Description
This Butterflied Portuguese Chicken recipe is perfect for flavor lovers craving juicy, evenly cooked chicken with a vibrant marinade. The chicken is butterflied for even roasting or grilling, marinated with a blend of smoked paprika, oregano, garlic, lemon juice, olive oil, brown sugar, and red wine vinegar, and served with a creamy toum dipping sauce. It’s an irresistible dish that pairs wonderfully with crispy oven fries and fresh lemon wedges.
Ingredients
Scale
Chicken
- 1 whole Chicken (butterflied)
Marinade
- 1 tablespoon Paprika (preferably smoked)
- 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
Serving
- 1 cup Toum (garlic dipping sauce)
- Fresh lemon wedges (for garnish)
Instructions
- Butterfly the chicken: Using kitchen shears, cut along each side of the chicken’s backbone and remove it. Lay the chicken flat and press down on the breastbone to flatten it completely, ensuring it cooks evenly.
- Prepare the marinade: In a mixing bowl, whisk together olive oil, lemon juice, smoked paprika, dried oregano, minced garlic, red wine vinegar, brown sugar, and salt until the mixture is smooth and well combined.
- Marinate the chicken: Generously coat the butterflied chicken with the prepared marinade. Cover it and allow it to marinate in the refrigerator for at least 30 minutes, or preferably overnight to deepen the flavor.
- Preheat grill or oven: Get your grill heated to a medium-high temperature or preheat your oven to 400°F (200°C) to prepare for cooking.
- Cook the chicken: Place the marinated chicken skin-side down on the grill or on a roasting pan in the oven. Cook for about 45 minutes, flipping halfway if grilling, until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.
- Rest and serve: Remove the chicken from heat and let it rest for a few minutes to allow juices to redistribute. Serve the whole butterflied chicken accompanied by crispy oven fries, a bowl of toum dipping sauce, and fresh lemon wedges.
Notes
- Marinating overnight will result in more flavorful chicken.
- Use smoked paprika to add a deeper, smoky flavor to the marinade.
- This recipe can be cooked on a grill or in the oven depending on your preference.
- Ensure the chicken reaches the safe internal temperature of 165°F for safe consumption.
- Toum sauce pairs beautifully by adding a creamy, garlicky contrast.
- Butterflying the chicken ensures it cooks evenly and reduces cooking time.
- For crispy skin, pat the chicken dry before marinating if time allows.
