Grilled Piri-Piri Chicken with Alfama Citrus Marinade

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Juicy grilled chicken marinated in a spicy and tangy piri-piri sauce inspired by Alfama’s vibrant street flavors, perfect for a flavorful summer meal. This Portuguese-inspired chicken recipe, ready in about 30 minutes, pairs chicken thighs, red chili peppers, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 bone-in, skin-on (about 3 lbs) chicken thighs
• 3 medium, deseeded and chopped red chili peppers
• 5 cloves, minced garlic cloves
• 2 tsp smoked paprika
• 1 tsp, finely grated lemon zest
• 3 tbsp, freshly squeezed lemon juice
• 4 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 1/2 tsp sea salt
• 1 tsp, freshly ground black pepper
• 1 tbsp, chopped fresh oregano

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Instructions

1. Step 1: In a blender, combine 3 chopped red chili peppers, 5 minced garlic cloves, 2 tsp smoked paprika, 1 tsp finely grated lemon zest, 3 tbsp freshly squeezed lemon juice, 4 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1 1/2 tsp sea salt, 1 tsp freshly ground black pepper, and 1 tbsp chopped fresh oregano. Blend until smooth to create the piri-piri marinade.
2. Step 2: Place 6 bone-in, skin-on chicken thighs (about 3 lbs) in a large bowl or zip-top bag and pour the marinade over them. Toss to coat thoroughly, cover, and refrigerate for at least 4 hours or overnight to maximize flavor.
3. Step 3: Preheat a grill or grill pan to medium-high heat (around 400°F). Remove chicken from marinade, letting excess drip off, and grill for 6-7 minutes per side until the skin is charred in spots and the internal temperature reaches 165°F.
4. Step 4: Let the chicken rest for 5 minutes before serving to allow juices to redistribute, resulting in tender, spicy grilled chicken bursting with Alfama-inspired citrus heat.