Why You’ll Love This Recipe
-
Bold and Zesty: Garlic, paprika, and lemon create a deeply flavorful marinade.
-
Juicy and Tender: Marinating ensures moist, tender grilled chicken.
-
Simple Ingredients: Easy to find and prepare with pantry staples.
-
Perfect for Grilling: Ideal for outdoor cooking with smoky char.
-
Versatile: Great served with rice, potatoes, or salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
4 pounds chicken pieces (legs, thighs, or a whole spatchcocked chicken)
-
6 cloves garlic, minced
-
2 tablespoons smoked paprika (or sweet paprika)
-
1 tablespoon dried oregano
-
1 teaspoon ground cumin
-
1 teaspoon cayenne pepper (optional for heat)
-
Juice of 2 lemons
-
¼ cup olive oil
-
Salt and freshly ground black pepper, to taste
-
Fresh parsley for garnish
Directions
-
Make Marinade: In a bowl, combine garlic, paprika, oregano, cumin, cayenne (if using), lemon juice, olive oil, salt, and pepper.
-
Marinate Chicken: Place chicken pieces in a large resealable bag or container. Pour marinade over chicken, ensuring all pieces are well coated. Refrigerate for at least 2 hours or overnight for best flavor.
-
Preheat Grill: Prepare grill for medium-high heat.
-
Grill Chicken: Remove chicken from marinade and grill, skin-side down first, for about 6-8 minutes per side. Continue grilling and turning occasionally until chicken is cooked through and juices run clear (internal temperature of 165°F / 74°C).
-
Rest and Serve: Let chicken rest for 5 minutes before serving. Garnish with fresh parsley.
Servings and Timing
-
Servings: 6-8
-
Prep Time: 10 minutes (plus marinating time)
-
Cook Time: 25-30 minutes
-
Total Time: About 3 hours including marinating
Variations
-
Spicy: Increase cayenne pepper or add hot sauce to marinade.
-
Oven-Roasted: Roast chicken in the oven at 400°F (200°C) for 35-40 minutes.
-
Portuguese Piri Piri: Add piri piri sauce or fresh chili peppers.
-
Herbs: Use fresh oregano or thyme for brighter flavor.
-
Citrus Twist: Add orange juice or zest for extra zing.
Storage/Reheating
-
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
-
Reheating: Reheat in the oven or on the grill to retain crispiness.
-
Freezing: Freeze cooked chicken for up to 2 months; thaw before reheating.
FAQs
What cut of chicken is best?
Legs and thighs are preferred for juiciness and flavor, but whole chicken works well.
How long should I marinate?
At least 2 hours; overnight is best for deep flavor.
Can I use fresh paprika?
Yes, fresh or smoked paprika works; smoked adds more depth.
Is this recipe spicy?
Mild by default; adjust cayenne to your heat preference.
Can I cook indoors?
Yes, use a grill pan or oven broiler.
What sides pair well?
Rice, roasted potatoes, grilled vegetables, or salad.
Can I prepare marinade ahead?
Yes, store marinade in the fridge for up to 3 days.
How do I get crispy skin?
Grill skin-side down first and avoid flipping too often.
Can I use boneless chicken?
Yes, but reduce cooking time.
Is this recipe gluten-free?
Yes, naturally gluten-free.
Conclusion
Portuguese Grilled Chicken is a wonderfully flavorful and juicy dish that brings the vibrant tastes of Portugal to your table. With its easy marinade and perfect char, it’s ideal for grilling season or any time you want a delicious, rustic meal packed with bold, zesty flavors.
Portuguese Grilled Chicken
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 10 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Portuguese
- Diet: Gluten Free
Description
Portuguese Grilled Chicken, also known as “Frango Assado,” is a juicy and flavorful grilled chicken dish marinated in a zesty blend of garlic, smoked paprika, lemon, and herbs. Perfectly charred and tender, this classic Portuguese recipe brings authentic, bold flavors to your grill, ideal for family dinners or outdoor gatherings.
Ingredients
-
4 pounds chicken pieces (legs, thighs, or a whole spatchcocked chicken)
-
6 cloves garlic, minced
-
2 tablespoons smoked paprika (or sweet paprika)
-
1 tablespoon dried oregano
-
1 teaspoon ground cumin
-
1 teaspoon cayenne pepper (optional for heat)
-
Juice of 2 lemons
-
¼ cup olive oil
-
Salt and freshly ground black pepper, to taste
- Fresh parsley for garnish
Instructions
-
Make Marinade: In a bowl, combine minced garlic, smoked paprika, dried oregano, ground cumin, cayenne pepper (if using), lemon juice, olive oil, salt, and black pepper. Mix well.
-
Marinate Chicken: Place chicken pieces in a large resealable bag or container. Pour the marinade over the chicken, ensuring all pieces are coated. Refrigerate for at least 2 hours or overnight for best flavor.
-
Preheat Grill: Heat grill to medium-high. Oil grates to prevent sticking.
-
Grill Chicken: Remove chicken from marinade (discard marinade). Grill chicken skin-side down first for 6-8 minutes per side. Continue grilling and turning occasionally until chicken reaches an internal temperature of 165°F (74°C) and juices run clear.
-
Rest and Serve: Let chicken rest for 5 minutes. Garnish with fresh parsley and serve with your favorite sides.
Notes
For extra smokiness, use smoked paprika.To keep skin crispy, grill skin-side down first and avoid frequent flipping.Can be cooked indoors on a grill pan or under the broiler.Adjust cayenne pepper to control spice level.
