Portuguese Barbequed Chicken
Get ready to fire up the grill and elevate your summer barbecue with this irresistible Portuguese Barbequed Chicken recipe! Featuring a flavorful marinade of olive oil, garlic, smoked paprika, fresh parsley, and a hint of spice from red chili peppers, this dish is a celebration of bold, zesty flavors. The spatchcocked chicken ensures even cooking and tender, juicy results, while a touch of lemon juice and vinegar adds a tangy brightness to every bite. Perfectly cooked over indirect heat and finished with a smoky char, this recipe creates a crowd-pleasing centerpiece for any gathering. Serve it hot alongside roasted potatoes, a crisp salad, or crusty bread for a meal bursting with Portuguese-inspired flair. Whether you're hosting a backyard feast or simply craving something special, this dish will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 piece (about 4 lbs) Whole chicken
- 4 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 2 pieces Red chili peppers, chopped (adjust to spice preference)
- 2 teaspoons Smoked paprika
- 2 teaspoons Oregano, dried
- 2 tablespoons Fresh parsley, chopped
- 3 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons White vinegar
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
Instructions
Begin by spatchcocking the chicken: Place the whole chicken breast-side down on a cutting board. Using kitchen shears, remove the backbone by cutting along both sides. Flip the chicken over and press firmly on the breastbone to flatten it. Pat dry with paper towels.
In a mixing bowl, prepare the marinade by combining olive oil, minced garlic, chopped red chilies, smoked paprika, oregano, parsley, lemon juice, white vinegar, salt, and black pepper. Mix well to form a paste.
Rub the marinade generously over the entire chicken, ensuring it gets into all the nooks and crannies. Reserve a small amount of marinade for basting later. Cover the chicken with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight for maximum flavor.
When ready to cook, preheat a grill to medium heat (about 375°F / 190°C). If using charcoal, arrange the coals for indirect heat.
Place the chicken on the grill, skin-side up, over indirect heat. Close the grill lid and cook for 25 minutes.
Carefully flip the chicken skin-side down and baste with the reserved marinade. Continue grilling for another 15-20 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (75°C).
Optional: For crispy skin and a smoky char, move the chicken to direct heat for the last 5 minutes of cooking.
Remove the chicken from the grill and let it rest for 10 minutes before carving.
Serve hot with your favorite sides like roasted potatoes, salad, or crusty bread.
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 3703 mg | 161% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 2.4 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 821 mg | 17% | |
*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.
