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- Cuisine: Portuguese
Ingredients
1 whole chicken
Marinade
8 cloves garlic, crushed
Pinch salt
Juice of 2 lemons
1 tsp bay leaf powder
2 tsp paprika
2 shots scotch whisky (80mls)
2 tbsp very soft butter
1 whole chicken
Rock salt
Piri Piri Sauce
10 – 12 birdseye chillies, chopped finely (medium size, medium heat)
Pinch salt
Juice of ½ lemon
100mls olive oil
2 tbsp garlic powder (not crushed garlic as the mixture will be too runny)
Mix all ingredients into a thickish dipping sauce.
Preparation
Mix all ingredients for marinade together.
Prepare chicken – trim away excess fat. Then use a sharp knife or kitchen scissors to cut the chicken through the breastbone. Open out, turn over and flatten by pressing down with your hand along the backbone.
Make a small cut under each wing to help it flatten further. Make several incisions in the flesh with a sharp knife. This will allow the flesh to absorb the marinade and allow fat to drain. Prick all over with a large fork.
Brush both sides with the marinade and sprinkle with rock salt. Cover and marinate in the fridge for 30 – 45 minutes.
Cook over a charcoal BBQ (or any hot grill if you don’t have a BBQ) turning frequently and basting continuously with the remaining marinade until both sides are golden brown – approximately 30 minutes.
Cut the chicken into pieces with kitchen scissors and brush with Piri Piri sauce.
Portuguese Restaurants
Displaying 10 of 10 Portuguese Restaurants.
| Restaurant | Suburb | |
| 1. | Vasco's Portuguese Charcoal Grill | Kingston |
| 2. | Sabroso | Seddon |
| 3. | Madeira Grill | Petersham |
| 4. | Little Portugal | Dulwich Hill |
| 5. | Silvas | Petersham |
| 6. | Anada Bar and Restaurant | Fitzroy |
| 7. | Vaby's Mediterranean Grill Campbelltown | Campbelltown |
| 8. | Vaby's Mediterranean Grill Penrith | Penrith |
| 9. | Illawong Foodroom | Evans Head |
| 10. | Keg and Bean | Joondalup |
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