve
   Sprinkle with flaky salt while hot. Serve immediately. Fries wait for no one.