Savor the Flavors of Portuguese Grilled Chicken at Home

Experience the vibrant flavors of Portuguese Grilled Chicken, a gluten-free delight with a zesty herb marinade that balances lemon, garlic, and paprika.

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Prep Time 10

Cook Time 35

Resting Time 10

Total Time 55

Servings: 4 pieces

Course: Chicken

Cuisine: Portuguese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Marinade

4 cloves Garlic, minced fresh garlic is best for optimal aroma
1/4 cup Lemon Juice lime is a great substitute
2 tablespoons Paprika use a mix of regular and smoked for extra flavor
2 tablespoons Fresh Herbs (Oregano, Parsley), chopped dried herbs can be used if fresh isn’t available
1/4 cup Olive Oil feel free to substitute with another oil
1/2 teaspoon Cayenne Pepper optional for heat; omit if preferred milder

Chicken

1 whole Butterflied Chicken ensures quick and even cooking

Equipment

Grill or Oven

Method

Step-by-Step Instructions

In a large bowl, combine minced garlic, fresh lemon juice, paprika, and chopped herbs to create a zesty marinade. Coat the chicken thoroughly with the marinade, cover and refrigerate for at least 2 hours, preferably overnight.
About 30 minutes before cooking, take the marinated chicken out of the fridge to bring it to room temperature. Preheat your grill to medium-high heat or set your oven to 425°F (220°C).
Place the marinated chicken on the hot grill, skin side down, and grill for about 35 minutes total, using leftover marinade to keep it moist. Ensure the internal temperature reaches 165°F (74°C).
Once cooked, let the chicken rest for about 10 minutes, then carve and serve with favorite sides.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 1gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 18gCholesterol: 90mgSodium: 300mgPotassium: 500mgVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Marinate the chicken overnight for maximum flavor. Pair with fresh salads or roasted vegetables for a well-rounded meal experience.

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