Molho de Piri-Piri Glazed Chicken
Tender chicken thighs basted in a fiery, tangy sauce made from fresh bird's eye chilies, garlic, and olive oil. This dish captures the bold, smoky flavors of Portuguese grilling culture with a perfect balance of heat and acidity.
A little context
Piri-piri sauce traces its roots to Mozambique, a former Portuguese colony, where African bird's eye chilies were introduced to Portuguese cuisine. It is a cornerstone of Portuguese grilling, often served with fries or simple salad to balance the intense spice. Authentic preparations rely on fresh chilies rather than powdered substitutes to achieve the signature bright heat. Traditionally cooked over charcoal, it is a staple at family gatherings and Sunday dinners.
Method
- 01
Make the Piri-Piri sauce
Combine chilies, garlic, olive oil, vinegar, paprika, salt, and lemon juice in a blender. Blend until smooth, scraping down sides as needed.
- 02
Marinate the chicken
Place chicken in a large bowl. Pour 3/4 of the sauce over the chicken, reserving the rest for basting. Massage sauce into skin and meat. Cover and refrigerate for at least 1 hour, preferably 4.
- 03
Bring to room temperature
Remove chicken from the fridge 30 minutes before cooking. This ensures even cooking and prevents the skin from toughening instantly.
- 04
Preheat the grill
Heat your grill or grill pan to medium-high heat. Clean the grates and oil them lightly to prevent sticking.
- 05
Sear the skin
Place chicken skin-side down. Cook undisturbed for 6-8 minutes until the skin is golden and crispy. Do not move it early or the skin will tear.
- 06
Flip and baste
Flip the chicken. Brush generously with the reserved sauce. Continue cooking for 10-12 minutes.
- 07
Check doneness
Use a meat thermometer. Chicken is done when the internal temperature reaches 74°C (165°F) at the thickest part.
- 08
Rest and serve
Transfer chicken to a plate. Tent loosely with foil and let rest for 5 minutes. Drizzle with a final spoonful of sauce before serving.
Pro tips
- ✦Remove chili seeds if you want heat without excessive burning sensation.
- ✦Save the marinade used on raw chicken; boil it for 2 minutes before using as a basting sauce to kill bacteria.
- ✦If grilling outdoors, use charcoal for a smokier flavor that complements the paprika.
- ✦Pat the chicken skin very dry before applying marinade for crispier results.
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Substitutions
- Fresh bird's eye chilies → 1 tbsp dried cayenne flakes (rehydrate in vinegar first for similar texture)
- White wine vinegar → Red wine vinegar or apple cider vinegar (slightly sweeter profile)
- Chicken thighs → Chicken wings or drumsticks (adjust cooking time to 30-35 minutes)
Storage
Store cooked chicken in an airtight container in the fridge for up to 3 days. Leftover sauce can be kept separately for up to 1 week.
What to serve with it
- French fries
- Grilled peppers and onions
- White rice
- Alvarinho white wine
- Green salad with vinaigrette
FAQ
Can I make this in the oven instead of grilling?+
Yes. Bake at 200°C (400°F) on a rack over a baking sheet for 40-45 minutes, basting halfway through.
How can I reduce the heat level?+
Use fewer chilies or remove all seeds and veins from the fresh peppers before blending.
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