{"id":692,"date":"2022-10-26T11:34:47","date_gmt":"2022-10-26T15:34:47","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/portuguese-piri-piri-style-chicken\/"},"modified":"2026-08-30T03:07:55","modified_gmt":"2026-08-30T07:07:55","slug":"portuguese-piri-piri-style-chicken","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/portuguese-piri-piri-style-chicken\/","title":{"rendered":"Oven baked Portuguese peri peri chicken"},"content":{"rendered":"

\ud83d\udd25 Portugal does it over fire, I do it in the oven<\/strong><\/h3>\n

Over there, peri peri chicken goes on the grill, spatchcocked, and it is a beautiful thing. But in February, at minus twenty, nobody is digging out a barbecue to make supper. So I built an oven version of Portuguese chicken, and it ended up being the one I cook most. There is a very specific reason for that: the baby potatoes cook right in the juices at the bottom of the roasting pan. They soak up the chicken fat, the sauce, the lemon, all of it. The chicken is excellent, but the potatoes are what stop the conversation at the table.<\/p>\n

\ud83c\udf57 Whole chicken legs, fat and all<\/strong><\/h3>\n

This recipe was born from chicken legs going on sale. It is a cut I do not cook nearly enough, and I have never really understood why, because I love it. There is fat on it, and fat tastes good. Drumsticks, thighs, I will take both. A chicken breast in that roasting pan would be dry long before the potatoes were ready. A whole leg takes an hour in the oven without flinching and comes out tender.<\/p>\n

\ud83c\udf36\ufe0f Peri peri, piri piri, and the BBQ version already on the site<\/strong><\/h3>\n

Both spellings point at the same thing: bird’s eye chilies, called piri piri in Portuguese and peri peri almost everywhere else. Chilies, garlic, smoked paprika, lemon, cider vinegar. It hits hard, it tastes smoky, and it makes any bird better. If the grilled version is what you came for, it already lives here: grilled piri-piri chicken thighs on the BBQ<\/a>. And if you only want the sauce, to put it on everything, go see the homemade piri-piri sauce<\/a>. Three cousins, three completely different results.<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83d\udd25 Portugal does it over fire, I do it in the oven Over there, peri peri chicken goes on the grill, spatchcocked, and it is a beautiful thing. But in February, at minus twenty, nobody is digging out a barbecue to make supper. So I built an oven version of …<\/p>\n","protected":false},"featured_media":8990,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"peri peri chicken recipe","_yoast_wpseo_title":"Peri peri chicken recipe: Portuguese chicken, oven baked","_yoast_wpseo_metadesc":"Peri peri chicken recipe done in the oven. 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