Portuguese Grilled Chicken

Spicy Garlic & Lemon Marinade • Authentic Flavor • Grill or Oven

This recipe delivers the classic smoky, garlicky, lemony Portuguese flavor found in churrascarias and Nando’s-style chicken.

📝 Ingredients

Chicken

• 4 bone-in, skin-on chicken thighs
  (or 1 whole chicken cut into pieces; breasts, drumsticks, or leg quarters all work)

Marinade

• 3 tablespoons olive oil

• 4 cloves garlic, minced

• 1 tablespoon smoked paprika

• 1 tablespoon sweet paprika

• 1 teaspoon cayenne pepper (adjust for heat)

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• Juice of 1 lemon

• Zest of 1 lemon

• 1 tablespoon red wine vinegar

• 1–1½ teaspoons salt (to taste)

• ½ teaspoon freshly ground black pepper

To Serve (Optional)

• Chopped fresh parsley

• Lemon wedges

📌 Instructions

1. Prepare the marinade

1. In a medium bowl, whisk together:
   olive oil, garlic, smoked paprika, sweet paprika, cayenne, oregano, cumin, lemon juice, lemon zest, red wine vinegar, salt, and pepper.

2. Taste and adjust seasoning:

   • More cayenne → hotter

   • More lemon → brighter

   • More paprika → deeper color and smokiness

2. Marinate the chicken

1. Pat chicken pieces dry with paper towels (important for good browning).

2. Rub marinade all over the chicken, getting some under the skin.

3. Cover and refrigerate at least 1 hour, ideally 4–12 hours.
   Overnight gives the best flavor.

3. Grill the chicken

1. Preheat the grill to medium-high heat.

2. Place chicken skin-side down and grill 6–8 minutes until nicely charred.

3. Flip and continue cooking 15–20 minutes, or until the internal temperature reaches 75°C / 165°F.

4. If desired, brush with any leftover marinade during the last 5 minutes (only if it has been heated/boiled first).

4. Rest & Serve

• Let the chicken rest for 5 minutes to keep it juicy.

• Sprinkle with chopped parsley and serve with fresh lemon wedges.

🍽 Serving Suggestions

• Portuguese rice or saffron rice

• Crispy fries or roasted potatoes

• Grilled vegetables

• Simple green salad with lemon vinaigrette

• Corn on the cob

• Charred bread for dipping in the juices

🔥 Variations

Peri-Peri Style

Add any of the following to the marinade:

• 1–2 fresh red chilies or bird’s-eye chilies, minced

• 1 tablespoon peri-peri sauce

Oven Method

1. Preheat oven to 220°C / 425°F.

2. Arrange chicken on a baking tray skin-side up.

3. Roast 35–45 minutes until golden and cooked through.

4. Broil the top for 2–3 minutes if you want extra char.

Air Fryer

• 190°C / 375°F for 20–25 minutes, flipping halfway.

💡 Tips for Best Results

• The longer the marinade, the deeper the flavor.

• Bone-in chicken stays juicier, but boneless works too—you just need less cooking time.

• Letting the chicken come to room temperature for 20 minutes before grilling helps it cook evenly.

• Don’t skip the lemon zest—it’s key to classic Portuguese flavor.