Grilled Chicken Dish (Print Version)
# Ingredients:
01 -
60 ml lemon juice squeezed fresh
02 -
1 whole chicken (weighs around 1.5–2 kg)
03 -
1 tablespoon smoked paprika
04 -
60 ml olive oil
05 -
2 teaspoons salt
06 -
1 tablespoon paprika
07 -
1 tablespoon finely chopped oregano
08 -
60 ml white wine vinegar
09 -
1/2 teaspoon cayenne pepper (optional)
10 -
6 cloves garlic, finely minced
11 -
1 teaspoon ground black pepper
12 -
1 tablespoon parsley, finely chopped
# Instructions:
01 -
Slice out the backbone to butterfly the chicken, then press it down flat. Use a paper towel to dry it completely.
02 -
Toss together the vinegar, olive oil, garlic, oregano, parsley, both types of paprika, salt, lemon juice, pepper, and cayenne if you'd like. Stir until blended well.
03 -
Rub the marinade all over the chicken, making sure every bit is evenly coated. Chill it in the fridge for a couple of hours or leave it overnight if you can.
04 -
If you're grilling, set it to medium-high (around 200°C). For the oven, preheat it to 220°C.
05 -
Start with the skin side down on the grill and cook for 10-12 minutes. Flip it over and cook for another 15-20 minutes. The meat’s internal temp should hit 75°C.
06 -
Pop the chicken into a roasting pan and bake at 220°C for 40-45 minutes. Flip it halfway through so it cooks evenly.
07 -
Give the chicken about 10 minutes to rest before cutting. Add chopped parsley on top before serving.
# Notes:
01 -
If you've got a traditional Portuguese clay pot, it's perfect for roasting this dish.
02 -
Goes great with a green salad or some crispy roasted potatoes.