Portuguese-Style Grilled Chicken

Name: Portuguese-Style Grilled Chicken
Cuisine: Portuguese
Ingredients: 1 whole chicken for grilling; 5 garlic cloves; juice of 2 lemons; 150 ml cognac (or wine or whiskey); 1/2 teaspoon sweet paprika; 1/2 teaspoon hot paprika; 1/2 teaspoon pepper; 5 bay leaves + 1 teaspoon dried oregano, ground (in a coffee grinder); 2 teaspoons soft butter; sea salt

June 20, 2009

Chicken Portuguese Simple Recipes Grilling Recipes Low Calorie Recipes Meat Dishes

Recipe: Portuguese-Style Grilled Chicken

What you see in the photo was our lunch yesterday, which we owe to Ancutza - she sent me the recipe. Thank you so much Ancutza, yesterday you made a group of food lovers happy. This Portuguese grilled chicken got my taste buds excited from the moment I read the recipe, and when I prepared it, the taste was no less than what I had imagined.

Ingredients

1 whole chicken for grilling
5 garlic cloves
juice of 2 lemons
150 ml cognac (or wine or whiskey)
1/2 teaspoon sweet paprika
1/2 teaspoon hot paprika
1/2 teaspoon pepper
5 bay leaves + 1 teaspoon dried oregano, ground (in a coffee grinder)
2 teaspoons soft butter
sea salt

How to prepare portuguese-style grilled chicken

The day before grilling, wash the chicken, pat dry with paper towels, then salt normally with sea salt. Refrigerate until the next day.
Prepare the marinade: crush the garlic and mix it in a small jar with the lemon juice, cognac, butter, paprika, pepper, and the bay leaf and oregano mixture. Shake the jar well.
Place the chicken breast-side up and cut along the breastbone. Turn it inside-down and press until well flattened. Pierce the entire surface with a sharp knife to let the marinade flavor penetrate the meat.
Place it in the special grill basket shown in the photo for easier turning in a single motion.
Using a silicone brush, coat the chicken well with marinade on both sides. Sprinkle with a little more sea salt.
Heat the electric grill and start grilling. After 10 minutes, turn it. Then continue turning every 5 minutes, brushing with marinade each time. After about 45 minutes, the chicken was ready. You can test it with a toothpick inserted in different areas - if clear (transparent) juice comes out, it's done.
Serve immediately.