Portuguese Grilled Chicken Recipe

Introduction

Portuguese Grilled Chicken is a flavorful, smoky dish that brings the vibrant spices of Portugal to your table. Marinated in a blend of garlic, paprika, and fresh herbs, this chicken is juicy and tender with a slight kick of heat. Perfect for a weekend barbecue or a cozy dinner at home.

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

• For extra smoky flavor, add a few drops of liquid smoke to the marinade.
• If fresh oregano and parsley aren’t available, dried herbs can be used—reduce the amount by half.
• Serve with roasted potatoes or a fresh green salad to balance the spices.
• To make this dish spicier, increase the cayenne pepper or add chili flakes to the marinade.

Storage

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (165°C) or in a microwave, covered, to keep it moist. Avoid overcooking when reheating to maintain juiciness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken pieces instead of a whole chicken?

Yes, you can use thighs, drumsticks, or breasts. Adjust the grilling time accordingly—usually 20-25 minutes for thighs and drumsticks, less for breasts.

Is it necessary to marinate the chicken overnight?

While marinating overnight enhances the flavor and tenderness, letting the chicken marinate for at least 2 hours will still yield delicious results.

Portuguese Grilled Chicken Recipe

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★★★★★

4.5 from 79 reviews

Portuguese Grilled Chicken is a flavorful and aromatic dish featuring a whole marinated chicken infused with garlic, paprika, herbs, and a tangy lemon-vinegar marinade. This recipe delivers juicy, tender chicken with a smoky grilled char, perfect for a hearty family meal or outdoor gathering.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 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 and Prepare the Chicken: Remove the backbone from the chicken to butterfly it, then flatten the bird by pressing it down. Pat the chicken dry thoroughly with paper towels to ensure the marinade adheres well.
2. Make the Marinade: In a large bowl, combine olive oil, lemon juice, minced garlic, paprika, smoked paprika, salt, black pepper, cayenne pepper (if using), chopped oregano, chopped parsley, and white wine vinegar. Mix until all ingredients are fully incorporated.
3. Marinate the Chicken: Generously rub the marinade all over the chicken, covering both sides evenly. Place the chicken in a covered container or bag and refrigerate for at least 2 hours; for best flavor and tenderness, marinate overnight.
4. Preheat the Grill: Heat your grill to medium-high. If using an oven instead, preheat it to 425°F (220°C) to prepare for roasting.
5. Grill the Chicken: Position the chicken skin side down on the grill and cook for 10 to 12 minutes. Flip the chicken carefully and continue grilling for another 15 to 20 minutes, or until the internal temperature reaches 165°F (75°C) measured in the thickest part of the meat.
6. Alternative Oven Roasting: If roasting, place the marinated chicken in a roasting pan and bake for 40 to 45 minutes, flipping halfway through cooking to ensure even browning.
7. Rest and Serve: Remove the chicken from heat and let it rest for 10 minutes to redistribute juices. Garnish with additional fresh parsley and carve to serve.

Notes

• For an extra smoky flavor, use a charcoal grill or add wood chips to your gas grill.
• To ensure even cooking, monitor the internal temperature with a meat thermometer.
• Butterflying the chicken helps it cook faster and more evenly on the grill.
• Marinating overnight intensifies the flavors and tenderizes the meat better.
• If you prefer less spice, omit the cayenne pepper.

Keywords: Portuguese grilled chicken, marinated chicken, grilled chicken recipe, smoky paprika chicken, outdoor grilling, butterfly chicken