Description
This Irresistible Butterflied Portuguese Chicken recipe delivers tender, flavorful chicken marinated in a zesty blend of paprika, oregano, garlic, and tangy lemon juice. Butterflying the chicken ensures even cooking, resulting in a juicy, crispy-skinned dish perfect for grill or oven roasting. Served with creamy toum sauce and fresh lemon wedges, this recipe is ideal for flavor lovers seeking a classic Portuguese-inspired feast.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 1 tablespoon brown sugar
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
Accompaniments
- 1 cup toum (creamy garlic dipping sauce)
- Fresh lemon wedges, for serving
- Crispy oven fries or preferred side (optional)
Instructions
- Butterfly the Chicken: Using kitchen shears, carefully cut along both sides of the chicken backbone to remove it, then open and press the chicken flat. This butterflying technique promotes even cooking throughout.
- Prepare the Marinade: In a mixing bowl, whisk together olive oil, lemon juice, smoked paprika, dried oregano, minced garlic, red wine vinegar, brown sugar, and salt until fully combined to create a flavorful marinade.
- Marinate the Chicken: Generously coat the butterflied chicken with the marinade, ensuring it is evenly covered. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor infusion.
- Preheat and Cook: Preheat your grill to medium-high heat, or set your oven to 400°F (200°C) for roasting. Grill or roast the chicken, skin side down initially if grilling, for approximately 45 minutes, cooking until the chicken is cooked through and the skin is crispy and golden.
- Rest the Chicken: Remove the chicken from heat and allow it to rest for 5-10 minutes. This resting step helps juices redistribute, ensuring moist, tender meat.
- Serve: Slice or serve the chicken whole alongside crispy oven fries, a bowl of toum sauce, and fresh lemon wedges to brighten the dish.
Notes
- For best flavor, marinate the chicken overnight if possible.
- If grilling, flip the chicken halfway through cooking for even charring.
- Use fresh lemon juice for a brighter taste in the marinade.
- Toum sauce adds a creamy, garlicky contrast that complements the smoky paprika.
- You can roast the chicken in the oven if a grill is not available; maintain medium-high heat for similar results.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
