Print

Portuguese Grilled Chicken Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/portuguese-grilled-chicken-recipe/