Portuguese Barbecued Chicken Recipes

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PORTUGUESE BARBECUED CHICKEN



Portuguese Barbecued Chicken image

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

2 lbs chicken pieces
1/3 cup dry white wine
1 teaspoon grated fresh lemon rind
3 tablespoons lemon juice
2 tablespoons tomato paste
1 tablespoon olive oil
1/2 teaspoon paprika
1/4 teaspoon hot pepper sauce
1/4 teaspoon salt
2 garlic cloves, minced

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



Homemade Portuguese Chicken image

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

¼ cup lemon juice
4 tablespoons olive oil
4 cloves garlic, peeled
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon chili powder, or to taste
1 teaspoon red pepper flakes, or to taste
1 bay leaf
½ teaspoon ground black pepper
4 chicken leg quarters
1 pinch sea salt to taste

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



Portuguese Barbequed Chicken image

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

1 whole chicken, approx. 8 lbs
6 garlic cloves, crushed whole
1/2 cup olive oil
1 tablespoon paprika (or more if prefer sauce redder)
1/2 teaspoon garlic, powder
1 1/2 teaspoons piri-piri, sauce or 1 1/2 teaspoons hot pepper sauce
1/3 cup lemon juice
1 teaspoon salt (or to taste)
black pepper (to taste)
1/2 cup water
10 potatoes, peeled and quartered
2 carrots, peeled and cut into large chunks

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 BRAISED CHICKEN



Portuguese Braised Chicken image

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

2 tablespoons olive oil
8 ounces linguica sausage, sliced
1 onion, sliced
1 green bell pepper, chopped
4 pounds chicken parts
1 ½ teaspoons chopped fresh oregano
¼ teaspoon chopped fresh basil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup dry white wine
1 cup chicken broth
2 bay leaves
¼ teaspoon red pepper flakes
1 orange, cut into wedges

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

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Top Asked Questions

How to cook Portuguese chicken with peas on the grill?
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. Portuguese Chicken With Peas (Frango Co...
What is the best way to marinate chicken in Portugal?
I love to marinate cheap cuts of chicken in a simple Portuguese marinade. Wine, ( or beer) crushed pepper, lemon juice, olive oil, Paprika, and lots of garlic are all staples in this culture. Since grilling season has started, I thought I’d share my Portuguese Marinated Chicken Recipe for you all to try out.
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Traditional Portuguese Chicken, also called Peri Peri Chicken (or sometimes Piri Piri Chicken) is made with Piri Piri peppers which actually originated in South Africa, and were imported to Portugal from two Portuguese colonies, Angola and Mozambique, on spice ships.
What Grill is best for Portuguese style chicken?
“Portuguese Style” Chicken depends largely on it’s marinade, but it also is greatly enhanced by it’s method of cooking. This can of course be done with a gas grill, but if you have the time, charcoal is the best way to enjoy it.

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