Name: Portuguese Grilled Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Portuguese
Ingredients: 3–4 lbs bone-in chicken pieces (legs, thighs, or breasts); 1/4 cup olive oil; 2 tbsp lemon juice; 1 tsp lemon zest; 4 garlic cloves, minced; 1 tsp smoked paprika; 1 tsp sweet paprika; 1 tsp dried oregano (or 1 tbsp fresh parsley); 1/4 tsp cayenne pepper or red pepper flakes (optional); 1 tsp salt; 1/2 tsp freshly ground black pepper

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I adore this Portuguese Grilled Chicken—juicy, marinated chicken pieces charred on the grill and infused with vibrant citrus, garlic, and smoky paprika flavors. It’s a simple yet flavorful dish that transports me to sun-soaked Portuguese backyards.

Why You’ll Love This Recipe

I love how the marinade balances tangy citrus, fragrant garlic, warm paprika, and a hint of heat, giving the chicken layers of flavor. It’s perfect for grilling season and easy to prepare ahead. Plus, grilled leftovers make wonderful wraps or salads the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in chicken pieces (legs, thighs, or breast)
Olive oil
Lemon juice and zest
Garlic, minced
Smoked paprika and sweet paprika
Dried oregano or fresh parsley
Cayenne pepper or red pepper flakes (optional)
Salt and freshly ground black pepper

Directions

I whisk together olive oil, lemon juice and zest, garlic, paprika, oregano, salt, pepper, and cayenne (if I want some heat) to make a marinade.
I coat the chicken pieces thoroughly in the marinade, then refrigerate for at least 1 hour—or ideally overnight—for the flavors to deepen.
I preheat my grill to medium-high heat and lightly oil the grates so the skin doesn’t stick.
I place the chicken skin-side down first, grilling for about 6–8 minutes until beautifully charred.
I flip the pieces and continue grilling another 6–8 minutes, reducing heat if they start to char too quickly.
I move the pieces to indirect heat or lower grill zone (or reduce burner), cover, and cook until an internal temperature of 165 °F (74 °C) is reached (around another 10 minutes, depending on piece size).
I let the chicken rest for 5 minutes before serving—this helps the juices redistribute.
I optionally garnish with chopped fresh parsley or a squeeze of lemon before plating.

Servings and timing

I usually make enough for 4–6 servings. Prep time is about 15 minutes (plus at least 1 hour of marinating), and grilling takes around 25–30 minutes—so it’s ready in about 1 hour 15 minutes total (including marinating).

Variations

I sometimes use boneless chicken thighs for quicker cooking and easier prep.
I swap lemon for orange or lime juice to adjust the citrus profile.
I add a splash of white wine to the marinade for extra depth.
I mix in fresh rosemary or thyme in place of oregano for an herb-forward twist.
I use piri‑piri sauce or extra cayenne to kick up the spice level.

storage/reheating

I refrigerate leftovers in an airtight container for up to 3 days. To reheat, I warm the chicken gently in the oven at 325 °F (165 °C) or in a skillet with a bit of olive oil until heated through—this helps restore crisp skin. Reheated chicken also works beautifully cold in salads or sandwiches.

FAQs

### Can I use a grill pan or oven instead of an outdoor grill?

Yes—I grill on a hot grill pan over medium-high heat or roast in a preheated oven (400 °F / 200 °C) on a rack for about 25–30 minutes until cooked and slightly charred.

### How long should I marinate the chicken?

I marinate it at least 1 hour, but overnight (up to 24 hours) gives the best flavor—just don’t go much longer or the acid can start to change the meat texture.

### Can I make it spicy?

Absolutely—I’ll add more cayenne or incorporate chopped fresh chili or piri‑piri sauce into the marinade for a fiery kick.

### Can I use boneless chicken?

Yes—I use boneless chicken thighs or breasts and adjust cooking time to about 12–15 minutes total, ensuring they don’t dry out—half on each side over medium-high heat works well.

### What should I serve with it?

I love it with Portuguese-style rice, grilled vegetables, leafy salad, or even in wraps with garlic aioli for a casual twist.

Conclusion

This Portuguese Grilled Chicken is a true favorite in my kitchen—I love how vibrant, tangy, and smoky it is with minimal effort. It’s perfect for summer gatherings, meal prep, or any time I crave bold, satisfying grilled flavors. I hope it brings just as much joy to your meals!