Butterflied Portuguese Chicken

Crispy on the outside, juicy on the inside, and bursting with smoky, garlicky flavor — Butterflied Portuguese Chicken is the kind of meal that feels both rustic and special. The chicken is marinated in a bold mix of paprika, oregano, garlic, lemon juice, and olive oil, then roasted or grilled until beautifully charred. Served with golden oven fries, garlicky toum, and lemon wedges, it’s a meal that delivers the perfect balance of spice, tang, and comfort.

Behind the Recipe

This dish comes from memories of warm evenings filled with the scent of smoky chicken sizzling over coals. The Portuguese-inspired marinade, sometimes known as peri-peri style, has a depth of flavor that’s simple to create yet tastes like it came straight from a seaside grill house. Butterflying the chicken allows it to cook evenly and quickly, ensuring a juicy result every time. This recipe captures that magic — the kind of food that brings people together around a table, with hands reaching for more fries and extra lemon wedges.

Recipe Origin or Trivia

Portuguese grilled chicken, also known as “frango assado,” originated from a blend of Mediterranean and African influences. The use of paprika, garlic, and vinegar gives it its signature deep red hue and savory aroma. In Portugal, you’ll often find it grilled over open flames and brushed with a spicy peri-peri sauce. This butterflied version takes inspiration from those traditional flavors but simplifies it for the home cook. Butterflying, or spatchcocking, helps the chicken cook evenly and ensures that every bite, from wing to thigh, stays tender and flavorful.

Why You’ll Love Butterflied Portuguese Chicken

This dish is bold, aromatic, and surprisingly easy to make. Here’s why you’ll love it:

Versatile: Works perfectly on the grill or in the oven, and pairs well with fries, rice, or salad.

Budget-Friendly: Uses affordable ingredients and a whole chicken for great value.

Quick and Easy: Butterflying reduces cooking time and ensures even roasting.

Customizable: Adjust spices to your taste or add chili flakes for heat.

Crowd-Pleasing: It’s a showstopper dish that always gets attention at the table.

Make-Ahead Friendly: Marinate the chicken overnight for deeper flavor.

Great for Leftovers: Use leftovers in wraps, sandwiches, or salads.

Chef’s Pro Tips for Perfect Results

• Marinate overnight for deeper, more complex flavor.
• Pat the chicken dry before roasting to help the skin crisp beautifully.
• Roast on a wire rack so heat circulates evenly underneath.
• Brush with extra marinade halfway through for added color and flavor.
• Rest before serving so the juices redistribute for tender meat.

Kitchen Tools You’ll Need

To make this Portuguese-style chicken perfectly, gather these tools:

Sharp Kitchen Shears: For butterflying the chicken easily.
Mixing Bowl: To whisk together the marinade.
Baking Tray or Grill Pan: For roasting or grilling the chicken.
Wire Rack: Keeps chicken elevated for even crisping.
Tongs: For turning the chicken safely.
Meat Thermometer: Ensures the chicken is cooked perfectly.

Ingredients in Butterflied Portuguese Chicken

Every ingredient adds a layer of flavor to create this savory masterpiece:

1. Dried Oregano: 1 tablespoon. Adds earthy depth to the marinade.
2. Sweet Paprika: 1 tablespoon. Gives the chicken its warm color and mild sweetness.
3. Brown Sugar: 1 tablespoon. Balances the acidity and helps caramelize the skin.
4. Garlic: 1 tablespoon, freshly minced. The aromatic backbone of the marinade.
5. Red Wine Vinegar: 1 tablespoon. Adds tang and brightness.
6. Sea Salt Flakes: 2 teaspoons. Enhances all the other flavors.
7. Lemon Juice: 2 tablespoons. Brings a refreshing citrus kick.
8. Extra-Virgin Olive Oil: ¼ cup. Helps carry the flavors and keeps the chicken juicy.
9. Whole Chicken (Butterflied): 1.2–1.8 kg. The star of the show, tender and flavorful.

To Serve:

• Crispy Oven Fries: The perfect crunchy side.
• Toum (Lebanese Garlic Sauce): 1 cup. Creamy, garlicky, and tangy.
• Lemon Wedges: For squeezing over just before serving.

Ingredient Substitutions

Brown Sugar: Use honey or maple syrup for natural sweetness.
Red Wine Vinegar: Substitute with apple cider vinegar or white wine vinegar.
Sea Salt Flakes: Kosher salt works just as well.
Olive Oil: Use avocado oil or vegetable oil if needed.
Toum: Swap for aioli or homemade garlic mayo.

Ingredient Spotlight

Paprika: This mild spice gives Portuguese chicken its beautiful color and smoky undertone. Sweet paprika works best here, but you can mix in smoked paprika for extra depth.

Oregano: Dried oregano brings an earthy, herbal note that balances the tang and spice of the marinade.

Instructions for Making Butterflied Portuguese Chicken

The process is simple and rewarding, with every step building more flavor.

1. Preheat Your Equipment:
   If roasting, preheat your oven to 425°F (220°C). Line a baking tray with foil and set a wire rack on top.
2. Combine Ingredients:
   In a large bowl, whisk together oregano, paprika, brown sugar, garlic, vinegar, salt, lemon juice, and olive oil until smooth.
3. Prepare Your Cooking Vessel:
   Place the butterflied chicken on the wire rack or grill tray. Pat dry with paper towels.
4. Assemble the Dish:
   Brush the marinade generously over both sides of the chicken, ensuring every part is coated. Let it sit for at least 30 minutes, or refrigerate overnight for deeper flavor.
5. Cook to Perfection:
   Roast or grill skin-side up for 40–45 minutes, or until the skin is golden and crisp and the internal temperature reaches 165°F (74°C). Halfway through, brush with more marinade.
6. Finishing Touches:
   Let the chicken rest 10 minutes before carving. Serve with crispy oven fries, a dollop of toum, and lemon wedges.
7. Serve and Enjoy:
   Slice the chicken and serve family-style. The combination of smoky skin, juicy meat, and garlicky sauce is unforgettable.

Texture & Flavor Secrets

The marinade caramelizes during roasting, creating a glossy crust that crackles with flavor. Inside, the meat stays moist from the lemon and olive oil. The toum adds a punch of garlicky creaminess, while the fries and lemon bring brightness and crunch to every bite.

Cooking Tips & Tricks

• Roast on high heat for crisp skin.
• Use a cast-iron skillet if grilling indoors.
• Don’t skip resting — it makes the meat tender and juicy.
• For smoky flavor, finish the chicken on a grill for 5 minutes.

What to Avoid

• Skipping the drying step: Moisture prevents crisp skin.
• Low oven temperature: It’ll steam instead of roast.
• Undermarinating: At least 30 minutes is key for flavor absorption.

Nutrition Facts

Servings: 4
Calories per serving: 520

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Make-Ahead and Storage Tips

Marinate the chicken up to 24 hours in advance to maximize flavor. Cooked leftovers can be stored in the fridge for 3 days and reheated in the oven at 350°F for 10 minutes. You can also freeze the marinated raw chicken for up to 2 months — just thaw before cooking.

How to Serve Butterflied Portuguese Chicken

This chicken is perfect for any occasion. Serve it with:

• Crispy oven fries and lemon wedges
• A side of green salad or grilled vegetables
• Garlic rice or roasted potatoes
• Warm pita bread for soaking up the juices

Creative Leftover Transformations

Turn leftovers into new meals:

• Portuguese Chicken Wraps: Stuff into flatbread with lettuce and toum.
• Chicken Salad: Toss shredded chicken with herbs, mayo, and lemon.
• Portuguese Pizza: Use leftover chicken as a topping with mozzarella and olives.

Additional Tips

• Always use fresh garlic for the best flavor.
• Let the chicken reach room temperature before cooking for even roasting.
• Double the marinade for extra basting or to drizzle on sides.

Make It a Showstopper

Serve the chicken whole on a wooden board surrounded by fries, lemon wedges, and a small bowl of toum. Garnish with fresh parsley or oregano leaves. The glossy, golden skin will make it look like it came straight from a Portuguese grill house.

Variations to Try

• Spicy Version: Add chili flakes or a fresh red chili to the marinade.
• Smoked Paprika Twist: Use half sweet and half smoked paprika for deeper flavor.
• Herb-Infused: Add rosemary or thyme for a Mediterranean touch.
• Lime and Honey: Replace lemon with lime and brown sugar with honey for a sweeter glaze.
• Butterflied Chicken Thighs: Try the same marinade on thighs for a quicker cook.

FAQ’s

Q1: Can I make this without a grill?

Yes, roasting in the oven gives great results with crispy skin.

Q2: How do I butterfly a chicken?

Use kitchen shears to cut along the backbone, then press down to flatten.

Q3: Can I use chicken pieces instead of whole chicken?

Yes, thighs and drumsticks work beautifully with the same marinade.

Q4: How long should I marinate it?

At least 30 minutes, but overnight is best for flavor.

Q5: Can I make it spicier?

Add chili flakes or peri-peri sauce to the marinade.

Q6: What’s the best side dish?

Oven fries, garlic rice, or grilled vegetables pair perfectly.

Q7: Can I make the toum at home?

Yes, blend garlic, lemon juice, oil, and salt until creamy.

Q8: Can I use boneless chicken?

You can, but bone-in gives juicier results and richer flavor.

Q9: What’s the key to crispy skin?

Dry the chicken thoroughly and roast at high heat.

Q10: Can I freeze leftovers?

Yes, cooked chicken freezes well for up to 3 months.

Conclusion

Butterflied Portuguese Chicken is a flavorful, crowd-pleasing meal that brings sunshine to any table. With its zesty marinade, crispy skin, and tender meat, every bite tastes like a trip to Portugal. Trust me, once you’ve made it, you’ll want to serve it again and again — it’s that good.

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