PORTUGUESE BARBECUED CHICKEN
- 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.
Number Of Ingredients 12
- 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
Yield 1 chicken, 6-8 serving(s)
Number Of Ingredients 12
- 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
- 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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