Introduction to Our Portuguese Chicken Recipe
When you think of the food of Portugal, what springs to mind? In a country with such varied terrains and geography, you’re really spoiled for choice. The superb fish and seafood are an obvious delight with so much coastline, while goat is a popular delicacy in the more rugged regions. For us at Dizzy Spit Roasts, though, and apparently millions of addicted takeaway fans, it has to be the wonderful way that Portugal has with chicken!
Additionally, Portuguese flavours lean heavily towards the smoky, spicy, and savoury and Portuguese chicken is no different. It’s a dish that sums up the nation’s cuisine perfectly, with its roots deeply tied to the vibrant flavours of peri-peri sauce. This bold blend of chillies, garlic, and spices are a match made in heaven and is seen in so many different iterations globally.
Whether grilled or roasted, Portuguese chicken is all about that perfect balance of charred crispness and tender, juicy meat. Let’s get into two methods that will help you create this iconic dish: the traditional way—grilling a butterflied chicken over charcoal—and an alternate method using a charcoal rotisserie. However you roll, this recipe will bring the taste of Portugal’s famous export to your table.
Traditional Method: Butterflied Chicken on a Charcoal Grill
Setup
A great Portuguese chicken starts with your grill setup. For a butterflied chicken, even heat is key to help ensure that you’re cooking the meat through right to the thickest parts. Here’s how we set it up:
- Lighting the Charcoal: We are big fans of using a chimney starter for an even, efficient light-up. More on that here. Allow the charcoal to turn ashy grey, this is your main indication that it’s at the right temperature and is a super simple clue to follow.
- Heat Distribution: Arrange the charcoal in a two-zone setup. You want a zone for direct heat for searing and then an indirect heat area for slower cooking to make sure it is cooked right through.
Cooking Process
- Positioning the Chicken: We recommend starting with the butterflied chicken skin-side down over the direct heat zone to get the process started. This helps render the fat down and sets you on your way to achieving that signature crispy skin we all know and love.
- Turning and Basting: Turn the chicken occasionally, moving it to the indirect heat zone if it looks like it is starting to char too much or too quickly. Brush it with some peri-peri sauce throughout the process. This will help to lock in moisture as well as build the flavour throughout the process. You will inevitably lose some of the sauce or the flavour throughout the cooking, so you want to keep that topped up!
- Timing and Doneness: Grill for about 30–40 minutes, depending on the size of the chicken. To check that it is cooked through, you should pierce the thickest part of the meat (normally around the leg). Look for clear juices to run out with no blood. You could also use a meat thermometer; 165°f/74 °C internal temperature is what you’re after.
Flavour Enhancement Ideas
- Adding Smokiness: A great way to ramp up the flavour is by throwing a generous handful of soaked wood chips (like hickory or applewood) onto the coals. Just to really secure that extra hit of smokiness.
- Basting with Peri-Peri Sauce: As mentioned, you should apply the sauce liberally during cooking to create layers of caramelised flavour. Another idea is marinating your chicken in the sauce beforehand, double whammy.
Serving Suggestions
Slice up the chicken and drizzle it with some extra sauce. Pair it with classic Portuguese sides such as:
- Roasted potatoes with garlic and rosemary.
- Grilled Mediterranean vegetables like zucchini, bell peppers, and eggplant.
- Portuguese tomato rice seasoned with garlic and paprika.
- Portuguese cornbread, perfect for soaking up any juices
Our Alternate Method: Whole Chicken on a Charcoal Rotisserie
Equipment Needed
To roast a whole chicken, you’ll need:
- A charcoal grill with a rotisserie setup.
- A rotisserie pole with motorised attachment.
- A drip tray to catch any of those delicious juices that might be trying to escape.
Setup
- Securing the Chicken: Insert the rotisserie pole through the chicken cavity and secure it tightly with prongs to stop it from moving around. Ensure the weight of the chicken is balanced to avoid uneven cooking.
- Adjusting the Charcoal: Arrange the charcoal as though for an indirect heat, pushing it to the sides of the grill. This will help prevent any flare-ups and will also ensure that you get an even roasting process.
Cooking Process
- Slow, Even Roasting: Set your rotisserie motor to rotate the chicken consistently over your indirect heat. This method will cook the chicken nice and slowly, locking in all that essential moisture.
- Basting: We like to brush with peri-peri sauce every 15–20 minutes. This gives you that beautifully glistening and deeply flavourful exterior.
- Cooking Time: Depending on the size and weight of the chicken, you should roast for approximately 1.5–2 hours. Check for doneness using a meat thermometer.
Advantages of the Rotisserie Method
- Moisture Retention: The continuous rotation of the chicken ensures that even cooking is achieved, and this, in turn, prevents the chicken from drying out.
- Enhanced Flavour: The slow roasting intensifies the peri-peri glaze as it doesn’t cook quite as aggressively as on the charcoal grill. This creates a rich, caramelised crust.
Serving Suggestions
Once the chicken is done, slice it into portions and serve with:
- Fresh salads, like classic tomato and cucumber with a lemon dressing to allow the chicken to do the talking.
- Crusty bread to mop up juices.
- Garlic butter corn for a simple, complementary side.
Ingredients and Preparation
Essential Ingredients
For an authentic Portuguese chicken, you’ll need:
- Chicken: We always advocate using free-range for the best flavour and texture.
- Marinade: The star of the show, featuring bold spices, tangy acidity, and a lick of heat. Make a big batch and keep it for up to two weeks – perfect if your family are big chicken lovers or if you BBQ a lot. It goes with just about everything.
Portuguese Chicken Marinade and Sauce Recipe
Ingredients
- 1/4 cup olive oil
- 1 large red bell pepper/capsicum
- 4 garlic cloves, minced
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1 tbsp red wine vinegar
- 1 tbsp smoked paprika
- 2 tsp dried oregano
- 2–3 fresh chilies, finely chopped (or 1–2 tsp peri-peri chili powder for less heat)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Combine Ingredients: This really couldn’t be simpler; just blend till smooth using a food processor or stick blender.
- Marinate the Chicken:
- For butterflied chicken: Coat the chicken generously all over, ensuring the marinade penetrates all crevices. Marinate for at least 4 hours or overnight in the fridge.
- For a whole chicken: Rub the marinade all over the chicken, including under the skin. Let it sit in the fridge for 6–12 hours.
Tips for Perfect Portuguese Chicken
Common Mistakes to Avoid
- Burning the Skin: As we mentioned, avoid placing the chicken directly over high flames for extended periods. Use a mix of direct and indirect heat for slower, more controlled cooking that gives you the best of both worlds.
- Undercooking: Always check the internal temperature with a meat thermometer to ensure food safety.
Key Pointers for Smoky Flavour
- Use natural lump charcoal for a cleaner, richer flavour. For more on that, we’ve written an article about charcoal selection if you want to get professional about it!
- Add some wood chips for an authentic, smoky aroma that complements the smoky spices, particularly the paprika.
Troubleshooting Tips
- Dry Chicken: Of course, avoid overcooking. If you’re sticking to our regular basting recommendations, the battle is pretty much won.
- Uneven Cooking: Rotating or adjusting the chicken’s position will go a long way in making sure it cooks evenly.
Conclusion
Whether you’re thinking about trying your hand at grilling a butterflied chicken or slow-roasting a whole bird on a rotisserie, Portuguese chicken is a recipe worth mastering. Each method brings its own unique charm: the grill offers that smoky, crispy finish, while the rotisserie guarantees moist, evenly cooked meat with seriously punchy flavours.
Get creative with sides and serve it family-style for a meal that’s both hearty and flavourful. Have fun experimenting with the ingredients in the peri-peri sauce, and don’t forget to share your culinary successes (or delicious messes) with us!
Ready to spice up your next BBQ? Try this Portuguese chicken recipe and savour the vibrant flavours of Portugal. Bon appétit!
