Get ready to savor the tantalizing flavors of Portuguese barbecued chicken, a dish that will transport your taste buds to the vibrant streets of Lisbon. This delectable dish is a true culinary masterpiece, combining the finest ingredients with a unique cooking technique that results in a succulent, smoky, and flavorful chicken that will leave you craving for more. Embark on a delightful journey as we explore the secrets behind this iconic dish, uncovering the perfect recipe that will turn your backyard barbecue into an unforgettable Portuguese feast.
Let's cook with our recipes!
PORTUGUESE BARBECUED CHICKEN
Make and share this Portuguese Barbecued Chicken recipe from Food.com.
Provided by stephanie
Categories Chicken
Time P1DT8h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat.
- Cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally.
- Place chicken on greased grill over medium heat; skin side down for 10 minutes.
- Turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced.
HOMEMADE PORTUGUESE CHICKEN
This Portuguese chicken can be baked or grilled. You may double or triple the recipe (or more if required) for bigger batches of chicken. An easy recipe to make several servings for a party!
Provided by Juliette D.
Categories World Cuisine Recipes European Portuguese
Time 9h10m
Yield 4
Number Of Ingredients 12
Steps:
- Combine lemon juice, oil, garlic, paprika, oregano, 1 teaspoon salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until very smooth.
- Score chicken legs a few times using a knife and place in a resealable bag or a bowl. Pour about 1/3 cup of sauce over chicken and toss well. Season with additional sea salt. Cover or seal and marinate chicken in a refrigerator, 8 hours to overnight. Reserve remaining sauce for basting.
- Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a baking dish and cover with aluminum foil.
- Bake in the preheated oven for 20 to 25 minutes. Turn chicken over and baste with extra marinade. Cover baking dish with foil once again and bake for another 20 to 25 minutes. Remove foil and bake until no longer pink in the center and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 491.6 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 34.5 g, Fiber 1.4 g, Protein 40.2 g, SaturatedFat 7.6 g, Sodium 660.8 mg, Sugar 0.7 g
PORTUGUESE BARBEQUED CHICKEN
A moist and flavorful chicken that is so easy to make. I always make extra garlic oil to have on hand.
Provided by Chef Gorete
Categories Poultry
Time 2h15m
Yield 1 chicken, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the chicken and pat dry. Place the chicken in a heavy bag and set in a large bowl.
- In a small pot, heat the olive oil over low heat. Add the whole crushed garlic cloves to the oil and cook for 5 minutes. Remove from the heat and let the oil stand until cool.
- Remove the garlic from the cooled oil and discard. Combine the oil, paprika, piri-piri sauce, lemon juice, garlic powder and the salt and pepper. Pour over the chicken, turning to coat, then close bag and refrigerate overnight, turning several times. Let stand at room temperature for 1 hour prior to cooking.
- Preheat the oven to 350°F Remove the chicken from the marinade. Lay the carrots in the roasting pan then place the chicken on top of the carrots. Pour the marinade over the chicken then add the water to the pan. Bake in the oven, basting regularly for approximately 120 - 180 minutes, or until a meat thermometer registers 180°F (add a bit more water if sauce gets dry). Add the potatoes to the roasting pan after the chicken has been in the oven for 1/2 an hour. Taste the potatoes for salt and adjust to suit your taste. I like my sauce nice and red, so will usually add extra paprika while it's cooking.
- Remove the chicken from the oven and let rest for 5 minutes. Strain the marinade from the pan and serve with the chicken.
- ***Alternatively, the chicken can be placed on a rotisserie rod with a drip pan placed below and slightly in front of the bird to catch any drippings and prevent flare-ups as the bird rotates. Add the remaining marinade and water to the drip pan. Grill the chicken on a medium-high setting, brushing often with the marinade. Barbeque for approximately 120 minutes, or until the meat thermometer registers 180°F I have also cut up the chicken prior to marinating it, then barbequed it low and slow on the grill -- delicious.***.
Nutrition Facts : Calories 932.8, Fat 53.9, SaturatedFat 12.7, Cholesterol 162.6, Sodium 576.7, Carbohydrate 66.6, Fiber 8.9, Sugar 4.2, Protein 45.9
PORTUGUESE CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place potatoes, carrots, celery and onion in a pot. Pour in wine, add sugar, salt, and oil. Add 2 cups of chicken broth. Cover pot and bring to a boil. Reduce heat and simmer 15 minutes.
- While vegetables cook, brown chorizo in a small nonstick skillet over medium high heat.
- If your leftover chicken was frozen, defrost in microwave. If the leftovers were refrigerated, continue with recipe method as below.
- Remove the cover from the vegetables and add chorizo to the vegetables. Stir in tomato sauce. Set cooked chicken into the pot and heat through, 5 minutes. Adjust seasoning. Ladle Portuguese Chicken into shallow bowls and garnish with parsley. Serve with crusty bread for dipping.
PORTUGUESE BRAISED CHICKEN
A delicious chicken dish with wonderful Portuguese flavors. A terrific comfort food yet light and refreshing. Serve with parsley potatoes.
Provided by mcqueenbee
Categories World Cuisine Recipes European Portuguese
Time 1h15m
Yield 10
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven over medium heat. Add sausage, onion, and bell pepper; saute until vegetables are softened and sausage is browned, about 10 minutes. Remove with a slotted spoon to a plate, leaving drippings in the pot.
- Combine oregano, basil, salt, and pepper in a small bowl and rub on chicken. Add chicken to the pot, raise heat to medium-high, and brown on all sides, about 10 minutes.
- Stir sausage and vegetable mixture into the pot with wine, broth, bay leaves, and red pepper flakes. Bring to a boil; reduce heat to medium-low and let simmer, covered, until chicken is no longer pink in the centers, 35 to 45 minutes.
- Remove and discard bay leaves. Serve chicken with orange wedges.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 3.3 g, Cholesterol 172.9 mg, Fat 39.1 g, Fiber 0.5 g, Protein 37.2 g, SaturatedFat 11.5 g, Sodium 725.2 mg, Sugar 1.4 g
Tips:
- For the best flavor, use a whole chicken. If you are using chicken breasts or thighs, be sure to marinate them for at least 2 hours.
- Use a flavorful marinade. The marinade in this recipe is made with olive oil, garlic, lemon juice, and spices. You can also use your favorite store-bought marinade.
- Cook the chicken over low heat. This will help to prevent the chicken from drying out.
- Baste the chicken frequently with the marinade. This will help to keep the chicken moist and flavorful.
- Serve the chicken with your favorite sides. Some popular sides include rice, potatoes, and vegetables.
Conclusion:
Portuguese barbecued chicken is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is marinated in a flavorful blend of olive oil, garlic, lemon juice, and spices, then grilled to perfection. The result is a juicy, tender, and flavorful chicken that is sure to please everyone at your table.
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