Piri Piri Chicken


Main Dish
Piri Piri Chicken

Primary Media

User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    Spicy with a taste of travel! Enjoy this traditional Portuguese chicken dish fresh off the grill. 

    Recipe Tags

    Servings and Ingredients

    Serves 4
    ¾ c. plus 1 Tbsp. bottled champagne vinaigrette, divided
    1 tbsp. Hy-Vee crushed red pepper
    2 tsp. Hy-Vee paprika
    1 ¾ tsp. kosher salt, divided
    1 ¼ tsp. Hy-Vee black pepper, divided
    1 (1-1/4-to1-1/2-lb.) pkg. Hy-Vee True boneless, skinless chicken thighs
    6 baby B-size red potatoes, pierced
    3 c. mixed salad greens
    ¼ red onion, cut into thin silvers
    5 cherry tomatoes, halved
    Lemon wedges, for garnish

    Things To Grab

    • Medium bowl
    • Large resealable plastic bag
    • Charcoal or gas grill
    • Serving board


    1. Whisk together 1/2 cup vinaigrette, crushed red pepper, paprika, 1 teaspoon salt, and 1 teaspoon black pepper.

    2. Place chicken in a large resealable plastic bag. Pour vinaigrette mixture over chicken; close bag. Turn bag to evenly coat chicken. Marinate in refrigerator 30 minutes. 

    3. Meanwhile, place potatoes in a large microwave-safe bowl. Cover with plastic wrap. Microwave on high for 4 minutes, turning potatoes halfway through. Cut potatoes in half. Drizzle with 1 tablespoon vinaigrette; sprinkle with 1/2 teaspoon salt and 1/8 teaspoon black pepper. 

    4. Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat (375 degrees). Grill potatoes, cut sides down, for 5 minutes or until fork-tender and slightly charred. Remove from grill; cool completely. Drain chicken; discard marinade. Grill chicken 15 to 20 minutes or until 165 degrees, turning halfway through. 

    5. Whisk together remaining 1/4 cup vinaigrette, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in small bowl. Combine mixed greens, red onion, and cherry tomatoes. Drizzle with vinaigrette mixture; toss to coat. 

    6. To serve, arrange greens on serving board. Top chicken and potatoes. Garnish with lemon wedges.

    Nutrition facts


    460 Calories per serving

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 135mg
    • Sodium: 1780mg
    • Total Carbohydrates: 49g
    • Protein: 34g

    Daily Values

    Iron 20%
    Calcium 6%
    Vitamin D 0%
    Potassium 35%

    Recipe Source:

    Hy-Vee Monthly Ad July 2021