Spiced Portuguese Chicken with Piri-Piri Sauce

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy roasted chicken marinated in a flavorful blend of Portuguese spices and served with a fiery piri-piri sauce. This Portuguese-inspired chicken recipe, ready in about 60 minutes, pairs whole chicken, paprika, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.

Prep: 15 min Cook: 45 min Serves 4 Portuguese cuisine 420 cal/serving

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Ingredients

1 (4 lbs), cut into 8 pieces whole chicken
2 tbsp smoked paprika
6, minced garlic cloves
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp red chili flakes
1 tsp dried oregano
1 1/2 tsp salt
1 tsp black pepper
2 tbsp chopped, for garnish fresh parsley
1/2 cup (store-bought or homemade) piri-piri sauce

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Instructions

Step 1: In a large bowl, combine 3 tbsp olive oil, 2 tbsp smoked paprika, 6 minced garlic cloves, 2 tbsp fresh lemon juice, 1 tsp red chili flakes, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper to form the marinade.
Step 2: Add 1 whole chicken cut into 8 pieces to the marinade and toss well to coat; cover and refrigerate for at least 2 hours or overnight for best flavor.
Step 3: Preheat oven to 400°F (200°C). Arrange the marinated chicken pieces on a roasting pan skin side up.
Step 4: Roast chicken for 40-45 minutes until skin is golden and internal temperature reaches 165°F (74°C), basting once halfway through with pan juices.
Step 5: Remove chicken from oven and let rest for 5 minutes before serving.
Step 6: Serve the chicken with 1/2 cup piri-piri sauce drizzled on top or on the side.
Step 7: Garnish with 2 tbsp chopped fresh parsley for a bright finish.