This is one of my favourite chicken recipes that can be done in the oven, or on the gas or charcoal grill. I have used all cooking methods depending on the time of the year, but I think the most authentic flavour is offset grilling with charcoal – but will work well with whatever method you choose.
The Portuguese chicken marinade is very simple and so flavourful and has a wonderful blend of lemon juice, paprika, oregano and garlic. Ideally, the marinade should left be on the chicken for at least 6 hours but even better if left overnight if you have the time.
This recipe calls for a whole chicken but is also really great for chicken pieces. You would just need to base your cooking time for individual pieces.
- 1 whole chicken
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 2 tbsp paprika
- 2 tbsp oregano
- 1 tbsp brown sugar
- 2 garlic cloves crushed
- 1/2 tsp sea salt or to taste
- 1/2 tsp fresh ground pepper or to taste
Preparing the chicken
- Place the chicken breast-side down on a cutting board and use kitchen scissors to cut down both sides of the backbone to remove and discard. Once removed, turn the chicken breast-side up and push down to flatten. Pat dry with a paper towel and set aside while you prepare the marinade.
Making the marinade
- Combine lemon juice, olive oil, paprika, oregano, garlic, and salt and pepper into a measuring cup and stir until well mixed. Once blended brush the marinade evenly over both sides of the chicken. At this point, you should cover and put into the fridge for at least 6 hours or overnight.