Portuguese Barbecued Chicken
Savor the smoky, bold flavors of Portugal with this irresistible Portuguese Barbecued Chicken recipe. Perfectly marinated in a vibrant blend of olive oil, lemon juice, garlic, smoked paprika, cayenne pepper, and a touch of honey, this dish bursts with rich, tangy, and spicy notes that elevate your grilling game. The butterfly technique ensures even cooking, while basting with the marinade keeps the chicken juicy and infused with its signature Portuguese flavor. Whether served alongside crispy potato wedges, fragrant rice, or a zesty salad, this dish is perfect for family barbecues or backyard gatherings. Experience authentic Portuguese culinary flair with this simple yet unforgettable grilled chicken recipe!
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Recipe Information
Ingredients
- 1 unit Whole chicken
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 4 unit Garlic cloves, minced
- 2 teaspoons Paprika
- 1 teaspoon Cayenne pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 unit Red chili peppers, finely chopped
- 1 tablespoon White vinegar
- 1 teaspoon Honey
Instructions
Butterfly the whole chicken by removing the backbone. Flatten it by pressing down firmly on the breastbone. This allows for even cooking.
In a bowl, prepare the marinade by whisking together olive oil, lemon juice, garlic, paprika, cayenne pepper, smoked paprika, dried oregano, salt, black pepper, chopped red chili peppers, white vinegar, and honey until well combined.
Place the chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours or overnight for maximum flavor.
Preheat the barbecue or grill to medium-high heat.
Remove the chicken from the marinade and let any excess drip off. Reserve the remaining marinade for basting.
Place the chicken skin-side down on the grill. Cook for 15 minutes, flipping occasionally to prevent burning. Lower the heat to medium if necessary.
Baste the chicken with the reserved marinade every 10 minutes, flipping as needed, until the internal temperature reaches 165°F (74°C), about 30 additional minutes.
Once cooked, remove the chicken from the grill and let it rest for 10 minutes before cutting into portions.
Serve the Portuguese barbecued chicken with your choice of sides, such as potato wedges, rice, or a fresh salad.
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 1342 mg | 58% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 1.9 g | ||
| Protein | 122.0 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1115 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
