Description
This Butterflied Portuguese Chicken recipe is a flavorful and aromatic dish featuring a whole chicken marinated in a vibrant blend of smoked paprika, oregano, garlic, lemon juice, brown sugar, red wine vinegar, and olive oil. By butterflying the chicken, it cooks evenly and stays juicy, whether grilled or roasted. Served with a creamy toum dipping sauce and fresh lemon wedges, this dish is perfect for flavor lovers looking to impress at any meal.
Ingredients
Scale
Chicken
- 1 whole Chicken (butterflied)
Marinade
- 1 tablespoon Paprika (smoked preferred)
- 1 tablespoon Dried Oregano
- 4 cloves Garlic, minced
- 2 tablespoons Fresh Lemon Juice
- 1/4 cup Olive Oil
- 1 tablespoon Brown Sugar
- 2 tablespoons Red Wine Vinegar
- 1 teaspoon Salt
Accompaniments
- 1 cup Toum (garlic sauce) for dipping
- Fresh Lemon Wedges
Instructions
- Butterfly the Chicken: Using kitchen shears, cut along the backbone of the whole chicken to open it up and flatten it out. This technique ensures the chicken cooks evenly on the grill or in the oven.
- Prepare the Marinade: In a mixing bowl, whisk together the olive oil, fresh lemon juice, smoked paprika, dried oregano, minced garlic, red wine vinegar, brown sugar, and salt until fully combined to create a balanced and flavorful marinade.
- Marinate the Chicken: Generously coat the butterflied chicken with the marinade, ensuring it is evenly covered on all sides. Cover the chicken and refrigerate for at least 30 minutes or preferably overnight to allow the flavors to deeply penetrate the meat.
- Preheat Grill or Oven: Preheat your grill or oven to medium-high heat, preparing it for roasting or grilling the chicken.
- Cook the Chicken: Place the marinated, butterflied chicken on the grill or in the oven and cook for about 45 minutes until the internal temperature reaches 165°F (74°C) and the skin is beautifully browned and crisp.
- Rest the Chicken: Once cooked, let the chicken rest for a few minutes to allow the juices to redistribute, ensuring every bite is juicy and tender.
- Serve: Serve the chicken whole with crispy oven fries, a bowl of toum dipping sauce, and fresh lemon wedges for an irresistible Portuguese-inspired meal.
Notes
- Butterflying the chicken ensures even cooking and crispier skin.
- Marinating overnight intensifies the flavors and tenderizes the meat.
- Use smoked paprika for added depth and authenticity in flavor.
- Toum is a traditional Lebanese garlic sauce; it can be purchased or homemade.
- Cooking time may vary depending on the size of the chicken and your cooking appliance.
- For crispier skin, finish the chicken under a broiler for a few minutes if roasting.
