Peri Peri Chicken Portuguese Style

Combine chili peppers, garlic, red bell pepper, smoked paprika, oregano, cumin, salt, black pepper, olive oil, red wine vinegar, lemon juice, and zest in a blender. Process until completely smooth to create a vibrant peri peri sauce.

Set aside 3 tablespoons of the prepared marinade in a small bowl for basting during cooking and as a serving sauce.

Coat the chicken thoroughly with the remaining marinade, ensuring even coverage over all surfaces. Transfer to a large dish or sealable bag and refrigerate for minimum 2 hours, preferably overnight for maximum flavor penetration.

Heat grill or oven to 400°F. If using a grill, lightly oil the grates to prevent sticking.

Arrange chicken skin-side up on grill or in roasting pan. Cook for 35-40 minutes, turning once midway and basting with reserved marinade. Continue until internal temperature reaches 165°F and skin achieves charred, crispy texture.

Allow chicken to rest for 5 minutes before cutting into portions. Serve accompanied by lemon wedges and garnish with fresh chopped parsley.