There’s something undeniably comforting about the sizzle of chicken roasting in the oven, and when it’s a Butterflied Portuguese Chicken, that comfort transforms into pure delight. Imagine a juicy, marinated chicken seasoned with aromatic oregano and vibrant paprika, its skin turning golden and crispy as it cooks, filling your home with an irresistible aroma. My love affair with this dish began on a sunny Sunday afternoon, while daydreaming of warm Mediterranean breezes while prepping dinner.
This recipe is a game-changer for anyone looking to ditch the fast-food routine and impress family or friends with minimal effort. With just 15 minutes of prep and a handful of pantry staples, you can create a succulent chicken that shines on the dinner table. It’s perfectly paired with crispy oven fries and a zesty Lebanese toum that will have everyone coming back for more. Trust me; this is the flavorful comfort food you didn’t know you needed. Let’s dive into this delightful journey of flavors that will have you celebrating homemade meals again!
Why You'll Love This Butterflied Portuguese Chicken
- This Butterflied Portuguese Chicken is incredibly easy to prepare, making it a perfect choice for busy weeknights or casual gatherings.
- The combination of aromatic spices and marinated flavors ensures every bite is juicy and packed with deliciousness.
- Its versatility shines through as it pairs beautifully with a variety of sides, from crispy oven fries to fresh salads.
- The visual appeal of the golden, crispy skin will have your guests reaching for their cameras before they take their first bite.
Butterflied Portuguese Chicken Ingredients
• Here’s everything you need to create this flavor-packed dish.
For the Marinade
- Dried oregano – adds a fragrant, herbal note to the chicken.
- Sweet paprika – imparts a beautiful color and a hint of sweetness.
- Brown sugar (or honey) – balances the savory with a touch of sweetness.
- Freshly minced garlic – infuses the chicken with a rich garlic aroma.
- Red wine vinegar – adds acidity, enhancing the overall flavor profile.
- Sea salt flakes – enhances all the flavors and brings out the juiciness.
- Lemon juice – adds brightness and a zesty kick to the marinade.
- Extra-virgin olive oil – helps in marinating and keeps the chicken moist.
For the Chicken
- Whole chicken, butterflied (1.2–1.8 kg) – allows for even cooking and crispy skin, making this Butterflied Portuguese Chicken truly special.
For Serving
- Crispy oven fries – a satisfying side that complements the juicy chicken perfectly.
- Toum (Lebanese garlic sauce) – adds a creamy, garlicky punch that pairs exquisitely.
- Lemon wedges – perfect for squeezing over the chicken for added brightness.
How to Make Butterflied Portuguese Chicken
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Preheat your oven to 425°F (220°C) or get your outdoor grill ready. This step is crucial for achieving that perfectly crispy skin and juicy meat.
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Whisk together the marinade ingredients—oregano, paprika, brown sugar, garlic, red wine vinegar, sea salt, lemon juice, and olive oil—in a mixing bowl until well combined. The aroma will fill your kitchen and get everyone excited!
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Pat dry the butterflied chicken using paper towels and place it on a wire rack over a baking tray. This helps the chicken cook evenly and allows the heat to circulate for crispiness.
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Brush the marinade generously over both sides of the chicken. Let it marinate for a minimum of 30 minutes; for the best flavor, refrigerate it overnight. That’s where the magic happens!
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Roast or grill the chicken skin-side up for 40–45 minutes, covered in a thin layer of marinade. Halfway through, give it a brush of the extra marinade to deepen the flavor and achieve a golden-brown finish. Make sure the internal temperature reaches 165°F.
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Rest the chicken for 10 minutes before carving to allow the juices to redistribute, giving you a moist and flavorful dish.
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Serve your Butterflied Portuguese Chicken with crispy oven fries, a generous scoop of toum, and fresh lemon wedges for that extra zing.
Optional: Squeeze fresh lemon juice over the chicken right before serving for a bright, zesty flavor boost.
Exact quantities are listed in the recipe card below.
What to Serve with Butterflied Portuguese Chicken?
Imagine gathering around the table with loved ones, sharing satisfying bites of succulent chicken and perfectly paired sides.
- Crispy Oven Fries: The golden crunch of these fries provides a delightful contrast to the tender meat and the rich, flavorful marinade.
- Garlic Bread: Soft, buttery garlic bread is perfect for dipping into the creamy toum and soaking up all those delicious juices.
- Fresh Green Salad: A light salad with bright greens, cherry tomatoes, and a tangy vinaigrette adds freshness and balances the rich flavors of the chicken.
- Roasted Vegetables: Seasoned with herbs and olive oil, roasted veggies offer a deliciously sweet and savory contrast that complements the spices in the chicken.
- Tabbouleh: This herby and refreshing Middle Eastern salad with parsley and bulgur is a perfect foil to the rich flavors of the chicken.
- Minted Yogurt Sauce: This cool, creamy sauce enhances each bite, adding a refreshing touch that brightens the entire plate.
- Chilled White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio pairs beautifully, enhancing the citrus and herb notes in the chicken.
- Lemon Sorbet: For a refreshing, light dessert, a scoop of lemon sorbet offers the perfect finish after a flavorful meal.
- Grilled Vegetables: Smoky, charred vegetables add depth to your meal, making each bite of chicken sing with flavor.
- Couscous: Fluffy couscous scented with herbs makes for an excellent base to serve with the juicy chicken, soaking up all those wonderful flavors.
Make Ahead Options
These Butterflied Portuguese Chicken preparations are a dream for anyone who wants to save time during busy weeknights! You can marinate the chicken up to 24 hours in advance, allowing the flavors to intensify beautifully. Just whisk together the marinade, brush it onto the chicken, and then cover it tightly in the refrigerator. The next day, simply roast or grill the chicken for 40–45 minutes until it reaches an internal temperature of 165°F. To maintain that juicy quality, avoid any excess moisture on the skin before cooking. Serve it fresh alongside your crispy oven fries and toum, and you’ll enjoy a delicious meal with minimal effort!
How to Store and Freeze Butterflied Portuguese Chicken
Fridge: Store any leftover Butterflied Portuguese Chicken in an airtight container for up to 3 days. It’s best enjoyed fresh, but reheating can bring back some of its original flavors.
Freezer: If you have unprepared marinated chicken, you can freeze it in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before cooking for the best taste and texture.
Reheating: To reheat, place leftovers in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Adding a dash of lemon juice can enhance the flavors.
Wrap: If freezing leftovers, wrap the chicken tightly in plastic wrap and then aluminum foil or place it in a freezer-safe container to avoid freezer burn.
Butterflied Portuguese Chicken Variations
Get ready to excite your taste buds with these fun twists on a classic dish!
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Herb-Infused:
Add fresh herbs like rosemary or thyme to the marinade for an aromatic burst of flavor. The combination will elevate the dish with a layer of freshness. -
Spicy Kick:
Include a teaspoon of crushed red pepper flakes or a dash of hot sauce to the marinade. It’ll give your chicken a fiery twist that packs a punch! -
Honey-Mustard:
Substitute brown sugar with honey and add a tablespoon of Dijon mustard. This variation adds a sweet, tangy flavor that perfectly complements the chicken. -
Citrus Boost:
Incorporate orange juice and zest along with the lemon juice for a vibrant citric twist. The orange’s sweetness balances beautifully with the savory marinade. -
Nutty Texture:
Sprinkle some crushed almonds or walnuts over the chicken before serving. This offers a delightful crunch that contrasts the juicy chicken’s tenderness. -
Smoky Flavor:
Use smoked paprika instead of sweet paprika for a rich, smoky vigor. It brings depth to the dish that reminds you of summer barbecues. -
Mediterranean Touch:
Add olives or sun-dried tomatoes into your serving platter. They provide an extra layer of flavor and a colorful presentation that’s hard to resist. -
Gluten-Free:
Swap out traditional side items for gluten-free alternatives. Pair with roasted veggies or quinoa to keep everything light and healthy without sacrificing flavor.
Let your creativity shine as you explore these delicious variations, and make each Butterflied Portuguese Chicken experience uniquely yours!
Chef's Helpful Tips
- Always pat your butterflied chicken dry with paper towels before marinating to ensure better adhesion of the spices and to achieve a crispy skin.
- Avoid overcrowding the baking tray, as this can lead to steaming instead of roasting, affecting the texture of your Butterflied Portuguese Chicken.
- When preparing your marinade, whisk it thoroughly to combine all the flavors and allow the garlic and spices to infuse evenly into the chicken.
- Remember to check the internal temperature after 40 minutes, as larger chickens may take longer to cook through, ensuring it reaches at least 165°F before serving.
Butterflied Portuguese Chicken Recipe FAQs
What is the best way to select a whole chicken for butterflying?
When choosing a whole chicken, look for one that feels firm and heavy for its size. Check for fresh, pale skin without any dark spots or a strong odor, which can indicate spoilage. It’s best to choose organic or free-range chickens if possible, as they often provide better flavor and texture.
How should I store leftover Butterflied Portuguese Chicken?
Absolutely! Store any leftover Butterflied Portuguese Chicken in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat in the oven at 350°F (175°C) for 15-20 minutes, adding a dash of lemon juice for extra flavor.
Can I freeze Butterflied Portuguese Chicken?
Yes, you can! If you have prepared marinated chicken that you haven’t cooked yet, you can place it in a freezer-safe bag and freeze it for up to 3 months. Just be sure to thaw it in the refrigerator overnight before cooking, which helps maintain its yummy texture.
What are some common troubleshooting tips for my Butterflied Portuguese Chicken?
If you find that the skin isn’t becoming crispy, ensure that you’re patting the chicken dry before marinating. Also, don’t overcrowd the baking tray, as this can trap steam. Keep an eye on the internal temperature; it should reach 165°F. If it isn’t cooking evenly, it may be beneficial to rotate the tray halfway through cooking!
Are there any dietary considerations to keep in mind?
Very! If you have allergies, be cautious with ingredients like garlic and red wine vinegar, which some may have sensitivities to. It’s also a great dish for gluten-free diets as none of the ingredients contain gluten. For pet safety, ensure that you don’t share any leftover seasoned chicken with your dog, as some spices can be harmful to them.
How do I achieve the perfect marinated flavor?
For maximum flavor, marinate the butterflied chicken for at least 30 minutes, but if you have time, allowing it to rest overnight in the fridge is best! Whisk all marinade ingredients well and make sure to brush it generously over both sides. The longer the chicken sits in that delicious marinade, the more flavor it will infuse!
Butterflied Portuguese Chicken
Ingredients
- 1 tablespoon dried oregano
- 1 tablespoon sweet paprika
- 2 tablespoons brown sugar (or honey)
- 4 cloves freshly minced garlic
- 3 tablespoons red wine vinegar
- 1 teaspoon sea salt flakes
- 2 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 whole chicken, butterflied (1.2–1.8 kg)
- 4 servings crispy oven fries
- 1 cup toum (Lebanese garlic sauce)
- 1 whole lemon wedges
Method
- Preheat your oven to 425°F (220°C) or get your outdoor grill ready.
- Whisk together the marinade ingredients in a mixing bowl until well combined.
- Pat dry the butterflied chicken using paper towels and place it on a wire rack over a baking tray.
- Brush the marinade generously over both sides of the chicken and let it marinate for a minimum of 30 minutes.
- Roast or grill the chicken skin-side up for 40–45 minutes, brushing with extra marinade halfway through.
- Rest the chicken for 10 minutes before carving to allow juices to redistribute.
- Serve your Butterflied Portuguese Chicken with crispy oven fries, toum, and lemon wedges.
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