Peri Peri Chicken

Name: Peri Peri Chicken (Spatchcocked & Pan Seared)
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Portuguese
Ingredients: 1 small shallot, chopped; 5 cloves garlic, chopped; 3 red chili peppers, chopped; 1 lemon, zested and juiced, divided; 2 tbsp fresh thyme; 3 bay leaves; 1 tbsp paprika; 1 tbsp tomato paste; 2 tbsp red wine vinegar; 1/4 cup olive oil; 2 whole chickens (3-4 lbs each); 2 tbsp smoked paprika; salt, to taste; freshly ground black pepper, to taste; 1/4 cup water or chicken stock

Peri peri chicken is a Portuguese-inspired dish featuring a whole spatchcocked bird marinated in a vibrant blend of red chilies, garlic, lemon, and fresh thyme, then seared for crispy skin and baked until juicy, with a savory pan sauce.

🌍Portuguese 🏷️Peri peri chicken 🏷️Spatchcock chicken 🏷️Roasted chicken 🏷️Chicken Spicy

🏷️

-0:00

thatdudecancookonTikTok

Total

1h 20m

Servings

8

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

1 small shallot, chopped
5 cloves garlic, chopped
3 red chili peppers, chopped
1 lemon, zested and juiced, divided
2 tbsp fresh thyme
3 bay leaves
1 tbsp paprika
1 tbsp tomato paste
2 tbsp red wine vinegar
1/4 cup olive oil
2 whole chickens (3-4 lbs each)
2 tbsp smoked paprika
salt, to taste
freshly ground black pepper, to taste
1/4 cup water or chicken stockoptional

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Instructions

1
In a mortar and pestle or food processor, combine the chopped shallot, garlic, and red chili peppers.
2
Add the lemon zest, fresh thyme, bay leaves, and paprika to the mortar.
3
Grind the ingredients into a coarse paste.
4
Stir in the tomato paste, vinegar, juice from half the lemon, and olive oil. Mix until well combined to create the peri peri marinade.
5
Prepare the chickens by spatchcocking them (removing the backbones).
6
Dust the chickens generously with smoked paprika.
7
Reserve about one-third of the marinade for a sauce later. Rub the remaining two-thirds of the marinade all over the chickens, ensuring to cover them completely.
8
Season the marinated chickens with salt and pepper. For best results, let them marinate in the refrigerator overnight.
9
In a large, hot, oven-safe pan, place the chickens skin-side down. Place a weight on top (like another pan wrapped in foil) to press them flat.
10
Sear until the skin is nice and crispy, then transfer the entire pan to a preheated oven to bake until the chicken is cooked through, keeping the weight on top.
11
To make the sauce, pour the cooking juices from the chicken pan into a pot. Add the reserved one-third of the marinade.
12
Whisk in the juice from the remaining half of the lemon and a splash of water or chicken stock to reach your desired consistency. Heat through.
13
Brush the finished sauce over the cooked chicken and serve.

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Tips & Notes

Pro tips

Spatchcock the chicken by removing the backbone and flattening it — this ensures even cooking and crispy skin on both sides.
Sear skin-side down in a hot skillet for 4–5 minutes until deeply browned before transferring to the oven; this locks in juices and builds flavor.
Reserve some uncooked marinade before adding raw chicken to use as a finishing pan sauce — never reuse marinade that touched raw poultry.
Let the finished chicken rest 5–10 minutes after baking so juices redistribute and the meat stays moist when cut.

Substitutions

Red chili peppers → chili flakes or bird's eye chilies (adjust quantity for heat preference)
Fresh thyme → oregano or marjoram (use same amount; thyme is traditional Portuguese)
Red wine vinegar → white wine vinegar or lemon juice (maintains acidity and tang)
Olive oil → neutral oil like grapeseed (olive oil preferred for flavor)

Storage & make-ahead

Refrigerate leftover chicken and pan sauce in an airtight container for up to 3 days; reheat gently in a 325°F oven with a splash of water to prevent drying.

Equipment

meat thermometer · large oven-safe skillet or cast iron pan

Common Questions

What does peri peri flavor taste like?

Peri peri is a bold, tangy marinade with heat from red chilies, brightness from lemon juice and zest, earthiness from fresh thyme, and umami depth from tomato paste and bay leaves.

Can I make the marinade ahead of time?

Yes. Prepare the marinade up to 2 days ahead and refrigerate. Marinate the spatchcocked chicken for at least 4 hours, or up to overnight, for best flavor penetration.

How do you know when the chicken is cooked through?

The thickest part of the thigh should reach 165°F (74°C) on a meat thermometer, and juices should run clear when pierced.

What can I substitute for red chili peppers?

Use 1–2 tsp chili flakes, or substitute with fresh bird's eye chilies or habaneros for more intense heat.

Can I use chicken breasts instead of a whole bird?

Whole spatchcocked chicken is traditional and stays juicier. Bone-in, skin-on chicken breasts will work but require shorter baking time (20–25 min) to avoid drying out.