Portuguese Grilled Chicken
Ingredients
- 1 pcFree-range chicken (whole, about 1.2kg)
- 4 pcGarlic (peeled cloves)
- 100 mlExtra virgin olive oil
- 50 mlDry white wine
- 1 tbspSmoked paprika
- 2 pcHot chili pepper (finely chopped)
- 1 tbspGray sea salt
- 1 tspBlack pepper ground
- 2 pcBay leaf
- 1 pcLime juice
- 2 pcPiri-piri chili (finely minced)
Method
Crispy, amber skin protecting juicy meat. The aroma of smoky chili and roasted garlic hits you as soon as the grill opens.
- 1
Open the chicken in half through the back using poultry shears. Flip it over and press firmly on the breastbone with the palm of your hand to flatten it completely. The chicken must be very flat for even cooking.
- 2
Crush the garlic with the sea salt in a mortar until a paste forms. Add the smoked paprika, chopped chili, minced piri-piri chili, pepper, crumbled bay leaves, white wine, and olive oil. Emulsify everything.
- 3
Vigorously rub the chicken with this preparation, focusing under the skin and in the joints. Let it rest in the fridge for at least 2 hours so the flavors penetrate the meat fibers.
- 4
Place the chicken on the hot grill, skin side up initially. Flip regularly. The skin should become crispy and take on a reddish-brown color. When the juices running from the thigh are clear, it's ready.
- 5
As soon as it comes off the heat, drizzle generously with lime juice. The acidity will cut through the fat and awaken the spiciness of the marinade.
Frequently asked questions
How do you get this dish right?
- Don't throw away the remaining marinade, use it to baste the chicken throughout the cooking process.
- If you don't have an outdoor grill, use a very hot cast iron pan in the oven, though the smoky flavor will be less intense.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat in a pan to maintain the skin's crispness.
