Description
Spicy Grilled Portuguese Chicken with Garlic & Lemon Marinade features juicy bone-in chicken pieces marinated in bold garlic, zesty lemon, smoked paprika, and fiery cayenne pepper. Perfectly grilled to tender, smoky perfection, this vibrant dish brings authentic Portuguese flavors to your table, ideal for summer barbecues or cozy dinners.
Ingredients
Scale
Main Ingredients
- 4–6 bone-in chicken thighs or drumsticks
- 4 garlic cloves, freshly minced
- Juice of 2 fresh lemons (about 1/4 cup)
- 3 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1/2 to 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried oregano
- Salt, to taste (about 1 teaspoon)
- Black pepper, to taste (about 1/2 teaspoon)
- Optional: 1/2 teaspoon chili flakes for extra heat
Instructions
- Prepare the Marinade: In a bowl, combine the minced garlic, freshly squeezed lemon juice, olive oil, smoked paprika, cayenne pepper, dried oregano, salt, and black pepper. Whisk thoroughly until all ingredients are well blended to form a vibrant and zesty marinade.
- Marinate the Chicken: Place the chicken pieces in a large resealable bag or container. Pour the marinade over the chicken, ensuring each piece is completely coated. Seal and refrigerate for at least 2 hours, preferably overnight, to infuse maximum flavor and tenderness.
- Preheat the Grill: Heat your grill to medium-high temperature. Clean and lightly oil the grates to prevent sticking and to achieve beautiful char marks on the chicken.
- Grill the Chicken: Arrange the marinated chicken directly on the hot grill. Cook each side for 6 to 8 minutes depending on thickness, flipping carefully for even cooking and caramelization. Ensure the internal temperature reaches 165°F (75°C) for safe consumption.
- Rest Before Serving: Transfer the grilled chicken to a plate and let it rest for 5 minutes. This allows the juices to redistribute, making the meat tender, juicy, and flavorful.
Notes
- Marinate overnight for deeper flavor.
- Use bone-in chicken pieces for juicier results.
- Maintain consistent medium-high grill heat to avoid burning spices.
- Let chicken rest after grilling to lock in juices.
- Adjust cayenne and chili flakes gradually to customize spice levels.
Nutrition
- Serving Size: 1 chicken thigh (approximately 150g)
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 23 g
- Cholesterol: 90 mg
Keywords: Portuguese chicken, grilled chicken, spicy chicken, garlic lemon marinade, smoked paprika, summer barbecue, bone-in chicken