This incredibly easy chicken recipe is ‘absolutely delicious’

After moving to Lisbon, Portugal, a few months ago, I noticed that alongside the beloved pastel de nata, piri piri chicken appeared on nearly every menu. I still remember my first bite: unbelievably tender meat, shatteringly crisp skin, and layers of sweet, spicy, and subtly smoky flavor.

In Lisbon, most chefs use specific chilies to bring this dish to life. But Allrecipes contributor Juliette offers a clever riff that uses ingredients commonly found in U.S. grocery stores. While her version (Homemade Portuguese Chicken) takes a few shortcuts, it still respects one of the most important elements of traditional piri piri chicken—giving the marinade enough time to deeply season the meat.

What Makes Portuguese Chicken So Flavorful

Portuguese chicken is known for its bold, flavorful punch, and much of that flavor is owed to the creation of piri piri. After moving to Lisbon, I quickly discovered that piri piri sauce has roots in African cuisines, particularly those of Mozambique, Angola, Cape Verde, and other regions impacted by Portuguese colonization.

Bird’s Eye chilies became staples in certain African countries centuries ago through colonial trade. Cooks in these regions used their knowledge to ferment this pepper, building a spicy, complex foundation. They combined them with available aromatics like onion, garlic, and paprika, along with fat (typically neutral oil) and acid (often lemon juice or vinegar). This blend formed the base of what would eventually evolve into piri piri sauce, which can be used on all kinds of meat and fish.

As enslaved Africans were forcibly taken to Portugal, they brought their culinary ingenuity with them. Over time, their traditions became embedded in Portuguese cuisine. Today, you’ll find piri piri chicken on menus across the country—not always named explicitly, but widely recognized by locals as something close to a national dish. Mozambican, Angolan, Cape Verdean, and Portuguese restaurants alike proudly serve it.

This particular Portuguese chicken recipe skips Bird’s Eye chilies and instead relies on American chili powder (a blend typically made with ground chiles, cayenne, cumin, paprika, garlic, onion powder, and oregano) and red pepper flakes to bring the heat. Garlic, bay leaf, paprika, dried oregano, salt, and black pepper deepen the flavor, while lemon juice and olive oil bring balance and help tenderize the meat. Marinating the chicken overnight allows the spices to soak in before it’s roasted to a crispy, golden finish.

“We spend two months in the Algarve region every winter and this is one of the things that I miss most when back home the rest of the year…but not anymore,” says one Allrecipes reviewer who travels to Portugal often. “Thanks to this delicious recipe!”

Tips, Tricks, and Ingredient Swaps for Portuguese Chicken

Reviewers can’t stop raving about how delicious this recipe is on its own. But, of course, a few small tweaks can take it to the next level:

• Swap the chili powder. Visit a local spice shop and try using Bird’s Eye, habanero, or Thai chilies in place of standard chili powder. Each variety brings its own heat and aromatic profile, which can dramatically change the flavor of the dish (in the best way!).
• Add more herbs. Upgrade the marinade by mixing in fresh herbs. Minced basil, parsley, or cilantro will add brightness and complexity, helping the chicken taste even more vibrant and layered.
• Roast the chicken skin-side up. In Portugal, one of the best parts of this dish is the crispy, golden skin. To achieve that texture, position the chicken skin-side up before roasting. If the skin starts to brown too quickly before the chicken finishes cooking, loosely cover it with foil (just enough to shield it without trapping steam).
• Let the sides shine. In Portugal, this dish often comes with hearty, flavorful sides. Think garlicky rice, crispy roasted potatoes, or French fries. For vegetables, a simple house salad, grilled zucchini, or stewed greens round out the plate and balance the heat of the chicken.