Spicy Portuguese Chilli Chicken

Recipe

Ingredients:

4 boneless, skinless chicken thighs (about 1 kg)

3 tbsp olive oil

2 tbsp red wine vinegar

4 garlic cloves, minced

2 tbsp smoked paprika

1 tbsp cayenne pepper (adjust for spice level)

1 tsp ground cumin

1 tsp dried oregano

1–2 red chili peppers, finely chopped

Salt and freshly ground black pepper, to taste

Juice of 1 lemon

Fresh parsley, chopped for garnish

Directions:

In a large bowl, whisk together olive oil, red wine vinegar, minced garlic, smoked paprika, cayenne pepper, ground cumin, dried oregano, chopped red chili peppers, lemon juice, salt, and black pepper until well combined.

Add the chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.

Preheat your grill or skillet to medium‑high heat.

Remove the chicken from the marinade, letting any excess drip off.

Grill or pan‑sear the chicken 6–8 minutes per side, until fully cooked through and nicely charred at the edges.

Transfer the chicken to a serving plate and let it rest for a few minutes.

Sprinkle with fresh chopped parsley before serving.

Prep Time: 10 minutes | Marinating Time: 2 hours–overnight | Cook Time: 15 minutes

Total Time: ~25 minutes + marinating | Kcal: ~380 kcal per serving | Servings: 4