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Portuguese Chicken

Serves 6 1
Main Ingredients

4 whole chicken legs, and breast portions skin-on, bone-in
                              Marinade for Chicken
3 tablespoons lemon juice
4 cloves garlic, minced
1 + ½ teaspoons salt
                               Piri Piri Sauce
4 to 6 birds eye chilli you can use more if you like a spicier dish
2 cloves garlic, roughly chopped
juice of one whole lemon
salt and fresh ground pepper, to taste
2 teaspoons sweet or smoked paprika
¼ cup vegetable oil
chopped fresh parsley, for garnish
lemon wedges, for serving

Method
  • Place chicken in a roasting pan and set aside
  • In a small mixing bowl whisk together lemon juice and garlic.
  • Pour the lemon mixture over the chicken and coat all around.
  • Season chicken with salt; cover and let marinate for 24hrs in the chiller
  • In the meantime, chop the chillies and garlic; add to a blender or food processor.
  • Add in lemon juice, salt, and pepper. Pulse until blended.
  • Add paprika and oil; process until smooth and completely combined.
  • Taste for seasonings, add more chilies, or salt and pepper, if you want. You can also add a little bit of sugar to add a bit of sweetness to the sauce.
  • After 24hrs of marination, Preheat oven to 180˚C.
  • Oven grill previously prepared chicken for about 32 to 35 minutes, or until cooked through. Baste with its juices half way through cooking. Chicken is done when internal temperature reaches 165˚C. Use an instant read thermometer for accuracy.
  • In the meantime, preheat a griddle pan to medium-hot.
  • Remove chicken from oven and brush on prepared Piri Piri Sauce all over. Save some sauce for serving.
  • Add chicken pieces to hot griddle pan and cook for 2 minutes, or until browned and starting to char.
  • Flip chicken over and continue to cook for 2 minutes, or until browned on opposite side.
  • Garnish with parsley and serve with lemon wedges and remaining Piri Piri sauce.
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