Butterflied Portuguese Chicken
450kcal
Ingredients
For the Marinade
- 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
For the Chicken
- 1 whole chicken, butterflied (1.2–1.8 kg)
For Serving
- 4 servings crispy oven fries
- 1 cup toum (Lebanese garlic sauce)
- 1 whole lemon wedges
Method
Preparation
- 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.
Nutrition
Serving1pieceCalories450kcalCarbohydrates30gProtein40gFat20gSaturated Fat5gPolyunsaturated Fat2gMonounsaturated Fat10gCholesterol120mgSodium600mgPotassium800mgFiber2gSugar5gVitamin A100IUVitamin C15mgCalcium50mgIron2mg
Notes
Pat the chicken dry before marinating for better adhesion of spices. Avoid overcrowding the baking tray when cooking.