Portuguese Grilled Chicken Recipe

Introduction

Portuguese grilled chicken is a flavorful and vibrant dish known for its smoky paprika and fresh herb marinade. This tender and juicy chicken is perfect for a casual family meal or a weekend barbecue. Its tangy and slightly spicy marinade brings a delightful taste of Portugal to your table.

Ingredients

• 1 whole chicken (about 3 to 4 pounds)
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 6 cloves garlic, minced
• 1 tablespoon paprika
• 1 tablespoon smoked paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh parsley, chopped
• 1/4 cup white wine vinegar

Instructions

1. Step 1: Butterfly the chicken by cutting out the backbone and flattening the bird. Pat it dry with paper towels.
2. Step 2: In a large bowl, mix olive oil, lemon juice, garlic, paprika, smoked paprika, salt, pepper, cayenne (if using), oregano, parsley, and white wine vinegar.
3. Step 3: Rub the marinade all over the chicken, making sure it is well coated. Let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
4. Step 4: Preheat the grill to medium-high heat. If using an oven, preheat it to 425°F (220°C).
5. Step 5: Grill the chicken skin side down first for about 10-12 minutes. Then flip and continue grilling for another 15-20 minutes, or until the internal temperature reaches 165°F (75°C).
6. Step 6: If roasting in the oven, place the chicken in a roasting pan and bake for about 40-45 minutes, flipping halfway through.
7. Step 7: Once cooked, allow the chicken to rest for 10 minutes before cutting into it. Garnish with extra parsley and serve.

Tips & Variations

• Use fresh paprika and smoked paprika for the best depth of flavor.
• Marinate the chicken overnight to allow the flavors to penetrate deeply.
• For a milder version, omit the cayenne pepper or reduce the amount.
• Add a splash of orange juice to the marinade for a citrus twist.
• Serve with grilled vegetables or a simple green salad for a complete meal.

Storage

Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep it moist. For longer storage, freeze the chicken for up to 2 months and thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken pieces instead of a whole chicken?

Yes, bone-in pieces like thighs or drumsticks work well. Adjust grilling time accordingly to ensure they reach an internal temperature of 165°F (75°C).

What if I don’t have a grill?

You can roast the marinated chicken in the oven at 425°F (220°C) for about 40-45 minutes, turning halfway through for even cooking.

Portuguese Grilled Chicken Recipe

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Portuguese Grilled Chicken is a succulent and flavorful dish featuring a whole chicken marinated in a zesty blend of olive oil, lemon juice, garlic, smoked paprika, and fresh herbs. This recipe highlights the traditional grilling method that imparts a delicious smoky char and juicy interior, perfect for a casual barbecue or a festive meal.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes (grilling) or 45 minutes (oven roasting)
• Total Time: 2 hours 40 minutes (including 2-hour minimum marinating time)
• Yield: Serves 4 to 6 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Portuguese

Ingredients

Scale 1x2x3x

Chicken

• 1 whole chicken (about 3 to 4 pounds)

Marinade

• 1/4 cup olive oil
• 1/4 cup lemon juice
• 6 cloves garlic, minced
• 1 tablespoon paprika
• 1 tablespoon smoked paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh parsley, chopped
• 1/4 cup white wine vinegar

Instructions

1. Butterfly the chicken: Remove the backbone from the whole chicken and flatten it by pressing down firmly. Pat the chicken dry thoroughly with paper towels to ensure the marinade adheres properly.
2. Prepare the marinade: In a large bowl, combine olive oil, lemon juice, minced garlic, paprika, smoked paprika, salt, black pepper, cayenne pepper if using, fresh oregano, fresh parsley, and white wine vinegar. Stir until well mixed.
3. Marinate the chicken: Rub the marinade all over the chicken, making sure to coat it evenly on all sides. Cover and refrigerate for at least 2 hours, though marinating overnight will infuse deeper flavors.
4. Preheat the grill: Set your grill to medium-high heat. If you prefer oven cooking, preheat your oven to 425°F (220°C).
5. Grill the chicken: Place the chicken skin side down on the grill. Grill for 10 to 12 minutes until the skin starts to crisp. Flip and continue grilling for 15 to 20 minutes or until the internal temperature reaches 165°F (75°C).
6. Oven roasting alternative: Place the marinated chicken in a roasting pan and bake in the preheated oven for 40 to 45 minutes, flipping halfway through to ensure even cooking.
7. Rest and serve: Remove the cooked chicken from the grill or oven and let it rest for 10 minutes to allow juices to redistribute. Garnish with additional fresh parsley and serve hot.

Notes

• Butterflying the chicken ensures even cooking and quicker grilling time.
• For extra smoky flavor, consider using a charcoal grill instead of gas.
• The cayenne pepper is optional; omit if you prefer a milder dish.
• Letting the chicken rest after cooking helps keep it juicy and tender.
• If you don’t have fresh oregano or parsley, dried can be substituted but reduce quantities by half.
• This recipe works well with bone-in, skin-on chicken pieces if not using a whole bird.

Keywords: Portuguese grilled chicken, grilled chicken recipe, Portuguese marinade, smoked paprika chicken, BBQ chicken