Get ready to savor the bold, smoky flavors of Grilled Portuguese Chicken! Marinated in a rich blend of spices, garlic, and tangy lemon, this dish offers a perfect balance of heat, zest, and savory goodness. Grilled to perfection, each bite of this juicy chicken is packed with vibrant flavors that will transport your taste buds. Whether you’re hosting a BBQ or enjoying a cozy dinner at home, Grilled Portuguese Chicken is a flavor-packed delight that’s sure to impress!
Why You’ll Love This Grilled Portuguese Chicken
This Grilled Portuguese Chicken is not just a meal; it’s a celebration of flavors! It’s incredibly easy to prepare, making it a lifesaver for busy weeknights. The marinade infuses the chicken with a delightful zest that will have your family asking for seconds. Plus, grilling adds that irresistible smoky flavor, turning an ordinary dinner into a memorable feast. Trust me, this dish will quickly become a favorite in your household!
Ingredients for Grilled Portuguese Chicken
Gathering the right ingredients is key to making this Grilled Portuguese Chicken a hit! Here’s what you’ll need:
Bone-in, skin-on chicken thighs: These are juicy and flavorful, perfect for grilling. The skin helps keep the meat moist.
Extra virgin olive oil: This adds richness and helps the marinade cling to the chicken.
Apple cider vinegar: It brings a tangy brightness that balances the flavors beautifully.
Sweet paprika: This spice gives the chicken a lovely color and a mild sweetness.
Garlic granules: For that aromatic punch, garlic is a must in any marinade.
Onion granules: They add depth and a subtle sweetness to the mix.
Dried thyme: This herb complements the chicken perfectly, adding an earthy note.
Sea salt: Essential for enhancing all the flavors in the dish.
Freshly ground black pepper: A little heat to balance the richness of the chicken.
Crushed red pepper flakes (optional): If you like a kick, these will spice things up!
Lime juice: Freshly squeezed lime juice adds a zesty brightness that elevates the dish.
Chopped cilantro: This is for garnish, adding a pop of color and fresh flavor.
For exact measurements, check the bottom of the article where you can find everything available for printing. Feel free to get creative with substitutions based on what you have on hand! Enjoy the process of making this dish your own!
How to Make Grilled Portuguese Chicken
Now that you have all your ingredients ready, let’s dive into the steps to create this mouthwatering Grilled Portuguese Chicken. Each step is simple, and I promise you’ll feel like a culinary rockstar by the end!
Step 1: Prepare the Marinade
Start by grabbing a mixing bowl. Combine the extra virgin olive oil, apple cider vinegar, sweet paprika, garlic granules, onion granules, dried thyme, sea salt, black pepper, and crushed red pepper flakes if you’re feeling adventurous. Squeeze in the fresh lime juice. Stir everything together until it forms a smooth, fragrant marinade. This is where the magic begins! The flavors will meld beautifully, creating a zesty hug for your chicken.
Step 2: Marinate the Chicken
Next, it’s time to introduce your chicken thighs to that glorious marinade. Toss them in the bowl, ensuring each piece is generously coated. Cover the bowl with a lid or plastic wrap and let it marinate in the refrigerator. I recommend at least 2 hours, but if you can swing it, let it sit overnight. This marination process is crucial; it allows the flavors to penetrate the chicken, making every bite a burst of deliciousness!
Step 3: Preheat the Grill
While your chicken is soaking up all that flavor, it’s time to prepare your grill. Preheat it to a medium-high setting. This usually means around 375°F to 400°F. If you’re using a charcoal grill, let the coals burn down until they’re covered with white ash. A properly preheated grill ensures that your chicken cooks evenly and gets that beautiful char we all love.
Step 4: Grill the Chicken
Once your grill is hot and ready, take the marinated chicken out of the fridge. Allow any excess marinade to drip off before placing the chicken thighs on the grill, skin side down. Grill them for about 7-9 minutes. Then, flip them over and grill for another 7-9 minutes. You’re looking for an internal temperature of 165°F. The skin should be crispy and golden brown, making it hard to resist!
Step 5: Rest and Garnish
After grilling, transfer the chicken to a plate and let it rest for about 5 minutes. This resting period is essential; it allows the juices to redistribute, keeping the chicken moist and tender. Before serving, sprinkle with freshly chopped cilantro for a pop of color and flavor. Trust me, this final touch makes all the difference!
Tips for Success
Marinate the chicken overnight for the best flavor infusion.
Use a meat thermometer to ensure the chicken reaches 165°F for safety.
Let the chicken rest after grilling to keep it juicy.
Experiment with different herbs or spices in the marinade for a unique twist.
Don’t overcrowd the grill; give each piece space for even cooking.
Equipment Needed
Grill: A gas or charcoal grill works perfectly. If you don’t have one, a grill pan on the stovetop will do.
Mixing bowl: Any large bowl will suffice for mixing the marinade.
Meat thermometer: Essential for checking the chicken’s doneness. A simple kitchen thermometer can also work.
Plastic wrap or lid: To cover the marinating chicken, ensuring it stays fresh.
Variations
Spicy Twist: Add more crushed red pepper flakes or a dash of hot sauce to the marinade for an extra kick.
Herb-Infused: Swap out dried thyme for fresh rosemary or oregano for a different herbal flavor profile.
Citrus Burst: Experiment with different citrus juices like orange or lemon for a refreshing twist.
Vegetarian Option: Use the marinade on portobello mushrooms or firm tofu for a delicious plant-based alternative.
Low-Sodium Version: Reduce the sea salt and use low-sodium soy sauce for a healthier option without sacrificing flavor.
Serving Suggestions
Grilled Vegetables: Pair the chicken with a medley of grilled zucchini, bell peppers, and asparagus for a colorful plate.
Rice or Quinoa: Serve over fluffy rice or quinoa to soak up the delicious juices.
Refreshing Salad: A light cucumber and tomato salad adds a crisp contrast.
Wine Pairing: Enjoy with a chilled white wine, like Sauvignon Blanc, for a refreshing sip.
FAQs about Grilled Portuguese Chicken
As you embark on your culinary adventure with Grilled Portuguese Chicken, you might have a few questions. Here are some common queries I’ve encountered, along with helpful answers to guide you!
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless chicken thighs will work just fine. They may cook a bit faster, so keep an eye on them to avoid overcooking.
How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least 2 hours. However, if you can let it sit overnight, you’ll be rewarded with even more deliciousness!
What can I serve with Grilled Portuguese Chicken?
This dish pairs wonderfully with grilled vegetables, rice, or a fresh salad. You can also enjoy it with a chilled white wine for a delightful meal.
Can I make this recipe ahead of time?
Yes! You can marinate the chicken a day in advance. Just grill it when you’re ready to serve, and you’ll have a quick, flavorful meal!
Is this recipe gluten-free?
Yes, Grilled Portuguese Chicken is naturally gluten-free! Just be sure to check any additional ingredients you might use, like sauces or sides.
Final Thoughts
Cooking Grilled Portuguese Chicken is more than just preparing a meal; it’s about creating memories around the table. The vibrant flavors and aromas fill your kitchen, inviting everyone to gather and share stories. Each bite transports you to a sun-soaked summer day, making it a perfect dish for family gatherings or casual weeknight dinners. Plus, the ease of preparation means you can spend less time in the kitchen and more time enjoying the company of your loved ones. I hope this recipe brings as much joy to your home as it has to mine!
A flavorful and zesty grilled chicken dish, perfect for summer barbecues.
Ingredients
2 pounds bone-in, skin-on chicken thighs
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tablespoon sweet paprika
1 tablespoon garlic granules
1 tablespoon onion granules
1 teaspoon dried thyme
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes (optional, for added spice)
1 lime, juiced
Chopped cilantro, for garnish
Instructions
In a mixing bowl, combine the extra virgin olive oil, apple cider vinegar, sweet paprika, garlic granules, onion granules, thyme, sea salt, black pepper, crushed red pepper flakes (if desired), and lime juice. Stir the mixture until it forms a smooth marinade.
Introduce the chicken thighs into the bowl, ensuring each piece is generously coated in the marinade. Cover the bowl with a lid or plastic wrap and let it marinate in the refrigerator for a minimum of 2 hours, or overnight for deeper flavor infusion.
Prepare your grill by preheating it to a medium-high setting. Take the marinated chicken out of the fridge and allow any excess marinade to drip off.
Place the chicken thighs on the grill with the skin side facing down. Grill for approximately 7-9 minutes, then turn them over and continue grilling for another 7-9 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is beautifully crisp.
Once cooked, transfer the chicken to a plate and let it rest for about 5 minutes. Before serving, sprinkle with freshly chopped cilantro for a burst of color and flavor.
Notes
For best results, marinate the chicken overnight.
Adjust the amount of crushed red pepper flakes according to your spice preference.
