Portuguese-style barbecued chicken

Portuguese-style barbecued chicken, or 'Frango no Churrasco,' features a spicy marinade of red hot chili peppers, garlic, and lemon juice. This simple recipe achieves vibrant flavor through marinating and grilling, perfect for summer gatherings.

12 Feb 2026
Cook time 20 min
Prep time 20 min

Ingredients:

3 lb whole chicken
2 red hot chili peppers
2 garlic cloves
1/4 cup olive oil
2 tbsp lemon juice
1 tsp salt

Portuguese-style barbecued chicken, also known as 'Frango no Churrasco,' is a flavorful and spicy dish that's perfect for summer grilling. The combination of red hot chili peppers, garlic, olive oil, and lemon juice creates a delicious marinade that makes this chicken explode with flavor. Follow this simple recipe to bring a taste of Portugal to your own backyard.

Instructions:

1. Prepare the Chicken:
- Rinse the whole chicken under cold water and pat it dry with paper towels.
- Optional: To ensure even cooking, you may spatchcock the chicken by removing the backbone with kitchen shears and pressing down to flatten it.

2. Make the Marinade:
- In a food processor or blender, combine the red hot chili peppers, garlic cloves, olive oil, lemon juice, and salt.
- Blend until you achieve a smooth mixture.

3. Marinate the Chicken:
- Using a sharp knife, make a few shallow cuts into the chicken flesh to help the marinade penetrate.
- Rub the marinade all over the chicken, making sure to get into the cuts and all crevices.
- Place the chicken in a large resealable plastic bag or in a dish covered with plastic wrap, and refrigerate for at least 2 hours. For best results, marinate overnight.

4. Preheat the Grill:
- Preheat your grill to medium-high heat, around 375°F to 400°F (190°C to 200°C).

5. Grill the Chicken:
- Once the grill is hot, oil the grill grates to prevent the chicken from sticking.
- Place the chicken on the grill, skin-side down first.
- Grill the chicken for about 15-20 minutes on each side, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh (but not touching the bone). Adjust the heat if necessary to avoid burning.

6. Rest the Chicken:
- Once the chicken is fully cooked, remove it from the grill and let it rest on a cutting board, tented with aluminum foil, for about 10 minutes. This allows the juices to redistribute throughout the meat.

7. Serve:
- Carve the chicken into serving pieces and arrange on a platter.
- Optionally garnish with lemon wedges and fresh herbs if desired.

8. Enjoy:
- Serve your Portuguese-style barbecued chicken with your favorite sides, such as grilled vegetables, rice, or a fresh salad.

Portuguese-style barbecued chicken is a delicious and easy-to-make dish that is sure to impress your family and friends. By following these simple steps, you can enjoy a mouth-watering, spicy chicken that is perfect for any outdoor gathering. Don't forget to serve it with your favorite sides and enjoy the rich, zesty flavors of Portuguese cuisine!

Portuguese-style barbecued chicken FAQ:

How long should I grill the chicken?

Grill the chicken for about 15-20 minutes on each side, totaling 30-40 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

Can I marinate the chicken overnight?

Yes, marinating the chicken overnight will enhance the flavors. For best results, refrigerate it for at least 2 hours, but overnight is recommended.

What is the best way to know if the chicken is done?

Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh, avoiding contact with the bone.

What can I substitute for red hot chili peppers?

You can substitute red hot chili peppers with other chili varieties like jalapeños or use dried chili flakes for heat, adjusting the quantity to your taste.

How should I store leftovers?

Store any leftover chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.

Tips:

- For the best flavor, marinate the chicken for at least 4 hours, or overnight if possible.

- Use a meat thermometer to ensure the chicken is cooked through; it should reach an internal temperature of 165°F (75°C).

- If you don't have a barbecue, you can also cook the chicken in the oven at 375°F (190°C) for about 45 minutes to an hour, or until done.

- Baste the chicken occasionally with the remaining marinade to keep it moist and flavorful.

- For extra char and flavor, grill the chicken over high heat for the last few minutes of cooking.

Nutrition per serving

4 Servings
Calories 1030kcal
Protein 90g
Carbohydrates 2.36g
Fiber 0.35g
Sugar 1.14g
Fat 90g

Portuguese-style barbecued chicken