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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.
If you enjoyed this Charcoal chicken with piri piri sauce recipe then browse more Portuguese recipes, meat recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
Portuguese Restaurants
Displaying 10 of 31 Portuguese Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Vasco's Portuguese Charcoal Grill | Kingston | |
| 2. | Sabroso | Seddon | |
| 3. | Greco's on Broadway | Nedlands | |
| 4. | Madeira Grill | Petersham | |
| 5. | Little Portugal | Dulwich Hill | |
| 6. | Silvas | Petersham | |
| 7. | Anada Bar and Restaurant | Fitzroy | |
| 8. | Vaby's Mediterranean Grill Campbelltown | Campbelltown | |
| 9. | Vaby's Mediterranean Grill Penrith | Penrith | |
| 10. | Illawong Foodroom | Evans Head |
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Hot Tips
Chopping garlic
Squash the unpeeled garlic using the flat side of a large knife to loosen the skin and help release the flavour and oils. Peel the garlic and then roughly chop. All of the pieces need to be about the same size to ensure consistency while cooking.
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A semi-frozen water ice, usually made with fruit or a liqueur, and eaten as a palate cleanser between courses, or as a dessert.
