Portuguese Peri Chicken Marinade

  • Author: De Ashton


This marinade starts hot and spicy! Add as much heat as you can stand but make sure the fire extinguisher is handy.



  • 2 cups apple cider vinegar (Braggs© or Heinz©)
  • Vegetable Oil, 1 cup (any brand will do)
  • Juice of 1 extra large lemon
  • 1 tablespoon salt (yes, it’s a lot of salt – you are in effect brewing up a brine)
  • Peri Peri seasoning, 1 tablespoon or to taste
  • 6 to 8 large cloves of fresh garlic – minced. Add as much garlic as you like.
  • Zip lock plastic bags (2 gallon size) or a vacuum sealed marinator dish for smaller chicken pieces.


  1. To a quart size Pyrex© measuring cup, add vinegar and oil.
  2. Adding the remaining ingredients to taste and with an immersion blender (the ideal tool for this recipe); blend carefully until emulsified.
  3. Place your chicken pieces in the zip top plastic bags or in the marinator. Pour the marinade over the meat. Seal and refrigerate immediately for about 6 hours.
  4. Grill the chicken over indirect flame on the grill or be prepared to handle an inferno when the marinade drips onto the coals. Even on a gas grill, the flames will flare up to majestic proportions on a low setting.


  • The longer the chicken pieces marinate, the more powerful the results. Study the Scoville scale. This marinade is for those can take the heat!
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