This Portuguese Chicken fills your kitchen with a magical aroma—garlicky, smoky, and just a little spicy, with golden-brown skin packed with flavor. It’s a celebration of bold, rustic Portuguese flavors perfected over generations. After testing countless versions, I’ve landed on a method that delivers authentic taste without a professional grill.
Nothing beats a great Portuguese Chicken. Whether you're a fan of Chicken Breast Recipes or want to try something from our Burgers selection, keep scrolling!
Why You’ll Love This Portuguese Chicken
- Flavorful & juicy: The marinade penetrates deep, keeping meat moist and packed with garlic, paprika, and citrus.
- Simple to prepare: Most work happens in the marinade—then the oven or grill does the rest.
- Versatile for any occasion: Shines with casual weeknight rice or festive weekend gatherings.
- Perfect crispy skin: High heat renders fat, then slower roasting delivers golden, crackly texture.
Ingredients & Tools
- 1 whole chicken (about 1.5 kg / 3.3 lbs), spatchcocked for even cooking
- 6 cloves garlic, finely minced or crushed
- 2 tbsp smoked paprika (the good stuff—it makes all the difference)
- 1 tbsp sweet paprika
- 1-2 tsp piri-piri sauce or crushed red pepper flakes (adjust to your heat preference)
- Juice of 2 lemons, plus 1 lemon cut into wedges for serving
- 3 tbsp olive oil
- 1 tbsp dried oregano
- 2 tsp coarse sea salt
- 1 tsp freshly ground black pepper
- 1 large onion, roughly chopped
Tools: Large mixing bowl, roasting pan with rack, kitchen twine (optional), pastry brush
Notes: Don’t skip the smoked paprika—it gives that signature smoky depth. If you can’t find piri-piri, any chili-garlic sauce or a dash of cayenne works in a pinch. The olive oil helps spices cling and promotes browning.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 4 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 20 minutes (plus marinating) | Cook Time: 50-60 minutes | Total Time: 1 hour 20 minutes (plus marinating)
Before You Start: Tips & Ingredient Notes
- Spatchcock that chicken. It might sound fancy, but it’s just removing the backbone so the bird lies flat. This helps it cook evenly and much faster, with crispier skin all over.
- Don’t rush the marinade. Honestly, the longer it marinates, the better—overnight is ideal. The acids in the lemon juice tenderize the meat while the garlic and paprika infuse every layer.
- Adjust the heat to your liking. Portuguese chicken traditionally has a kick, but you control the piri-piri. Start with 1 teaspoon if you’re sensitive to spice—you can always add more later.
- Bring everything to room temperature. Take the chicken out of the fridge 30 minutes before roasting. A cold bird straight from the fridge won’t cook as evenly and can end up dry in spots.
How to Make Portuguese Chicken
Step 1: First, let’s make that incredible marinade. In a medium bowl, combine the minced garlic, both paprikas, piri-piri sauce, lemon juice, olive oil, oregano, salt, and pepper. Stir until it forms a thick, fragrant paste. You’ll notice the color is this deep, brick-red hue—that’s the smoked paprika working its magic. Taste a tiny bit (just on your finger) and adjust seasoning if needed—maybe a pinch more salt or another dash of heat.
Step 2: Pat your spatchcocked chicken completely dry with paper towels. This step is crucial for crispy skin! Place the chicken in a large dish or resealable bag. Using your hands or a pastry brush, slather the marinade all over the chicken, making sure to get under the skin wherever possible. Really massage it into every nook—the legs, wings, and that cavity. Cover and refrigerate for at least 4 hours, but overnight is honestly best for maximum flavor penetration.
Step 3: When you’re ready to cook, preheat your oven to 220°C (425°F). Take the chicken out of the fridge and let it sit at room temperature for about 30 minutes—this helps it cook more evenly. Scatter the chopped onion across the bottom of your roasting pan (this will create a flavorful base and catch delicious juices). Place the chicken skin-side up on a rack set over the onions.
Step 4: Roast the chicken at the high temperature for 25-30 minutes. You should hear it sizzling nicely and see the skin starting to bubble and turn golden brown. The high initial heat renders the fat quickly and gives you that crackling texture we’re after. Your kitchen will smell absolutely incredible by now—all smoky paprika and garlic.
Step 5: Reduce the oven temperature to 190°C (375°F). Continue roasting for another 25-35 minutes, or until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh. The skin should be deeply bronzed and crisp, and the juices should run clear when pierced. If you notice the skin browning too quickly, you can loosely tent it with foil.
Step 6: Once perfectly cooked, transfer the chicken to a cutting board and let it rest for at least 10-15 minutes. This is non-negotiable—resting allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender. While it rests, you can strain the pan juices and onions to make a simple gravy if you like.
Step 7: Carve the chicken into pieces—I like to separate the legs and wings first, then slice the breast meat. Arrange everything on a warm platter, drizzle with any accumulated juices, and serve immediately with lemon wedges for squeezing over the top. That final hit of fresh lemon juice really brightens all the rich, smoky flavors.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze carved meat (without skin) in freezer bags for up to 3 months.
- Reviving: Reheat in a 190°C (375°F) oven for 10–15 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- Portuguese-style rice — This tomato-infused rice with a hint of paprika mirrors the chicken’s flavors and soaks up all those delicious juices beautifully.
- Grilled chorizo and peppers — The smoky, spicy sausage and sweet charred peppers create an incredible flavor harmony with the chicken.
- Simple green salad with orange segments — The fresh, citrusy notes cut through the richness and add a lovely brightness to the meal.
Drinks
- Vinho Verde — This slightly effervescent Portuguese white wine has crisp acidity that cleanses the palate between each flavorful bite.
- Sangria — The fruity, wine-based punch complements the garlic and paprika notes while feeling celebratory and fun.
- Sparkling lemonade with mint — A non-alcoholic option that echoes the citrus in the marinade and refreshes your palate.
Something Sweet
- Pasteis de Nata — These iconic Portuguese custard tarts with flaky pastry and cinnamon are the perfect sweet ending.
- Orange and almond cake — The moist, citrus-kissed cake feels rustic and authentic, continuing the Portuguese theme.
- Grilled pineapple with cinnamon — The caramelized, warm fruit provides a simple yet stunning contrast to the savory main.
Top Mistakes to Avoid
- Not drying the chicken skin thoroughly. Any moisture on the surface will steam rather than crisp up, giving you rubbery skin instead of that perfect crackle.
- Skipping the resting time. I know it’s tempting to dig right in, but cutting too soon means all those precious juices will run out, leaving you with drier meat.
- Using only sweet paprika. The smoked paprika is essential for that authentic Portuguese flavor—without it, the chicken tastes flat and one-dimensional.
- Overcrowding the pan. If you’re roasting vegetables alongside, make sure there’s space for air to circulate around the chicken for even browning and cooking.
Expert Tips
- Tip: For extra crispy skin, place the marinated chicken uncovered in the fridge for the last hour before cooking. The dry air helps further dry the skin surface.
- Tip: If you have a thermometer, use it! Chicken is done at 74°C (165°F) in the thickest part of the thigh—guessing can lead to overcooked breast meat.
- Tip: Make a double batch of the marinade and freeze half. Next time, you can just thaw it and have flavorful chicken with minimal prep.
- Tip: For grill enthusiasts, cook this over indirect medium heat with the lid closed. You’ll get incredible smoky flavor and still achieve crispy skin.
- Tip: Save the carcass! After carving, simmer the bones with onion, carrot, and celery for an incredible Portuguese-inspired chicken stock.
FAQs
Can I use chicken pieces instead of a whole chicken?
Absolutely! Chicken thighs or drumsticks work wonderfully. The cooking time will be shorter—about 35-45 minutes at 200°C (400°F). The marinade and method remain the same. Just arrange the pieces in a single layer so they brown evenly. You might even get more surface area for that delicious crispy skin.
How long does the marinated chicken keep in the fridge?
You can safely marinate the chicken for up to 24 hours. Beyond that, the lemon juice can start to break down the texture too much, making it slightly mushy. If you need to prep further ahead, freeze the marinated chicken for up to 3 months—thaw completely in the refrigerator before cooking.
My skin isn’t getting crispy—what went wrong?
The most common culprit is moisture. Make sure the chicken is thoroughly patted dry before marinating, and don’t cover it while roasting. Also, starting with that high oven temperature is crucial for rendering the fat quickly. If needed, you can finish under the broiler for 2-3 minutes at the end, watching carefully.
Can I make this without piri-piri for kids?
Of course! The chicken is still incredibly flavorful without the heat. You might add a teaspoon of tomato paste to the marinade for extra depth. Serve with the piri-piri sauce on the side for adults who want that kick—everyone gets exactly what they prefer.
What’s the best way to reheat leftovers?
Avoid the microwave—it will make the skin soggy. Instead, reheat in a 190°C (375°F) oven for 10-15 minutes until warmed through. The skin will crisp back up nicely. You can also chop the cold chicken and toss it into salads or pasta for a delicious next-day meal.
Portuguese Chicken
Make authentic Portuguese Chicken with crispy skin and a garlicky, smoky marinade. This easy recipe is perfect for weeknights or a feast. Get the recipe now!
Ingredients
For the Marinade
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6 cloves garlic (finely minced or crushed)
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2 tbsp smoked paprika
-
1 tbsp sweet paprika
-
1-2 tsp piri-piri sauce or crushed red pepper flakes
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Juice of 2 lemons
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3 tbsp olive oil
-
1 tbsp dried oregano
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2 tsp coarse sea salt
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1 tsp freshly ground black pepper
For the Chicken
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1 whole chicken (about 1.5 kg / 3.3 lbs, spatchcocked for even cooking)
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1 large onion (roughly chopped)
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1 lemon (cut into wedges for serving)
Instructions
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In a medium bowl, combine the minced garlic, both paprikas, piri-piri sauce, lemon juice, olive oil, oregano, salt, and pepper. Stir until it forms a thick, fragrant paste.01
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Pat your spatchcocked chicken completely dry with paper towels. Place the chicken in a large dish or resealable bag. Using your hands or a pastry brush, slather the marinade all over the chicken, making sure to get under the skin wherever possible. Cover and refrigerate for at least 4 hours, but overnight is honestly best for maximum flavor penetration.02
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When you’re ready to cook, preheat your oven to 220°C (425°F). Take the chicken out of the fridge and let it sit at room temperature for about 30 minutes. Scatter the chopped onion across the bottom of your roasting pan. Place the chicken skin-side up on a rack set over the onions.03
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Roast the chicken at the high temperature for 25-30 minutes.04
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Reduce the oven temperature to 190°C (375°F). Continue roasting for another 25-35 minutes, or until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh.05
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Once perfectly cooked, transfer the chicken to a cutting board and let it rest for at least 10-15 minutes.06
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Carve the chicken into pieces, arrange everything on a warm platter, drizzle with any accumulated juices, and serve immediately with lemon wedges for squeezing over the top.07
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