Comments on: Portuguese Peri Peri Chicken

By: Sylvia Fountaine

Sylvia Fountaine — Mon, 21 Jul 2025 23:43:36 +0000

In reply to Ann. Of course you can try but personally, I think the salmon would be overpowered by the peri peri sauce and would cook much faster than the potatoes here. The recipe is designed for a spatchcocked chicken as far as timing. :)

By: Ann

Ann — Sun, 20 Jul 2025 19:10:40 +0000

Could you make this with salmon instead of chicken?

By: Tonia Schemmel

Tonia Schemmel — Sun, 15 Jun 2025 03:07:01 +0000

In reply to Randy. Glad you enjoyed Randy!

By: Randy

Randy — Sun, 15 Jun 2025 01:48:58 +0000

I’m in love with this sauce! I found myself licking the spoon and the dish of the extra sauce. I used a mixture of bone-in thighs and breasts; marinated overnight. I think I would double the marinade next time so I have more to spread around. The potatoes make this recipe other level.

By: Sylvia Fountaine

Sylvia Fountaine — Mon, 02 Jun 2025 14:13:30 +0000

In reply to Alex Alder. Great to hear Alex!

By: Alex Alder

Alex Alder — Mon, 02 Jun 2025 00:23:39 +0000

As an ex-professional chef, this recipe checks all the boxes.
I did make a couple of modifications (didn’t have paprika – used Korean chili flakes)
I had some left over potatoes, and threw them in the pan in the last 20 minutes, and while the chicken rested.
The marinade is DELICIOUS and the yogurt sauce adds yet another great dynamic.
As others have mentioned here in the comments: this is a KEEPER recipe!
Thank you Sylvia!

By: Sylvia Fountaine

Sylvia Fountaine — Wed, 28 May 2025 15:29:11 +0000

In reply to William. Oh dear. I see how this may have unclear, William. I updated the recipe card to make it more clear. Yes all should reach 165F- breasts, thighs and legs, and it is OK if the legs and thighs go over a bit. Sorry this wasn't your favorite and thanks for the feedback, it was helpful- truly!