Authentic Portuguese Grilled Chicken

This Portuguese Grilled Chicken transforms an ordinary bird into a feast of bold flavors that transport you straight to the hills of Portugal. The smoky char from the grill combined with the vibrant marinade creates a dish that has become my signature summer offering for friends and family.

I first discovered this recipe during a trip to Lisbon where I watched in awe as local chefs masterfully grilled butterflied chickens over open flames. After multiple attempts to recreate that magic at home, this version finally captures the authentic flavor I remember so vividly.

Ingredients

• Whole chicken: about 3 to 4 pounds. Select an air chilled chicken for better texture and flavor
• Olive oil: provides the base for the marinade and helps crisp the skin beautifully
• Lemon juice: adds brightness and helps tenderize the meat
• Fresh garlic cloves: deliver essential pungent flavor that defines Portuguese cuisine
• Paprika and smoked paprika: create the signature color and smoky depth
• Salt and black pepper: enhance all other flavors
• Cayenne pepper: adds optional heat that can be adjusted to taste
• Fresh oregano and parsley: bring herbaceous notes that balance the richness
• White wine vinegar: provides acidity that tenderizes and brightens

How To Make Portuguese Grilled Chicken

Butterfly the Chicken:

Remove the backbone using kitchen shears by cutting along both sides of it. Turn the chicken breast side up and press firmly on the breastbone to flatten it completely. Pat the entire surface thoroughly dry with paper towels to ensure crispy skin.

Create the Marinade:

Combine olive oil, freshly squeezed lemon juice, finely minced garlic, both types of paprika, salt, pepper, cayenne if desired, chopped fresh herbs, and white wine vinegar in a large bowl. Whisk until completely blended into a vibrant red mixture. The marinade should have a consistency that will cling to the chicken.

Marinate Thoroughly:

Place the butterflied chicken in a large shallow dish or zip-top bag. Pour the marinade over every surface, using your hands to massage it into all crevices, under the skin where possible, and especially on the thigh and leg portions. Cover and refrigerate for at least 2 hours, though overnight results in significantly more flavor development.

Grill to Perfection:

Preheat your grill to medium-high heat approximately 375°F to 400°F. Place the chicken skin side down first and grill for exactly 10 to 12 minutes until beautiful grill marks form. Flip carefully using tongs and continue grilling for 15 to 20 minutes until the internal temperature at the thickest part of the thigh reaches precisely 165°F.

Rest Before Serving:

Transfer the finished chicken to a cutting board and allow it to rest uncovered for a full 10 minutes. This critical step allows the juices to redistribute throughout the meat ensuring moistness. Garnish with additional fresh herbs before serving.

The smoked paprika is truly the star ingredient in this recipe. I once made this without it and the difference was remarkable. That smoky depth is what connects this dish to its Portuguese roots and transforms it from ordinary grilled chicken to something truly special. My Portuguese friend Maria watched me make this once and nodded approvingly saying it reminded her of Sunday family gatherings in her hometown of Porto.

Perfect Pairings

Portuguese cuisine celebrates simple sides that complement rather than compete with the main dish. Serve this chicken with roasted potatoes tossed with olive oil and sea salt. A simple green salad dressed with olive oil and lemon juice makes the perfect light accompaniment. For an authentic experience add a small dish of piri piri sauce on the side for those who enjoy extra heat with their meal.

Make Ahead And Storage

This chicken can be marinated up to 24 hours in advance making it perfect for planning ahead. Once cooked leftover chicken will keep in an airtight container in the refrigerator for up to 3 days. For best results reheat it in a 300°F oven just until warmed through to prevent drying out. The chicken also freezes well after cooking simply portion it out wrap tightly and freeze for up to 2 months. The marinade itself can be made up to 5 days ahead and stored separately in the refrigerator.

Oven Method Variation

While grilling provides the authentic experience this chicken can be successfully prepared in the oven with excellent results. Preheat your oven to 425°F and place the marinated butterflied chicken on a rack in a roasting pan. Roast for 40 to 45 minutes flipping halfway through until the internal temperature reaches 165°F. For a final touch broil for 2 to 3 minutes to crisp the skin if desired. The flavor profile remains remarkably similar though you'll miss some of the smoky char from the grill.

Cultural Context

This recipe draws inspiration from Portugal's famous frango no churrasco grilled chicken that originated in Guia a small town in the Algarve region. The combination of paprika garlic and herbs reflects Portugal's history as a major spice trading nation and their cultural connections to both Mediterranean and North African cuisines. Traditionally this chicken would be served with a side of spicy piri piri sauce a chili based condiment that Portuguese explorers brought back from their African colonies.

Recipe FAQs

→ What makes Portuguese grilled chicken different from other grilled chicken?

Portuguese grilled chicken (Frango Piri Piri) is distinguished by its distinctive marinade using paprika, garlic, olive oil, and acidic elements like lemon juice and vinegar. The butterflying technique and characteristic smoky-tangy flavor profile create a uniquely Portuguese culinary experience with perfectly crispy skin and juicy meat.

→ Can I make Portuguese grilled chicken without a grill?

Yes, you can achieve excellent results in a conventional oven. Simply preheat to 425°F (220°C), place the marinated butterflied chicken in a roasting pan, and bake for 40-45 minutes, flipping halfway through. The chicken is done when it reaches an internal temperature of 165°F (75°C).

→ How long should I marinate the chicken for best results?

While a minimum of 2 hours will impart good flavor, marinating overnight (8-12 hours) in the refrigerator delivers the most flavorful results. The extended marination allows the acids to tenderize the meat while the herbs and spices thoroughly permeate the chicken.

→ What sides pair well with Portuguese grilled chicken?

Traditional accompaniments include roasted potatoes with herbs, a simple green salad, Portuguese rice, grilled vegetables, or crusty bread to soak up the juices. For an authentic experience, serve with a side of piri-piri sauce for extra heat and flavor.

→ Why is butterflying the chicken important for this dish?

Butterflying (spatchcocking) the chicken serves multiple purposes: it creates a flat surface that cooks more evenly, reduces cooking time, allows more surface area for the marinade to penetrate, and produces more crispy skin. This technique is essential for authentic Portuguese grilled chicken.

→ Can I use chicken parts instead of a whole chicken?

Yes, chicken thighs, legs, or quarters work excellently with this marinade and cooking method. Adjust cooking times accordingly—bone-in pieces typically need 25-30 minutes on the grill, while boneless cuts require 15-20 minutes. The marinade works wonderfully with all chicken cuts.