Portuguese · Main course · SAMPLE RECIPE
Frango piri-piri · chili & garlic roast chicken
Juicy chicken thighs and drumsticks roasted with a bright chili, garlic, and lemon sauce. A practical oven version of Portuguese piri-piri chicken with plenty of browned edges.
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A NOTE FROM THE KITCHEN
An oven version for the home kitchen.
Piri-piri chicken is often grilled; this recipe uses bone-in pieces and an oven. Bird’s-eye chilies vary greatly in heat, so begin with fewer if needed. Paprika gives this home sauce a little color and depth. Reserve clean sauce before any touches raw chicken.
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Frango piri-piri · chili & garlic roast chicken
Sample recipe awaiting kitchen testing. Timings are estimates.
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BEHIND THE DISH · Portuguese chili-chicken cooking
Frango piri-piri · chili & garlic roast chickenBeyond the plate.
Chili, garlic, and citrus give roast chicken a lively, deeply savory coating.
ORIGINS & EVOLUTION
A familiar partner for grilled chicken.
Piri-piri describes the small hot chilies and sauces made with them. Chicken with piri-piri is well established in Portuguese cooking, commonly prepared over a grill. Piri-piri sauce also belongs to the cooking of Angola and Mozambique, reflecting connections that extend beyond Portugal. Its heat and balance vary between cooks.
CULTURAL CONTEXT
A sauce with room for adjustment.
Some versions keep the seasoning very spare, while others include more citrus, vinegar, or spices. The important practical detail is knowing the chilies: their size is no reliable guide to how hot a finished sauce will be. Each cook can adjust the amount to the table.
AT THE TABLE
Bone-in pieces in an ordinary oven.
Our home adaptation uses thighs and drumsticks, lemon, and a little sweet paprika. The sauce is divided before it touches raw chicken, leaving a clean portion for the finish. Roasting gives browned patches and crisp edges without requiring an outdoor grill.
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