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Portuguese Piri Piri chicken with lemon rice

Serves 4
Prep time: 1 hour
Cooking time: 40 minutes

"This dish I first experienced on a trip to Portugal with my husband in a tiny little restaurant in pedrulha, Coimbra. The chicken was out of this world, the best I have ever tasted. I love cooking this for my husband as it brings back so many memories of our wonderful trip!"



  • 4 - chicken thighs, bone in - skin on
  • Juice and rind of 1 lemon
  • 3 garlic cloves finely chopped
  • 2 tsp paprika
  • 1 Tbsp coarse salt
  • 2 Tbsp olive oil
  • 10-12 birds eye chillies
  • 4 cloves of garlic roughly chopped
  • 2 Tbsp olive oil
  • Salt
  • Juice and rind of 1 lemon
  • 1/2 cup red wine
  • 2 cup Basmati rice
  • 4 cup chicken stock
  • juice of 1 lemon
  • 2 Tbsp chopped jalapeno peppers
  • 1 finely chopped onion
  • 1 chopped red pepper/capsicum.
  • Salt and pepper
View the method
  1. Mix marinade ingredients together and pour over chicken thighs. Refridgerate for 30 minutes to 1 hour.
  2. Combine, chillis and garlic cloves in a food processor and mix to a paste. Combine with all of the other ingredients and mix.
  3. Using a cast iron pan or BBQ cook chicken on a medium to high heat, basting the chicken with the basting sauce every 4-5 minutes until cooked.
  4. For the lemon rice, fry onion and capsicum in 2 Tbsp oil until soft. Add the rice and stir constantly until the rice is translucent. Add half of the stock and the lemon juice, salt and pepper. Cook on a medium heat, stirring often. Add the extra stock and jelapeno peppers until rice is cooked.
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