The best Portuguese chicken? Maybe! I love this recipe, which uses ingredients we have on hand to create a delicious piri-piri sauce. I highly recommend spatchcocking your chicken — it drastically cuts cooking time and ensures more even cooking.
Servings: 4
Preparation: 15 minutes + 4 hours of marinating
Cooking time: 35 to 40 minutes
Ingredients :
-
1 whole chicken, spatchcocked (back removed)
Marinade:
- ⅓ cup (100 ml) red wine vinegar
- 2 tbsp sambal oelek
- 1 tsp cayenne pepper
- 6 cloves garlic, finely chopped
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp maple syrup
- 1 tbsp kosher salt or 2 tsp sea salt
- Ground pepper, to taste
To serve:
- 2 lemons, cut in half
- Roasted potatoes
- Baby rocket
- Mayonnaise
Preparation :
Prepare the marinade
1. In a bowl, combine the marinade ingredients and mix. Place the spatchcocked chicken in a large bag or dish, pour the marinade over it, coat well, cover, and refrigerate for 4 hours (or overnight).
Cooking the chicken
2. Turn on the BBQ to medium-high heat and lightly oil the grill. Place the chicken on its back on the hot grill and cook for 10 minutes over medium-high heat until well charred. Cook for another 5 minutes over indirect heat (turn off the heat on one side). Turn the chicken skin-side down and transfer to indirect heat. Close the lid and cook for 10 minutes. Return the heat to the grill and cook for 5 minutes over direct heat, until the internal temperature reaches 74°C (165°F).
Grill the lemons and serve
3. Grill the lemon halves, flesh side down, for 2 to 3 minutes. Let the chicken rest for 5 to 10 minutes, then serve with the grilled lemons, roasted potatoes, arugula, and mayonnaise. So good.