Make Your Special Dinner Gathering Even More Special With This Simple Portuguese Chicken Recipe

You can either bake or grill this recipe for Portuguese chicken. For larger batches of chicken, you can increase the recipe by a couple of times or more if necessary. This is a simple recipe that may be multiplied to serve a crowd.

At my most recent house party, I served a delightful dish called Portuguese Chicken as a surprise to my guests. This was a fusion dish of tasty garlic mushrooms, a strong mixture of smoked rice, and exquisite chicken marinated in Portuguese seasonings.

Ingredients:

Meat:

One whole chicken (with or without skin)

Marinade:

• 1/4 cup olive oil
• 6 peeled garlic cloves
• 1 tablespoon sweet paprika
• 1 tablespoon hot paprika
• 2 tablespoons dry oregano
• 1 teaspoon chili powder, or to taste
• 1 teaspoon red pepper flakes, or to taste
• 1 bay leaf
• ½ teaspoon of ground black pepper
• 1 teaspoon of sea salt or to taste
• ¼ cup lemon juice
• 1 tbsp. honey

Serve With:

• Smoked rice & Garlic mushrooms (I served this combo at my last house party)
• Mashed or roasted potatoes
• Grilled baby corn
• Greek salad (this chicken with Greek salad is my favorite!)

Instructions:

• In a bowl, whisk together all of the marinade ingredients.
• Cut the chicken’s backbone and flatten it to create a butterfly shape.
• Trim away any extra skin and fat from the neck area.
• Pour the marinade over the chicken, cover, and refrigerate for the night or the day.
• Set oven temperature to 180°C. The chicken should be cooked through after 40 to 45 minutes of roasting.
• Serve with grilled baby corn, mashed or roasted potatoes, and a Greek salad or smoked rice, garlic mushrooms & mixed salad.

Note: Please use a fork to poke the chicken so that it may soak in the marinade if, like me, you prefer your chicken to be skinned.

Cheers to Fusion Cooking!