Tasty Portuguese Chicken

This Portuguese Flame-Grilled Chicken turns a plain chicken into a taste adventure that'll make you feel like you're dining in the Portuguese countryside. When the grill marks meet that zesty marinade, you get my go-to summer meal that never fails to wow everyone at my table.

I stumbled upon this dish while wandering through Lisbon, where I couldn't take my eyes off the cooks flattening chickens and grilling them over dancing flames. It took me tons of tries back home, but this version finally brings back that exact taste I can't forget from my travels.

Ingredients

• Whole chicken: around 3 to 4 pounds. Go for air chilled for juicier meat and better skin
• Olive oil: creates the marinade foundation and helps get that skin nice and crispy
• Lemon juice: gives that zing and softens the meat
• Fresh garlic cloves: bring that punch that's a must in Portuguese cooking
• Paprika and smoked paprika: give the gorgeous color and smoky goodness
• Salt and black pepper: pull out all the other tasty bits
• Cayenne pepper: brings some kick that you can dial up or down
• Fresh oregano and parsley: add green freshness against the rich flavors
• White wine vinegar: adds tang that softens and brightens everything up

How To Make Portuguese Grilled Chicken

Flatten The Chicken:

Grab your kitchen shears and cut out the backbone by snipping along both sides. Flip it breast-side up and push down hard on the breastbone to make it flat. Grab some paper towels and dry the chicken really well so you'll get that awesome crispy skin.

Mix Up The Marinade:

Throw together olive oil, fresh-squeezed lemon juice, finely chopped garlic, both paprikas, salt, pepper, cayenne if you want some heat, chopped herbs, and wine vinegar in a big bowl. Stir it all up till you get a bright red sauce that's thick enough to stick to your chicken.

Soak The Chicken:

Put your flattened chicken in a shallow dish or big ziplock bag. Pour that tasty marinade all over and get your hands dirty by rubbing it into every nook and cranny, under the skin where you can, and don't forget those legs and thighs. Cover it up and stick it in the fridge for at least 2 hours, but leaving it overnight will make it taste way better.

Fire Up The Grill:

Get your grill hot to about 375°F to 400°F, medium-high heat. Start with the skin facing down and let it cook for exactly 10 to 12 minutes until you see those nice grill lines. Carefully flip it with tongs and cook another 15 to 20 minutes until a meat thermometer stuck in the thickest part of the thigh hits exactly 165°F.

Let It Chill Out:

Move your chicken to a cutting board and don't touch it for a full 10 minutes. This waiting part keeps all those juices inside the meat instead of running out. Sprinkle some fresh herbs on top before you serve it up.

You can't skip the smoked paprika in this dish. I tried making it once without and wow, what a letdown. That smoky flavor is what makes this taste authentically Portuguese and turns it from just grilled chicken into something that'll make people ask for your secret. My friend Maria from Portugal watched me cook this once and smiled, saying it reminded her of family Sunday meals back in her hometown of Porto.

Perfect Pairings

Portuguese food is all about simple sides that make the main dish shine. Throw some potatoes in the oven with olive oil and sea salt to go with this chicken. Add a basic green salad with just oil and lemon juice for something light and fresh. Want the full Portuguese experience? Put a little bowl of piri piri sauce on the table for anyone who wants to crank up the heat.

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Make Ahead And Storage

You can get the chicken marinating a full day ahead, which makes party planning so much easier. After cooking, any chicken you don't finish will stay good in the fridge for about 3 days in a sealed container. When you want to eat the leftovers, warm them up slowly in a 300°F oven so they don't dry out. You can even freeze cooked portions for up to 2 months if you wrap them up tight. The marinade by itself keeps in the fridge for up to 5 days if you want to prep that part early.

Oven Method Variation

Grilling gives you that authentic taste, but your oven works great too. Heat it to 425°F and put your marinated flattened chicken on a rack in a roasting pan. Cook it for 40 to 45 minutes, flipping it halfway, until it hits 165°F inside. Want that crispy skin? Turn on the broiler for a quick 2 to 3 minutes at the end. It'll taste almost the same, just without some of that smoky flavor from the grill.

Cultural Context

This chicken draws from the famous frango no churrasco that comes from Guia, a tiny town down in Portugal's Algarve region. The mix of paprika, garlic and herbs shows how Portugal was a big player in the spice trade and how their food connects to both Mediterranean and North African cooking. Back in Portugal, you'd always get a side of piri piri sauce with this chicken - a spicy condiment Portuguese sailors brought home from their travels to Africa.

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Frequently Asked Questions

→ What makes Portuguese grilled chicken unique?

Portuguese-style chicken, also known as Frango Piri Piri, stands out due to its tangy marinade that combines smoky paprika, garlic, olive oil, and acidic ingredients like lemon and vinegar. The butterflying technique also ensures evenly cooked meat with crispy skin and incredible flavor.

→ Can I prepare it without a grill?

Absolutely! Preheat your oven to 425°F (220°C), place the marinated butterflied chicken on a baking tray, and cook for about 40-45 minutes. Flip it halfway through for even cooking. It’s ready when the internal temperature reads 165°F (75°C).

→ How long should I marinate it for the best flavor?

For good flavor, marinate for a minimum of 2 hours. If you can, leave it to soak overnight (8-12 hours) in the fridge. This extra time tenderizes the meat and lets the spices fully soak into the chicken.

→ What sides go well with this dish?

Pair it with roasted herb potatoes, a fresh green salad, Portuguese rice, veggies from the grill, or some crusty bread to mop up the flavorful juices. Don’t forget a side of piri-piri sauce if you love a spicy kick.

→ Why is butterflying the chicken important?

Butterflying, or spatchcocking, helps by flattening the chicken, so it cooks evenly and faster. It also creates more surface area for the marinade to soak in and results in crispier, more flavorful skin.

→ Can I use chicken pieces instead of a whole bird?

You totally can! This works great with thighs, legs, or quarters. Just adjust the cooking times. Bone-in pieces take about 25-30 minutes on the grill. Boneless cuts take a little less, about 15-20 minutes. The marinade enhances all cuts.