Description
Juicy, smoky, and bursting with flavor, this Butterflied Portuguese Chicken is marinated in garlic, paprika, oregano, and lemon, then roasted or grilled to crispy perfection. Serve it with crispy fries, toum, and lemon wedges for a full Portuguese-style feast.
Ingredients
Units
Scale
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- 1 tbsp dried oregano
- 1 tbsp sweet paprika
- 1 tbsp brown sugar (or honey)
- 1 tbsp freshly minced garlic
- 1 tbsp red wine vinegar
- 2 tsp sea salt flakes
- 2 tbsp lemon juice
- 1/4 cup (60 ml) extra-virgin olive oil
- 1.2-1.8 kg whole chicken, butterflied
To Serve:
- Crispy oven fries
- 1 cup (250 g) toum (Lebanese garlic sauce)
- Lemon wedges
Instructions
- Preheat oven to 425°F (220°C) or prepare an outdoor grill.
- In a bowl, whisk together oregano, paprika, brown sugar, garlic, red wine vinegar, sea salt, lemon juice, and olive oil until combined.
- Place the butterflied chicken on a wire rack over a baking tray. Pat dry with paper towels.
- Brush the marinade evenly over both sides of the chicken. Let marinate for at least 30 minutes, or refrigerate overnight for best flavor.
- Roast or grill chicken skin-side up for 40–45 minutes, brushing with extra marinade halfway through, until golden and cooked through (165°F internal temperature).
- Remove from heat and rest for 10 minutes before carving.
- Serve with crispy oven fries, toum, and lemon wedges.
Notes
- Marinate overnight for richer flavor.
- Pat chicken dry before cooking for extra crispy skin.
- Roast on a wire rack for even heat circulation.
- For extra smokiness, finish on the grill for 5 minutes.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 4g
- Sodium: 980mg
- Fat: 36g
- Saturated Fat: 7g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 145mg