Spatchcocked whole Portuguese with roasted potatoes - from above.
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5 from 3 votes

portuguese chicken - piri piri grilled chicken

Portuguese chicken is a great way to add a new twist to your usual BBQ chicken.
Prep Time1 hr
Cook Time50 mins
Total Time1 hr 50 mins
Servings: 4
Author: romain | glebekitchen

Ingredients

  • 1 chicken
  • 1 lemon
  • 1/2 cup white wine
  • 1/2 cup olive oil
  • 3 cloves garlic - smashed (not crushed)
  • 1 Tbsp paprika
  • 1/2 tsp black pepper
  • 2 Tbsp piri piri sauce
  • 1 Tbsp fresh parsley - chopped
  • salt

Instructions

  • Combine all the ingredients except the chicken, lemon and salt in a bowl. You will be basting out of this bowl so choose wisely.
  • Spatchcock the chicken. That's a fancy word for cut the backbone out of the bird, lay it out flat and push down hard on the breast to flatten it. Now you know.
  • Salt the chicken liberally. Place it in a large ziplock bag and squeeze the juice of a lemon onto it. Seal the bag and place it in the fridge for about an hour.
  • Light your grill and prepare it for indirect heat. You want it running pretty hot - about 400F. Place. drip pan under the grate.
  • Drizzle a bit of olive oil onto the chicken. Rub the olive oil to coat the skin side of the chicken.
  • Place the chicken, skin side up and grill, covered, for 10 minutes.
  • Baste the chicken liberally with the marinade. Cook 5 minutes. Repeat a total of three times.
  • Flip the chicken and baste the chicken a final time. Cook 15 minutes and then flip the chicken again.
  • Continue to cook until the breast registers 165F using an instant read thermometer.
  • Transfer chicken to a cutting board and let rest 5 minutes.
  • Cut the chicken into serving pieces and serve with any accumulated juices spooned overtop the chicken.