Grilled Sardines with Spicy Piri Piri

Step 1

Make the piri piri sauce by combining red bird's eye chili peppers, garlic cloves, lemon juice, extra virgin olive oil, white vinegar, sea salt, black pepper, and paprika in a blender or food processor. Blend until smooth and emulsified, about 1–2 minutes, scraping down the sides as needed.

Step 2

Clean the sardines by rinsing under cold water and gently rubbing to remove scales. Pat dry inside and out with paper towels—this ensures crispy skin when grilled. Leave the heads on for authentic presentation.

Step 3

Preheat your grill to medium-high heat (about 400°F), or until coals are glowing hot. Lightly oil the grill grate with a paper towel dipped in oil to prevent sticking.

Step 4

Brush the cleaned sardines inside and out with the piri piri sauce, reserving about 0.25 cup for serving. Season the cavity and exterior evenly, allowing the sauce to coat the delicate flesh.

Step 5

Place sardines perpendicular to the grill grates and cook 3–4 minutes per side over medium-high heat, until the skin is charred and crispy and the flesh flakes easily when tested with a fork. Avoid moving them too often—let the grill marks develop.

Step 6

Transfer grilled sardines to a serving platter. Drizzle with the reserved piri piri sauce, scatter fresh parsley over top, and serve immediately with fresh lemon wedges on the side.

Step 7

Serve hot as a main course with crusty bread, grilled vegetables, or a simple green salad. The combination of spicy heat from the piri piri and the delicate, oily richness of the sardines is quintessentially Portuguese coastal cuisine.