Portuguese Grilled Chicken (Print)
Juicy butterflied chicken marinated in zesty paprika-garlic blend and grilled to smoky perfection with authentic Portuguese flavors.
# Ingredients:
01 -
1 whole chicken (about 1.5 to 2 kg)
02 -
60 ml olive oil
03 -
60 ml fresh lemon juice
04 -
6 cloves garlic, minced
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1 tablespoon paprika
06 -
1 tablespoon smoked paprika
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2 teaspoons salt
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1 teaspoon black pepper
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1/2 teaspoon cayenne pepper (optional)
10 -
1 tablespoon fresh oregano, chopped
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1 tablespoon fresh parsley, chopped
12 -
60 ml white wine vinegar
# Directions:
01 -
Butterfly the chicken by removing the backbone and flattening it. Pat dry thoroughly with paper towels.
02 -
In a large bowl, combine olive oil, lemon juice, minced garlic, both paprikas, salt, pepper, cayenne (if using), oregano, parsley, and white wine vinegar. Mix well.
03 -
Coat the chicken completely with the marinade, massaging it into the meat. Refrigerate for at least 2 hours, preferably overnight for maximum flavor.
04 -
Heat grill to medium-high heat (approximately 200°C). If using an oven, preheat to 220°C.
05 -
Place chicken skin-side down first and grill for 10-12 minutes. Flip and continue grilling for 15-20 minutes until the internal temperature reaches 75°C.
06 -
If roasting, place chicken in a roasting pan and bake for 40-45 minutes at 220°C, turning halfway through cooking time.
07 -
Allow the chicken to rest for 10 minutes before carving. Garnish with additional fresh parsley before serving.
# Notes:
01 -
For authentic Portuguese flavor, use a traditional clay pot if available for oven roasting.
02 -
This dish pairs wonderfully with roasted potatoes or a simple green salad.